Sunday, May 1, 2011
Menu for week of May 2nd
What? May? When did that happen?
Here is my plan for this week through Thursday. We're going out of town on Friday.
Monday: Chicken Shepherd's Pie
Chicken Shepherd's Pie
* 3 carrots, peeled and chopped
* 1 1/2 cups chicken broth
* 1 cup frozen peas
* 1 can cream of chicken soup
* salt and pepper to taste
* 2-3 cups cooked, chopped chicken
* 3 cups mashed potatoes (I used instant)
Boil carrots in the broth till tender. Stir in peas, cream of chicken soup, salt & pepper and cooked chicken.
Pour into a greased 9×13 casserole dish. Top with mashed potatoes. Dot with butter. Bake 400 degrees for 15-20 minutes.
Tuesday: I didn't make the Ham and Asparagus casserole last week because I ended up grilling the asparagus. It was so good. So I'm going to get more asparagus and make that recipe today.
Wednesday: Cajun Beans and Sausage, Collards, Cornbread
Cajun Beans and Sausage
2-15 oz. cans kidney or pinto beans
1 smoked sausage, cut into 2 inch pieces (I use turkey sausage)
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.
Thursday: C.O.R.N. (Clean Out the Refrigerator Night)
See ya next week!