Meal Planning...

As I mentioned in a recent post, I'm working on becoming a better meal planner to help save time and money at the grocery store.  So, here's what's cooking at our house this week (click on recipe name to go to recipe)...

Crock Pot Santa Fe Chicken

with white rice

Spinach & Black Bean Lasagna

with garlic bread

(recipe below)

No Peek Beef Tips

with egg noodles and a veggie side

Easy Garlic Chicken

with seasoned rice and a veggie side

CiCi's Pizza 

with our small group on Tuesday

Blue Ocean Take Out

probably chicken fried rice and California Rolls

I don't assign a day of the week to each meal (unless I know it has to happen on a particular day), because I need a little flexibility in my life with all this planning! :)  What's cooking at your house this week?

Spinach & Black Bean Lasagna 

Thank you Dot Gross for sharing this recipe with me - it's a staple in our house!

A

2 Large Eggs

1 (15oz) Ricotta Cheese

1 (10oz) package frozen chopped spinach (cooked)

1/4 cup chopped fresh cilantro

1/2 tsp salt

1 cup shredded Monterrey Jack Cheese

B

2 (16oz) cans black beans (rinse, drained and mashed)

1 Large can Hunt's Tomato Sauce

1/2 tsp cumin

1 package NO bake lasagna noodles (no need to cook them before you use them)

2 cups shredded Monterrey Jack Cheese

2 cups Shredded Mexican Style Cheese

Mix A in a medium bowl.  Mix B in a large bowl.  In a 13X9 baking pan (sprayed with cooking spray) layer the following....

1/3 B

Noodles

1/2 A

1 Cup Mexican Cheese

Noodles

1/3 B

1/2 A

1 Cup Monterrey Jack Cheese

Noodles 

1/3 B

Cook for 1 hour covered with foil at 350.  After 1 hour, remove foil and sprinkle 1 cup of Mexican Cheese on top. Bake for 5 more minutes until cheese is melted.  Serves 8-10 people.  If it's just going to be me, Josh and Lucy eating it, I make this recipe in 2 smaller pans and freeze one of them for another night...it makes a ton!