Eating Frugal Weekly Meal Plan: 4/8 – 4/17

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To help keep my life more in order and to make sure I’m feeding my family healthfully each night, I make a weekly meal plan. Thanks to Pinterest (following my Eating Frugal board here), I’ve found many amazing recipes and sites. It has inspired me to find new, healthy recipes for my family and also keep me on track with my daily Weight Watchers tracking. It is possible to still eat well without lots of processed foods AND save money! At the request of many on my Facebook page, I’ve decided to start sharing these meal plans and recipes each week with you!
My meal plans follow a similar schedule to the grocery store ads, since as you know, this is how I shop! I plan meals Wed – Tuesday typically (sometimes a bit longer depending on my upcoming weekly schedule) so that I can shop for next meals with the current week’s sales. As a couponer, I look for meals to cook that use about 75% of the items I already have on had in my stockpile (Learn about Stockpiling here!). That prevents me from spending lots of extra money each week just for ingredients for my meals. You will find I also often substitute ingredients for something similar that I do have in my stockpile. I can continue to shop each week for the items that are on their lowest sales, with my coupons, and then only have to buy produce and a few extra items I may need. By cooking & shopping by this method, you will find yourself STILL saving at least 60% or more at the grocery store! I DO!
Here’s my plan for this week April 9 – 17 (slightly longer this week due to my schedule):
** Items in red are going on my shopping list for the weeks since I do not have them in my stockpile or freezer.
Freezer Meal that I already have prepared and frozen (I’ll be posting some freezer meals in the near future!)
Cheesy Taco Pasta – Weight Watchers 9 pts+, Steamed Veggies
  • 8 oz wheat pasta shells
  • 1 lb 95% lean ground beef
  • 1 oz packet reduced sodium taco seasoning
  • 1 ½ c chunky salsa
  • ½ c water
  • ¼ c fat free sour cream
  • ¾ c shredded 2 % reduced fat cheddar cheese
  • ¾ c shredded sharp cheddar cheese
  • Salt & pepper to taste


1.    Cook pasta according to package instructions. 
2.    While pasta is cooking, place ground beef in a large sauté pan and cook over medium-high heat, breaking up the beef as it cooks. When the beef is cooked, drain any grease from pan. Add the taco seasoning, salsa and water and reduce heat to simmer. Simmer for 5 minutes or until pasta is done cooking.
3.    Once pasta is done, drain pasta and add it to the beef mixture. Add the sour cream, cheese, salt and pepper and stir to combine. Cheese will melt when thoroughly mixed. Remove from heat and serve immediately. 
Yields 6 (1+ cup*) servings. Weight Watchers Points Plus:  9 per serving(P+ calculated using the recipe builder on
Nutrition Information per serving from 376 calories, 37 g carbs, 13 g fat, 29 g protein, 6 g fiber
Chicken Ranch Tacos, approx Weight Watchers 6 pts+, Mexican Rice
3 cups cooked chicken, cut up
1 pkt. taco seasoning (chicken or beef)
1/2 cup Ranch dressing
taco shells
Ranch dressing
I may do this in the crockpot, but here are the regular directions: 
Heat a skillet over med-high heat. Add chicken & warm it for a few minutes. Sprinkle on the dry taco seasoning. Do not add any water! Heat for 5-7 minuted until all heated through & powder is stuck to the chicken. Add Ranch dressing, heat an additional 2-3 minutes to warm through. Serve in taco shells with all the fixings you love – plus an extra squirt of Ranch!
Weekly Dinner at my parents house
Bubble Up Pizza, approx Weight Watchers 10 pts+, Salad
1 can refrigerated reduced-fat biscuit dough
1 Cup of Sauce ( I decided to use pasta sauce so there would be more of a kick)
2 cups shredded mozzarella cheese
other favorite toppings 
8 fresh basil leaves – chopped
Get a large pan – I used 9×13 and lightly grease pan. Preheat oven to 350. Cut each biscuit into 4 and place in medium size bowl. Add 1 cup of sauce + 1 cup of cheese and mix + 1/2 of the chopped basil and mix. Place mixture into greased pan. Place the rest of the cheese and basil on top. Place in oven for 20 – 25 minutes. Make sure the dough is fully cooked. Let sit for 5 minutes
Cilantro Lime Shrimp Weight Watchers 6 pts+, Brown Rice & Veggies
Servings: 4 • Serving Size: 6 oz • Old Points: 4 pts • Points+: 6 pts
Calories: 197.3 • Fat: 4.1g • Protein: 35.9 g • Carb: 2.4 g • Fiber: 0.1 g
2 tsp olive oil
2 lb shrimp, shelled and deviened
6 cloves garlic, crushed
1/3 cup chopped fresh cilantro
1 lime
salt and pepper 
Heat a large frying pan on medium-high heat. Add oil to the pan, when hot addshrimp. Season with salt and pepper. When the shrimp is cooked on one side, about 2 minutes, turn over and add garlic. Sauté another minute or two until shrimp is cooked, careful not to overcook. Remove from heat. Squeeze lime all over shrimp and toss with cilantro. Serve hot.
Monterey Chicken, approx Weight Watchers 7pts+
  • 4 boneless, skinless chicken breasts
  • 1/4 c.BBQ sauce
  • 1/4 c. real bacon bits
  • 1 c. reduced fat colby and jack cheese, shredded
  • 1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)
  • sliced green onions
  • pepper
Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper. Grill chicken until no long pink (we used our George Foreman grill) and place on baking sheet covered with foil. Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 5 minutes).
Freezer Meal
Shredded Beef and Cheddar Baked Flautas, approx Weight Watchers 6 pts+ (1 flautas), Mexican Rice, Salad
1-1/2 lbs of chuck roast, or I may use ground beef
1 7 oz can of whole green chiles reserve the juice
1 tbsp olive oil
Chili powder
Garlic powder
Cumin powder
Sea salt and freshly cracked pepper, to taste
4-5 cloves of chopped garlic
1-2 cups of beef broth
Flour tortillas
Cheddar cheese, shredded
Preheat the oven to 325 degrees. Heat olive oil in a Dutch oven. Sprinkle each seasoning on both sides of the meat, to taste. Sear the meat in the olive oil on all sides. Spread the green chiles over the roast. Add beef broth, reserved green chile juice and chopped garlic. Cover pan and place in oven. Check on roast every couple of hours to make sure there is plenty of liquid… if it’s low add more broth. You can also cook this dish on the stove top or in a crock-pot. Cook 3-4 hours until the beef shreds easily. Shred the meat and mix into the remaining liquid. Taste and re season if necessary. Set aside and let cool.
Preheat the oven to 375 degrees. Place a bit of cheddar cheese in the center of the tortilla first then add some shredded beef on top of the cheese; roll. Place, seam side down, on a baking sheet that’s been coated with cooking spray. Finish rolling the rest of the flautas, then spray each of them with cooking spray and bake for 8-10 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.


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