Monthly Meal Plan

I have had our meals planned out for a while, but I haven't had a moment to actually post and type it up.  I am super excited for this month.  There are lots of yummy recipes this month.  Quite a few tried and true, a few newbies that I found, and even a couple made up ones that I am excited to give a try!

The addition of breakfast once per week was a great hit so I am continuing with that.  I am sad this month will probably be my last for a weekly soup/stew, but excited at the same time because that means we are heading into spring time by the end of this meal plan.  As usual this is template.  I may change around the order depending on our mood or time for the day, but I will still use all recipes.

To get a better view just click on the picture :)

Five weeks of meals to bring us into mid-March.  Lots of goodies in there!  The sides I will decide depending on what is on sale the day I do my monthly shopping.  I am sure we will be having side salads and different types of veggies with many of these dinners.


GROCERY LIST

Above is the list of all ingredients needed for the meal plan.  It looks large, but I am sure many of the items you will have in your pantry and spice cabinet.  If you need a better view of the list just click on the photo and it will enlarge.  Below I will show you what my list actually looks like by eliminating what I have on hand.

See no where near as large and much more manageable!  I am sure you can eliminate many items as well.  So now that the menu is planned and we have the grocery list it's time to get to the good stuff...the recipes!


RECIPES

Enchiladas
1 lb ground beef
1 small onion, diced
1 TBS minced garlic
4 oz diced green chiles, drained
2-3 TBS taco seasoning (or 1 packet)
4 oz cream cheese, softened
2-1/2 cups homemade enchilada sauce (or 2 small cans)
2 cups shredded cheese
2-3 TBS sliced green onion for top
12 flour tortillas (you can use corn if you want, but we like flour)

• Cook ground beef in a skillet over medium-high heat until cooked through and browned
• Drain beef while reserving about 2 TBS of the grease and set aside
• Saute onions in the 2 TBS of grease until soft and translucent, about 10 minutes
• Add garlic and cook for about 1 minute
• Return beef to the pan
• Add diced green chiles, taco seasoning, and 1/2 cup enchilada sauce
• Reduce heat and simmer for about 10 minutes
• Remove from heat and stir in softened cream cheese
• Meanwhile soften the tortillas, you can do this by heating in a skillet for about 30 seconds on each side or stick them in the microwave for about 30-45 seconds
• Spread 1/2 cup enchilada sauce in the bottom of a 9x13 baking dish
• Assemble enchiladas by placing approximately 1/4 cup meat mixture and 2 TBS shredded cheese roll up and place seam side down in the prepared baking dish
• When all the enchiladas are assembled pour the remaining enchilada sauce over top, top with remaining cheese, and sprinkle green onions on top
• Bake in a preheated 350 degree oven for about 25 minutes or until cheese is melted 

Biscuit Egg Casserole source At Home with Lady B

1 can buttermilk biscuit

1 lb crumbled breakfast sausage, cooked and drained

1-1/2 cups shredded cheese

1/4 cup sliced green onions

6 eggs, beaten

3/4 cup milk

1/4 tsp black pepper

• Grease and 8x8 baking dish and preheat the oven to 425
• Firmly press the dough in the bottom of the greased baking dish making sure to seal the perforations
• Sprinkle with the cooked sausage, then cheese, and green onions
• Whisk together eggs, milk, and pepper
• Pour over the cheese
• Bake for 30 minutes or until set
• Slice into squares and enjoy!

