Menu Plan Monday 2017 ~ Week of February 13th

Monday

Breakfast for Dinner

Eggs are on sale at Aldi this week, which means I'll be buying a few dozen.
It also means that I'll be eating eggs at least once a day
(most likely for breakfast or lunch) for the next week or two.
I seem to do better on my diet when I eat eggs for a meal or two each day,
so it's a win-win situation.  Budget friendly and calorie friendly!

Tuesday

Valentine's Day 

I wish I could say that we are planning a meal of heart-shaped foods
to impress our cute, 7 year old Valentine, but she's super picky.
While I'm sure she'd get a kick out of seeing a heart-shaped pizza
or red pancakes, I know she won't eat them.
So, at the moment, Valentine's Day dinner is undecided.  

Wednesday

Slow Cooker Chicken Corn Chowder with Bacon

Wednesdays are hectic in our house,
so it will be great to come home to this soup ready to eat
at the end of our work day.  

Thursday

Hearty Black Bean Quesadillas
Roasted Red Pepper Soup

Click the link to see the picture of these amazing Black Bean Quesadillas!
I really cannot wait to try this recipe! 

Friday

Simply Filling Tuna Vegetable Pasta Salad
Leftover Soup

Saturday and Sunday

This is a busy weekend for us, 
so dinners haven't been planned out yet.  
Although take-out is usually the direction we go on busy weekends, 
I'd like to try to keep away from the drive-thru.  
Grilled cheese sandwiches or even some eggs 
could make for a quick dinner for these busy days.  

Now that you know what we're eating this week, let us know in the comments what's for dinner at your house this week! Or, if you need more menu planning inspiration, you can check out my past menu plans.

I'm Back...with a Menu Plan!

Hello, friends!

Have you missed me?  I know it's been a long time since I've last posted.  Probably about two years. In that time, Gracie has gone through Kindergarten and First Grade and we are currently starting our second week of Second Grade.  OH MY!  Did I just say that?  SECOND GRADE???  Wow!

Another new development since I've last been here, is I started working.  I found myself the most perfect (for me) part-time job, with a great boss and fabulous hours!  I'm sure I will share more about that in another post.  Yes, I plan on posting regularly again.  Mainly, because this blog helped keep me on my toes and I've realized that my life became a mess without the blog.

So, I'm back....and what better way to kick off being back than with a Menu Plan!

Monday

Dinner with Friends

We celebrated Labor Day with friends.
I picked up some yummy desserts
on the way to their house
for a BBQ.

Tuesday

Grilled Chicken, mashed potatoes, vegetable

Grilled chicken is one of our favorite go-to foods.
Joe usually grills a big, family pack of chicken breasts
in the beginning of the week.
Leftovers serve up easily on days when meals
don't always go as planned.  

Wednesday

Chili over rice

It's been a while since we've had chili.
I don't even remember if I made it at all last winter.
I've decided this week, I'll try a new recipe
found via Pinterest.

Thursday 

Fend For Yourself Night

I'm going to the gym tonight.  

No, I'm not bragging.  

Just putting it here in writing to keep me accountable.  

I'll most likely grab some of the leftover grilled chicken.

On nights like this, Joe will usually make an omelet 

or a bowl of oatmeal.  

Friday

Porcupine Meatballs 

This is a recipe we enjoy,
but not one I use very often.
Maybe because it's not really a
quick-cooking meal.
The flavors of this dish,
make the one hour simmering time
so very worth it!


Saturday

Leftover Night

Chili dogs are on the menu for tonight.
Quick and easy, perfect for fitting into whatever
plans we have for a busy weekend!


Sunday

Easy Beef Barley Soup

As you know, I love soup!
This is one of my favorite recipes!
So simple and delicious!  

Well, that's all for this post!  I'll be back soon with more posts, new recipes, and lots of Wordless Wednesday photos!  

