Healthy Meal Planning...trying it again.

We are trying to get back on the healthy meal train to prevent eating out and unnecessary expenses. This week I am breaking out the crockpot and trying some new recipes.

Weekly Plan:
Monday - Crockpot spaghetti sauce(90% lean hamburger-browned and drained, onion, no sugar added spaghetti sauce, 1 t. sugar, ground mustard and chili powder), lettuce salad (blueberries, nuts, green olives and cheese on Matt's)
Tuesday - Mom sent some leftover tostada grande for David and Graham and they ate together. (JL Board for me, Conferences for Matthew)
Wednesday - Leftover meatball crescent rolls, lettuce salad, leftover mac and pea salad (We had lots of leftovers!)
Thursday - Chinese food with Sara and Graham! (Matthew has conferences again.)
Friday - Egg cups (eggs, hashbrowns, green pepper, onion and seasoning baked in muffin tins-recipe below), sliced apples, white whole wheat banana bread
Saturday - Pizza night with friends!
Sunday - TBD....if it's nice we might grill or make stirfry (recipe below)

Monday - BBQ pork roast beef with carrots in the crockpot, green beans and fruit salad

Lunches:
Leftover spaghetti,
Salads with lunch meat
Sandwiches

Egg Cups

Ingredients:
1 bag (30 oz) of frozen hash browns (I might sub sweet potatoes)
2 Tablespoons of vegetable oil
1/2 teaspoon of salt
1/2 teaspoon pepper
6 eggs
2 Tablespoons of Milk
3/4 cup cooked crumbled bacon or sausage
3/4 cup cheddar cheese, grated
1/2 cup spinach (chopped)

Directions:
Preheat oven to 400 degrees. Grease a muffin tin, or line with foil cupcake liners. Mix together hash browns, oil, salt, and pepper. Divide hash brown mixture between the 12 cups. Bake for 35-40 minutes or until hash browns turn golden. While they are baking, mix together eggs, milk, bacon, cheese, and spinach. Divide and pour evenly over cooked hash browns. Bake for 10-13 minutes or until eggs are fluffy and cooked through. Let them cool for a few minutes, and enjoy!

Asian Beef Noodles

Ingredients:
1 (3 oz.) package beef-flavored ramen noodles reserve packet for later (I never buy ramen....where is it in the store?)
1 lb. boneless beef sirloin steak cut 3/4 inch thick
1 Tbsp. garlic
1 Tbsp. vegetable oil
2 Tbsp. water
1 Tbsp. steak sauce
1 medium carrot shredded
2 Tbsp. sliced green onion
1/4 cup peanut halves optional

Instructions
1.Set aside seasoning packet from noodles. Prepare noodles according to package directions; drain and set aside.
2.Cut steak into 3 inch by 1/2 inch strips. In a large skillet, stir-fry the beef and garlic in oil for 1-2 minutes or until meat is no longer pink. Remove from skillet and keep warm.
3.In the same skillet, combine noodles, water, steak sauce, carrot, onion and contents of seasoning packet. Cook and stir until heated through. Return beef to the pan. Sprinkle with peanuts and serve immediately.