Menu for the week of July 19th

Fixed most everything I planned last week except I didn't make pizza, too hot to use oven, so we got Papa John's. And yesterday, we had plenty of leftovers so I didn't cook the usual Sunday dinner. Our air condition/heat unit should be replaced tomorrow or the next day, so hoping to get to use the oven again later in the week.

Breakfasts will consist of granola bars, fruit, yogurt, muffins cereal, etc.

Lunch will consist of leftovers or sammies.

Monday:

Crock pot Cajun Chicken (from yesterday's plan), Rice, Broccoli Cornbread (if I can make this in my toaster oven, too hot to use regular oven)

Tuesday:

Frankly the Best Crock Pot Beans (recipe below), Creamy Potato Salad (recipe below), Watermelon

Wednesday:

If the air is fixed, then Ziti Chicken Casserole (recipe below) and Salad (if not, then stove top Hamburger Helper dinner, made with ground chicken, and Salad)

Thursday:

Should be plenty of Lovely Leftovers!

Friday:

Weather permitting, Grilled Chicken, Grilled Corn and Squash, otherwise, Homemade Pizza.

Saturday:

Pasta Pepperoni Dish (recipe below), Salad, Garlic Bread

Sunday:

Chicken and Stuffing Casserole (a freezer meal, recipe below), my Layered Salad, and Mini-Pumpkin Pies (a freezer recipe using up a can of pumpkin hanging around in the pantry!)

Frankly the Best Crock Pot Beans

1 ½ T yellow mustard
1/3 c. ketchup (or bbq sauce)
¼ c. dark brown sugar
½ t. onion powder
2-16 oz. cans baked beans
1 pkg. hot dogs

Mix all in crock pot cook 4-8 hours on low or 1 ½ - 2 hours on high.

Creamy Potato Salad

6 medium boiling potatoes (about 2 lb.)
1 ½ cup mayonnaise
1 T white vinegar
1 T mustard
1 t. salt
¼ t. pepper
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped (½ cup)
4 hard cooked eggs, chopped

Cook potatoes; cool slightly. Cut potatoes into cubes. Mix mayo, vinegar, mustard, salt and pepper in large bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours to blend flavors and chill. Cover and refrigerate any remaining leftovers. This is from my old Betty Crocker Cookbook

Ziti Chicken Casserole

2 cups uncooked ziti pasta
2 5-oz. cans chunk chicken, drained
2 cup shredded Cheddar cheese
1 10-oz. can condensed cream of chicken soup
1 soup can water
1/4 cup grated Parmesan cheese

Cook ziti as directed on package and drain well. Combine all ingredients except Parmesan cheese and spoon into a greased 2-quart casserole dish. Top with Parmesan cheese. Bake at 350 degrees for 30-35 minutes or until hot and bubbly. Serves 6

Calories: 420
Fat: 22 grams
Sodium: 700 mg
Calcium: 30%

Pasta Pepperoni Dish

1 lb. macaroni, cooked and drained
1 large jar and 1 small jar Ragu
¼ lb. thinly sliced pepperoni
1 medium can mushrooms, drained
2 c. shredded mozzarella cheese

Combine all ingredients in 3 quart casserole, setting aside 1 cup cheese. Sprinkle mozzarella on top. Bake in microwave until heated through

Chicken and Stuffing Casserole


2 cups cooked and diced chicken
2 cans cream of chicken soup
2 cups chicken broth
1 package pepperidge Farms Herb Stuffing -- (8 oz)
1 stick butter melted.

Combine melted butter and stuffing mix. Pour half into 10 x 13 baking dish
and spread out for crust. spread chicken on top. Meanwhile combine sour and
broth in saucepan on the stove and heat until well combined. Pour sauce on
top. Top with remaining crust mixture and bake at 350 for 20 minutes or
until hot and bubbly. To
make and freeze: Put together and freeze, can be divided into two casserole
dishes or loaf pans. Place in oven frozen and cook until hot and bubbly--
maybe 1 1/2 hours. I leave covered the first hour and then remove the cover.

Mini Pumpkin Pies

This is from a OAMC website. These are delicious and my kids LOVE these in their lunchboxes. I put them in frozen in the morning and they thaw nicely by lunchtime.
15 servings
40 minutes 10 mins prep
1 cup canned pumpkin
1/2 cup sugar
1/2 cup milk
1 egg
1 teaspoon vanilla
1 (3 1/2 ounce) box vanilla instant pudding mix
3/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 pastry for double-crust pie (your favorite recipe or purchased)

1. Roll out pastry dough to 1/4 inch thickness.
2. Cut out 2-1/2" circles from the dough.
3. You should have 15.
4. Place each circle in a muffin cup and push in to fit pan.
5. Preheat oven to 350 degrees.
6. In a large bowl, beat together pumpkin, sugar, milk, egg and vanilla.
7. Add the pudding mix and beat until blended.
8. It will thicken nicely.
9. Add spices.
10. Stir to combine.
11. Fill pastry crusts evenly.
12. Place in oven and bake for 30 minutes.
13. Cool on rack.
14. When cool, you can place in a rigid freezer container with layers of waxed paper in between.
15. Freeze until needed.
16. You can thaw these in the refrigerator or put in the microwave for about 1 minute.
17. This depends on the wattage of your micro.