Monthly Meal Plan - January

Can we believe we are getting ready to begin a new year?!?  Why is it the older we get the quicker the years roll by???  That hardly seems fair...oh well...I won't complain....too much ;)

The start of the new year brings on the start of a new month which means I need to put together my monthly meal plan.  I actually had fun with this one.  I was trying my best to utilize as many pantry ingredients as I could.  For five weeks of meals I think I did pretty darn good.

I am still sticking with 1 soup per week and I have decided to also do breakfast once per week.  Everyone loves breakfast so I know this will be a welcomed addition this month.  I rarely make big breakfast meals.  Usually just special occasions and holidays so I am sure this will be something that everyone will want to stick around forever :)

I will decide side dishes later.  I have tons of frozen veggies and canned veggies so I am sure those will be incorporated.  I will have to pick up some fruit, but I will wait until the ads come out before I set anything into stone.

Before you look at the grocery list I want to tell you I included EVERY ingredient you will need.  Even spices.  So the list looks incredibly huge and intimidating!

Pretty long list I know...but the good thing is most of these items you will have on hand.  Below is my list of what I actually need.  You will notice it is cut down dramatically.

See no where near as scary.  I am sure most people will be able to cut out the majority of their list as well.  

Now that the list and menu is made it's time to check out the recipes.  My favorite part :)

Baked Sausage Pancakes

2 - 6 oz packages sausage links (about 16 cooked links)

3 eggs

1-1/2 cups milk

3 TBS vegetable oil

1 tsp vanilla

1-3/4 cups flour

4 tsp baking powder

1 tsp salt

2 TBS sugar

• In a medium bowl beat eggs until fluffy
• Add milk, oil, and vanilla and mix
• In a small bowl combine flour, baking powder, salt, and sugar
• Gradually stir in flour mixture 1 cup at a time until blended and smooth
• Pour batter into a 15x11 jelly roll pan and top with sausage links
• Bake in a preheated 450 degree oven for 15 minutes or until pancakes are cooked

BBQ Meatballs

32 oz frozen meatballs

9 oz grape jelly

18 oz chili sauce

1 packet onion soup mix

• Combine everything in the crock pot and cook on low for 6-8 hours
• Serve over rice

Tuna Noodle Casserole
3 - 6 oz cans of tuna in water, drained
1 - 15 oz can corn, drained
2 - 10.75 oz cream of mushroom soup
1 cup frozen peas
12 oz egg noddles
1/2 tsp black pepper
2 cups reduced fat shredded cheese

• Prepare noodles as directed on the package
• Mix corn, soup, peas, tuna, and pepper in a large bowl
• When noodles are done mix with tuna mixture and transfer to a casserole dish
• Bake in a preheated 350 degree oven for 20 minutes
• Top with cheese and return to the oven and bake for 15 minutes or until cheese is melted

Velveeta Mac and Cheese source Kraft Recipes

This was my very first recipe I ever used to make homemade macaroni and cheese.  I think I was 15 and I am super excited to have some Velveeta on hand to make it!

1/4 cup butter

1/4 cup flour

1 cup milk

8 oz Velveeta, cut into 1/2 inch cubes

2 cups macaroni noodles, cooked

1/2 cup shredded cheese

1/4 cup Ritz crackers, finely crushed

• Melt 3 TBS of butter in a medium saucepan over medium heat
• Whisk in flour and cook for about 2 minutes to cook off the flour taste while whisking constantly
• Gradually stir in milk and cook until thickened, about 3-5 minutes
• Add Velveeta and cook until smooth and melted, about 3 minutes
• In a large bowl combine cheese sauce and macaroni and stir to coat evenly
• Place macaroni and cheese in a 2-qt casserole dish
• In a small bowl combine 1 TBS melted butter and Ritz crackers until fully moistened
• Sprinkle 1/2 cup cheese over the casserole and then top with cracker mixture
• Bake uncovered in a preheated 350 degree oven for 20 minutes or until heated through

Broccoli, Cauliflower, and Rice Casserole source Copy Kat

8 oz frozen chopped broccoli

8 oz frozen cauliflower

1 small onion, diced

3 TBS butter

1 cup Velveeta, diced into small cubes

1 cream of chicken soup

2 cups rice, cooked

• Melt butter over medium heat
• Saute onion until tender, about 3-5 minutes
• Add Velveeta, soup, rice, cauliflower, and broccoli and stir until mixed through
• Place in a 8x8 glass baking dish and bake in a 350 degree preheated oven for about 20 minutes or until heated through

Chicken Enchiladas source AllRecipes.com

This is my all time favorite enchiladas ever!  They are incredible.  If you like enchiladas you have to give these a try!  

