Tag Archives | meal planning

{dinner-time blues}

Sometimes I get the dinner-time blues. When I’m not in the routine of planning meals and thinking ahead I often have to scramble to get dinner on the table in the evening. The thing about kids is they always need dinner. and lunch. and breakfast. Arghhh. This can be so tough to manage.

I’m always looking for a better way to manage meal planning. There are so many online resources, plans and ways to organize recipes. I have a million cookbooks and some easy go-to dinners. I know that if I plan ahead my life runs so much smoother during the week. But I think coming up with meals, shopping for groceries, feeding our family with healthy ingredients & staying on a budget while doing all of that will always be a bit of a challenge for me. I have been guilty of feeding my kids popcorn and yogurt for dinner {and they occasionally eat z bars for breakfast on the way to school}. Somehow {with help from Aaron & some pantry/freezer staples} we eat everyday!

Here are a few of my go-to dinner options:

Some type of pasta dish with whatever I have on hand or Katrina’s Spicy Chicken Pasta

Panfi’s Famous Pasta Sauce

Tacos or Mexican Mountains

Some kind of version of this Veggie Soup or Taco Soup

We also eat “Breakfast for Dinner” or Pasta w/ butter & Parmesan cheese.

How do you plan meals? What are your go-to meals?



{mid-week dinners} green enchilada chicken casserole

Dear {mid-week} Dinner,
Sometimes you are really hard to deal with. Getting through the middle of the week can be tiring and figuring out dinner can be a drag. I guess I do need to keep thinking about actually meal planning to avoid this. Until then I love meals like casseroles or breakfast-for-dinner. Here is one of my favorites from Nana {my mother-in-law} that we have made for years. You can make it the night before or with leftover chicken…it only has a few ingredients…so it comes together quickly! Hope you enjoy it as much as we do. See ya next Wednesday!
Sincerely {and with a full belly},
::Paula’s Green Enchilada Chicken Casserole::
– Shredded cooked chicken (leftover or a few boneless/skin-less breasts boiled or baked)
– Corn tortillas (torn or cut into strips…about three strips per tortilla if small)
– Green enchilada sauce
– Cheese (cheddar, jack or shredded Mexican cheese mix, whatever you have on hand)
*optional: sliced black olives and/or one small can of cream of mushroom soup or cream of chicken soup
Pre-Heat oven to 350 degrees. Layer a bit of the sauce on the bottom of an 8×8 pan (larger if making a large batch). Layer tortilla, chicken, sauce & cheese…repeat layers making sure to end with cheese on top (*if using the soup be sure to mix it with the green sauce before hand and if using olives add slices to top layer of the cheese).
Cover with foil and bake 20 – 30 minutes until heated through (removing foil for the last 5 minutes to let cheese bubble & brown). Yum!
**optional garnish toppings: avocado, cheese, sour cream, corn chips, green onions, cilantro
31 days (250)
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