Menu Plan Monday

I've read a few blogs that participate in Menu Plan Monday, and I love getting all sorts of new ideas from everyone. I plan my menus each week anyway, so why not share?!I try to stay pretty organized with menu planning & here's what I do: I plan menus for the coming week on WEDNESDAY. I grocery shop on FRIDAY, early morning after the gym so I don't have to take kids. I pre-prep on SATURDAY for every single meal the coming week. If you haven't tried this, you absolutely should! Chefs call this the "mis-en-place;" everything you need for that dish is chopped, measured, etc. and in front of you before you begin. I can't even tell you how much simpler this makes life during the week. I get it all chopped, etc., and divided into plastic baggies, then each little baggie goes into one large ziplock which I call a meal kit. Wa-la! Dinner! It really doesn't take long on Saturday; i just do it when my kids are running around playing and then we go have fun after I'm done.

(sidenote: i refuse to clean or go grocery shopping on saturday, so I have time for meal kits anyway. I haven't done a big "clean the house day" on Sat. for several years now, thanks to Flylady.)

I also work it so we have a Leftover Buffet on Saturday or something VERY easy, since that is Prep Day. Once in a while, i do a crock dinner on saturday that can be used as planned-overs in another meal.

So here's what's going on at our house this week:
Monday: Taco Salad, corn on the cob
Tuesday: Chicken Enchiladas, haricots verts
Wednesday: Shredded pork burritoes w/ beans & rice, steamed broccoli
Thursday: Fajitas, steamed broccoli (make extra chicken for cold chicken wraps lunch later in week)
Friday: Roasted pork tenderloin, haricots verts
Saturday: leftovers
Sunday: Navy Bean Soup, grilled cheese, steamed broccoli
(can you tell I have the HUGE broccoli pkg from costco???)

I'm doing the Body For Life program, so I also plan for 6 meals a day, all week! Sounds like a ton of work, but it's really doesn't take much more thought and then I know exactly what to plan for.

For great menus, recipes and organizing tips visit Laura right here.

Here are the recipes:
TACO SALAD
ground beef w/ taco seasoning
kidney/black beans
diced tomatoes
olives
i usually whip up a vinaigrette instead of ranch or catalina dressing

CHICKEN ENCHILADAS
4 boneless, skinless chicken breast halves
1 c salsa or picante sauce
2 pkgs powdered McCormick Enchilada Sauce
2 cans (8 oz) tomato sauce
4 ounce can chopped black olives, drained
2 1/2 c shredded Monterey jack cheese
1 1/2 c shredded cheddar cheese
2 Tsps lime juice
10-12 flour tortillas

Put breasts in slow cooker, cover with salsa and cook on low 1 1/2-2
hours or until thoroughly cooked. Shred chicken and put back into slow
cooker.

Cook enchilada sauce as directed on package (along with tomato sauce).
Next, mix together 1 c enchilada sauce, 1 c monterrey jack cheese and
olives with the shredded chicken. Replace lid on slow cooker; simmer 30
minutes on low.

Add lime juice to chicken mixture and stir. (Don’t add lime juice until
ready to place chicken in tortillas)
Place chicken mixture in tortillas, roll them up and arrange in 9X13 pan.

Cover with sauce and mixture of cheeses. Bake at 350 for 20 minutes or until cheese is melted.
* I try to go easy on the cheese (the Body For Life thing) or use mozzarella (lower in fat)

ROASTED PORK TENDERLOIN
2 pork tenderloins
1-2 large garlic cloves, sliced thin
1 tbs oil
2 tsp rosemary
s & p to taste
Cut 5-6 small slits partially through each tenderloin. Try not to cut all the way through. Insert slivers of garlic into each slit. Place tenderloins in a roasting pan & drizzle w/ olive oil. Crush rosemary leaves & sprinkle over pork. Season w/ salt & pepper. Roast for 20-30 minutes at 425, or until cooked through (I usually only roast mine for 15-20 mins).

SWEET ONION PORK CHOPS
4 boneless pork chops
1 tsp vegetable oil
2 2/3 large sweet onions (vidalia are best), thickly sliced
2/3 cup chicken broth
1/3 cup white wine; or use white grape juice w/ splash of vinegar
In large hot skillet, brown pork chops in oil on each side over med-high heat. Don't worry about cooking through--they'll cook later; you just want them nicely browned on the outside. Remove chops from skillet & place in slow cooker. Saute onions in skillet until nedely browned, about 2 mins per side, then place on top of chops in slow cooker. Add chicken broth & wine to skillet, scraping up all the browned bits from the bottom of the pan; pour liquid over pork chops & onions. Cover & cook on low for about 8 hrs.
*I've also used boneless chicken or a pork roast instead of pork chops
*The onions just DISINTEGRATE when this is done cooking; whisk them up right into the juices (after removing the chops) and it makes THE BEST SAUCE. I've even given them a whirl in the blender to puree.

NAVY BEAN SOUP
2 cups great northern beans, soaked overnight in 5 cups water
1 yellow onion, chopped
3 stalks celery, chopped
1 clove garlic, chopped
2 tsp salt
1/2 tsp pepper
1/8 tsp powdered ginger
1/2 cup canned tomoatoes
Drain the beans & place in sauce pan w/ lid. Add 6 cups fresh water & all remaining ingredients.

Bring to a boil over med-high heat. Reduce to a simmer, cover & cook until beans are very tender; about 2 1/2 - 3 hrs. Check water level & stir occasionally to make sure mixture is not scorching.

When beans are cooked, remove from heat & preee entire mixture in blender. Check for seasonings & add more s&p if needed. Reheat prior to serving.