2 lbs boneless skinless chicken breasts

1 can cream of chicken soup

1 1/4 cup sour cream

1/4 tsp chili powder

1 TBS butter

1 onion, diced

4 oz green chilies, drained

1 packet of taco seasoning (or 3 TBS homemade seasoning)

1 bunch green onions, chopped

1 cup water

1 tsp lime juice

1/2 tsp onion powder

1/2 tsp garlic powder

3 cups shredded cheese

1 can enchilada sauce

flour tortillas

• Place chicken in a large pot and add water to cover.  Bring to a boil and simmer until cooked through and no longer pink.  Shred the chicken and set aside.
• Meanwhile combine cream of chicken soup, sour cream, and chili powder in a small saucepan and bring to a simmer over low heat.  Turn off heat and cover to keep warm.
• Melt butter in a skillet over medium heat.  Add onion and cook for about 5 minutes until onions are translucent.  Add chicken, green chilies, taco seasoning, half the bunch of green onion, and water.  Simmer for 10 minutes.  Add onion powder, garlic powder, and lime juice and simmer for 10 more minutes.
• Stir 1 cup of the soup mixture in with the chicken mixture and spread the remaining soup mixture in the bottom of a 9x13 baking dish.
• Place approximately 1/4 cup of chicken mixture in each tortilla, sprinkle with cheese, and fold.  Repeat until all the chicken mixture is used.
• Place enchiladas seam side down in the prepared baking dish.
• Pour the enchilada sauce evenly over the enchiladas and top with the remaining shredded cheese.  Sprinkle the remaining green onions over top and bake in a preheated 350 degree oven for 20-30 minutes or until cheese is melted and bubbly.

Red Beans and Rice

1 TBS butter

1 onion, diced

1 TBS minced garlic

1 cup white rice

3 cups chicken broth

28 oz crushed tomatoes

2 -15 oz red kidney beans, drained and rinsed

4 slices of cooked bacon, crumbled

8 oz tomato sauce

2 tsp chili powder

1/2 tsp oregano

1/2 tsp salt

1/4 tsp pepper

1 tsp dried cilantro

1/4 chopped green onion

• Melt butter in a skillet over medium heat 
• Add onion and garlic and saute for 2-3 minutes
• Meanwhile combine all the remaining ingredients except the green onion and cilantro in a slow cooker
• Add sauteed onion and garlic and stir to combine
• Cook on low for 3-1/2 hours
• Stir in cilantro and green onion just before serving

Breakfast Scramble

6 Eggs, beaten

2 TBS milk

1 onion, diced

1/2 green pepper, seeded and diced

8 oz diced ham

1 cup shredded cheese

1/2 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder

2 TBS butter

• Combine everything except for the butter in a large bowl
• Meanwhile melt butter in a skillet over medium-high heat
• Add the eggs and cook until the eggs are beginning to set
• Begin to stir the eggs to roughly scramble
• Continue to do this until the eggs are fully cooked, about 10 minutes

Honey Garlic Chicken source Rachel's Nest

1 package boneless skinless chicken breasts (about 1-2 lbs)

1 TBS minced garlic

1/2 cup soy sauce

1/2 cup ketchup

1/2 cup honey

pinch of basil

1/2 tsp salt

1/4 tsp pepper

• Cut the chicken breasts in half and season with salt and pepper then place in the bottom of the crock pot
• Mix garlic, soy sauce, ketchup, honey, and basil in a small bowl
• Add mixture to the crock pot and cook on low for about 4 hours
• Place chicken on a plate and cover to keep warm
• Meanwhile place the sauce in a small saucepan and reduce until it has reached the desired consistency
• Serve sauce over chicken

