Out of the Box Meal Plan

This is a little bit of a different week for me.

This meal plan was designed for a week when my husband and I went to a two-day conference. While we were gone my parents stayed at our house and watched our children for us. I wanted their time in our home to be as stress-free as possible. I stocked our fridge and pantry, but I also wanted the meals to be made ahead of time for them. I looked for freezer meals and crock-pot meals and found a couple I was happy with.

So, here is how this week looks:

-Wednesday’s meal is a super easy make ahead freezer meal that could just be popped in the oven.
-Thursday and Friday’s recipes are simple crockpot meals, which can also be prepped and frozen ahead of time if need be. If you use crock-pot liners, you may want to use them on Thursday and Friday.
-The recipes on Monday and Tuesdays, when I was home, take a little bit more work (but not too much) and I have included them in this week because they are two of my favorite recipes. I hope you love them.

If you preferred, you could prep Wednesday-Friday’s meals earlier in the week, as I have done, but it is not necessary.

Here is what you have to look forward to this week…

Monday: Baked Mushroom Chicken

4 boneless skinless chicken (1 lb.)
1/4 cup all-purpose flour
3 Tbs. butter, divided
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 tsp. salt
1/8 tsp. pepper
1/3 cup shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions

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Tuesday: California Kid Wraps

1 Flour Tortilla
1 tablespoon Mayonnaise
1 cup Salad Spring Mix
¼ cup thinly sliced red onion
2 strips Thick Sliced Hickory Flavored Bacon, cooked, chopped
¼ avocado, sliced
½ cup Chicken Breast Strips
¼ cup Shredded Colby Jack Cheese

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Ham and Cheese Sliders

12-16 dinner rolls
Sliced Ham
Slice Swiss cheese
1/2 cup butter
1 Tbsp mustard
1 Tbsp Worcestershire
1 Tbsp poppy seeds
1/3 cup brown sugar

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Thursday: Crock-Pot Pork Chops

1/2 cup all-purpose flour
1-1/2 teaspoons salt, divided
1 tsp. pepper, divided
6 (5 ounce) bone-in center but pork chops (about 1/2 inch thick)
2 to 3 Tbs. olive oil, divided
4 large garlic cloves, pressed
3 ears fresh corn, cut in half (we left out the corn on the cob, and ate ours with green beans)
1 (18-ounce) bottle honey smoke BBQ sauce
1 cup chicken broth

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Friday: Crock-Pot Chicken Teriyaki