Slow Cooker Chicken Corn Chowder with Bacon

Chicken Corn Chowder is one of our favorite soups.  One that I make several times a year, but usually a different recipe each time.  This is at the top of my list at the moment.  The flavors are wonderful and the recipe is so easy to prepare using the slow cooker.  I threw this together in the morning and let it cook while I did the rest of my chores around the house that day.  It was great not having to figure out dinner by the time I was finished my other tasks!

Slow Cooker Chicken Corn Chowder with Bacon
     Adapted from: Damn Delicious

Ingredients:

• 1-2 lbs red potatoes, diced 
• 1 yellow onion, diced 
• 1 red bell pepper, diced
• 16 oz. frozen corn
• 3 Tbs. flour 
• 1 tsp. Thyme 
• 1 tsp. Oregano 
• 1/2 tsp. garlic powder 
• 1/2 tsp. onion powder 
• 1/4 tsp salt 
• 1/2 tsp. pepper 
• 6 cups chicken broth 
• 1/4 cup heavy cream
• 6 slices thick bacon, cooked and crumbled 
• 1 cup chicken, cooked and diced

To prepare: 

• Place the potatoes,onion and bell pepper in the crock pot.  
• Stir in the flour. 
• Pour in the frozen corn and combine well.  
• Add seasonings and chicken broth.  
• Cover and cook on high for 4-5 hours.  
• Stir in the heavy cream, chicken and bacon.  Allow to cook for another 15-20 minutes or until heated through.  

Yum!  So, so good!  This soup really hit the spot after a busy day!  We'll definitely be having this a few more times this winter!  Can't beat easy and delicious!  

Slow Cooker Vegetable Soup

If you're a regular here, then you know I love soup!  When summer begins, I count the days until it's cool enough to make soup again.  This year, I'm slacking!  I've only made two pots of soup so far and October is almost over!

This soup was inspired by the overflowing vegetable bins in my fridge.  I had to use 'em or lose 'em! So, after dinner one night, I began chopping and throwing everything into my crock pot.  Before I went to bed, I turned the slow cooker on low and let it cook overnight.  Cooking overnight seems to be the only way I manage to get dinner on the table these days.

Slow Cooker Vegetable Soup 
     
Ingredients: 

• 4 cups vegetable broth
• 28 oz can petite diced tomatoes
• canned kidney beans, rinsed and drained
• canned black beans, rinsed and drained 
• 12 oz. bag fresh baby spinach, torn
• 1 onion, diced 
• 1 large carrot, diced 
• 2 celery ribs, diced 
• 1 tsp dry minced garlic 
• 1 Tbs. Italian seasoning 
• crushed red pepper flakes (to taste) 

To Prepare: 

• Combine ingredients in slow cooker.  Cover and cook on low for 6-8 hours.  

This recipe was a hit! We both enjoyed it for dinner the first night, then I ate the rest throughout the week for lunch.  

Here are more of my favorite meatless, slow cooker soups:  

• Minestrone 
• Hearty Vegetable Bean Soup
• Lima Bean Soup

Crock Pot Quinoa ~ Tex Mex Style

Since trying quinoa for the first time a couple of months ago, I've been eating it a lot.  Quinoa, black beans, corn and taco seasoning seems to be my favorite combination.  It's very flavorful and really filling.  Finding a crock pot recipe for this delicious, healthy food just makes me love it even more!

This makes a lot and since Joe isn't fully on board with my love for quinoa, I decided to freeze the leftovers in smaller portions for myself.  Perfect for a quick lunch during the week!