Spinach and Riccota Pasta

2 TBS butter

2 shallots, chopped

1 TBS minced garlic

16 oz baby spinach

1/2 tsp salt

1/4 tsp pepper

1 cup riccota cheese

pinch of nutmeg

1/4 cup milk

1 lb pasta (sea shells, penne, rotini, or whatever you have)

1/2 cup grated parmesan cheese

• Prepare the pasta according to the package directions, reserve 1/2 cup cooking liquid
• In a large skillet melt butter over medium- high heat
• Add shallots and garlic then cook until tender, about 5 minutes
• Reduce heat to medium and add spinach
• Season with salt and pepper
• Cover and steam until wilted, about 5 minutes, stirring occasionally 
• Meanwhile in a small bowl combine riccota, nutmeg, and milk until smooth
• Stir the riccota mixture into the spinach mixture and reduce heat to low, simmer for another 5 minutes
• In the pot used to cook the noodles combine the spinach mixture with the cooked noodles, pasta water, and parmesan cheese
• Toss thoroughly to coat

White Chicken Chili

I have to say I am so excited my husband requested this recipe!  I honestly didn't think he liked chicken chili.  So we'll have to say YAY to bringing back old recipes :)

6 cups chicken broth

1 lb northern beans, soaked overnight

1 large onion, diced

2 TBS minced garlic

1 1/2 lbs chicken, cooked and diced

1 cup salsa

1 TBS vegetable oil

2 jalapenos, seeded and diced

2 anaheim chilies, seeded and diced

1 tsp salt

2 tsp oregano

2 tsp cumin

1/4 tsp cayenne pepper

• Simmer beans, 1/2 the onion, and 1/2 the garlic for 2 hours in the chicken stock or until the beans are softened
• Add chicken and salsa
• Meanwhile heat oil over medium-high heat then add peppers, spices, remaining onion, and remaining garlic and saute for about 5 minutes
• Add the pepper mixture to the chili
• Simmer for another hour
• Serve with sour cream, shredded cheese, and crushed tortilla chips

Goulash

This is something we refer to as depression food.  It is super cheap to make. This is probably one of my most requested recipes.  Every time I make it everyone wants the recipe.  My dirty little secret here is I actually hate this dish.  Completely despise it.  It's not bad, but I ate it so much growing up that I am not a fan.  Go figure the dish everyone loves me for is the one I don't like...lol

1 lb ground beef

1 onion, diced

1/2 tsp salt

1/4 tsp pepper

1 TBS minced garlic

2 cans diced tomatoes, drained

1 can stewed tomatoes, drained

2 cans tomato soup

1 tsp paprika

1 bay leaf

1 package noodles (I usually use macaroni, but any tube pasta will work)

• Cook noodles according to the package directions
• Meanwhile cook ground beef, onion, and garlic seasoned with salt and pepper over medium heat until cooked through; about 10 minutes
• Drain beef and return to the skillet
• Add tomatoes, soup, paprika, and bay leaf to the cooked noodles and simmer for 20 minutes
• Remove bay leaf and serve

Breakfast Casserole source AllRecipes.com

32 oz bag of hash browns, thawed

3 eggs, beaten

1/4 tsp pepper

1 can cream of chicken soup

16 oz sour cream

1 lb diced, ham

1 onion, diced

1 cup shredded cheese

1/4 cup butter, melted

• Season eggs with pepper and pour into a greased 9x13 baking dish
• In a large bowl combine hash browns, soup, sour cream, ham, onion, and shredded cheese
• Place hash brown mixture over eggs
• Bake uncovered in a preheated 350 degree oven for 30 minutes
• Drizzle with melted butter and bake for 15 more minutes or until golden brown

