Chicken Bacon Ranch Casserole

(I can’t remember where I got the original recipe but I have changed it around a bit to fit our family.) Continue reading “Chicken Bacon Ranch Casserole”

Meal Planning

I will try my best to update our current meal plans on this page. You can feel free to use these as a guideline to create your own meal plans.

January 1-7, 2017 Meal Plan

January 8-14, 2017 Meal Plan

January 15-21, 2017 Meal Plan (Pantry Challenge Week)

January 22-28, 2017 Meal Plan

January 29-February 4, 2017 Meal Plan

February 5- 11, 2017 Meal Plan

February 12- 18, 2017 Meal Plan (Pantry Challenge Week)

February 19- 25, 2017 Meal Plan

February 26 – March 4, 2017 Meal Plan

March 5 – 11, 2017 Meal Plan

March 12- 18, 2017 Meal Plan

March 19 – 25, 2017 Meal Plan

March 26 – April 1, 2017 Meal Plan

April 2 – April 8, 2017 Meal Plan

April 9 -15, 2017 Meal Plan

April 16-22, 2017 Meal Plan

April 23-29, 2017 Meal Plan

April 30 – May 6, 2017 Meal Plan

May 7 – 13, 2017 Meal Plan (Pantry Challenge Week)

2016 Meal Plans

Beef Tips w/Gravy

Beef Tips w/Gravy


  • 5 T olive oil
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 lbs cubed beef stew meat, or sirloin tips

Mix Together:

  • 3 1/2 cups water
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1 t garlic powder
  • 1 t salt
  • 1 t ground black pepper
  • additional 3 T flour
  • 1/3 c water


In a large skillet with a  lid, heat 2 T of olive oil over medium high heat until hot. Add onion and bell pepper; sauté for 3 to 4 minutes or until tender, remove from the pan.
Dredge beef cubes in 1/4 cup of flour, shaking off excess. In the same skillet, heat the remaining olive oil over medium-high heat until hot. Add beef cubes; cook and stir for 5 to 6 minutes or until browned on all sides. Return veggies to the pan then add water and seasonings mixture. Bring to a boil then reduce heat, cover and simmer for 1 hour.
In a small bowl or cup, combine  3 tablespoons of flour and 1/3 cup of water; blend until smooth then stir mixture into the skillet and cook until sauce thickens.

Serve over egg noodles, rice, or mashed potatoes with a green veggie and buttered bread on the side.

Crock Pot Shredded Chicken Tacos

Crock Pot Shredded Chicken Tacos (I found this recipe a while back but can’t remember where. I will definitely give credit where is due when I find the original.)

4 boneless, skinless chicken breasts

1 t. cumin

3 t. chili powder

2 garlic cloves

1 onion, finely sliced

1 32 oz. can whole tomatoes

2 c. chicken broth

1 t. salt

1 t. pepper

2 T. oil

(You can also use your favorite salsa instead of making the salsa with the tomatoes.)
1. In a skillet, heated to medium high, add oil. Saute onion until translucent.

2. Add onions, chicken breasts and chicken broth to the crockpot.

3. In a blender combine spices, garlic cloves and tomatoes. Blend on high until smooth. Pour mixture into the crock pot.

4. Cook on LOW for 6-8 hours or on HIGH for 4-5 hours.

5. Remove the lid and shred the chicken once cooked, allowing to simmer in the sauce until ready to serve.

6. Assemble as tacos.

Serve with rice and beans or a salad

Hamburger Casserole

Hamburger Casserole

1 lb box Barilla medium shells
1 lb ground hamburger, cooked with garlic, onion, salt and pepper to taste
2 cans Campbell’s tomato soup
1 cup Kraft cheddar cheese
1 cup Kraft mozzarella cheese
Cook noodles according to package directions. Drain.
After browning hamburger, add 2 cans tomato soup to the frying pan (with the hamburger).
Add ½ can water.
Stir and cook over medium heat for 3 minutes.
Pour noodles in a greased 9×13 baking dish.
Pour hamburger mixture over noodles and stir.
Sprinkle cheese over casserole and cover with foil.
Bake in a 375* oven for 20 minutes.
Remove foil and bake for 10 minutes longer.

Can bake under broiler for 3-5 minutes to brown cheese, if desired.

Ground Steak

Ground Steak

  • 2 lbs hamburger
  • 1cup flour
  • 3cup water, more or less depending on how thick you want this
  • salt and pepper to taste


Brown the hamburger while breaking it up so the meat takes on a “sloppy Joe” appearance. Add in the flour, then the water and stir. Season to taste. Allow it to boil and thicken.

This can be served on buns with a slice of tomato and slaw or over mashed potatoes and rice.

Land Your Man Baked Beans

Land Your Man Baked Beans (original recipe here)


2-28 oz cans original baked beans

1 large finely chopped sweet onion

1 large finely chopped green bell pepper

1 1/2 lb hamburger (ground turkey or pork will work too)

1/3 c ketchup

2 Tbsp yellow mustard

4 Tbsp light brown sugar

3 Tbsp hot sauce

6 slices hardwood smoked bacon

1 pkg taco seasoning


Preheat oven to 375 degrees. Brown the hamburger. Add taco seasoning while browning beef but DO NOT add water. Drain beef and set to the side.

Combine beans, onions, peppers, ketchup, mustard, brown sugar & hot sauce in a 16″ X 10″ casserole dish.

Add seasoned meat to the bean mixture.

Place bacon on top of beans. Cover dish with aluminum foil, leaving a corner folded back for venting. Bake for about 1 hour. Remove foil and continue baking about 30 minutes or until bacon is brown and excess liquid has been cooked out.