Crock Pot Quinoa ~ Tex Mex Style
        adapted from:  Chelsea's Messy Apron

Ingredients: 

• 1 1/2 cups Quinoa, rinsed
• 1 can black beans, drained/rinsed
• 1 can fire roasted diced tomatoes with liquid
• 1 jar Trader Joe's tomato-less Corn Salsa
• 6 mini sweet peppers, sliced
• 1 vidalia onion, diced
• 1 tsp. minced garlic
• 2 Tbs. Chili Powder 
• 2 tsp. ground cumin
• 2 Tbs. reduced sodium taco seasoning
• 3 cups water

To Prepare: 

• Spray crock pot insert with nonstick cooking spray.
• Rinse quinoa as directed on package.  
• Combine all ingredients in crock pot.  
• Cover and cook on low for 5-6 hours.  

Notes:

• This is great served as is or with additional toppings like sour cream or shredded cheese (fat free varieties for me please). 
• This recipe reminded me of Spanish Rice, so while it's great on it's own, it would also work well as a side dish.  
• Excellent in a wrap, too!  

Menu Plan Monday 2014 ~ Week of August 18th

Sorry for the late posting of this week's menu plan.  I had a really busy weekend that didn't allow me time to sit down to work on my plan or get anything else posted.  With the busy weeks ahead, I'm thinking of working on a month long menu plan for September.  

Monday 

McDonald's
As part of my driving lessons,
Grace's uncle thought it was very important
that I know how to get to McDonald's
to get Grace's favorite meal ever!

Tuesday 

Tex Mex Quinoa 
I didn't have all the ingredients on hand for this one,
so I had to adapt the recipe a bit.
I'll be sure to let you know how it turns out!

Wednesday

Buffalo Chicken Sandwiches 
This is the perfect meal for a busy week
since there's always tons left over!
This shredded buffalo chicken is
great on buns, in a wrap or even on top
of a baked potato!

Thursday

Pasta Night 
I'm not sure what sort of pasta dish I'll prepare this night,
I just know we're long over-due for an Italian-inspired meal.  

Friday

Leftover Night

Have I mentioned before how much I love leftovers?

Saturday

Hot Dogs, Baked Beans, 
Macaroni Salad

Sunday 
Undecided

Now that you know what we're eating this week, let us know in the comments what's for dinner at your house this week! Or, if you need more menu planning inspiration? Follow me over to Menu Plan Monday hosted by I'm an Organizing Junkie! Or, if you like what you see here, you can check out my past menu plans.

Homemade Fajita Seasoning Mix ~ Control the Heat and Sodium

I love to cook, but I'll admit sometimes I get lazy about preparing meals and the last thing I feel like doing is measuring a bunch of seasonings for a recipe.  I could go out and buy some premade packets of seasoning, but those are usually loaded with salt and we've really been trying to steer clear of seasoning packets since Joe's been watching his blood pressure.

I was really pleased when I came across a recipe for a homemade fajita seasoning.  I adapted the recipe a bit to omit the paprika that I recently ran out of and I used less salt, too! Also, I quadrupled the recipe so I could have a decent sized jar of it in my pantry for whenever we want a quick meal of fajitas!  With school and dance class starting, we're gonna be all about quick meals this fall!

Homemade Fajita Seasoning Mix 
     Adapted From:  Chocolate Moosey

Ingredients: 

• 1 tsp. garlic powder
• 1 tsp. onion powder
• 2 tsp. oregano
• 4 tsp. black pepper
• 4 Tbs. chili powder 
• 1 1/2 tsp. crushed red pepper flakes
• 3 tsp. salt

Prepare: 

• Measure ingredients into a clean jar with a lid. 
• Screw on lid and shake until seasonings are well combined.  
• Add to chicken, beef, soups or stews.  Start with a tablespoon, taste, then add more as needed. 
• This is pretty good sprinkled on air popped corn, too!    

Linking to:

• Tasty Tuesday Link Up
• Making a Home

Menu Plan Monday 2014 ~ Week of August 11th

Last week was drama-filled and stressful.  I wasn't able to work on a menu plan, nor did I care much about exercise or weight loss.  Mainly we ate a lot of quick thing like sandwiches or hot dogs.  One night I made some delicious fried chicken and Joe and I even had dinner out one night...dinner that did not require shouting into a speaker from the car window!  