Santa Fe Chicken

1-1/2 cups rice, uncooked

1 can black beans, rinsed and drained

1 green pepper, seeded and diced

1 can cream of chicken soup + 1 can water

1 TBS dried cilantro

1 lb chicken

1/2 cup salsa

1 cup shredded cheese

• In a medium bowl combine rice, beans, pepper, soup, water, and cilantro
• Pour mixture into a 9x13 baking dish
• Top with chicken and salsa
• Bake in a preheated 400 degree oven for 35 minutes, top with cheese and bake for an additional 10 minutes

Tuscan Soup source Dreaming All Day

64 oz chicken broth

1 onion, diced

2 carrots, diced

1 TBS minced garlic

1 can white beans, drained and rinsed

1 lb mild Italian sausage

3 large potatoes, sliced thin

1 cup baby spinach

1/4 cup evaporated milk

1/2 tsp salt

1/4 tsp pepper

1/2 tsp Italian seasoning

• Cook sausage over medium high heat until crumbly and cooked through, drain and place in a crock pot
• Add everything except the evaporated milk and spinach to the crock pot
• Cook on low for 6 hours 
• 10 minutes before serving add evaporated milk and spinach to the soup
• Ladle into bowls and top with fresh grated parmesan cheese

Hamburger Steaks
Sometimes called poor man's steak.  One of my hubby's favorites.  

3 lbs ground beef
1 sleeve saltine crackers
1 cup milk
1/2 tsp pepper
1/2 tsp salt
1 tsp garlic powder
1 tsp italian seasoning
2 cans cream of mushroom soup
1 can mushrooms

• In a large bowl mix together ground beef, crackers, milk, pepper, salt, garlic powder, and italian seasoning
• Form into 8 patties and place in a 9x13 baking dish
• Pour soup over the patties and sprinkle with the mushrooms
• Cover with aluminum foil and bake in a 350 degree preheated oven for 45 minutes or until the beef patties are cooked through.

Sausage and Cabbage Skillet
One of the easiest ways for me to get my kids to eat cabbage.  It takes on a nice tangy flavor from the juice and the kids have no idea.  Not quite sure what they think it is, but that's alright with me as long as they are eating their veggies ;) 

16 oz kielbasa, sliced into 1/2 inch pieces

1 bag coleslaw mix (or cabbage and carrot shredded)

1 medium onion, sliced thin

2 medium baking potatoes, sliced thin

1 cup apple juice (can use chicken broth or beer if you like)

1 TBS caraway seeds

2 tsp yellow mustard (brown or dijon work too)

2 beef bouillon cubes

1/2 tsp black pepper

• Place coleslaw mix, onions, potatoes, and sausage and top with caraway seeds
• In a small bowl combine juice, mustard, bouillon, and pepper
• Pour the mixture in the skillet, bring to a boil, reduce heat to low, cover, and simmer for 30 minutes or until veggies are tender

Basil Chicken Spaghetti

8 oz thin spaghetti noodles, prepared as directed on the package

1 lb chicken, cooked, and cubed

1 TBS olive oil

1 medium onion, diced

1 TBS minced garlic

2 cans diced tomatoes, drained

1 TBS dried basil

1/2 tsp salt

pinch of red pepper flake

shredded parmesan cheese for topping

• In a large skillet heat olive oil over medium-high heat
• Saute the onions until translucent, about 5 minutes
• Add garlic and cook until fragrant, about 1 minute
• Add chicken, tomatoes, basil. salt, and red pepper flakes reduce heat to medium and cover skillet
• Simmer until heated through and tomatoes are soft, about 5-10 minutes
• Toss sauce with the pasta, plate, and top with fresh grated parmesan cheese

Beef Tips and Noodles

1.5 lbs cubed stew meat

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1 TBS minced garlic

1 medium onion, diced

2 TBS olive oil

1 cup beef broth

1/2 cup red wine

1 can cream of mushroom soup

1 can mushrooms, drained

1 packet lipton beefy onion soup mix

8 oz egg noodles, prepared as directed on the package

• Heat olive oil over medium-high heat
• Season beef with salt, pepper, and garlic powder and brown in oil, remove beef and set aside
• Saute onions until translucent, about 5 minutes
• Add garlic and cook for about 1 minutes
• Add beef broth, wine, mushroom soup, mushrooms, and onion soup mix
• Bring to a boil and cook for about 5 minutes
• Combine soup mixture with beef then place in a casserole dish
• Bake in a preheated 400 degree oven for about 1 hour
• Serve over hot buttered noodles

