Since I am staying at home now, I am meal planning and cooking for our family to save money. I actually really enjoy cooking, but it seemed like I was always missing ingredients and running to the store after work which meant we would eat around 9 pm.. So I’ve been planning our meals out for the week on Saturday or Sunday and getting the groceries on those days or Monday morning after my workout. I do give myself grace to switch these recipes around during the week if we have unexpected visitors or things come up where we need to eat leftovers instead.
I’ve decided to share what we are actually eating this week. I’m sure, like me, you have tons of recipes on your Pinterest boards, but have you tried them? I’m going to actually try some and will give updates on whether they are a winner, winner, chicken dinner or a Pinterest fail at this house. Thanks for following along on this journey!
I’ve actually tried this recipe before and adapted it to fit our needs. These are the cutest little pizza ramekins, but with a needy baby, I don’t have time for ramekins. I just used a large casserole dish instead and it worked out perfectly.
1 cup dry quinoa
2 cups chicken broth
28 ounces pizza sauce (or spaghetti sauce)
2 cups mozzarella
1 pkg turkey pepperonis
1 can sliced olives
1 bell pepper
Cook quinoa in the chicken broth according to package directions. Stir in 1/2 cup pizza sauce after it is done cooking to prevent sticking along with some Italian seasoning and garlic salt for flavor.
Grease an 8×8 pyrex pan or a large corning-ware pan and pour some pizza sauce over the bottom.
Layer quinoa, mozzarella, pepperonis, bell pepper, and sauce then repeat ending with cheese on top.
Sprinkle diced olives on top of the cheese and cover with foil.
Bake for 20 minutes at 350 degrees or until the dish is heated through. You can remove the foil and let the top brown a bit after the 20 minutes.
I’m keeping it really simple today 🙂 I adapted this recipe from the Pioneer Woman. Her recipe is fantastic, but I don’t have that much time to cook dinner so these modifications speed up the dinner process.
2 cups colby jack cheese
Tyson grilled and ready chicken fajita strips
1 fresh jalepeno
Cook the Tyson grilled and ready strips (whole bag if you are making food for more than 2-3 people, half if less than that). Once they are heated through, add some bbq sauce to coat.
Carefully cut the jalapeno and de-seed it. I use a glove since I will be touching my baby later and do not want the heat of the jalapeno to get on him.
Once cut, I put the jalapenos, pineapples, and chicken in bowls next to my griddle so I can assemble the quesadillas while one is cooking.
Coat the outside of your tortilla in butter and place on pan. Layer cheese, chicken, pineapple and jalapenos. Finish off with more cheese and another tortilla with butter on the outside. Cook until heated through and repeat.
Thursday Lemon Orzo Shrimpadapted from Damn Delicious
Let me just start off saying I love pretty much everything that this woman cooks! We have several of her recipes in our normal rotation. I do tend to adapt though so this is my version of her recipe.
1 lb small salad shrimp (peeled and de-veined)
salt & pepper to taste
1 tbsp butter
onion flakes (my husband doesn’t like real onions)
8 oz orzo
2 cups chicken broth
1/2 bag of frozen peas
2 tbsp lemon juice
1/4 cup Parmesan cheese
Sprinkle shrimp with salt & pepper and set aside.
In a large skillet, melt butter and saute onion flakes and minced garlic. Stir in the dry orzo to brown the pasta a little bit (about 1-2 minutes).
Stir in chicken broth and 1/2 cup water. Bring to a boil then simmer for about 10 minutes until the pasta is cooked.
Add the shrimp, peas, and lemon juice, stirring often until the shrimp are cooked.
Sprinkle Parmesan cheese on top of the dish and let it cook on low until melted.
I’ve blogged about this recipe before and it’s still in rotation at the Beam house. It’s one of my mother in law’s recipes and we love it!
2 boxes wild rice (Uncle Ben’s or Rice-a-roni)
8 oz colby jack cheese
can of cream of chicken soup
8 oz sour cream
8 oz can of sliced water chestnuts (diced)
3 stalks of celery finely minced
2 tbsp butter
1/4 cup milk
Prepare rice as directed on box.
While rice is cooking, tear off rotisserie chicken and dice it up. You can use as much chicken as you like, but I usually use a half of a rotisserie chicken.
Chop celery and water chestnuts and saute them in the butter with the onion flakes.
Once rice has cooked, mix it in with the chopped chicken and sauteed veggies. Next add cream of chicken soup, sour cream, milk, and most of the cheese. Save a little for the topping..
Grease a 9×13 pyrex pan and spread mixture inside. Sprinkle remaining cheese on top and cover with foil. Bake at 350 for 30 minutes then remove the cover and bake for another 10- 15 minutes.
That’s what’s cooking at the Beam house this week! Let me know if you make any of the recipes or have any questions about them.