This week, I'd like to get back on track with my diet and am looking forward to some healthy dinner choices.  

Monday 

Lemon Fettuccine with Carrots 
After all of the not so healthy choices I made last week,
I think this light meal is what's needed
to start the week off on the right track!  

Tuesday 

Spanish Quinoa 
Corn Quesadillas 
I've been toying with the idea of replacing our rice with Quinoa
in our favorite Spanish Rice recipe.
Great minds think alike since my buddy Nicole from Colie's Kitchen
obviously had the same idea!
Check out her recipe by clicking the link above!  

Wednesday

Chicken Fajita Soup
All this back to school talk has me thinking about the autumn
and all of the fall-weather comfort foods.
Trying a new recipe for soup this week,
I'll be sure to share if it's a success!

Thursday

Leftover Night 

Friday

Chili over Quinoa 
Another quinoa idea that's been inspired by my buddy Nicole!
So loving quinoa right now!  

Saturday

Family BBQ
I'll probably bring something a little on the healthy side
so I won't have an excuse to pig out all day!
Sure, I'll probably cheat, but not too much since
Weigh In Day is Sunday!

Sunday 

Chicken Taco Salads 
A big batch of chicken taco filling is just
what I need in the fridge!
A little goes a long way when added to fat free
refried beans and some fat free salsa
on top of a bed of lettuce!

Now that you know what we're eating this week, let us know in the comments what's for dinner at your house this week! Or, if you need more menu planning inspiration? Follow me over to Menu Plan Monday hosted by I'm an Organizing Junkie! Or, if you like what you see here, you can check out my past menu plans.

Chipotle Chicken Fajita Rice Bowls

I started out with the intention of making fajitas with rice on the side, but when I went to the cabinet to get the wraps, I realized we were out.  So, I decided to just spoon the chicken and vegetable mixture right over the rice and enjoy it that way!  Mm!  So good!

Chipotle Chicken Fajita Rice Bowls 
    Serves 8

Ingredients: 

• 6 tsp. Olive Oil
• 1 lb. chicken breast, boneless/skinless, cut into bite sized pieces
• 1 vidalia onion, diced 
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• 1 cup salsa
• 2 chipotle peppers in adobo, diced
• 2 tsp. adobo sauce
• 1 cup frozen fire roasted corn
• 1/2 cup water
• cooked brown rice 

To prepare: 

• In a large skillet, add chicken, onion and bell peppers to hot oil over medium heat.  
• Cook until chicken is no longer pink.  
• Stir in salsa, chipotles and corn and allow to cook until corn is thawed.  
• Stir in water.  Bring to boil. 
• Cover and reduce heat. 
• Simmer for 5 minutes.  
• Serve over cooked rice.  

Notes: 

• If desired, top with fat free shredded cheese or fat free sour cream.  Jalapenos would be delicious, too!  
• This would be great served over leftover quinoa or atop a bed of lettuce.  

I'm bringing this recipe to the following blog carnivals and linky parties:

• Full Plate Thursday at Miz Helen's Country Cottage  (congratulate Miz Helen as she moves her blog from blogspot.com to http://www.mizhelenscountrycottage.com

Quinoa with Salsa, Black Beans and Corn

You may be noticing me featuring quinoa in a lot of recipes lately.  That's because I'm loving it!  I can't believe it's taken me this long to give it a try!  Now I can't seem to get enough of it!

Lately, I've been preparing 1 cup of quinoa according to the instructions on the package and keeping it in the fridge for quick meals.  Since I also keep a bowl of rinsed black beans in the fridge, those two ingredients often meet up in the same recipe!

Quinoa with Salsa, Black Beans and Corn 
    1 hearty portion
    or 2 side dish portions

Ingredients: 

• 1/2 cup prepared quinoa 
• 1/2 cup black beans, drained/rinsed
• 1/2 cup frozen corn 
• 1/4 cup fat free salsa

To prepare: 

• combine all ingredients to a small pan and heat over medium heat until corn is thawed and all ingredients are heated through.  

