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Meals for 7/14 – 7/20, 2012

I’m going to start putting my weekly meal list here to see if I can simplify my life a bit.  Then, I’ll be able to come back here in future and not think about it again!

Meals for 7/14 – 7/20, 2012

Saturday:  Poppyseed Kabobs

2-3 boneless, skinless chicken breasts

1 cup each of zucchini, red bell peppers, not-too-ripe peaches, mushrooms, onions

half bottle of Kraft Signature Collection Creamy Poppyseed Dressing

Cut chicken and veggies into kabob sizes.  Marinate in the dressing for half a day or so.  Cook on the grill.

(Grocery list:  chicken breasts, zucchini, red peppers, peaches, mushrooms, onions, Poppyseed Dressing)

Sunday:  Kids-hot dogs, Mom and Dad go out

Monday:  French Dip Sandwiches

Put a chuck roast  in the crockpot.  Sprinkle a packet of Italian salad dressing mix over it, pour a cup of beef broth over the dressing mix, and cook about 5 hrs on high or all day on low.  Shred the meat and mound the meat on a hoagie roll. Put provolone cheese on top, and put under broiler just long enough to melt the cheese.  Take the broth left from the roast and serve as dip for the sandwiches.  If you like, use a fat separator to have a less fatty juice.

Oven Fries


Olive oil

chili powder



Cut the potatoes into wedges.  In a large bowl, whisk 3 T. olive oil with 2 t. chili powder and salt/pepper to taste.  Add potatoes; toss to coat.  Put on a baking sheet and bake at 425 degrees for about 45 minutes.

(Grocery list:  chuck roast, Italian salad dressing mix, Better Than Bouillion Beef Broth paste, rolls, provolone cheese, potatoes, chili powder, olive oil)

Tuesday:  Chicken and Potato dish

I found this recipe on Pinterest.  See pictures for the recipe prep here.

Loaded Potato & Buffalo Chicken Casserole

2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
8-10 medium potatoes, cut into 1/2-inch cubes  (I leave the skin on)
1/3 cup olive oil
1 1/2 tsp. salt
1 TBS. freshly ground pepper
1 TBS. paprika
2 TBS. garlic powder
6 TBS. hot sauce

2 c. shredded cheese
1 c. crumbled bacon
1 c diced green onion

Preheat oven to 500F.  In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder, & hot sauce.  Add the cubed potatoes and stir to coat.  Carefully scoop the potatoes into a cooking spray coated baking dish, leaving behind as much of the olive oil/hot sauce mix as possible.  Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside.  While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat.  Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F.  Top the cooked potatoes with the raw marinated chicken.  In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix.  Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious.

(Grocery list:  2 lbs boneless, skinless chicken breasts, 8-10 medium potatoes, olive oil, paprika, garlic powder, hot sauce, shredded cheese, bacon, green onion)

Wednesday:  Something from the freezer

Thursday:  Baked Potatoes or Leftovers

Friday:  Pizza (take out)

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