Meal Plan Sunday

Meal Plan for this week!

[A] Flautas | Avocado Orange Salad [B] Slow Cooker Steak Fajitas | Black Beans with Cumin and Cilantro [C] Colorful Black Bean and Shrimp Salad | Herbed Flatbread [D] Couscous Stuffed Peppers | Black Bean & Corn Relish [E] Grilled Vegetable and Orzo Salad | Herb Bread

Courtesy of Relish!

Menu Planning and Meal Planning Monday

I've been working on our grocery budget again by reading Family Feasts for $75 a week. I must say there are some really good tips in the book besides the normal coupon tips you see or read about. I especially found her break down of meat costs and canned items helpful. My favorite tip so far has been buying the bagged beans instead of canned and freezing them, something I would of never thought of on my own. She even has a tip in there about cooking them in your crockpot in which I have utilized all week long and got really excited when shopping at Super wal-mart and found 1 lb of beans on clearance for .60 cents which is about equivalent to 10 cents a can. Beans are a staple in our house we use beans in pretty much everything from soup, chili, to casseroles. It's the Texan in me and the love of Mexican and Tex-Mex food.

So this week's Menu-

Tonight-Bringing the Enchiladas over from last week.
Tuesday-Tuna Casserole
Wednesday- Roast in Crockpot
Thursday- Veggie Soup with the leftover Roast
Friday- Leftovers(maybe)
Saturday- Homemade Pizza Night

Pot Roast Chicken

I was browsing Momsmenu.com and came across this recipe that looks super easy and sounds delicious.

POT ROAST CHICKEN

Makes 4 - 6 servings

3 medium onions, peeled and quartered
8 stalks of celery, washed and cut in thirds
8 medium carrots, peeled and cut in thirds
1 1/2 tsp. dried rosemary
1 1/2 tsp. dried thyme
1 1/2 tsp. dried parsley
1 1/2 tsp. dried sage
1 1/2 tsp. dried oregano
2 tsp. black pepper from the shaker
1 tsp. salt
2 Tbsp. oil
3 pound whole chicken, washed inside and out
1 pound small red potatoes
15 ounce can chicken broth
2 Tbsp. flour
3/4 cup water

Preparation time: 15 minutes
Cooking time: 1 1/2 hours

In a Dutch oven that you can use in your oven, brown together the onions, celery, carrots, rosemary, thyme, parsley, sage, oregano, pepper, salt, and oil. This will take 5 to 8 minutes over medium heat.

With a slotted spoon, remove all the ingredients and place in a bowl, except the drippings. Leave them in the Dutch oven. Set the bowl aside.

Add the chicken to the Dutch oven. Brown it on all sides, then place it ON ITS BACK in the Dutch oven. This will take about another 5 - 8 minutes.

Return all the vegetables and herbs to the Dutch oven. Add the potatoes which you have washed, but not peeled, and the chicken broth. Cover the Dutch oven.

Bake at 400 degrees for an hour and a half. When the chicken is tender, remove it to a platter and cut into serving pieces. Surround the chicken with the vegetables and herbs.

Add the flour to the 3/4 cup water and blend. Stir into the drippings left in the Dutch oven, stirring constantly over medium heat until drippings have thickened enough for gravy.

Serve!

This is a great dinner any time of year, but really warms the soul, the home, and the heart on those rainy, dreary autumn days. It's so packed with good taste that you don't even notice all the great vitamins and minerals you are getting to keep healthy and fit!

Not peeling the potatoes keeps most of the nutrients inside. The herbs add Vitamin C, A, and needed minerals to a daily diet.

Skimming the drippings before mixing in the flour and water will keep this meal relatively cholesterol free.

Try making up a banana bread recipe using canned pumpkin in place of the banana in the recipe to serve with this great supper idea!

Must add it to my menu for next week!

Meal Planning Monday

Monday- Take Out
Tuesday-Meatloaf, Mashed Potatoes, Green Salad
Wednesday-Chicken N Rice, Green Beans
Thursday-Pot Roast in Crockpot with roasted Potatoes and Carrots.
Friday-Leftovers
Saturday Night-Pancakes, Eggs, Bacon
Sunday-Subway Sunday