Weekly Menu

Saturday lunch:  Leftovers
Saturday supper: Five Guys or Colton's
Sunday lunch: Easter - Lunch With Friends
Sunday supper:  Turkey Chili
Monday:  Out
Tuesday: Chicken Pot Pie
Wednesday: Soft tacos
Thursday:  Ranch Pork Chops, mashed potatoes, green beans
Friday:  Pizza

Ham and Potato Soup

I found this soup on Pinterest and made it today while I was home with a cold.  It was hearty, delicious, and received David's stamp of approval.  The original recipe is here:  http://www.wwrecipes.net/ham-potato-soup.html and includes nutrition information.  I altered it just slightly to fit our taste.

2-3 large diced yellow potatoes with skin on (about 1 inch pieces)
1/2 bag frozen carrots
2-3 c. ham, diced

1/2 bag frozen corn
Chicken broth or water to cover (Jamison's soup base if using water)
Pepper

Onion powder

Garlic powder

2 T butter

3 T flour

1/2 cup cooking liquid

1/2 cup milk

Combine the first 8 ingredients in a 3 quart crock pot.  Cook on low 8 hours.  Use remaining ingredients to create a "cream of" soup.  Add to soup in crock pot and continue to cook on low another 15-30 minutes.  We had ours with cornbread on the side.

Weekly Menu

Saturday lunch:  Leftovers
Saturday supper:  Chili
Sunday lunch:  Panini and tomato soup
Sunday supper:  Chicken Noodle Soup
Monday:  Chicken Noodle Soup
Tuesday:  Chili Dogs, Fries, Carrots
Wednesday:  Crockpot Ham and Potato Soup
Thursday:  Chicken Squares, Roasted Potatoes, Corn
Friday:  Pizza

Ranch Chicken Strips

1-1 1/2 pounds chicken tenders
1 cup Panko bread crumbs
1/2 packet Ranch dressing mix
2 egg whites
1/4 cup milk


Mix 1/2 packet Ranch dressing mix with 1 cup bread crumbs.  Dip chicken in egg whites and milk, then dredge in the bread crumb mixture.  Place on parchment paper and spray lightly with olive oil cooking spray.  Bake at 375 for 12-16 minutes or until a meat thermometer shows that chicken is cooked.  I turned the oven to broil just for the last few minutes to brown the top of the chicken a little.

Pumpkin Cupcakes

In the fall, my mom made a three-ingredient cake with a caramel cake mix, can of pumpkin, and cinnamon chips.  Then today I saw a recipe on Pinterest for muffins or cupcakes using just a cake mix and pumpkin.  It seemed like a reasonably low calorie treat, so I tried it out today.  They were pretty good!  I add a couple of things to mine, and ended up with 23 cupcakes that are 106 calories each.  The problem is that I could eat about a dozen!

1 yellow cake mix
1 can pumpkin
1.5 teaspoons cinnamon
1.5 teaspoons vanilla

For topping:
1/4 cup powdered sugar
1 teaspoon cinnamon

Mix cake mix, pumpkin, cinnamon, and vanilla.  I used a hand mixer, but it would have been easier with my stand mixer.  Divide into 24 lined or sprayed muffin tins.  I only got 23 cupcakes, but I was aiming for 24.  Bake at 350 for about 15 minutes, or until a toothpick inserted in the center comes out clean.  While they're still warm, mix topping ingredients and sprinkle or sift over muffins.  I ended up only using about half of the topping.

They weren't half bad for having so few ingredients, plus they made the house smell yummy!

Weekly Menu

Saturday lunch:  Sandwiches, chips, carrots
Saturday supper:  Out - after St. Patrick's Day Parade
Sunday lunch:  Leftovers
Sunday supper:  Beef and Cheddar Casserole and salad
Monday:  Pork chops, roasted red potatoes, green beans
Tuesday:  Brats, baked fries, celery sticks
Wednesday:  Chicken Enchiladas
Thursday: Red beans and Rice
Friday:  Pizza

Weekly Menu

Saturday lunch:  Leftover tacos
Saturday supper:  Gourmet Veggie Pizza on DeLite crust (Papa Murphy's)
Sunday lunch:  Outback
Sunday supper:  Spaghetti, Salad, Bread
Monday:  Cheeseburger Soup and Hot Ham Sandwiches
Tuesday:  Beef and Bean Enchiladas (Spinach and mushroom enchiladas for me)
Wednesday:  Turkey Chili and Rice
Thursday:  Ranch Chicken Strips, Baked Potatoes, Green Beans
Friday:  Pizza

Easy Chicken Enchiladas

These are so simple that it's not really worthy of a recipe, but here goes anyway:

1 to 1 1/2 pounds chicken breast
1 can Rotel
1 small can green chilies
1 can verde sauce (or green enchilada sauce)
10 small flour tortillas
10 T shredded colby jack cheese
Salsa
Cilantro

Cook the chicken in the Rotel and green chilies in the crockpot until well done.  Shred with fork.  Layout the 10 tortillas, and evenly divide the chicken mixture among them, draining it as you place it on the tortillas.  Spray a 9x13 pan with cooking spray, then roll the tortillas and place them in the pan with sides touching.  Cover in verde sauce and place one table spoon of cheese on top of each one.  Bake at 375 for about 20 minutes or until cheese has melted and sauce is bubbly.  Top with salsa and cilantro.

I've calculated the calories based on the brands, sizes, etc. that I used.
For one enchilada:
Calories:  172
Fat:  1.5
Protein: 4

This does not include the salsa.

Weekly Menu

Saturday lunch:  Leftovers
Saturday supper:  Chinese out
Sunday lunch:  Panera
Sunday supper:  Panini and tomato soup
Monday:  Mexican Chicken Casserole
Tuesday:  Hot ham and cheese, fries, carrots
Wednesday:  Chicken Noodle Soup
Thursday:  Soft tacos
Friday:  Pizza