Alternate preparation method: 

• Combine ingredients in a microwave safe dish.  
• Cover and cook on HIGH for one minute.  
• Stir, replace lid and cook on HIGH for another minute or two or until corn is thawed and all ingredients are heated through.  

Notes: 

• Serve alongside some fat free refried beans or top with some fat free mozzarella cheese or fat free sour cream to keep this meal Weight Watchers Simply Filling.  
• This is a great way to use up a bunch of leftover in the fridge.  
• If you need to pack a lunch for work, you could easily just place all of the ingredients into a microwave safe container and refrigerate overnight and heat in the microwave the same way you would any other leftovers you may pack for lunch!  (The corn should be thawed by lunch time, so the heating time may be less than the alternate method shared above.)

Linking to the following blog parties:

• Making a Home - Homemaking Party
• Tasty Tuesday

Quinoa Black Bean Taco Lettuce Cups ~ A Simply Filling Recipe

I needed something quick and filling for lunch yesterday that would still fit in with the Simply Filling program I am following via Weight Watchers Online.  We had been away over the weekend and hadn't yet done a big grocery order.  

Grace was already fed, so all I had to do was worry about myself, but when I opened the fridge to take inventory of the contents, I had no idea what I was going to make myself for lunch.  I spotted a container of leftover quinoa and it hit me!  Quinoa Black Bean Taco Lettuce Cups!  Easy, delicious and filling!  Perfect!  

Quinoa Black Bean Taco Lettuce Cups ~ A Simply Filling Recipe
     One serving

Ingredients: 

• 1/2 cup pre-cooked Quinoa 
• 1/4  canned black beans
• 1/4 cup fat-free refried beans
• 1/2 T. (or more to your liking) low-sodium taco seasoning
• 1/4 cup water or fat free salsa 
• 1/2 T jarred jalapeno slices 
• Lettuce leaves

To prepare: 

• Add all ingredients to a small pan, stirring to combine.  
• Cook over medium heat until thick and bubbly. 
• Divide over lettuce leaves, serve.  

Notes: 

• This was such a delicious and easy meal!  I ate the entire pan for lunch, divided between two "lettuce cups".  I used iceberg lettuce which made for some large (and somewhat messy) cups.  Next time, I'll use romaine leaves and use less of the mixture for each lettuce wrap.  
• Fat-free mozzarella cheese would also be a good addition if you feel you need cheese to make these more like tacos.  

Linking to:  

• Tasty Tuesday Linky Party

Menu Plan Monday 2104 ~ Week of July 28th

Last week, I didn't pay much mind to my menu plan or my diet and a 1.4 lb weight gain was the result.  I really need to work on following a plan this week.  Not just for the sake of my diet, but for our budget as well.  The meals I planned this week are all Simply Filling friendly if I allow myself to use a few indulgence points here and there.  If you're following the Weight Watchers Simply Filling program all of that will make sense.  If not, no worries.  You will still enjoy the meals I planned for this week!  

Monday 

One Pan Mexican Quinoa
I have recently jumped on the quinoa band wagon and I am so glad I did!
I'm really enjoying it!  So far, I've made and Enchilada Casserole with Black Beans and Quinoa that I really loved!  I've also added it to some grilled veggies on a wrap for a light, but filling, lunch!
I can't wait to try this recipe since the quinoa cooks right in the same pot as the rest of the meal!  

Tuesday 

Hot Dogs and baked potatoes
Reduced Fat hot dogs make it possible to enjoy this simple summer dinner
without causing damage to my diet!
Normally, I'd serve baked beans with the grilled hot dogs,
but all of that brown sugar and syrup would be a diet killer for sure
since I know that I couldn't be trusted to eat just one serving!  

