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!

Pam