Chicken Pot Pie Stew

1 lb chicken breasts, cut into bite size pieces

4 medium potatoes, cubed

3 carrots, peeled and diced

3 celery ribs, diced

2 cans cream of chicken soup

3 chicken bouillon cubes

1 tsp garlic powder

1/2 tsp celery salt

3/4 tsp black pepper

8 oz frozen mixed vegetables

• Combine chicken, potatoes, carrots, celery, chicken soup, bouillon, garlic powder, celery salt, and black pepper into the slow cooker
• Cook on low for 4-6 hours
• Stir in frozen mixed vegetables and cook for an additional 30 minutes
• Serve over biscuits 

Chicken and Vegetable Bake

4 chicken breasts, cut into large pieces 

1 medium onion, quartered

1 lb baby carrots

2 celery ribs, diced

4 medium potatoes, cut into large chunks

1 can chicken broth

2 TBS cornstarch

1 tsp ground sage

1 TBS thyme

3/4 tsp salt

3/4 tsp pepper

• Place chicken in a baking dish
• Place vegetables over top of the chicken
• Sprinkle with seasonings
• In a small bowl whisk cornstarch and broth
• Pour broth over the chicken and vegetables
• Bake in a preheated 375 degree oven for 45-60 minutes or until chicken is cooked and vegetables are tender

Philly Cheesesteak Stuffed Peppers source Quick and Easy Recipes

4 green peppers, cut in half with ribs and seeds removed

1 lb thin sliced roast beef

8 slices provolone cheese

8 slices white american cheese

1 small onion, sliced thin

6 oz sliced mushrooms, drained

2 TBS butter

2 TBS olive oil

1 TBS minced garlic

1/2 tsp salt

1/4 tsp pepper

• Melt butter in a large skillet over medium-high heat
• Add olive oil, onions, and mushrooms
• Saute over medium heat stirring occasionally 
• After 10 minutes add salt and pepper
• Continue to cook until onions are caramelized, about 30-50 minutes add some oil or a tad bit of water if the onions begin to dry out and turn the heat down if they begin to burn
• Meanwhile slice roast beef into thin strips
• Add to the onion/mushroom mixture along with garlic and cook for 5-10 minutes
• Place a slice of white american cheese into each pepper
• Fill the peppers with the beef mixture (almost overflowing)
• Top with a slice of provolone cheese
• Bake for 15-20 minutes in a preheated 400 degree oven until cheese is melted and slightly browned

Crab Granicio source Food.com

2 cups flaked imitation crab

1 cup butter

2 TBS minced garlic

1 TBS oregano

1 tsp basil

1/4 tsp red pepper flakes

1/4 cup lemon juice

8 oz fettuccine

1/4 cup parmesan cheese

• Prepare fettuccine as directed on the package
• In a skillet melt butter over medium heat
• Add garlic, oregano, basil, and red pepper flakes cook for about 1 minute
• Add the lemon juice and crab meat then cook until heated through
• Remove from heat and toss with parmesan and fettuccine 
• Top with additional parmesan cheese

Quick and Easy Mock Jambalaya

16 oz smoked sausage, sliced

1 package Rice-A-Roni spanish rice mix

2 TBS butter

1 small onion, diced

1 green pepper, seeded and diced

1 tsp minced garlic

a can diced tomatoes, drained
2 cups water

2 TBS old bay seasoning (or cajun seasoning if you prefer)

• Melt butter in a large saucepan over medium heat
• Add rice-vermicelli mix (not the seasoning), garlic, onion, and pepper 
• Saute for about 5 minutes or until vermicelli is browned 
• Add remaining ingredients and bring to a boil
• Lower heat, cover, and simmer for 20 minutes until rice is cooked
• Remove from heat, stir, and add hot sauce if desired

French Toast Bake

1/2 cup butter melted

12 slices white bread

1 cup brown sugar

1 tsp cinnamon

1 tsp pumpkin pie spice

5 eggs, beaten

1-1/2 cups milk

• Put melted butter in a 9x13 baking dish
• Place 6 slices of bed in a single layer on top of the butter
• In a small bowl mix brown sugar, cinnamon, and pumpkin pie spice
• Sprinkle half of the sugar mix over the bread
• Place the remaining bread slices over the sugar mixture
• In a bowl whisk milk and eggs until combined
• Pour over the bread
• Sprinkle the remaining sugar mixture over top
• Cover and refrigerate overnight
• When ready to prepare preheat oven to 350 and allow to stand at room temperature while oven heats
• Bake covered for 30 minutes
• Uncover and bake an additional 15-25 minutes or until set and browned

