June Shopping List

Here’s the list for June’s Monthly Meal Plan

 

Tortillas

  • Fajita Sized 5 flour tortillas
  • Small corn tortillas (and actually, flour ones are really good as well)
  • 6-8 burrito-size tortillas

Canned

  • Beef broth 4.5 cups (3 cans or use beef bouillon)
  • Black beans, 3 cans
  • Chicken broth 3 cups (2 cans or use chicken bouillon)
  • Corn, 1 can
  • Cream of Mushroom Soup 2 cans
  • diced tomatoes 1 (28 oz) can
  • Kidney beans 1-2 cans (16oz)
  • Rotel, 2 cans
  • Tomato paste 1 (6oz) can
  • Tomato Sauce (8oz)
  • Tomato sauce, 1 (15 ounce) can
  • Tomatoes 1 (16 oz) can

Cheese

  • Cheddar 4 cups (16 oz)
  • Colby-jack cheese, shredded (3 oz)
  • Italian cheese blend (8 oz)
  • Mozzarella cheese (2 oz)
  • Mozzarella 4 slices (if all you have is grated mozzarella, great! Use that instead)
  • Parmesan cheese, 1 cup + (4 oz)

Dairy

  • Butter, 2 sticks
  • Cream cheese, 1.5 packages
  • Milk, 3 ¼ cups
  • Sour Cream 16 oz

Refrigerated

  • Eggs 9
  • Pillsbury® refrigerated classic pizza crust 1 can

Frozen

  • hash browns, 3 cups
  • peas & carrots, 1-2 cups
  • Broccoli florets (10 – 12 oz) or 10-12 oz fresh broccoli chopped

Meat

  • Bacon, 8 slices
  • chuck roast, 2.5 lb
  • Ground beef 2 lbs
  • Ham, 1½ cups (chunks)
  • Meat – chicken breasts 22 (Precook 2 and slice it into strips; precook 2 and shred it; precook 1 and chop it)
  • Pepperoni, 8 slices +

Pantry Items

  • Baking powder
  • Flour, 2 ½ cups
  • Olive Oil 7 TBS
  • Oil
  • Mayonnaise ¼ c
  • Pasta – 12 oz Whole Wheat Angel hair pasta
  • Pasta – 2 cups uncooked shell pasta
  • Pasta – 1 lb spiral pasta
  • Sesame oil (3 TBS or use vegetable oil)
  • Soy sauce ¼ cup
  • Sugar 1 cup
  • White rice 4.5 cups
  • Worcestershire Sauce 1 TBS

Produce

  • Baby carrots 1 lb
  • Broccoli, 3.5 cups
  • Carrots, 2
  • Celery ribs, 2
  • cilantro ¼ cup
  • Garlic, 13 cloves (1 bulb)
  • Green bell pepper 2
  • Lemon juice ½ teaspoon
  • Limes, 4
  • Optional: 1/3 of a head of cauliflower (HEALTHY OPTION)
  • Red onion, 1 small
  • Red pepper, 2 ½
  • Red potatoes, 6
  • Sweet potatoes, 2
  • White onion 3 (or just use onion powder)
  • Yellow Bell Pepper ½
  • Zucchini, 1 large or 2 small

Random

  • Cornmeal, 1 cup
  • Dry ranch dressing mix 2.5 packages
  • Onion soup mix, 1/2 packet
  • Panko bread crumbs 1 ½ cups
  • Red or Green salsa, ¼ cup
  • Taco Bell Fajita Seasoning Mix, 1 packet
  • Tortilla chips
  • V8 (or any vegetable drink) 1 cup

Seasonings

  • Bay Leaf 1
  • Chili powder about 3TBS
  • Cumin
  • Dried rosemary
  • Dried basil
  • Dried parsley
  • Garlic powder
  • Garlic salt
  • Garlic salt
  • Italian Seasonings 2 TBS
  • Onion powder
  • Oregano
  • Pepper
  • Salt

 

Ranch Ham Pasta Salad

Ingredients 
  • 1 cup sour cream
  • 1/4 cup Mayonnaise
  • 1 packet  ranch dressing mix
  • 1 lb spiral pasta, cooked
  • 2 large carrots
  • 1 1/2 cups broccoli
  • 1 cup ham
  • 1 cup cheese
  • 1/2 yellow bell pepper
  • 1/2 red bell pepper
Directions
  1. Combine the sour cream, mayo and ranch dressing mix.  Set aside.
  2. Cook the pasta until al dente.  Drain and rinse with cold water, drizzle with a bit of canola oil so it doesn’t stick.
  3. Chop the veggies, ham and cheese into bite sized pieces.  Combine with the pasta and 3/4 of the dressing mix.  Stir well, add additional dressing if it is too dry.
  4. Refrigerate for at least an hour before serving.

This recipe is a slight variation of the recipe found here: Mrs Schwarz’s Kitchen

June Meal Plan

Woohoo!!! This marks 1 full year of monthly meal plans on this blog! I hope they’ve been useful to you!