Serve with Mac-N-Cheese, slaw, and rolls. Enjoy

Mexican Tortilla Skillet

This meal, along with many of the other meals that use hamburger, come together really quickly if you brown your hamburger when you bring it home from the store. I usually buy several pounds and divide it up into 1lb sections, then brown it and freeze it for later.

This is super simple and comes together really quickly.

Mexican Tortilla Skillet

1 lb ground beef
1 glove garlic, minced
1 pack taco seasoning
6 burrito size flour tortillas
2 c pureed canned or fresh tomatoes
1/2 c salsa
1/2 c shredded cheddar
1 green bell pepper, seeded and chopped (optional)

1.heat a large skillet over high heat until hot. add beef, garlic, and taco seasoning and brown, break into small pieces with spoon. mix everything together.
2. slice tortillas into 1 inch squares. (use a pizza cutter or scissors)
2. add tomatoes, salsa and tortillas to skillet and cook for 5 minutes. add water if it gets dry. once heated through sprinkle with cheese. sprinkle with pepper for color and crunch.

Serve with rice and beans or a salad.

Philly cheese steak sandwiches

This one is a hit at my house. It does take a little extra time and it costs a bit more than our normal meals so I only make it about once every 3 months or so.

Here is link for a crockpot version that I haven’t tried but probably will the next time this pops up on my schedule.

Philly cheese steak sandwiches

1 1/2 – 2 pounds beef tenderloin, thinly sliced and tenderized

2 teaspoons garlic powder

Salt and pepper, to taste

6 slices provolone or mozzarella cheese

2 onions, thinly sliced

1 green bell pepper, thinly sliced (optional)

1 c sliced mushrooms (optional)

3 tablespoons olive oil,  divided

6 hoagie rolls, split


In a skillet, heat 1 T of olive oil over medium high heat. Add onions and bell peppers and cook till soft and browned. Remove from skillet and set aside.

Next in the same skillet heat 1 T of olive oil over medium high heat. Add mushrooms and cook till soft and browned. Remove from skillet and set aside.

Heat the remaining olive oil over medium high heat and add the thinly sliced meat. Cook meat in in batches so the meat gets evenly browned. Salt and pepper to taste and when finished cooking, sprinkle with garlic powder.

Place a roll on your plate, add the hot meat, the cooked onions, peppers and/or mushrooms and top with a slice of cheese while still hot and serve.

Serve with French Fries and a salad.

Easy Peanut Butter Fudge

Easy Peanut Butter Fudge

2 c. sugar

1/2 c. milk

1 t vanilla

3/4 c. peanut butter

Bring sugar and milk to boil. Boil 2 1/2 minutes, remove from heat and stir in vanilla and peanut butter. Let cool and enjoy!

Chicken Mexicana

My kids really love this meal too. It can be made as freezer meal also. If you are feeling up to it you could double the batch and eat one for dinner tonight and put one in the freezer for later. Serve with yellow rice and black beans.

Chicken Mexicana

Serves: 6 servings

•3 cups shredded chicken
•1 can cream of chicken soup
•1 can cream of mushroom soup
•1 cup chicken broth
•1 can diced tomatoes with green chilies
•1 package nacho tortilla chips
•2 cups Mexican style cheese.

1.Preheat oven to 350 degrees.
2.Place crushed nacho tortilla chips on bottom of greased baking dish.
3.In a large mixing bowl, combine chicken, cream of chicken soup, cream of mushroom soup, chicken broth, and diced tomatoes with green chilies.
4.Pour mixture over nacho tortilla chips.
5.Top with 2 cups Mexican cheese.
6.Bake for 30 minutes or until cooked thoroughly.

Better Than Boxed Muffins

Basic Muffins (I do not remember where I got this recipe from but will give credit when I remember.) Blueberry muffins are the favorite here at our house.

I often double the recipe so we will have some muffins for snacks later in the day.

Better Than Boxed Muffins


  • 2 cups flour
  • 1/4 cup sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 egg, beaten
  • 1 cup milk
  • 1/4 cup oil or melted butter
  • 1-2 t. Vanilla, optional
  • 2-3 T. sour cream, optional


Mix ingredients together. Spoon into a greased Muffin Pan, 2/3 full. Bake at 400° for 20-25 minutes. Makes about 12-15 muffins.

Add these ingredients to a basic muffin mix or recipe to liven up your muffins:

Bacon or Ham – Reduce sugar to 2 Tbsp. and add 1/2 cup chopped bacon or ham
Blueberries – 1 cup, may also add a touch of vanilla
Cherries or cranberries – 2/3 cup of cherries or cranberries, mixed with 2 Tbsp. of sugar first
Dried fruit – 1/2 cup apricots, currants, peaches, figs, prunes, raisins or dates
Nuts – 1/3 cup chopped
Cheese – 1/2 cup grated cheese and 1/8 tsp. paprika
Cornmeal – 1 cup cornmeal and 1 cup flour
Whole wheat – 1 cup whole wheat flour and 1 cup flour. This is especially good with crumbled bacon.

Chocolate chips- 1/2 – 1 c chips, 1 t vanilla

PB Chocolate chip- 1/2 c. chocolate chips, 1/2 c. peanut butter, 1 t vanilla

Cinnamon Roll Muffins – 1/4 c. Brown sugar, 2 T. Flour, 1/4 c. Melted butter, 1 T. Cinnamon – mix together and swirl on top of the batter before baking. Top with glaze, if desired. Glaze – 3/4 c. powdered sugar, 1-2 T. milk, 1/2 t. vanilla (optional)

Experiment with different flavors and ingredients to make your own favorite. I will continue to add variations as we come up with them as well.