Clean Eating Weekly Menu Plan: July 1-7th

Hey there! Welcome to our first clean eating {real wholesome food} menu plan! Clay and I have decided that we want to completely eliminate all non-clean foods from our diet. Not only would we love to loose some pounds, but we want to be healthier. 

We are no longer doing our once a month shopping. We are having to go once a week because all of the foods we eat do not have a long shelf life.

As always it is done on a very frugal budget!

Stay on the lookout for the recipes during the week!

Menu Plan: July 1-7th

Monday, July 1st - Jalapeno Shrimp Cakes with Veggies on side {Recipe HERE}

Tuesday, July 2nd - Turkey and Broccoli White Lasagna

Wednesday, July 3rd - Spinach and lettuce salad with oranges. Fresh herb vinaigrette

Thursday, July 4th - Happy fourth of July! We left this day open.

Friday, July 5th - Veggie and Steak foil packets

Saturday, July 6th - Sausages with peppers. Fruit on the side

Sunday, July 7th - Chicken Fried Rice

Print Menu Plan and Shopping List HERE

Menu Plan Recipe: Chicken Taquitos

Taquitos are usually very slim, but these are a nice size. One of these filled me up! Boy they are delicious though.

Not too hard to make if you cook a whole chicken a couple days before. Easy as pie.

This recipe is on meal plan week 3 for Monday, June 17th. Click HERE to check it out. 

Ingredients

8 package of cream cheese, 8 oz

2 cups of cooked chicken

1 cup of shredded cheese (I used cheddar)

1 cup of fresh of frozen spinach

1/2 cup of salsa

1/3 cup of sour cream

Salt and pepper to taste

10 tortillas (homemade tortilla recipe here)
olive oil for frying

Directions

In a large mixing bowl mix together the cream cheese, chicken, cheese, spinach, salsa, sour cream, salt, and pepper. 

Add mixture into one tortilla at a time and spoon in the mixture shaped like a log. 

Roll up and with steam side down place into a frying pan. 

Brown each side. 

Strain on paper towels to remove excess grease. 

Enjoy!

Weekly Menu Plan - Week 3 {June 17 - 23}

Hi there lovelies! Welcome to our third menu plan! The menu will always consist of real food and no processed junk!

I try and follow this menu plan as close as I can. A lot of times things come up and I have to rearrange something. 

I typically sit down one day and focus on the monthly menu instead of doing it week to week. For some that  can be quite challenging with time so I will also break the menu plans into weekly and monthly. :)

Stay on the lookout for the recipes during the week!

Menu Plan Week 1 {June 17 - 23}

Monday, June 17^th  – Chicken Taquitos {Recipe here}

Tuesday, June 18^th – Chicken Fried Rice {Recipe here}

Wednesday, June 19^th – Chicken & Broccoli Noodle Casserole {Ate dinner at in-laws}

Thursday, June 20^th – South-West Fettuccine Bowl {Recipe here}

Friday, June 21st – Chicken Fajitas

Saturday, June 22nd – Beef Enchiladas

Sunday, June 23rd – Ramen Stir-Fry

Print Menu Plan and Shopping List HERE

Check out the other menu plans HERE

Menu Plan Recipe: Cheddar Chicken and Rice Bake

Typically when you hear of Chicken and Rice Bake you usually assume it is cream of something in it. All the ingredients in that cream of something contains so many chemicals and we just want real food.

 Plain and simple. Just a quick heads up this is some good comfort food. :) 

This recipe is on meal plan week 2 for Monday, June 12th. Click HERE to check it out. 

Ingredients

4 garlic cloves, minced

4 tbsp butter

1/2 tsp pepper (I usually just eyeball it)

1 tsp salt

3 cups of chicken stock

3 cups of milk

1 1/2 cup of cheddar cheese, shredded

3 cups of cooked chicken, either shredded or cubed (shredded chicken recipe here)

1 1/2 cups of long-grain rice

parsley for garnish (optional)

Directions

Melt butter in a saucepan over medium heat; add in garlic, pepper, and salt. 

Add flour and mix well. 

Stir in chicken stock and milk and turn heat to medium heat. Cook like a roux. 

Add 1 cup of shredded cheese and whisk as it simmers. 

Add rice and lower heat to medium low. 

Cook until the rice is tender...about 20 minutes. 

Preheat oven to 350 degrees. 

Add chicken to the rice mixture and pour into a casserole dish. 

Sprinkle the top with the remaining shredded cheese and garnish with parsley on top. 

Bake for 20 minutes or until the cheese is bubbly. 

Dig in and enjoy! :)

Menu Plan Recipe: Turkey Stuffed Peppers

  

Boy..oh boy.. these bad boys were absolutely delicious. To cut back on the calories I used ground turkey, however, you can use ground beef if you prefer to. 

Right on to the fabulously recipe. 

This recipe is on meal plan week 2 for Monday, June 10. Click HERE to check it out. 

Ingredients

1/2 pound of ground turkey

1 cup of black beans, drained and rinsed

1 large tomato, diced

2 tbsp chopped cilantro

2 tsp cumin

salt and pepper to taste

1/4 tsp red pepper flakes (add more if you would like more of a kick)

2 green peppers

1/3 cup of water

shredded cheese

1 garlic clove

Directions

In a large skillet, brown the turkey and season with salt. 