Chicken Alfredo Roll Ups Source Mmm...Cafe

9 lasagna noodles, prepared as directed on the package

3 cups alfredo sauce

2 cups cooked shredded chicken

10 oz frozen spinach, thawed and drained

3 TBS italian seasoning

3 cups shredded mozzarella

• Spray an 8x8 baking dish with cooking spray
• Pour 1/2 cup alfredo sauce in the bottom and spread evenly
• Spread 2 TBS alfredo sauce on each lasagna noodles
• Mix chicken, italian seasoning, and spinach together
• Spread a small layer of the chicken mixture on each noodles
• Sprinkle approximately 3 TBS mozzarella over the chicken mixture
• Roll up the noodles and place seam side down in the prepared baking dish
• When all noodles are completed pour the remaining alfredo sauce over top and sprinkle with the remaining cheese over top
• Bake in a preheated 350 degree oven for 30 minutes or until cheese is melted and sauce is bubbly

Pot Roast w/ gravy

3 lb beef roast

2 TBS oil

3/4 cup red wine

1 TBS worcestershire sauce

1 beef bouillon cube

2 tsp basil

4 medium potatoes, cut into large chunks

1 large onion, cut into large chunks

4 carrots, peeled and cut into large chunks

2 celery ribs, cut into 1/4 inch pieces

2 TBS cornstarch

• Liberally season roast with salt, pepper, and garlic powder
• In a large dutch oven brown roast on all sides in hot oil over medium-high heat
• In a small bowl combine red wine, worcestershire, bouillon, and basil
• Pour liquid over roast
• Bring to a boil, reduce heat to low, cover, and simmer for 1 hour
• Add the vegetables and continue to cook for another 45-60 minutes or until vegetable and roast is tender
•  To make the gravy remove vegetables and meat from the pan and measure out 1-1/2 cups of the pan juices (if there isn't enough add enough water to equal that amount)
• Mix 2 TBS cornstarch with about 1/4 cup water to make a thin paste
• Return the pan juices to the dutch oven and heat over medium heat until boiling
• While whisking add the cornstarch mixture and continue to whisk and cook for about 5 minutes or until thickened

 Oven Baked Meatball Sandwiches

How much you need will depend on how many you are making, what size rolls, and the size of your meatballs

meatballs

provolone cheese

shredded parmesan cheese

shredded mozarella cheese

pasta sauce

hoagie rolls

• Combine meatballs and pasta sauce and cook until heated through
• Place about 3 TBS mozzarella in the bottom of each hoagie roll
• Add about 2 TBS parmesan cheese on top of the mozzarella
• Place meatballs on top to fill and add a little extra sauce 
• Top with slices of provolone cheese (cut in half if they are large)
• Place sandwiches on a foil lined baking sheet
• Bake in a preheated 400 degree oven for about 15 minutes or until cheese is melted

Tuna Noodle Casserole

3 - 6 oz cans tuna, drained

1 - 15 oz can of corn, drained

2 - 10.75 oz cans of cream of mushroom soup

1 cup frozen peas

12 oz egg noodles, cooked and drained

1/2 tsp pepper

2 cups shredded cheese

• Mix all ingredients except for cheese in a large bowl
• Transfer to a casserole dish
• Bake in a 350 degree oven for 20 minutes
• Top with shredded cheese and bake an additional 15 minutes or until cheese is melted

Italian Layer Bake Source Mr Food

1 container crescent rolls

8 slices deli turkey

8 slices deli ham

20 slices pepperoni

8 slices swiss cheese

6 oz roasted red peppers

6 oz sliced pepperoncini 

4 eggs, beaten

• Separate dough into 2 large squares
• Place 1 square of dough in the bottom of an 8-in baking dish and press dough into bottom of the dish
• Layer with 4 slices turkey, 4 slices ham, 10 slices pepperoni, 4 slices swiss cheese, half the red peppers, and half of the pepperoncini
• Pour half the beaten eggs over top 
• Layer the remaining meats, cheese, peppers, and pepperoncini on top
• Place the remaining square of dough on top 
• Pour remaining eggs over top and cover with foil
• Bake 20 minutes in a preheated 350 degree oven
• Remove foil and continue to bake an additional 20 minutes until golden and heated through
• Let cool, cut, and enjoy!

