Saturday, June 8, 2013

Monthly Meal Plan

I am excited to have some guests coming for a visit!  My meal plan will look a little short because while they are here I am not sure what we'll be eating.  It will largely depend on where we are at.  We may have a picnic at the park or BBQ on the grill.  I am sure we will stop at some of our local favorite eateries while they are here are too.

In addition to a short week you will also notice some other changes.  I have brought back breakfast for dinner once per week.  Everyone seemed to miss it...not to mention the cost savings and ease to prepare it!  Now that the weather has heated up we will enjoy some hearty sandwiches once per week and a taco type dish as well.  On Fridays I will incorporate stir fry which will be based on what meat is on sale and what produce I can get at the farm.  Stir fry is simple, affordable, and delicious.  I expect most of my stir fry recipes will contain thinly sliced meat, broccoli, snap peas, green onions, and bok choy.  As far as the sauce goes I am not to sure yet, but a simple soy sauce seasoned with ginger, garlic, and chili paste will work out great!

A month of yummy dishes!
Now that we have the meal plan it's time to look at the grocery list.  Remember I include everything on the first list and then follow it up with my list.  I also have a list for my weekly produce trips.  Hopefully most of that trip can be bought at the farm!

Monthly grocery list
My monthly grocery list
I did notice that I have only 1 loaf of bread.  That should say 4....ooopps!  But everything else is spot on for my monthly trip :)

And lastly the weekly produce list
That really isn't too bad for little less than a month of groceries.  I am rather excited and look forward to our new meal plan.  I am especially excited to start purchasing more fresh produce.  Food always tastes better when you can see where it comes from and know how they grow it.  Love all of our farmer's for what they do!  

Now that we have the plan and the list it is time for the recipes!  This month is pretty simple, but that doesn't mean it won't be delicious.  I promise these recipes are packed full of flavor!