French Toast Bake

1/2 cup butter, melted

12 slices white board

1 cup brown sugar

1 TBS cinnamon

6 eggs

1 1/2 cups milk

1 tsp vanilla

• Place butter in the bottom of a 9x13 baking dish
• Place 6 slices of bread on top of butter in a single layer
• In a small bowl mix brown sugar and cinnamon
• Sprinkle half of the sugar mixture over the bread in the casserole dish
• Top with the remaining bread
• In a medium bowl whisk together eggs, milk, and vanilla
• Pour over top of the bread and sprinkle with remaining sugar mixture
• Cover and refrigerate overnight (or at least 4 hours)
• To prepare bake in a 350 degree oven for 30 minutes covered
• Uncover and cook for 15 minutes or until top is browned

Chicken Cacciatore source For the Love of Cooking

1 TBS olive oil

4 boneless chicken thighs

1/2 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

1 tsp dried basil

1 medium green pepper, sliced
1 medium red pepper, sliced
1 medium onion, sliced thin
1 can mushrooms, drained
1 TBS minced garlic
1 jar spaghetti sauce
1/4 cup grated parmesan cheese

• Heat olive oil in a large oven proof skillet over medium-high heat
• Season chicken with salt, pepper, basil and garlic powder
• Brown chicken  (about 3-4 minutes per side) and set aside
• Add the peppers and the onion to the skillet and cook until they start to become tender, about 3 minutes
• Add mushrooms and garlic and cook for another 2-3 minutes
• Add the spaghetti sauce and the chicken and stir to combine
• Place in a 350 degree oven and bake for about 30 minutes or until chicken is done
• Top with fresh parmesan and enjoy!

Kielbasa and Sauerkraut
Another request from the hubby.  Kind of funny because I didn't think he liked sauerkraut either.  Learning all kinds of important information this month! 

1 bottle of beer (12 oz)

1 cup brown sugar

32 oz sauerkraut, drained

2 packages kielbasa

• Cut kielbasa into links and place in slow cooker
• Top with drained sauerkraut
• In a small saucepan combine beer and brown sugar and heat over medium heat until sugar dissolves
• Pour beer mixture over sauerkraut 
• Cook on low for 8-10 hours

Twice Baked Potato Casserole source Taste of Home

6 medium red potatoes

1/2 tsp salt

1/4 tsp pepper

1 lb bacon, cooked and crumbled

3 cups sour cream

4 cups shredded montery jack cheese

2 green onions, sliced

• Scrub potatoes and pat dry
• Pierce the potatoes with a fork on all sides
• Place in a preheated 425 degree oven and bake for 40-60 minutes or until potatoes are tender
• When potatoes are cooled, cut into 1 inch cubes
• Place half in a greased 9x13 pan
• Sprinkle with half the salt, pepper, and bacon
• Top with half the sour cream and half of the cheese
• Repeat the layers and top with sliced onions
• Bake in a 350 degree oven for 25-30 minutes or until cheese is melted

Vegetable Beef Soup

1 lb stew meat

1 can stewed tomatoes, undrained

8 oz tomato sauce

2 cups beef broth

1 heaping TBS minced garlic

10 oz frozen mixed vegetables

1 large potato, diced small

1 onion, diced

1 packet onion soup mix

1 TBS white sugar

1 TBS worcestershire sauce

• Brown beef in a large soup pot over medium-high heat
• Add onion and cook for about 5 minutes
• Add garlic and cook for an additional 2-3 minutes
• Add remaining ingredients, bring to a boil, reduce heat to low, cover, and simmer for about 30 minutes or until beef is tender

