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
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.
(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!