la crueset mini pot
Weekly Meal Plan ~ Recipes and Ideas

Hello, Friends!

la crueset mini pot

As we are all making the very best of staying home during the Corona Virus Pandemic, some of my mom friends and I shared what we are doing to keep up with the demands of feeding everyone 3 times a day (with snacks in between). I thought you all might be feeling the same and so I wanted to share some of the recipes that my husband and I make that are typically big hits with our kids. They have been helpful to have on hand while we are all gathering around the table several times a day!

One of the most requested by my kids is Baked Cheesy Chicken Burritos. This is a dish that serves several- it works well for serving for dinner and then saving half the dish to serve for lunch the next day. It reheats in the microwave easily- or you can put it in a conventional oven to re-warm.

1. Baked Cheesy Chicken Burritos

la crueset mini pot

Baked Cheesy Chicken Burritos

Lydia Menzies

Ingredients
  

  • 3 1/2 cups chopped cooked chicken
  • 1 tbsp butter
  • 1 medium onion, chopped
  • 8 oz. cream cheese (softened)
  • 1 pkg. Monterrey Jack shredded cheese (or Mexican cheese mix)
  • 2 cups half-and-half
  • 8 Flour Tortillas (8 inch)

Instructions
 

  • In a large pan, melt butter and sauté onion.
  • Stir in cream cheese and chicken.
  • Spray 9×11 casserole dish with Pam.
  • Put 3-4 tablespoons of chicken mixture in tortillas and roll up tortillas.
  • Place the rolled tortillas in the casserole dish.
  • Drizzle half-and-half over the rolled tortillas in the casserole dish.
  • Cover with foil and bake at 350 degrees (F) for 45 minutes.
  • Uncover burritos and sprinkle cheese over top. Bake for another 10-15 minutes or until cheese is melted.
  • To serve, use a knife and go around the outside edges. Cut burritos in half to make 16 servings.
  • Side items that work well with this dish are homemade salsa, black beans, guacamole, and yellow rice.

2. Sheet Pan Fajitas

This recipe is one of my very favorites to make because it is SO easy to prepare and everyone loves it! This recipe is from Balancing Motherhood, and I always receive messages about how much families enjoy it when I suggest it. The recipe can be found here >> Sheet Pan Fajitas

3. Ron’s Marinara Sauce & Meatballs

My husband has a family friend who owned an Italian restaurant, and he would invite Ron to the kitchen to learn the recipes. Between that experience and having a mom who is a great cook, Ron developed his own love of creating in the kitchen. Mostly, he just likes to eat, and so he makes food he loves. If I’m lucky I will catch him in time to get him to write down how he made something. It took me awhile to get this one on paper, but he finally stopped long enough to write it out for me. Our family loves this meal- and I have to admit…I was never a spaghetti and meatball kind of girl before he converted me! The recipes make enough for 6-8 servings. Here are the recipes in his words…

la crueset mini pot

Ron’s Marinara Sauce & Meatballs

Lydia Menzies

Ingredients
  

Marinara Sauce

  • 3 tbsp olive oil
  • 1 small sweet onion
  • 3 cloves garlic
  • 1/2 cup white wine (cheap Chardonnay)
  • 1/2 or more cup fresh chopped basil
  • 2 tsp salt (3 tsp if you love salty stuff)
  • 2 14 oz. cans petite diced tomatoes
  • 26 to 27 oz. finely chopped tomatoes (Pomi brand is my fav)

Meatballs

  • 1 to 1 1/2 lbs. ground beef
  • 1/2 cup Parmesan cheese
  • 1/2 cup Italian bread crumbs
  • 10 to 15 larger fresh basil leaves finely chopped
  • 3 eggs
  • 1 tsp salt
  • 1/3 cup mayonnaise
  • 1 small sweet onion diced finely
  • 3 large cloves garlic diced finely

Instructions
 

Marinara Sauce

  • Cook onion for a few minutes in olive oil. Add garlic continue until garlic is barely turning golden. Add wine and cook until reduced about half in volume or near there.  Add all other stuff and cook on low while stirring occasionally until you think it’s right for you. 10 or 15 min should do it. Serve with spaghetti, ravioli, manicotti, etc.

Meatballs

  • Mix the above thoroughly then add 1 to 1 1/2 pounds of ground beef and mix thoroughly.  Form meatballs and cook in cast iron skillet over medium low heat turning every few minutes until done.

Salmon BLTs

This dinner comes together quickly and can be eaten “deconstructed” to suit the tastes of our sometimes-picky families. Our kids gobble this one up and I am always happy to serve something that cooks quickly and is enjoyed by everyone!

la crueset mini pot

Salmon BLTs

Lydia Menzies

Ingredients
  

  • 3 Salmon Fillets
  • 4-6 pieces of bacon
  • lettuce of your choice
  • 4-6 slices tomato
  • bread such as brioche or white bun (sliced)
  • 1/4 cup mayonnaise
  • 1/2 cup white wine
  • capers

Instructions
 

  • Place bacon in pan and cook until desired crispness.
  • Remove bacon from pan and set aside on plate with a paper towel to absorb oil.
  • Using same pan, cook salmon fillets in oil left from cooking the bacon. Depending on thickness of salmon fillets, cook about 3 mins. on each side.
  • Remove salmon from pan and set aside.
  • Add white wine to same pan and simmer- let reduce to about half its volume.
  • Remove wine mixture from pan and pour into a shallow bowl.
  • Add mayonnaise and capers to wine mixture and stir. Use as a sauce for the Salmon BLTs.
  • Spread mayonnaise mixture on bread.
  • Assemble salmon with bacon, lettuce, and tomato on bread.

5. “Grammy Soup”

This soup is named after my husband’s step-mom. She made this for us several times when our kids were born, and it was a life-saver for many meals! It is a simple recipe but so filling and satisfying! It has become a go-to for our family. We like to serve it with Pepperidge Farm 3-Cheese Bread (freezer section).

la crueset mini pot

“Grammy Soup”

Lydia Menzies

Ingredients
  

  • 46 oz. tomato juice
  • 32 oz. beef broth (or chicken broth)
  • 1.5-2 lbs. ground beef
  • 4-6 carrots chopped
  • 4-5 stalks celery chopped
  • 1 small sweet onion chopped
  • 1 cup barley (follow directions on box for 1 cup barley)
  • 1 can white shoepeg corn
  • 1 can white beans (or other favorite beans such as kidney or pinto)
  • 2 tsp salt
  • 1 tbsp olive oil

Instructions
 

  • In a large dutch oven, heat olive oil over medium heat and saute’ chopped onion for a few minutes.
  • Add tomato juice and broth to onion. Add in carrots and celery and let simmer. Bring to a boil and let cook for about 10 minutes over medium heat.
  • In a separate medium pot, (while the veggies are cooking) cook barley as directed on box.
  • In a separate pan, brown meat and dispose of grease (remembering not to put grease down the drain).
  • When ground beef and barley are cooked, carefully add to soup mixture.
  • Add corn and beans.
  • Season with salt.
  • Let soup simmer for 5-6 minutes and then serve.

(You can find more of our family-favorite soup recipes here!)

I would LOVE to hear what you guys made and enjoyed! If you have great recipes that you would like to share, send them to me! I will share them here!

Cheers to staying well and well-fed!

Love,

Lydia xo