Menu plan for week of February 21st

Monday, February 21

B-Cereal and toast
L-Soup from the freezer, crackers, sliced apples
D-Chicken stir-fry, rice, Asian veggies, egg rolls

Tuesday, February 22

B-Blueberry muffins and yogurt
L-Leftovers or egg sammies, carrots and ranch dip
D-Freezer meal-chicken tater tot casserole, salad or green veggie

Wednesday, February 23

B-Eggs, sausage and biscuits
L-PB&J, sliced apples
D-Brunswick stew, cornbread muffins

Thursday, February 24

B-Oatmeal with blueberries
L-Leftovers
D-Out to eat/Birthday celebrations

Friday, February 25

B-Eggs, hashbrowns, turkey sausage
L-Leftovers or sammies
D-Casserole Espanol, salsa and chips

Casserole Espanol

1 lb. mild sausage
½ c. chopped onion
1 clove garlic, minced
Two 15 oz. cans chili beans
1 egg
2/3 c. milk
2 ½ T water
½ t. chili powder (divided in half)
12 oz. Jiffy mix

Brown sausage in large skillet. Remove and set aside. Pour off all but 1 T fat. Add garlic and onion; sauté until tender. Stir in beans, sausage, water, ½ the chili powder. Pour into 2 qt. casserole. Combine muffin mix, milk, egg and remaining chili powder. Spoon around top edge of casserole. Bake 350 degrees for 40 minutes.

Saturday, February 26

B-Chocolate chip pancakes
L-Leftovers
D-Nuggets and fries, birthday cake

Sunday, February 27

B-Jimmy Dean breakfast sandwiches
L-Homemade tortillas, refried beans, Spanish rice, cheese and sour cream
D-C.O.R.N. (Clean Out Refrigerator Night)