Make My Menu Monday 1/22/18

Happy Make My Menu Monday friends! My kids and I  are all cozied up on this Snow Day! So far our day has consisted of some hot chocolate &  coffee mixed with old episodes of Will & Grace. It’s also the PERFECT day for Menu Planning!!  I call that a 10 out of 10 day! Hopefully your day is a 10 out of 10 as well.

Menu Plan for the Week~
Monday:

Philly Cheese Steaks with Buns or Rice- this meal is really quick to throw together. There is a brand called Gary’s Quick Steak. All you do is take it out of the freezer- no thawing required, just throw it in there frozen!! It has a seasoning packet with it. I usually cook up some onions & garlic (mushrooms if I have them) to cook with. Then after the meat is all cooked, add some swiss cheese on top until melted. Serve with a hoagie bun, rice or cauliflower rice. Any way you choose- it is delish!

Tuesday:

Left overs

Wednesday: 

Breakfast

Thursday:

Paleo Beef Enchiladas ~ new recipe alert!!! Found at Paleogrubs.com

Ingredients
  1. 1 lb. ground beef
  2. 2 tbsp extra virgin olive oil, divided
  3. 1/2 onion, finely diced
  4. 1 jalapeno, minced (I will omit these)
  5. 1 avocado, diced
  6. 3 tbsp fresh cilantro, chopped
  7. 9 Paleo tortillas
For the sauce
  1. 1 small onion, diced
  2. 4 cloves garlic, minced
  3. 2 cups tomato sauce
  4. 2 cups chicken broth
  5. 2 tbsp chili powder
  6. 1/2 tsp cumin
  7. 1/4 tsp dried oregano
  8. Salt, to taste
Instructions
  1. To make the enchilada sauce, heat one tablespoon of olive oil in a heavy saucepan over medium-low heat. Sauté the onion and garlic for 4-5 minutes until soft. Add in the remaining ingredients except the salt and bring to a boil. Reduce the heat and simmer for 15-20 minutes, until the sauce has thickened. Season to taste with salt. If desired, use an immersion blender to puree the onion and garlic into the sauce.
  2. Meanwhile, heat a tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté for 4-5 minutes until soft. Stir in the ground beef and jalapeno and season with salt and pepper. Cook until the meat is browned, then remove from heat. Stir in a few spoonfuls of the enchilada sauce to coat the meat.
  3. Preheat the oven to 350 degrees F. Coat the bottom of a 9×13-inch baking dish with a very thin layer of the enchilada sauce. Fill each tortilla with the meat mixture and roll over. Place the tortillas in the baking dish side by side. Cover with the remaining sauce and bake for 12-15 minutes. Serve immediately, topped with avocado and cilantro.
Friday:

Cool Ranch Tacos (I make a few edits to her recipe)

These are super, super easy & here is what you need~

Crockpot

Chicken Thighs

3 Tablespoons of Olive Oil

2 Tablespoons of Red Wine Vinegar

1 Taco seasoning packet (or click here for a homemade version)

1 Ranch seasoning packet (or use a homemade version-1T dried parsley, 1tsp garlic powder, 1tsp onion powder, 1tsp dried onion flakes, 3/4tsp dill, 1/2tsp pepper, and 1/2 tsp salt)

*Throw everything in the crockpot, Cook on low all day, at least 8 hours

Holy Cow- it doesn’t get much easier than that!!

Saturday:

Out to Eat

Sunday:

Crockpot Roast with Carrots, Onions & Potatoes

EASY RECIPE ALERT!!! Throw in a roast: sliced onions, garlic & baby carrots. Add some the spices that you LOVE (I use~ salt, pepper, garlic powder) a little olive oil & some water. Leave in crockpot on low all day~ 6-8 hours.

Don’t forget to stop by Organizing Junkie’s blog for even MORE meal ideas!!  Thanks so much for stopping by! & Happy Meal planning!

Faith ♥

 

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