Menu Plan: Samosas, Pasta and Pinterest

I could write a whole blog dedicated to menu planning; the hows, whys and why nots! Forget coupons (gasp), put the deals aside and think about how much you eat out and what it’s doing to your pocketbook! I’ve been asked, interviewed and quoted on all the same matters and eating at home matters more!

If you don’t do coupons, could care less about snagging a deal that was live for 5 minutes (these are ridiculous anyways) just focus on cutting your eating out. You will save over $2,000 a year by just eating at home twice a week! It doesn’t come easy though. Planning, shopping, cooking are work…but it is SO worth it and guaranteed your family will love eating your tasty treats!


Monday: Hummus, Samosas(buy these pre-made at Trader Joe’s),eggs (think Middle Eastern tapas)

Tuesday:Beef Tortilla Wraps

Source: via Isra on Pinterest


Wednesday: Pizza Cups


Thursday:Pasta Primavera (can substitute chicken for tuna)

Friday: Veggie Tortillas (I’ll have extra tortillas from Tuesday.)

Beef Tortilla Wraps


  • 6 dried Anaheim chiles , stemmed, seeded, rinsed (optional depending on your heat level)
  • 3 cups beef broth, divided
  • 1 white onion , cut into chunks
  • 2 teaspoons garlic, minced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 2 pounds beef chuck roast
  • 1 tablespoon olive oil
  • 1 cup long grain rice
  • 2 cups water
  • 1 avocado , peeled, pitted and chopped
  • 1 cup shredded Mexican blend cheese
  • 4 large flour tortillas
  • salt,pepper


  1. Put chiles in a food processor or a blender. Bring half of beef broth to a boil, then pour boiling broth over chiles. Let stand, stirring occasionally, until chiles have softened, about 10 minutes.
  2. Add onion, garlic, cumin and oregano and whirl until smooth.
  3. While chiles are standing in broth, sprinkle roast generously with salt and pepper. Heat oil in a large pot over medium high heat, then add roast and brown on all sides, about 10 minutes total.
  4. Place roast in slow cooker and pour chile mixture over meat. Add remaining broth (broth mixture should come at least half way up sides of roast, if necessary, add more).
  5. Cook for 3-4 hours on high. When roast is cool enough to handle, remove string, and pull into chunks with two forks, discarding excess fat.
  6. During the last 30 minutes that beef is cooking, bring water to a boil in a saucepan, then add rice, stir, and reduce heat to medium low. Cover and simmer for 20-25 minutes, or until all liquid is absorbed. Warm tortillas gently in a skillet over low heat. Layer each tortilla with beef, rice, avocado and cheese.

Veggie Tortillas


  • 1 cup frozen corn
  • 2 green onions , thinly sliced
  • 1 teaspoon ground cumin
  • 1 1/2 cups prepared chunky salsa
  • 1 15-ounce can black beans, rinsed and drained
  • 1 4-ounce can diced green chiles, drained
  • 4 large flour tortillas
  • 2 cups shredded Mexican blend cheese
  • 2 tablespoons fresh cilantro, chopped


  1. Preheat oven to 450 degrees.
  2. Spray large cookie sheet with cooking spray.
  3. Spray large nonstick skillet with cooking spray; place over medium heat. Add corn, green onions, and cumin; cook 3 minutes or until corn thaws. Remove skillet from heat; stir in salsa, beans and green chiles.
  4. Place 1 tortilla on cookie sheet; top with 1 cup of the bean mixture and ½ cup cheese. Repeat, starting with tortilla, to make 2 more layers. Top with remaining tortilla and cheese.
  5. Bake pie 10 minutes or until heated through. Carefully transfer pie to cutting board; sprinkle with chopped cilantro. With sharp knife, cut into wedges to serve.


  1. Umm Wednesday and Thurday look great! I love how you did the Menu Planning with Pinterest! Stopping by from PIT

  2. stopping by from the Alexa group!! This post is just beautiful, love the Pinterest pics and recipe printables. Great job!

  3. I'm making menu planning one of my resolutions this year. I set up pinterest boards for slow cooker, pressure cooker, boards to help keep all these great online recipes organized!

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