Chicken and Rice Casserole
1/4 cup butter
1 onion, diced
6 cloves garlic, minced
1 tsp seasoning salt
1/2 tsp black pepper
1/4 cup flour
3 1/2 chicken broth
3 1/2 milk
2 cups long grain rice
1 lb chicken, cooked and chopped
2 cups shredded cheddar cheese
2 cups chopped broccoli
6 slices bacon, cooked and crumbled
  • Melt butter in a large skillet
  • Saute onions until translucent, about 10 minutes
  • Add garlic, seasoning salt, pepper, and flour
  • Cook for about 3 minutes to cook off the flour taste
  • Whisk in milk and chicken broth until smooth
  • Turn heat to medium-high and whisk in 1 cup of cheese until melted and the sauce comes to a simmer
  • Add rice, lower heat to medium-low, cover, and simmer until rice is tender stirring occasionally (about 20 minutes)
  • Add chicken, bacon, and broccoli to the rice mixture
  • Pour into a 9x13 glass baking dish
  • Sprinkle remaining cheese on top
  • Bake in a 350 degree oven for 25 minutes or until heated through and cheese is melted
Garlic Chicken source A Year of Slow Cooking
3 lbs chicken pieces
1 onion, sliced
1 TBS olive oil
2 tsp salt
2 tsp paprika
1 tsp pepper
30 cloves garlic, peeled
  • Place onion slices in the bottom of the slow cooker
  • In a large bowl toss the chicken with the remaining ingredients
  • Pour into slow cooker over top of the onion
  • Cover and cook on low for 6-8 hours or high for 4-6 hours
Crock Pot Breakfast Casserole source Get Crocked
1 lb bacon, cooked and crumbled
1 onion, diced
1 bell pepper, diced
16 oz frozen hash browns
1 cup shredded cheese
6 eggs
1/2 cup milk
2 green onions, sliced
salt and pepper to taste
  • Grease the crock pot 
  • Layer ingredients in the crock pot hash browns, bacon, onion, peppers, and cheese
  • Repeat layers twice and top with green onions
  • Beat eggs, salt, pepper, and milk
  • Pour over ingredients in the crock pot
  • Cover and cook on low for 6-8 hours
Cooked Bacon
  • Spread one side of each slice of bread with some mayonnaise
  • Top one slice with lettuce, tomato, and bacon then bread slice mayonnaise side down
Ranch Chicken Tacos
2 lbs boneless skinless chicken
2 cups chicken broth
2 TBS taco seasoning (or 1 packet)
1 packet ranch seasoning mix
  • Place chicken in the slow cooker
  • In a small bowl whisk the broth and seasonings
  • Pour over top of the chicken
  • Cook on low for 3 hours
  • Remove chicken and shred with a fork
  • Return chicken to the slow cooker, stir, and cook for another 30 minutes
  • Spoon chicken into warmed tortillas and top with desired toppings
Chicken, Broccoli, and Rice Skillet source Kevin and Amanda
8 slices bacon, diced
1 lb boneless chicken, diced
salt and pepper to taste
1 cup long grain rice
2 cups water
1 tsp salt
1 small onion, diced
1 head of broccoli, cut into bite size pieces
4 cloves garlic, minced
2 cans diced tomatoes with green chiles (Ro-Tel)
2 TBS butter
2 TBS flour
1 cup chicken broth
1 cup cheddar cheese, shredded
1/2 tsp salt
1/2 tsp pepper
  • Add diced bacon to a large skillet and cook until crisp, about 10 minutes
  • When the bacon is crisp remove with a slotted spoon and drain on paper towels
  • Add diced chicken and season with salt and pepper
  • Cook over medium-high heat until cooked through, about 7 minutes
  • Remove chicken to the plate with the bacon
  • Add rice, water, and salt to a saucepan 
  • Bring to a boil, cover, reduce heat to low, and simmer for 20 minutes or until tender
  • In the same skillet you used to cook the bacon and chicken saute the onion and broccoli over medium-high heat
  • Stir occasionally and cook until broccoli is tender, about 10 minutes
  • Add garlic and cook an additional minute
  • Top with tomatoes, rice, chicken , and bacon and stir to combine
  • Reduce heat to low to keep warm
  • Melt butter in a small saucepan and whisk in flour
  • Add the chicken broth and whisk until thickened and bubbly
  • Remove from heat, add cheese, seasoning, and whisk until melted and smooth
  • Pour over the contents in the skillet and stir to combine
Oven BBQ Chicken
3 lbs bone-in chicken pieces
Seasoned salt
Garlic Powder
2 cups BBQ sauce
  • Season chicken with salt, garlic powder, and pepper
  • Place chicken pieces skin side up on a cooling rack set inside a foil lined jelly roll pan
  • Cover with foil and bake in a 350 degree oven for 45 minutes
  • Pour BBQ sauce over the chicken making sure to thoroughly coat chicken pieces
  • Place back on the rack, skin side up, and bake uncovered for 30 minutes or until cooked through
Sausage Breakfast Bake
12 eggs
1 lb crumbled breakfast sausage
1/3 cup sour cream
1 onion, diced
2 tomatoes, diced
1 green pepper, seeded and diced
8 oz shredded cheddar cheese
  • Beat eggs with sour cream and pour into a 9x13 greased baking dish
  • Bake  in a 400 degree oven for 10 minutes or until eggs are softly set
  • Meanwhile cook sausage with onion and green pepper until sausage is cooked through and drain
  • Reduce oven temperature to 325
  • Spoon tomatoes over the egg mixture, topped with sausage mixture, and cheese
  • Bake 30 minutes or until egg mixture is set
1 lb ground beef or turkey seasoned with salt and pepper
1 small onion, diced
3/4 cup ketchup
1 tsp mustard
1 TBS worcestershire sauce
1 TBS vinegar
4 cloves garlic, minced
1/4 cup brown sugar
  • Saute onions in a large skillet over medium-high until tender, about 3-5 minutes
  • Add garlic and cook for another minute
  • Add ground meat and brown
  • Drain and return meat mixture to the skillet
  • Add the remaining ingredients and cook over medium-low heat for 15 minutes
  • Serve in hamburger buns and top with cheese if you prefer
Paprika Chicken Thighs
1 lb boneless skinless chicken thighs
1 tps paprika
1 tsp garlic powder
1 tsp ground cumin
pinch ground cayenne pepper
1 TBS olive oil
1/2 tsp salt
1/2 tsp pepper
  • Combine spices and olive oil in small bowl
  • Rub spice mixture over chicken thighs
  • Place chicken on a cooling rack that is inside a foil lined baking sheet
  • Bake in a 400 degree oven for 20-30 minutes or until chicken is cooked through
Broccoli Breakfast Bake source The Best Blog Recipes
2 cups frozen tater tots
1 head of broccoli, chopped
6 eggs
1/4 cup milk
1/4 tsp garlic powder
1/4 tsp onion powder
2 cups shredded cheese
6 oz canadian bacon, chopped
6 slices of bacon, cooked and crumbled
4 green onions, sliced
1/2 tsp seasoned salt
1 TBS butter
  • Line the bottom of a greased casserole dish with tater tots
  • Sprinkle the tater tots with seasoning salt and bake in a 375 degree oven for 20 minutes
  • Cook broccoli in a covered skillet with 2 TBS water until tender, about 7 minutes
  • Whisk eggs with milk, garlic powder, and onion powder
  • Scramble and cook in a skillet over medium heat until eggs are cooked
  • Place eggs over top of tater tots followed by broccoli, canadian bacon, cheese, and green onions
  • Place back in the oven for about 10 minutes or until cheese is melted
  • Remove casserole from the oven and top with bacon
1 lb boneless skinless chicken breast, cut into thin strips
2 cans ro-tel, drained
1 large onion, sliced
1 green pepper, cut into strips
2 TBS vegetable oil
2 tsp chili powder
2 tsp cumin
1 tsp garlic powder
1/2 tsp oregano
  • Toss everything in a large bowl and make sure everything is coated well
  • Bake uncovered in a 375 degree oven for 25 minutes
  • Serve in warmed tortilla shells with desired toppings
1 cup brown rice
2 cups water or chicken broth
2 cloves garlic, minced
1 TBS butter
zest and juice of 1 lime
1 TBS adobo
1/2 cup chopped cilantro
  • Combine everything except cilantro in a rice cooker and cook as directed for brown rice
  • When done stir in cilantro and serve
Tuna Casserole source
8 ounces egg noodles
2 carrots, peeled and diced
2 stalks celery, diced
1 small onion, diced
1 TBS olive oil
1/4 cup whole wheat flour
2 cups milk
1 tsp dijon mustard
3 (6 oz) cans of tuna, drained
1 cup frozen peas
1 tsp dried dill weed
1/4 cup shredded parmesan cheese
1/2 cup panko bread crumbs
  • Prepare pasta according to package, but add carrots to the pot while you are cooking the noodles
  • In another large stock pot over medium-high heat 1/2 TBS olive oil and add celery and onion
  • Saute for 5 minutes until onions are translucent
  • Add remaining oil and flour and cook for about 3 minutes
  • Add milk while whisking constantly 
  • Reduce heat to medium and add dijon mustard
  • Stir in pasta, carrots, peas, tuna, and dill weed
  • Remove from heat and pour in a casserole dish
  • Top with breadcrumbs and parmesan cheese
  • Bake for 30 minutes or until topping is browned
2 lb boneless chicken thighs
1/2 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
1/2 TBS chili powder
2 tsp paprika
1/2 TBS garlic powder
1/2 tsp ground cumin
1/2 cup honey
2 TBS cider vinegar
  • Combine spices in a small bowl and mix well
  • Rub spice mixture over chicken
  • Place chicken on a wire rack placed in a foil lined baking sheet
  • Bake in a 400 degree oven for 15 minutes
  • Combine honey and vinegar in small bowl
  • Brush both sides of the chicken with the honey mixture
  • Place chicken back in the oven for 15 minutes or until cooked through
Sausage Strata
1 lb crumbled breakfast sausage
1 small onion, diced
1 green pepper, seeded and diced
2 cups shredded cheese
6 slices bread, cubed
6 eggs 
1 1/2 cups milk
1/2 tsp salt
1 tsp ground mustard
  • Saute onion and green pepper for 5 minutes or until softened
  • Add sausage, brown, and drain
  • Layer bread cubes, sausage mixture, and cheese in a greased 9x13 baking dish
  • In a bowl beat together eggs, milk, salt, and mustard
  • Pour eggs over bread mixture, cover, and refrigerate for at least 8 hours or overnight
  • Remove casserole dish from the refrigerator while oven is preheating
  • Bake 50-60 minutes in a 350 degree oven or until knife inserted in the center comes out clean
  • Let sit for 10 minutes before serving
There you have it.  The meal plan for the month.  I did not include side dish recipes this month because they are up in the air.  The majority will depend on what is available at the farm and at what price.  I didn't include my spaghetti recipe or my taco recipe either.  They are pretty basic.  I am using some pasta sauce I canned and my homemade taco seasoning.  