Breakfast Sandwich Casserole source Sisters' Stuff
12 slices of white bread, outsides buttered (like you would for grilled cheese)
1 package bacon, cooked
1 green pepper, seeded and sliced thin
1 small onion, diced
2 medium tomatoes, sliced thick
1 cup baby spinach
6 slices of white american cheese
6 slices of provolone cheese
8 eggs
1/4 cup milk
1/2 tsp pepper
1/2 tsp garlic powder

• In a skillet saute green pepper and onions in 1 TBS olive oil until tender, about 7-10 minutes
• Place 6 slices of bread (buttered side down) in a 9x13 pan
• Place a slice of american and provolone cheese on each slice of bread
• Equally divide bacon, spinach, tomato, onion, and green pepper among each sandwich and place on top of cheese
• Place the remaining bread on top with the buttered side facing up
• In a small bowl beat the eggs with the milk, pepper, and garlic powder
• Pour egg mixture equally over all the bread making sure to coat well
• Cover with foil and refrigerate overnight
• When ready to prepare bake covered in a 350 degree oven for 60 minutes
• Uncover and bake an additional 30 minutes making sure eggs are set and tops are browned

Spinach Tortellini Soup

6 cups chicken broth

2 TBS butter

3 carrots, peeled and diced

2 celery ribs, diced

1 small onion, diced

1 TBS minced garlic

10 oz frozen spinach

1 TBS parsley
2 tsp oregano
1/2 tsp pepper
1/2 tsp salt
16 oz frozen tortellini

• In a large stock pot melt butter over medium-high heat
• Saute carrots, celery,minced garlic, and onion for about 10 minutes to soften
• Add chicken broth, parsley, oregano, pepper, salt, and cook until vegetables are soft; about 10 minutes
• Add frozen spinach and tortellini and cook until heated through about 9-12 minutes
• Ladle into bowls and top with shredded parmesan cheese

Pierogi Lasagna source Sarah Sprague
1 package lasagna noodles
5 lbs potatoes (russet, yukon gold, red, whatever you like)
3 lbs onions, sliced
1 TBS minced garlic
1 lb shredded cheddar cheese
1/4 cup olive oil
1-1/4 cup of butter, divided
1/2 cup sour cream
4 oz cream cheese, softened
1-1/2 tsp salt, divided
1/2 tsp garlic powder
1/2 tsp pepper
pinch of nutmeg

• In a large skillet over medium-high heat melt 1/4 cup butter then add olive oil 
• Add the sliced onions and stir to coat in the oil
• After 10 minutes lower the heat to medium-low and add 1/2 tsp salt
• Continue to stir occasionally (if they are sticking too much add a splash of water to deglaze and lower your heat a tad)
• This process should take about 30-40 minutes to get a good caramelized onion
• Meanwhile, peel and dice potatoes, place in large pot of cold water, and bring to a boil
• Lower heat to medium and cook for about 20 minutes or until potatoes are tender
• Drain potatoes and return to the pan to allow the heat to cook of the extra moisture
• In a large bowl combine potatoes, 1/2 the shredded cheese, 1/2 cup butter, 1/2 cup sour cream, cream cheese, 1 tsp salt, 1/2 tsp garlic powder, 1/2 tsp pepper, and nutmeg
• Mash together to fully combine (I use my hand mixer)
• Bring a large pot of water to a boil and cook lasagna noodles according to package instructions
• Coat a 9x13 baking dish with cooking spray
• Place 3-4 lasagna noodles in the bottom of the pan
• Spread a layer of mashed potatoes (about 1/3 of the mixture) on top of noodles
• Then sprinkle a layer of onions and then a layer cheese on top of the potatoes
• Repeat until all ingredients are used up ending with a layer of lasagna noodles
• Melt a 1/2 cup butter and drizzle over top of the noodles
• Cover and cook for 20-30 minutes or until bubbly
• Top with sour cream and chives

