Meal Plan for 11/15-11/21

Good Wednesday morning!
Today is meal planning day! We had the Chicken Noodle Soup Casserole last night for dinner. Eh…it was okay. Probably not a do-over. Oh, well! Here’s the plan for next week:

Meal Plan 11.15-11.21Meal Plan 11.15-11.21



1 lb Ground Turkey (cooked with Taco Seasoning)
1 C Shredded Cheese of Choice
1 Tomato (diced)
1 C Rice (cooked)
1 Avocado (peeled, pitted, mashed, and mixed with salsa)
4 Tortillas

Grab a tortilla, pile on desired amount of each ingredient, and eat!

Chicken Pot Pie

The recipe for the Chicken Pot Pie is from this link: http://www.mealplanningmagic.com/homemade-chicken-pot-pie-make-it-ahead-monday/

I’ve made a few adaptations to her recipe, so here is what I do:


1 C Onion (chopped)
1 C Celery (chopped)
1 C Carrot (chopped)
⅓ C Olive Oil
½ C Flour (I use whole wheat)
2 C Chicken Broth
1 C Fat Free Milk
2 C Chicken (cooked and shredded)
1 C Frozen Peas (thawed)
1 tsp Salt
½ tsp Pepper
4 Unbaked Pie Crusts (I purchase the bottom crusts in the frozen section and make the top crusts out of the bulk pie crust mix.)

Saute the first 3 ingredients in butter in a big skillet over medium heat until tender.
Add flour; stir until smooth.
Cook 1 minute, stirring constantly.
Add chicken broth and milk; cook, stirring constantly until thickened and bubbly.
Stir in chicken, peas, salt, and pepper.
Cool before pouring into pie crusts.
VERY important!
Prepare crusts. Set aside the top crusts until ready to cover.
Pour filling mixture into bottom crusts and cover with top crusts.
Fold edges under and crimp.
Poke slits in the top.
Cover with foil, label and freeze.
Cooking Fresh Pie:

Preheat oven to 375 degrees.
Bake assembled pie uncovered, for 30-45 minutes or until crust is golden brown.
Let stand 10 minutes before serving.

Baking Frozen Pie:

Preheat oven to 375 degrees.
Bake, uncovered, for 30 minutes, then cover with foil and bake 30 more minutes.
Remove from oven and let rest for 10 minutes before cutting.
Serves 16 (from two pies–if you’re just making one pie it will just serve 8).

Mexican Chicken Chowder

1/2 C Onion (diced)
1-2 Cloves Garlic (minced)
3 Tbs Olive Oil
1 1/2 lb Boneless Chicken (cooked and shredded)
1 can Cream Corn
1 can Green Chilies (4 oz)
1/2 tsp Cumin
2 C Chicken Broth
2 C Milk of choice
2 C Shredded Cheese of Choice
1 Med Tomato (diced)

In a large pot, saute onion and garlic in the olive oil, until onion is soft.
Add chicken, cream corn, chilies, chicken broth, parsley, and cumin to pot.
Let ingredients meld together and heat up to a simmer.
Add tomato, cheese, and milk to the pot and warm to eating temperature.
Enjoy! This soup is even better the next day. We especially like to serve it with tortilla chips.

Rosemary Lemon Chicken and Potatoes

1 lb Potatoes (quartered)
2 Chicken Breasts (diced)
2 Lemons (juiced and quartered)
3 Garlic Cloves
3 Sprigs Rosemary
3 Tbs Olive Oil

Preheat Oven to 450*.
Combine rosemary, garlic, a pinch of salt, olive oil, and lemon juice.
Arrange chicken, lemon, and potato pieces in a baking dish.
Pour lemon mixture over dish.
Roast in oven for 35-45 minutes.

15 Minute Tilapia

4 Tilapia Fillets
1 Tbs Olive Oil
Garlic Salt
1/2 Shredded Parmesan

Place tilapia on aluminum foil.
Lightly brush top and sides of tilapia with olive oil.
Sprinkle garlic salt and Parmesan over tilapia.
Either grill over medium heat for 12-15 minutes or bake in over at 375* for 12-15 minutes.
We like to serve this over rice. Super yummy!

That’s all for now!