Weekly Menu Plan and shopping list

My kitchen is smelling really good tonight.  We are trying some new recipes.  Tonight we are having the Red Beans and Rice.  I have a little helper who is learning to cook and pretty much prepared this dish (see recipe below).  Just trying to get back to my menu planning.  Had some help from fellow football moms and some amazing bloggers.  Football is back into full swing and need to get better at planning my meals.  These are not the healthiest choices I have ever made, but they are hearty and pretty simple.  With a busy schedule and budget watching these are some good options. 

I bought all the ingredients with the exception of a few staples that I already had on hand for under $80.  Not too bad for 5 meals for a family of four.  Hope this inspires you to spend some time around the table with your family.


#1 Sub Sandwiches with BBQ Chips
Hoagie Bread
Turkey Slices
Ham Slices
Lettuce
Red Onion
Vine Tomatoes
Mustard/Mayo
BBQ Chips or whatever your family enjoys

#2 Cheese Enchiladas and Corn and Black Bean Salad
Source:  www.mommyskitchen.net
- dozen yellow or white corn tortillas
1 – 8oz pkg shredded cheddar cheese (topping)
1 – 8oz Pkg shredded Monterrey jack cheese (filling)
1 – can mild enchilada red sauce
1 – can 14 oz wolf brand chili (no beans)
1 - cup chicken broth
1 - heaping tablespoon flour
1 - tablespoon oil
1 – small can sliced black olives (optional)

First make the sauce for the enchiladas. Using a medium size skillet add the oil and flour and mix together over medium heat. You want to make a roux not to dark just until blended and golden in color. Add the chicken broth and mix together using a wire whisk. Make sure there are no lumps. Add the enchilada sauce and then the chili. Mix together until the sauce is blended together. Turn off heat. Season with a bit of pepper and set aside. Heat about 1/4 cup oil in a skillet to soften the tortillas before filling. Fry in oil and blot dry on paper towels. Dip each tortilla into the enchilada sauce and then fill with the cheese mixture or you can just fry the tortillas blot dry and then fill with the Monterrey jack cheese filling.

Spoon some of the enchilada sauce on the bottom of a greased 9x13 inch baking pan. Place the rolled up enchiladas seam side down. Continue to fill and roll up the remaining enchiladas and place in the baking dish. You can get about 9 enchiladas in a 9x13 inch size pan. Pour the enchilada sauce mixture over the rolled enchiladas and cover completely, top with shredded cheddar cheese and sliced black olives (optional). Bake at 375 degrees for about 30 minutes - 40 minutes or until enchiladas are bubbly. Let cool about 10-15 minutes and then serve immediately.

Corn and Black Bean Salad (overnight recipe)
Source:  Allrecipes.com by Jodi T.

1/4 cup balsamic vinegar
2 tablespoons vegetable oil
1/2 teaspoon salt 1
1/2 teaspoon white sugar
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
3 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can sweet corn, drained

In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.

In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.

#3 Sloppy Joes and Oven Baked Fries and Side Salad
Hamburger buns
96% lean ground beef cooked 1 lb
1 can Manwich
Frozen crinkle cut fries
Ketchup
Bagged salad with Romaine and Carrots
Dressing for each family member because we all like something different :)
 
Brown the ground beef and add the canned sauce mix.  Top on hamburger buns. 
Bake the fries in oven with a little bit of olive oil and seasoned salt to get a slight crunch.  Some carrot sticks or other veggies would be a good addition. 
 
Note:  I like to make sloppy joes from scratch, but had the Manwich on hand
 
#4 Chuck Wagon Casserole with side vegetable or side salad
Source:  A fellow football mom and The Pampered Chef Stoneware Sensations p 63
1/2 c onion, chopped
1/2 c green bell pepper, chopped
1 lb 96% lean ground beef
1 can (151/2 oz) mild chili beans in sauce
3/4 c BBQ sauce
1/2 t salt
1 pkg (81/2 oz) corn muffin mix (include eggs and milk as needed on package directions)
1 can (11 oz) Mexican -style corn, drained

Preheat oven to 400 degrees.  Chop onion and bell pepper.  Cook ground beef with onion and bell pepper, drain if any fat.  Stir in chili beans, bbq sauce and salt.  Bring to a boil.  Spoon mixture into a 9" sqaure pan.  Prepare corn muffin mix per package directions, stir in corn.  Spoon over meat mixture.  Bake 30 minutes or until golden brown.

#5 So Simple Red Beans & Rice
Source: www.mommyskitchen.net
1 (16 ounce) package smoked sausage, cut diagonally into 1/4 inch slices

1 - small onion, chopped
1/2 - 1 green bell pepper, chopped
2-3 stalks of celery, chopped
1 - clove chopped garlic
2 - (15 ounce) cans bush's light red kidney beans, drained
1 - (16 ounce) can whole peeled tomatoes, chopped or pureed
1/2 – 1- 8oz can tomato sauce
1/2 - teaspoon dried oregano
Dash hot sauce
salt & pepper to taste
1 - Recipe Cooked White Rice

In a large skillet over low heat, cook sausage for 5 minutes. Chop up the onion, green bell pepper and celery. Add the vegetables and garlic; saute until tender. Add the beans, tomatoes with juice and tomato sauce into your crock pot. Season with oregano, salt and pepper. I can sneak in a little bit of the Louisiana Hot Sauce without anyone noticing. Add the sauteed veggies. Cover and set your crock pot on low and cook for about 2-3 hours Serve over plain white rice. You can also serve this with sweet cornbread on the side it's a nice compliment to this dish.