Spaghetti Casserole
1 lb italian sausage
1 small onion, diced
1 green pepper, seeded and diced
4 oz mushrooms
1 TBS minced garlic
8 oz spaghetti noodles
24 oz spaghetti sauce, divided
1/2 cup grated parmesan cheese
1/2 cup sour cream
1 cup shredded mozzarella

• Remove sausage from casing
• In a skillet cook sausage until no longer pink and drain reserving 2 TBS grease
• Saute onion, pepper, and mushrooms until tender; about 10 minutes
• Add garlic and cook for 1 minute
• Combine vegetables with the sausage and set aside
• Meanwhile, cook spaghetti according to package instructions
• In a small bowl mix together the pasta sauce and sour cream
• Put about 1/4 cup of the sauce mixture in the bottom of an 8x8 baking dish and spread around
• Sprinkle about 2 TBS on top of the sauce
• Toss the spaghetti noodles with the sausage mixture and remaining sauce then place in the baking dish
• Top with the remaining cheeses and bake in a 350 degree oven for 20-25 minutes or until cheese is melted

Ham and Swiss Melts

The amount of each ingredient will depend on how many sandwiches you make.
Deli Ham
Swiss Cheese
Bread
Dijon Mustard
Mayonnaise
Butter

• Spread butter on one side of each slice of bread
• Spread desired amount of mustard on one side and mayonnaise on the other
• Place 3-4 slices of ham and a slice of cheese then close the sandwich
• Place on a baking sheet and bake in a 425 degree oven for 5-8 minutes (The bottom browns first so don't judge based on the top piece of bread)
• Flip and cook an additional 5-8 minutes

Drunken Pork Chops source Siggy Spice

5-6 pork chops

2-3 TBS olive oil

1 small onion, sliced 

1 tsp seasoned salt

1/2 tsp pepper

1 bottle beer

1/2 cup brown sugar

1/3 cup ketchup

1 TBS cornstarch

1/4 cup water

• Heat olive oil in a skillet over medium-high heat
• Season both sides of the pork chops with seasoned salt and pepper
• Brown both sides of the pork chops and remove from pan and set aside
• Saute onions until just soft about 5-7 minutes
• Add pork chops back to the skillet
• In a small bowl mix together beer, brown sugar, and ketchup
• Pour sauce mixture over the pork chops
• Reduce heat to medium-low and simmer for about 45 minutes
• Remove pork chops and onions to thicken sauce
• In a small bowl mix together water and cornstarch
• Add to boiling sauce while whisking
• Continue to whisk and cook until thickened
• Place pork chops and onions back in thickened sauce and serve over mashed potatoes or rice

Breakfast Burrito

1 lb crumbled breakfast sausage

6 eggs

1/4 cup milk

1 green pepper, seeded and diced

1 small onion, diced

1/2 tsp pepper

8 flour tortillas

cheese

salsa

sour cream

• Brown sausage over medium-high heat until cooked through
• Drain sausage reserving about 2 TBS grease
• Saute green pepper and onion in grease until softened
• Meanwhile whisk eggs, milk, and pepper
• Add to the peppers and onions along with the reserved sausage 
• Reduce heat to medium and cook stirring to break up and scramble until cooked through
• Heat tortillas as directed on the package
• Place about 1/2 cup of the filling in the center, top as desired, fold, and enjoy!

