April Meal Plan

The post is below the calendar this time 🙂

Sunday	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday
		1	2	3	4 Chicken  Spaghetti	5
6	7 Creamy Green Chile Enchilada Soup (SC)	8 Egg & Bacon  Wreath	9 Left Overs	10 Chicken Parmesan Manicotti	11 Sweet and Sour Chicken	12
13	14 Sour Cream Noodle Bake	15 Chicken Tortilla Stack	16 Left Overs	17 Pot Roast (SC)	18 BBQ Chicken French bread Pizza	19
20	21 Chicken Pot Pie Crumble (SC)	22 Chicken & Cheese Quesadilla Pie	23 Left Overs	24 Creamy Spinach & Broccoli Lasagna	25 Easy Cheese Steak Sandwiches	26
27	28 Tuna Casserole	29 Tamale Pie	30 Left Overs

Here’s the April Shopping List

 It’s late. Again. Sorry guys! Life happens and it seems like it goes in spurts of 2 weeks super stressful, 2 weeks calm. And for some reason I never think to get ahead during the calm period. Maybe I’ll try that this time around 🙂

The quote below by President Uchtdorf, 2nd counselor in the First Presidency of The Church of Jesus Christ of Latter-day Saints, keeps coming to mind. Click here to read the whole talk. It’s inspiring and uplifting.

So that is what I did. This past week when demands have been high, I’ve tried to slow down and see what matters most. It works wonders.

 

Pot Roast – Slow Cooker

Serves 4-6

• 2.5 lb chuck roast
• flour (start with 1/4 cup)
• garlic salt
• dried rosemary
• butter (start with 2-3 TBS)
• 1 lb package of baby carrots
• 1 tsp onion powder
• 6 red potatoes
• 2 celery ribs
• 2 cans Cream of Mushroom Soup
• 1/2 packet onion soup mix
• 1 TBS Worcestershire Sauce
• 1 can beef broth

Combine some flour, garlic salt, and dried rosemary and lightly cover the roast.

In a skillet on the stove, melt the butter and then sear all sides of the meat

Place meat in slow cooker and add baby carrots, onion powder, small red potatoes and celery.

Combined 2 cans of cream of mushroom soup, ½ a packet of onion soup mix, 1 tbs of Worcestershire sauce, and 1 can of beef broth. Pour over the meat in the slow cooker.

Cook on high for 4 hours and the turn it down to low for 2 hours.

Serving suggestions: Cheese Risotto and French Bread

I originally was going to use this recipe but I saw someone posted a comment a different version of it and I LOVED it. So I’m not sure how to reference a comment of a recipe but sdgirl who posted back in 2006. haha.

Creamy Spinach and Broccoli Lasagna

Serves: 4

Total Time: 1 hr 15 min
Prep Time: 35 min

Oven Temp: 425 degrees

Ingredients

• 1 TBS  olive oil
• 1/2 tsp onion powder
• Kosher salt
• Pepper
• 2 cloves garlic, finely chopped
• 1 package (10 oz) frozen leaf spinach
• 1 package (10 oz) frozen broccoli florets
• 1 container(s) (15-ounce) part-skim ricotta
• 1 1/2 cups part-skim mozzarella, grated
• 1 cup(s) milk
• 4 ounce(s) cream cheese, cut into pieces
• 8 no-boil lasagna noodles

directions

1. Heat oven to 425 degrees F.
2. Thaw the spinach and broccoli according to package directions. Squeeze the spinach of excess moisture and pat the broccoli dry. Roughly chop both and place in a large bowl. Mix in the ricotta and 1 cup mozzarella
3. Heat the oil in a large skillet over medium-low heat. Stir in the garlic and cook for 1 minute.
4. Add the milk to the garlic and whisk to combine.
5. Add the onion powder, 1/4 teaspoon each salt and pepper.
6. Bring to a simmer, then whisk in the cream cheese. Gently simmer (do not boil), stirring occasionally, until slightly thickened, 2 to 3 minutes.
7. Spread 1/2 cup of the sauce on the bottom of an 8-inch square baking dish. Top with 2 1/2 noodles (breaking as necessary to fit). Spread a third (about 1/3 cup) of the remaining sauce over the top. Dollop with a third (about 1 1/3 cups) of the ricotta mixture. Repeat twice.
8. Sprinkle with the remaining 1/2 cup mozzarella, cover tightly with foil and bake for 20 minutes. Uncover and bake until the noodles are tender (a sharp knife should go through with no resistance) and the top is golden brown, 8 to 10 minutes more. Let rest for at least 10 minutes before serving.

 

Adapted from this recipe

BBQ Chicken French Bread Pizza

Ingredients

• 1 loaf of french bread
• 1/2 cup bbq sauce
• 1 1/2 cups mozzarella cheese, shredded
• 1 cup chicken, cooked and shredded
• 1/4 cup red onion, chopped
• 1-2 TBS cilantro, chopped

Directions

1. Preheat oven to 450 degrees
2. Cut your french bread loaf in half length-wise
3. Spread bbq sauce evenly over the top of each bread
4. Sprinkle 1/2 cup of mozzarella over the top of each loaf
5. Spread chicken, red onion and cilantro evenly over both loaves.
6. Top with remaining cheese.
7. Bake in oven for about 10 minutes or until cheese is melted and starts to turn golden.

 

Source: Like Mother Like Daughter

Chicken and Cheese Quesadilla Pie

Ingredients

• 1 (10-inch) flour tortilla (burrito size)
• 3 cups cooked chicken, chopped or shredded
• 1/2 cup finely chopped fresh cilantro leaves
• 1 cups shredded cheddar cheese
• Salt and pepper
• 2 large eggs
• 1 cup milk (whole or 2% work best!)
• 1 cup all-purpose flour
• 1 teaspoon baking powder

Instructions

1. Heat oven to 450 degrees.
2. Grease 9-inch pie plate. Press tortilla into prepared pie plate and spray lightly with cooking spray.
3. Toss chicken, cilantro, 1/2 cup cheese, ½ teaspoon salt, and ½ teaspoon pepper in large bowl until combined.
4. Spread filling over tortilla.
5. Whisk eggs, milk, flour, baking powder, and ½ teaspoon salt in bowl until smooth.
6. Slowly pour over filling, then sprinkle with remaining cheese.
7. Bake until surface is golden brown, about 16-20 minutes, and when knife inserted into the center comes out clean. Let cool 5 minutes.

Slightly Adapted from this recipe here