Menu Plan Monday

menuplanmondayWelcome to menu plan Monday!

One thing I’ve been trying to do lately with cooking is to use less processed foods. Everything I read tells me that all those unpronounceable ingredients are not very healthy. And when I read labels, most every packaged food product contains tons of salt and hydrogenated oils. So, I have stopped buying Hamburger Helper – even though it was easy to make and everyone liked it 🙂

Although I confess I don’t like the extra work and do feel a bit Amish at times, that’s what leads me to try keeping our food as close to its natural state as possible. Do you have some items that you make instead of buying them? If so, please share. I’d love to know blog posts where you list your recipe, too.

Here’s the week’s plan:

Monday: Chicken Nachos – I have made nachos, but this is a new recipe to me. I like the idea of the celery (it’s a vegetable!), although no one really enjoys celery. So I guess either they’ll get a little of it, or I’ll end up with a big plate of nachos all to myself 🙂

Tuesday: Tater Tot Casserole – a la the Duggars of “19 Kids and Counting.” I know it’s not the healthiest thing in the world, but I improve it by adding much less meat and I’m toying with the idea of making my own cream soup … that way I can use skim milk and leave out the preservatives. Cream soups are so expensive anyway (I always buy the lower-fat type which never go on sale). Anyone make their own cream soups? Was it successful?

Wednesday: Fish night – Van Kamp’s fish filets (yeah, I know – so much for the non-processed foods …) with rice and a veggie

Thursday: Tortilla Soup  – a family favorite

16 oz. refried beans – None in the pantry, so I’m going to try making my own

14.5 oz. chicken broth

5 oz. chunk chicken (I usually just cook 1 chicken breast)

15.5 oz. black beans, rinsed

3/4 cup salsa

Combine all ingredients.  Bring to a boil, then reduce heat and simmer 10 min.

Crumble a few tortilla chips in the bottom of each bowl.

Ladle soup over chips and sprinkle with cheddar cheese.

Friday: Stir fry: in a skillet, I cook chicken breast pieces, bean sprouts, snap peas, carrots, and soy sauce. Serve over rice.


5 thoughts on “Menu Plan Monday

  1. Plus, I find that the prepared stuff is so much more expensive. . .

    I used to keep a jar of “cream soup mix” in the cupboard, as well as one of “French onion soup mix” – with regard to the cream soup, anyway, yes, it’s an extra step, but once you get used to it, it’s really no big deal. I cringe when I read the ingredient labels on those cans of soup!

    The cream soup mix is here:

    Onion soup mix:

    And, of course, you know how easy mayonnaise is. 🙂

  2. I agree with you about the natural foods being healthier, but to do all that work for one person… No, it just wouldn’t be worth it.

  3. 30 Day Gourmet has recipes to replace fat & salt laden cream soups. Not a big deal to make and you can freeze them so they’re there when you need them.

    I make my own version of TTC and we only have it a few times a year cause of all the Seasoned Salt I put in it!

    Homemade Hamburger Helper is really just 1/2 box of pasta (or less to be authentic), tomato sauce and about 1t of which ever spice (Italian or Taco). You can assemble and bag your own for convenience. You family will like it fine–especially since there’s often a little more than with the mix.

  4. When most recipes call for a can of various kinds of beans I usually soak dried ones and later cook them. I figure it’s cheaper and it’s not much extra work.

  5. I do a lot of cooking from scratch. I don’t think it’s that much harder most of the time, and it is less expensive and healthier most of the time. But I’m trying to find ways to adapt old favorites lately.

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