Sausage Crescent Bake source Food.com

Crescent Rolls

8 oz brown and serve sausage

2 cups shredded cheese

4 eggs, slightly beaten

3/4 cup milk

1/2 green pepper, seeded and chopped

1/4 tsp salt

1/4 tsp pepper

1/4 tsp oregano

• Separate crescent dough into 2 large rectangles and place in an ungreased 9x13 baking dish
• Press over the bottom and halfway up the sides to form a crust and seal the perforations
• Slice sausage and place on the crust
• Sprinkle with cheese
• Mix the remaining ingredients in a medium bowl and pour into the baking dish
• Bake in a 400 degree oven for 20-25 minutes or until golden brown

Garlic Spaghetti

16 oz spaghetti, cooked according to package instructions

1/4 cup olive oil

1/4 cup butter, melted

1 TBS minced garlic

1 TBS italian seasoning

1/2 tsp salt

1/4 tsp pepper

2 TBS lemon juice

1/2 cup grated parmesan cheese

• In a large bowl toss everything until coated and serve

Balsamic Chicken

3/4 cup balsamic vinegar

1/2 cup water

1 tsp minced onion

pinch of red pepper flakes

1 TBS minced garlic

1/2 tsp salt

1/4 tsp pepper

1/4 tsp paprika

1/2 tsp dried rosemary

1/2 tsp dried parsley

1/2 tsp chili powder

1 tsp oregano

4 boneless skinless chicken breasts

• Combine everything except chicken in a ziploc bag and shake vigorously to combine
• Add chicken and marinate in the fridge overnight or at least 4 hours
• To prepare place the chicken on an aluminum foil lined baking sheet and discard the marinade
• Bake in a 400 degree oven for about 40 minutes or until the chicken is cooked through

Sweet and Tangy Sloppy Joe's
1 lb ground beef (or any other ground meat you like)
salt and pepper to taste
1 small onion, diced
1 small bell pepper, diced (I used half a red and a green to use up what I had.  You can leave out if you wish)
3/4 cup ketchup
1 tsp mustard (I use yellow, but use what you like)
1 TBS worcestershire sauce
1 TBS vinegar
1 TBS minced garlic (remember I LOVE garlic so cut this down if you are not a huge fan like myself)
1/4 cup brown sugar

• Saute the onion and peppers in a hot skillet until just tender, about 3 minutes
• Add garlic and cook 1 minute until fragrant
• Add ground beef, season with salt and pepper, and brown
• Drain ground beef and return to skillet
• Add the remaining ingredients and mix well cooking over medium-low heat for 15 minutes

Grilled Cheese
I know most people know how to make grilled cheese, but this is a nice way to get crispy bread and cook multiple sandwiches at once.  This makes life so much easier if you have multiple mouths to feed :)

Bread
Softened Butter
Cheese

• Butter one slice of bread and place butter side down on a cookie sheet
• Add 2 slices of american cheese (or whatever your favorite is, you can also add toppings like tomato or turkey if you want too!)
• Butter another side of bread and place on top of cheese buttered side up
• Repeat for the number of sandwiches you need
• Bake in a 450 degree oven for 6-8 minutes
• Flip and bake an additional 3-4 minutes (you may have to bake longer depending on your oven and how crispy you like your bread)

Pork Chops and Rice source Food.com

1 - 10 1/2 oz can of french onion soup

1 cup long grain rice

4 boneless 1/2 inch thick pork chops

1/2 tsp salt

1/4 tsp pepper

1/2 tsp garlic powder

1 cup frozen broccoli

• Place the rice and broccoli in the bottom of a 9x13 baking dish
• Pour soup over rice and reserve can
• Season the pork chops with salt, pepper, and garlic powder
• Brown pork chops on both sides and set aside
• Pour 1 soup can of water into the skillet making sure to scrape up all the browned bits
• Pour into the casserole dish
• Mix everything in the casserole dish making sure to distribute rice and broccoli evenly through the dish
• Top with pork chops
• Cover with foil and bake for 45 minutes in 350 degree oven
• Uncover and bake for an additional 15 minutes until rice and pork is done

There you have it!  Meal plan, recipes, and shopping list for the month.  Many of these are our favorite tried and true recipes.  I got lots of input and requests from my hubby too which is always welcomed.  Most of the time he says "I don't care...whatever you want to make".  I'm sure you guys can relate to how annoying that is ;)  

Enjoy and happy cooking!

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