Menu for week of April 26th

Breakfasts this week will consist of smoothies, muffins, pancakes and sausage, and breakfast pizza.

Lunch is generally leftovers for hubby and I.

Monday: Various leftovers from the weekend

Tuesday: Grilled Chicken, Layered Salad, Baked Beans

Wednesday: Having friends over and sharing BBQ

Thursday: Leftover Buffet

Friday: Cajun Beans and Sausage (recipe below), Cornbread

Saturday: Meatballs (recipe below), Pasta and Sauce, Salad

Sunday: Chicken Chow Mein (recipe below), Brown Rice, Egg Rolls


Cajun Beans and Sausage

2-15 oz. cans kidney or pinto beans (I use pintos already cooked from the freezer)
1 smoked sausage, cut into 2 inch pieces
2 t. cajun seasoning

In slow cooker combine all ingredients. Mix well. Cover and cook on low 3-4 hours or high 1 1/2-2 hours. Serve with white rice. 4-6 servings.

Chicken Chow Mein Freezer Recipe

1 1/2 cups cooked chicken, cubed
1 10oz can cream of mushroom soup
1 10oz can cream of chicken soup
1 can sliced mushrooms
1 can water chesnuts
6 oz evaporated milk
Needed on cooking day:
Small package of chow mein noodles
Combine all ingredients (except chow mein noodles) and place in small casserole. Preheat oven to 350F then bake for 30-40 minutes. Cool then freeze.
On cooking day:
Defrost, top with chow mein noodles and bake at 350F for about 15-20 minutes or until heated through.

Meat loaf

5 lbs ground beef or turkey
5 envelopes onion soup mix
5 cups oatmeal
5 eggs

For meatloaf I make it in a loaf pan, covered with foil at 350 for 1 1/2 hrs.

I also make meatballs-I use my meatloaf recipe, form it into meatballs and bake them ( about 20 minutes at 350). I put these in meal size portions in zip lock bags and freeze them. Sometimes we eat them with a cream sauce, sometimes with BBQ sauce, sometimes with a sweet sour sauce. Then some go into spaghetti sauce, and others get served as sandwiches with sautéd peppers.