Add garlic, black beans, cilantro, cumin, and diced tomatoes. Simmer for 20 minutes. 

Preheat oven to 350 degrees. 

Cut peppers lengthwise, removing stem and seeds. 

Place peppers in an oven-proof dish and fill each pepper with 1/2 cup of turkey mixture. 

Pour 1/3 cup of water on the bottom of the dish. 

Cover with foil and bake for 40-45 minutes or until peppers are soft.

Add cheese and bake uncovered for another 5 minutes. 

Enjoy!

If you have extra turkey mixture just pop it into a freezer container and save for a quick and easy meal! :)

Weekly Menu Plan - Week 2 {June 10 - 16}

Hi there lovelies! Welcome to our second menu plan! The menu will always consist of real food and no processed junk!

I typically sit down one day and focus on the monthly menu instead of doing it week to week. For some that  can be quite challenging with time so I will also break the menu plans into weekly and monthly. :)

Stay on the lookout for the recipes during the week!

Menu Plan Week 1 {June 10 - 16}

Monday, June 10^th  – Stuffed Peppers {Recipe HERE}

Tuesday, June 11^th – General Tsos Chicken 

Wednesday, June 12^th – Cheddar Chicken and Rice Bake {Recipe HERE}

Thursday, June 13^th – Ramen Stir-Fry

Friday, June 14^th – Grilled Chicken Salad

Saturday, June 15^th – Grilled Sausages and Peppers

Sunday, June 16^th – Nothing planned. Father’s day

Print Menu Plan and Shopping List HERE

Check out the other menu plans HERE

Menu Plan Recipe: Homemade Sloppy Joes

Let me start off by staying these were to die for! Oh my goodness....I will leave it at that. :)

This recipe is on meal plan week 1 for Sunday, June 8. Click HERE to check it out. 

Ingredients
1.5 pounds of ground turkey (or beef if you choose)
3 cloves of garlic, minced
1 tsp dry mustard
1/2 tsp paprika
4 tsp chili powder
1/2 tsp salt
1 cup of ketchup
2 tbsp Worcestershire sauce
1/4 tsp ground ginger
1/4 cup of water

Directions
In a saucepan, cook the turkey until browned.
In a crock pot stir in the rest of the ingredients in with the ground turkey. Cook on low for 6 hours.
Serve with buns and fries if you choose. Homemade fries are the bomb!

Menu Plan Recipe: Mixed Veggie Pasta

Sorry guys! I have had company over this weekend and wasn't able to post a couple of recipes from this menu plan. On the other hand, we accomplished so much around the house! :)

We love to have this on the menu at least once every month. It is just so darn yummy. When the garden really starts to grow I can just pluck out the veggies I need and it will be such a frugal dinner!

On to the recipe now lovelies. 

This recipe is on meal plan week 1 for Sunday, June 2. Click HERE to check it out. 

Ingredients

2 medium green peppers, cut into 1-inch pieces

2 medium zucchini, cut into 1-inch pieces

4 oz whole mushrooms, sliced

1/3 cup chopped fresh basil (we just pluck it from the garden) or 2 tbsp dried

3 tbsp olive oil

2 tbsp red wine vinegar

2 tsp Italian seasoning

1/2 tsp salt

1/4 tsp pepper

2 cups of uncooked spiral pasta

1 bag of shredded cheese (2 cups)

Directions

Heat oven to 450 degrees. 

Place peppers, zucchini, and mushrooms in a medium size casserole dish. Sprinkle evenly with basil.

In a small bowl, mix oil, vinegar, Italian seasoning, salt, pepper; drizzle evenly over veggies. 

Bake for 25-30 minutes uncovered. 

Meanwhile, cook and drain pasta. 

Reduce temp. to 350 degrees. 

Add pasta to veggie mixture; toss to coat. 

Sprinkle with cheese. Bake about 15 minutes longer or until the veggies are tender and the cheese is melted. 

Weekly Menu Plan - Week 1 {June 1 - 9}

Hi there lovelies! Welcome to our first weekly menu plan for the first week in June. Boy...the first half of this year has gone by so quick. The menu will always consist of real food and no processed junk!

I typically sit down one day and focus on the monthly menu instead of doing it week to week. For some that  can be quite challenging with time so I will also break the menu plans into weekly and monthly. :)

Stay on the lookout for the recipes during the week!

Menu Plan Week 1 ({June 1-9}

Saturday, June 1st - Turkey Burgers with Homemade Fries

Sunday, June 2nd - BBQ Chicken Quinoa Salad (Recipe HERE)

Monday, June 3rd - Layered Chicken and Black Bean Enchiladas (Recipe HERE)

Tuesday, June 4th - Buffalo Chicken Lettuce Wraps

Wednesday, June 5th - Baked Potato Casserole (Recipe HERE)

Thursday, June 6th - Mixed Veggie Pasta

Friday, June 7th - Spicy Thai Chicken Kabobs

Saturday, June 8th - Our Random night (usually eat out)

Sunday, June 9th - Homemade Sloppy Joes

Print Menu Plan and Shopping List HERE

Check out the other menu plans HERE