One-Pot Chicken and Rice

4-6 chicken thighs

1 TBS olive oil

1/2 tsp salt

1/2 tsp pepper

1 onion, cut into wedges

3 carrots, peeled and cut into large chunks

2 celery ribs, cut into 1/2 in pieces

1 TBS minced garlic

1 bay leaf

2 cups chicken broth

1 cup long grain brown rice

• Heat oil in a dutch oven over medium-high heat
• Season chicken with salt and pepper
• Cook until brown on both sides, about 6 minutes per side
• Add onion, carrots, and celery and cook for about 5 minutes just to slightly soften
• Add garlic and cook an additional minute
• Add bay leaf, broth, and rice then give everything a stir
• Bring to a boil, reduce heat to low, cover, and simmer for 40-50 minutes
• Let stand covered for 10 minutes, fluff, and serve

Beef Stew

2 lbs stew meat

salt and pepper

3 TBS flour

2 TBS vegetable oil

2 cups beef broth

2 TBS worcestershire sauce

1 large onion, roughly chopped

1 TBS minced garlic

4-6 carrots, peeled and cut into large chunks

2 celery ribs, cut into large chunks

4 potatoes, cut into large chunks

1 can corn, drained

1 cup frozen peas

1 can stewed tomatoes (undrained)

2 bay leaves

1 tsp sugar

dash of allspice

1/2 tsp paprika

1 tsp salt

1/2 tsp pepper

• Season meat with salt and pepper and dredge with flour
• Heat the oil over medium-high heat in a large stock pot
• Once oil is shimmering add meat and brown
• Add the broth, worcestershire sauce, garlic, onion, stewed tomatoes, bay leaves, sugar, allspice, paprika, salt, and pepper to the stock pot, bring to a boil, cover, and reduce heat to low
• Simmer for approximately 90 minutes
• Add celery and carrots and cook for an additional hour
• Add potatoes and cook for 30 minutes or until done
• Right before serving add corn and peas

Pizza Meatloaf
1 lb ground beef
1/2 lb ground italian sausage
1-1/2 cups pizza sauce
1 cup shredded mozzarella
1/2 cup shredded parmesan
1 small onion, diced
1 green pepper, diced (slice 4-5 rings for top)
3/4 cup italian bread crumbs
2 eggs, beaten
1/2 tsp salt
1 TBS minced garlic
1/2 tsp pepper
1 tsp oregano
pepperoni

• In a large bowl mix the ground meat, 1 cup pizza sauce, 1/2 cup mozzarella, parmesan cheese, onion, diced green pepper, bread crumbs, eggs, salt, garlic, pepper, and oregano (Use your hands to work everything together it is a lot easier)
• Shape into a loaf and place in a pan
• Top remaining sauce, then cheese, green pepper, and pepperoni
• Bake in a 350 degree oven for 60-90 minutes or until cooked through

Crab Salad Sandwiches

8 oz imitation crab meat

1 celery rib, diced fine
2 TBS chopped green onion
1/2 TBS lemon juice
1/4 cup mayonnaise
1/2 tsp garlic powder
1/2 tsp dill weed
1/2 tsp hot pepper sauce
sub rolls
white american cheese
lettuce

• Mix together everything except sub rolls and cheese
• Refrigerate crab mixture for at least 4 hours or overnight
• When ready to prepare spoon desired amount into sub rolls then top with lettuce and cheese

Spinach and Prosciutto Lasagna source Martha Stewart

2 packages frozen spinach, thawed and drained

1 1/2 cups ricotta cheese

1 TBS minced garlic

1/2 tsp salt

1/2 tsp pepper

1 jar pasta sauce

6 oz thin sliced prosciutto, finely chopped

1 1/2 cups shredded mozzarella

9 lasagna noodles, prepared as directed on package

• Stir together spinach, ricotta, salt, pepper, and garlic then set aside
• Coat an 8x8 baking dish with about 1/2 cup pasta sauce
• Stir together remaining pasta and prosciutto
• Layer noodles over top of the sauce in the baking dish (you may have to cut them down to fit)
• Spoon 1/3 of the spinach mixture over top followed by 1/3 of the sauce and repeat twice
• Top with shredded mozzarella and bake in a 375 degree oven for 35-40 minutes or until cheese is melted and slightly browned