Sunday
Monday Tuesday Wednesday Thursday Friday Saturday
1 Family
Dinner
2 3 Chicken Nuggets 4 Left Overs 5 Black Bean
Sweet Potato Burritos
Pot Roast (SC) 7 Left Overs
8 Family
Dinner
9 Lasagna Soup (SC) 10 Fried Rice 11 Left Overs 12 Creamy Chicken
Taquitos
13 Garlic & Parmesan
Chicken Pasta
14 Left Overs
15 Father’s Day!  16 Lime Chicken &
Broccoli Rice
17 Pizza Stuffed
Chicken
18 Left Overs 19 Cream Cheese
Chicken Chili (SC)
20 Potato Crusted
Veggie Ham Bake
21 Left Overs
22 Family
Dinner
23 Hawaiian
Haystacks
24 Spicy Chicken
Pizza Roll Up
25 Left Overs 26 Chicken Fajitas 27 Ranch Pasta Salad 28 Left Overs
29 Family
Dinner
30 Chili & Corn Bread        

Potato Crusted Veggie Ham Bake

Serves: 4

Ingredients

  • 1 egg, lightly beaten
  • 3 cups frozen hash browns, thawed
  • 1/4 cup parmesan cheese, grated
  • 1 tablespoon butter
  • 1 1/2 cups zucchini, sliched thin
  • 1 red pepper, chopped
  • 1/2 cup ham, diced
  • 1/4 teaspoon basil
  • 1/4 teaspoon salt
  • 1/4 tsp pepper
  • 2 eggs
  • 1/4 cup milk
  • 3/4 cup colby-jack cheese, shredded

Directions

  1. Preheat oven to 400. Grease a glass 8×8 dish and set aside.
  2. Combin the slightly beaten egg with hash browns and parmesan cheese.
  3. Press mixture into the bottom and up the sides of the glass dish.
  4. Bake the crust for 15 mintues or until the edges begin to brown.
  5. In a large skillet, melt the butter over medium heat. Stir in zucchini and red pepper. Stir often, for about 5 minutes.
  6. Stir in ham, basil, salt and pepper until well combined. Remove the pan from heat and allow the mixture to cool slightly.
  7. Beat the remaining 2 eggs and milk together in a large mixing bowl. Add in the zucchini mixture and cheese, stirring to blend. Pour the mixture into the baked potato crust.
  8. Bake for 18 minutes or until set. Allow the casserole to stand 10 minutes before cutting.

This recipe comes from a Hillbilly Housewife cookbook.

The “no can of anything” Hawaiian Haystacks

Ingredients
  • 2 cups raw,chicken breasts cut into bite size pieces
  • 3 Tbsp. butter
  • 1/2 tsp onion powder
  • 3 cloves garlic, minced
  • 1/3 cup flour
  • 1.5 cups milk
  • 1 cup chicken broth
  • 3/4 tsp. salt
  • 1/4-1/2 tsp. pepper

 

  • 3 cups cooked rice
  • Toppings: rice, olives, tomatoes, pineapple, coconut, chow mein noodles, and green onions
Instructions
  1. In a large skillet, melt the butter over medium high heat. Add the chicken and the onion powder. Cook until chicken is cooked through (about 7-8 minutes).
  2. Add the garlic and stir.
  3. Sprinkle the flour over the chicken mixture and stir to coat. Keep stirring the chicken for about 2 minutes.
  4. Slowly whisk in the chicken broth and the milk. Continue whisking until smooth (except for the chicken!)
  5. Add salt and pepper and bring sauce to a boil.
  6. Reduce heat and allow to simmer, stirring frequently, for about 10-15 minutes, depending on how thick you want it.
  7. Remove from heat and serve the chicken sauce over rice and top with desired toppings.
This recipe is from a friend from college started up this awesome blog called “Dish Up Delish“. Her food is heavenly. You should follow her blog!

Chicken Nuggets

Do your kids love chicken nuggets? My son is a chicken nugget fiend. EVERY single time we go to my mother-in-law’s house, he asks her for some. He’s only 3 but he can down 8 nuggets like it’s nobody’s business. I’m not really a fan of the processed stuff you buy in the store or get at a restaurant but homemade nuggets are great!

Easy Chicken Nuggets  (about 24 Nuggets)

  • Prep Time: 15 mins
  • Cook Time: 15 mins

Ingredients

  • 1 lb chicken breasts cut into chunks
  • 1 egg
  • 1/4 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon salt
  • 3/4 cup panko bread crumbs
  • 1 tablespoon parmesan cheese, grated
  • Optional healthy idea: Add 1/3 of a head of cauliflour to the food processor

Preparation

1. Preheat oven to 375° F.
2. Place the first 6 ingredients in a food processor until chicken is finely chopped and ingredients are combined.
3. Place the bread crumbs and parmesan cheese in a shallow bowl or on a plate and stir to combine.
4. With moistened hands, roll 1 tablespoon of chicken mixture between your palms and flatten it into a “nugget” shape.
5. Gently press nuggets into bread crumbs to evenly coat them.*
6. Place nuggets on a cooling rack. Place cooling rack over a foil-lined baking sheet.
7. Lightly spray nuggets with cooking spray.
8. Bake for 15 minutes and serve.**
* To freeze, place nuggets on a sheet tray after this step and freeze for one hour. Place nuggets in labeled freezer bags for up to 3 months. When ready to cook, follow the directions starting with step #6

** If you want your nuggets to be golden brown, place under the broiler for 2 minutes after cooking

Who’s a fan of Weelicious? I am!!

 

 

 

One-Dish Italian Chicken with Potatoes

Serves 4-6

Ingredients

  • 2-3 boneless chicken breasts, sliced into tenders
  • 2 Cans of Green Beans – (Note: NEVER purchase unsalted, canned green beans. They are nasty!)
  • 5 -6 Small Red Potatoes – Diced up into quarters
  • 1 Package of Italian Dressing Mix
  • 1/4 – 1/2 cup of Butter

 

Instructions:

  • Preheat Oven to 350 degrees
  • All of the ingredients go in the a 9×13 dish. You’re going to make 3 rows: 1 row of potatoes, 1 row of chicken in the center, and 1 row of green beans.
  • Sprinkle your packet of Italian Dressing mix over the entire dish.
  • Then melt your butter in the microwave and pour it over everything.
  • Cover with aluminum foil and cook for 1 hour.

I found several versions of this recipe but this one mainly came from this blog here!