I sure can't wait to enjoy so many of our family favorites.  I know the kids will be excited to have breakfast added back to the meal plan.  My hubby will be happy to see the addition of sandwiches and I am happy for the stir fry night.  All easy additions so we can all enjoy the warm summer nights!

Linked to:

Addicted to Recipes Button, Page button I Heart Nap Time The Chicken Chick Photobucket  Ms. enPlace mop it up mondays It's Overflowing Mrs Happy Homemaker Mixitup Photobucket Make-Ahead Meals for Busy Moms Tempt my Tummy Tuesdays Mandy‘s Recipe Box Our Delightful Home Anyonita Nibbles nap-time creations The DIY Dreamer Cast Party Wednesday Back for Seconds HungryLittleGirl Cheap Recipes and Money-Saving Tips 52 Mantels Miz Helen’s Country Cottage Photobucket What's cooking, love? BWS tips button Photo Friday Blog Hop Blissful and Domestic Or so she says Super Saturday Show And Tell Recipes and Ramblins with the Tumbleweed Contessa
What I am Eating - Townsend House


  1. I'm amazed. I'm not sure I cold plan that far in advance. You are super organized. You should bring this over to What'd You Do This Weekend. It's my Monday party. You would inspire us.

    Wishes for tasty dishes,

  2. I'm doing good to stick to a weekly plan!

    1. That is awesome! I started with a weekly meal plan and worked my way up to the monthly meal plan. Keep up the great work!

  3. I'm with ya on moving to meals that don't heat up the kitchen! You've also planted an idea to have breakfast for dinner next week. Thank you for linking--I appreciate it!

    1. Woo Hoo! I am always happy to inspire a new idea or plan :) Enjoy! I know we will :)

  4. One recipe at a time........I just found several that I want to try. Tuna, Chicken, Rice, Broccoli, Sausage etc, which one should I start with? Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!

    Kathy Shea Mormino

    The Chicken Chick

    1. Awww...thanks so much :) We definitely have quite a few of our favorites this meal plan!


What do you think? I'd love to hear from you!