Wednesday

Chicken Taco Salads
Tacos are the best thing for me to eat when I'm on a diet.
I love junk food and making taco meat using lean ground beef or diced chicken
is a great way to trick myself into thinking I am eating something bad!
I love keeping a big container of this Chicken Taco Filling in the fridge,
so I can eat from it all week.
Sometimes I splurge and allow myself a taco shell or two,
or I use a Simply Filling allowed wrap,
but most often, I just add a scoop of the taco meat to a bed of lettuce
with some fat free refried beans and fat free salsa!

Thursday

Simply Filling Tuna Vegetable Pasta Salad
Corn on the cob
Grilled Veggies

Friday

Southwest Scramble 
I love breakfast for dinner!
Especially when it's this hearty and flavorful!  

Saturday

Tilapia, baked potatoes, corn on the cob

Sunday 

Undecided

Now that you know what we're eating this week, let us know in the comments what's for dinner at your house this week! Or, if you need more menu planning inspiration? Follow me over to Menu Plan Monday hosted by I'm an Organizing Junkie! Or, if you like what you see here, you can check out my past menu plans.

You can also find this week's menu plan linked to On the Menu Monday hosted by Yvonne at Stone Gable. If you haven't checked out Yvonne's blog before, I suggest you drop everything and head on over to check out her delicious recipes, inviting tablescapes and stunning photographs!

Simply Filling Tuna Vegetable Pasta Salad

Lately, I've really been craving picnic foods.  Potato salad, pasta salad, burgers, dogs!  I love 'em all!  Since we aren't having or attending a picnic anytime soon, I figured I'd make myself a quick pasta salad for lunch.

I had a different idea in mind, but came up with this once I started throwing stuff into the bowl.  Very easy, very delicious!

Simply Filling Tuna Vegetable Pasta Salad 
      serves 2 as a main dish or 4 as a side dish

Ingredients: 

• 4 oz. whole grain pasta, dry
• 1 mini cucumber, sliced 
• 1/4 cup red bell pepper, diced
• 1/4 cup red onion, diced 
• 1/4 cup chopped broccoli florets
• 2 Tbs. fat free mayo
• 1-2 tsp. Old Bay Seasoning, to taste
• 2 oz. albacore tuna packed in water, drained 
• 1 hard boiled egg, chopped

Directions: 

• Cook pasta according to package directions, drain.
• Pour drained pasta into a medium-large mixing bowl and allow to cool.  
• Add in the remaining ingredients and stirring until well combined.  
• Cover and chill in fridge for an hour or more. 

Notes: 

• I wanted a power food pasta salad that I could eat as a main dish on busy night.  The added protein from the egg and tuna help keep me full if I'm eating this on it's own.  Serve a smaller portion if you are using this as a side dish recipe.  
• I used 2 tsp. of the Old Bay Seasoning since I wanted a really flavorful pasta salad.  Use more or less to your taste preference.  

Grilled Veggie Quinoa Wraps

A week or so ago, I decided to switch over to the PointsPlus program on Weight Watchers.  I found myself using my points on lots of indulgences rather than loading up on healthier options like vegetables, smoothies, yogurt, etc.  So, I'm back to Simply Filling and loving the better choices I am making at mealtime.  

On Monday, I made this for myself for lunch but left off the quinoa since i didn't have any premade.  I was hungry almost immediately after due to the lack of protein.  So, today, I decided to make this again for lunch.  This time I was sure to include the quinoa.  Not only did I enjoy the heartier wrap, but the protein from the quinoa really helped keep me fuller longer.  Black beans would have been great too, but I didn't feel like opening a new can at that moment, so I left them off this time around!  

