Sunday, November 14, 2010

Menu for week of November 15th

Okay, so we all have had colds. Actually, still have colds. So, I didn't stick to the plan last week. I did make some of the meals. I really liked the Breakfast Crescents. The whole family enjoyed those. I made spaghetti tacos for Robyn's sleepover. Those things were just plain messy. And trying to put the boiling hot spaghetti into those crispy corn taco shells, was plain difficult! What are these? A joke? Thank you icarly.

So here's the plan this week:


Breakfast-One Eyed Sailors (this sounds good to my stuffed up nose) and Juice
Lunch-Soup (we've been opening a lot of cans of Progresso and Chunky soup around here)
Dinner-Hamburger Helper (made with ground chicken), Green Beans


Breakfast-Cereal and Milk (Blueberry Mini-Wheats)
Dinner-Spaghetti Casserole (recipe below)-freeze 1/2, Salad


Breakfast-Toast with Peanut Butter and Sliced Banana
Lunch-English Muffins with Egg, Ham and Cheese
Dinner-Freezer Meal-Taco Soup


Breakfast-Oatmeal and Yogurt
Lunch-Freezer Pizzas
Dinner-Breakfast for dinner (probably something with Pancakes)


Breakfast-Sausage and Cheese Muffins
Lunch-Soup and Grilled Cheese
Dinner-Chicken and Dumplings, Broccoli Cornbread


Breakfast-More Sausage and Cheese Muffins on the road with our coffee to go and headed out of town. Yipee!!!

I am taking plenty of meals from my freezer to eat at our condo while we enjoy a week a way. My plans are to bring: Cavatini, Jody's Chicken and Noodles, White Chicken Chili, Chicken Bundles and a Banana Butterscotch Bread from the freezer. This will free up more room for me in the freezer as well as make my meal planning on vacation a breeze. And we will eat at Cracker Barrel for Thanksgiving Day.

Spaghetti Casserole

(Makes 2 casseroles, 6 servings each)

16 oz. pkg. angel hair pasta
1 ½ pound ground beef
26 oz. jar spaghetti sauce
2 cans (8 oz. each) tomato sauce
1 can cream of mushroom soup
1 cup sour cream
2 c. shredded Colby-Monterey Jack cheese

Cook pasta. Meanwhile, in a large skillet, over medium heat, cook beef, drain. Stir in spaghetti sauce and tomato sauce. Remove from heat. Drain pasta. Combine soup and sour cream. In two 8 inch square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole 350 degrees 55-65 minutes or until cheese is melted.

To use frozen casserole: Thaw in fridge overnight. Remove from fridge, 30 minutes before baking. Bake as directed.

Have a terrific week!



Your Frugal Friend, Niki said...

Great menu plan you have here. Hey, what is a one eyed sailor?

I hope you'll follow me back to Free 2 Be Frugal to check out my menu plan.

Chaos Cottage said...

One eyed sailors are simple. You take your biscuit cutter and cut out the center of a piece of bread. You melt butter in your skillet. Put your bread and the circle cut out in the pan and break an egg in the hole and fry, flipping once and adding salt and pepper. Some people call these eggs in a hole. I think I heard Paula Deen call them One Eyed Sailors, and I liked the name.