Meal Planning Monday!

            Meal Planning is important key to stretching your food budget, whether you use coupons or not.  That’s why we’ve decided to do a weekly blog post called, “Meal Planning Monday!”  My sister, Leah Kelley, and I will take turns every Monday sharing our meal plans for the upcoming week and a recipe or two for a fast, inexpensive, and tasty meal. We will also share some tips on making meal planning easy and fun.

            How do you start if you’ve never done any Meal Planning?  I would suggest you write out all the meals your family likes to eat for dinner. Most people have eight to ten recipes that they rotate.  You may want to pick a new recipe to try too (like the one I’ve included below.) Get out a calendar and start assigning your dinners to the days.  I save the meals that take more time and effort for the weekends, and you may want to do the same.  There are some days that I won’t be cooking because I’m teaching a Coupon Workshop, getting a massage, or going to bible study, and I’ll note that on my meal planning calendar. I usually refer to those as FFY Nights, or “Fend For Yourself”!  On FFY nights, we usually eat leftovers, a sandwich, or a frozen dinner.

            So, what is on the Meal Plan for the Luken household this week?

            Monday – Turkey Stroganoff with Peas

            Tuesday – Pasta with Chicken Sausage and Salad

            Wednesday – No Cooking, Dinner with Friends!

            Thursday – Coconut Crusted Tilapia, Jasmine Rice, and Veggies

            Friday – Grilled Cheese & Soup

            Saturday – Creamy Chicken & Vegetables in the Crockpot

            Sunday – Turkey Chili

           

            This week’s recipe is Turkey Stroganoff, which only takes 15 to 20 minutes to make from start to finish.  It’s a healthy version of the stick-to-your-ribs favorite!

Recipe – Turkey Stroganoff

1 Lb. Ground Turkey (or Beef)

1 ½ Cups of Fresh Sliced Mushrooms

1 Can of Low-Fat Cream of Mushroom Soup

½ Cup of Beef Broth

1 Cup of Light Sour Cream

Whole Wheat (or regular) Egg Noodles

Boil water and cook noodles according to package directions.  Brown turkey or beef with mushrooms in a large frying pan with a small amount of olive oil.   Drain turkey and mushrooms.  Return them to the pan and add the soup, broth, and sour cream.  Stir until well blended.  Allow to simmer for 3 – 4 minutes.  Serve over egg noodles.  I usually make some frozen peas or green beans to round out the meal.  Serves 4.