Smithfield Menu Planner


My favorite recipe in this weeks Smithfield Menu Planner is the Italian Meatloaf and Italian Style Roasted Vegetables.  If you would like to see the other recipes included in this weeks planner click here

Italian Meatloaf with Italian Style Roasted Vegetables 

1.  Italian Meatloaf – 

2 pounds of lean ground beef 

3/4 cup tomato & basil pasta sauce 

3/4 cup bread crumbs 

Salt and pepper 

2 eggs 

1/2 cup onion, minced 

1/4 cup Parmesan cheese 

2 tablespoons Italian seasoning 

Preheat oven to 400 degrees F. Mix meat and next 8 ingredients. In a 13 x 9 baking pan, 

shape meat mixture into a loaf. Bake for 1 hour or until done. Let stand 10 minutes before 


Servings: 42.  Italian Style Roasted Vegetables – 

1.5 pounds of fingerling potatoes, cut in halves 

4 carrots, peeled and cut into 2 inch pieces 

2 Vidalia onions, cut into quarters 

3 tablespoons olive oil 

1 tablespoon Italian seasoning 

Kosher salt 

Freshly ground pepper 

Preheat oven to 400 degrees F. Combine potatoes, carrots, and onions in a large bowl. Toss 

with olive oil, Italian seasoning, salt and pepper until all vegetables are well coated. Spread 

the vegetables evenly on a large baking sheet. Place on medium rack in oven and bake for 

35 to 40 minutes. 

Servings: 4 




Eat From The Pantry Update and Menu Plan

You can also go to the Eat From The Pantry Process to see all updates on this challenge.

It has been very hard to keep myself motivated on the Eat From The Pantry Challenge. It’s not because we do not have enough food but because I love to shop. Of course, my shopping plans consist of finding great deals, using tons of coupons and spending hardly anything at the store but I NEED to use what we already have and stop looking at the sales papers and posting deals on the other site at

Enough of the excuses right? Here is my menu plan for this week.

1. Chicken stuffed with broccoli and cheese ( Barber frozen food meals )

2. Vegetable Soup with Cornbread

3. Sloppy Joe Casserole

4. Homemade Pumpkin Pancakes, Eggs, and Bacon

5. Mini Taco Bowls

6. Baked Spaghetti

7. Bacon Tomato sandwiches

8. Leftover night

I will have to go to the grocery store for my milk and if my meats do not last I may have to pick up a packet.  Also, if I find a few really cheap or free deals I will have to take advantage of those!!!! LOL!

Tilapia Recipe

Tonight Tilapia is on the menu.  Amazingly my kids love Tilapia.  It isn’t a fishy fish so I think that may throw them off a little.   I got 4 through my Saturday shopping trip and of course I make my meals around the deals for the week.

Don’t be scared!  It looks like a lot of ingredients but most of it are staple seasonings that I have obtained from other recipes.

Here is what you need:

1/2 Cup grated Parm. Cheese                                                        

1/4 cup of butter

3 tbsp. of Mayo

2 tbsp. of Lemon juice

1/4 tsp. dried basil

1/4 tsp. ground black pepper

1/8 tsp. onion powder

1/8 tsp. celery salt

2 pounds of tilapia fillets

Side Dish:  Broccoli ( use frozen if that is what you have.)

Here’s how you fix it:,

1.  Preheat pan or broiler.   Grease the pan or line with aluminum foil. 

2.  In a small bowl mix together the first 4 ingredients. Then add the next 4 ingredients.  Mix well and set aside.

Side Dish: Prepare while cooking fish so that everything is warm and ready together.

3.  Arrange fillets in a single layer on the pan.  Broil  for 2 to 3 minutes.  Flip the fillets over and broil for 2 to 3 more minutes.  Remove and pour over the mixture, created above (the first 8 ingredients), on top of the fillets.  Broil for 2 more minutes or until topping is brown and fish flakes easily with a fork. 

 And you have an awesome meal!!

If anyone has comments about this recipe please let me know.  I love it and found it in the All Recipes: Dinner Tonight cookbook that I got several years ago.

New Meal Planner Update

Click here to get the newest free menu planner frm Smithfield.  These come out every week and I ty to pick my favorite recipe from this planner. 

This week it is…

Twice Baked Sweet Potatoes with Marshmallow Surprise – Servings: 4

4 medium sweet potatoes, scrubbed

1/2 cup heavy cream

1/2 cup butter (1 stick), softened

1/2 teaspoon pumpkin pie spice

1/4 teaspoon salt

Freshly ground black pepper, to taste

1 cup miniature marshmallows

1/2 cup brown sugar

1/2 cup pecans, chopped

Preheat oven to 400 degrees F. Place potatoes on a baking sheet lined with parchment paper or

foil. Bake until fork tender, about 45 to 60 minutes. Let rest 5 minutes. Handling the potatoes with a

pot holder, slice each in half lengthwise and carefully scoop out the flesh into the bowl of a food

processor leaving a 1/4″ rim of flesh to support the potato skin. To the food processor, add the

heavy cream, butter, pumpkin pie spice and salt and pepper. Process until potatoes are silky smooth.

(Can also be done by hand with a potato masher.) Spray a baking sheet with nonstick cooking

spray. Place sweet potato shells on the baking sheet and add a a few miniature marshmallows to

each shell. Spoon or pipe the puree mixture back into each shell. Sprinkle brown

Menu Plan week Dec. 2

Click here for a menu plan you can use with your coupons and store deals. 

If you ever want to come back to this post I added a tab at the top of this website called Menu Plan.  This will make it easier for you later.

Menu Planner for November 30

Click here to get your free menu planner from Smithfield.  I think my pick will be the White Chili with Spicy Green Bean Casserole.

Also click here to get a coupon for $0.55 off Smithfield Bacon.


Free Betty Crocker Calendar

Click here if you are already a member of Betty
If you are not…
Click here to join and then click here to get your free calendar.

I get one of these every year and yes they are great. They go fast so hurry and get yours before they are gone.