Grilled Veggie Quinoa Wraps 

Ingredients: 

• red pepper slices
• red onion slices
• broccolini or broccoli florets
• reduced calorie, whole grain wrap.   
• 1/2 wedge light Laughing Cow Cheese, flavor of your choice.  
• 2-3 romaine leaves 
• 1/4 cup prepared quinoa, heated

Directions: 

• Place peppers, onions and broccoli onto a stove top grill pan and cook over high heat.  Turning once during cooking time.  Cook to desired tenderness.  I grilled just long enough to get some grill marks on my vegetables since I tend to prefer my veggies with some crunch left to them.  
• While the vegetables are cooking, spread the 1/2 wedge of light Laughing Cow Cheese over the entire wrap.  
• Place lettuce leaves down the center of the wrap.  
• Top lettuce with the grilled vegetables and the quinoa.  
• Roll up and enjoy!  

Notes: 

• All of the components of this recipe are Weight Watchers Power Foods, except for the Laughing Cow.  One wedge is 1 point, but I can get away with using just half the wedge for zero points!  I like using the LC spread since it helps work as a glue to hold some of the veggie in!  Also, when spreading all the way to the edge, it helps seal the wrap as you fold it over! 
• If you prefer all power foods, omit the Laughing Cow.  Use some fat free salsa for some flavor, or spread a thin layer of fat free sour cream.   If you're missing the cheese, sprinkle with some shredded fat free cheese.  
• Black beans would be a wonderful addition to this wrap!  

Menu Plan Monday 2014 ~ Week of July 21st

We're busy most of this week around dinner time, so meals will be easy this week.  Super-easy.  If I don't keep things simple, I'll want to resort to take-out every night and I can't afford to do that.  Our wallet and my diet just can't handle take-out and fast food all week long!  

Speaking of dieting, I took a break this past week.  Mentally, I just couldn't do it.  I was dealing with a lot of stress last week and Grace was really pushing my buttons on top of all of that.  I ate what I wanted and didn't count a single point (Weight Watchers).  But, I'm ready to get back into the swing of things and start the week off with healthy choices.  

I'll be drinking lots of smoothies for breakfast this week and since I'll be following the Simply Filling Plan again (Simple Start for WW beginners), eggs and potatoes will also be part of my daily routine.  Probably for lunch.  

Monday 

Brunswick Stew 
I'll use leftover Balsamic Pork for this delicious stew.  

Tuesday 

MorningStar Farms Burgers
Roasted Acorn Squash 
I have some burgers left in the freezer from my MorningStar Farms
House Party this weekend.
I'll serve them up on some low point sandwich thin buns
and serve some roasted acorn squash instead of fries.  

Wednesday

Taco Salad
I've been loving taco salads for lunches and dinners for the past several weeks.
The flavors fool me into thinking I am eating junk food,
when really it's just some lean meat with some low-sodium taco seasoning!
I load up on the black beans and fat free refried beans and all that protein really helps keep me full!
No need for dressing with all of those great flavors!  

Thursday

Leftover Night
This will be a fend for yourself night utilizing any leftovers available in the fridge.
This will not only keep meal time easy for me,
it will also give me a head start in cleaning out the refrigerator.

Friday

Coney Island Hot Dogs 
Grilled Potatoes
I've been wanting a Coney Island from Sonic for a few weeks now.
We're not very close to a Sonic, so unless we are heading that way
for other stuff, we rarely get there anymore.
I have some low-cal hot dog sauce and reduced fat hot dogs
that will be perfect for this fast food knock-off.  

Saturday

Dining Out

Sunday 
Undecided 

Now that you know what we're eating this week, let us know in the comments what's for dinner at your house this week! Or, if you need more menu planning inspiration? Follow me over to Menu Plan Monday hosted by I'm an Organizing Junkie! Or, if you like what you see here, you can check out my past menu plans.

You can also find this week's menu plan linked to On the Menu Monday hosted by Yvonne at Stone Gable. If you haven't checked out Yvonne's blog before, I suggest you drop everything and head on over to check out her delicious recipes, inviting tablescapes and stunning photographs!