Sausage Gravy

1 lb crumbled breakfast sausage

1/4 cup flour

2 cups milk

1/2 tsp black pepper

split buttermilk biscuits

• Brown sausage over medium-high heat
• Stir in flour until dissolved and cook for about 1-2 minutes
• Slowly stir in milk and cook until thickened and bubbly, about 5 minutes
• Season with pepper and serve over hot biscuits

Chicken Dumpling Casserole source The Shady Porch

1 lb chicken, cooked and shredded

2 cups chicken broth

1/4 cup butter, melted

2 cups bisquick

2 cups milk

1 can cream of chicken soup

3 carrots, peeled and diced small

2 celery ribs, diced small

1 small onion, diced small

1 large potato, peeled and diced small

1 cup frozen peas

salt, pepper, parsley, and poultry seasoning

• In a large skillet saute onion, celery, carrots, and potatoes until just softened; about 10 minutes and set aside
• Coat a 9x13 baking with the melted butter
• Spread shredded chicken over the butter
• Sprinkle some salt, pepper, parsley, and poultry seasoning over the chicken
• Layer vegetables including peas over the chicken
• In a bowl mix together milk and bisquick and gently pour over the vegetables careful not to disturb them
• In a bowl whisk together soup and broth and pour into the casserole slowly and carefully
• Bake in a 350 degree oven for 30-40 minutes or until golden brown

Vinegar Braised Pork Chops

2 lbs pork chops

1/2 cup oil (olive or vegetable)

1/2 cup vinegar

1 large onion, sliced into rings

2 TBS minced garlic

2 tsp salt

1 green pepper, seeded and cut into strips

• In a large pot with a tight fitting lid combine all ingredients
• Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes
• Uncover and cook on low for an additional 20-30 minutes
• Serve over rice (we like it with saffron rice...yum!)

Pizza Casserole

1 lb rotini, cooked and drained

1 cup ricotta cheese

3 cups pizza sauce

1 lb italian sausage, cooked and crumbled

8 oz pepperoni

1 green pepper, diced

1 small onion, diced

4 oz sliced black olives, drained

2 cups shredded mozzarella cheese

• Mix pasta and ricotta until smooth and creamy and then place in a 9x13 baking dish
• Top noodles evenly with pizza sauce
• Sprinkle toppings on top of sauce ending with the shredded cheese
• Bake in a 350 degree oven for 30 minutes or until cheese is melted and browned

Tuna Pasta w/ White Wine Caper Sauce source Simply Recipes

8 oz bowtie pasta

12 oz tuna, drained

2 TBS olive oil

1 small onion, diced

8 oz baby spinach

pinch of red pepper flakes

2 TBS capers

1/2 tsp salt

1/2 cup white wine

1 TBS dried parsley

1/4 tsp pepper

• Prepare past as directed on the package
• Meanwhile in a large skillet heat oil over medium-high heat
• Add the onion and red pepper flakes and saute until onions are cooked, about 7-10 minutes
• Mix in the tuna, capers, parsley, pepper, and salt
• Add the wine and bring to a boil, reduce heat to low, and simmer for about 10 minutes (if the mixture becomes too dry add a little more wine)
• The last 2 minutes add the baby spinach and wilt
• Toss with pasta and top with fresh grated parmesan cheese

A few old favorites and some newbies to try.  I am definitely looking forward to the next month!  

I must say this monthly meal planning is working out great as well.  Last month I was under budget by $105.61.  That means I spent less than $300 for the month which is even better than I would do when I couponed.  Definitely liking this way of shopping.  Not to mention 1 trip with minor trips to pick up essentials like milk and bread is so much better than weekly trips :)  Do you have any tips and tricks to save money on the ever rising grocery costs?  I would love to hear about them.  Every little bit helps!

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