Menu for week of August 1st

I know I say this a lot, but Geez, it's August. What happened to July, or June??? We will be starting school again in a couple of weeks. We are still in our house and haven't moved to the lake house yet? We need to get busy. It's been hot, and I've had back problems. I took care of that with a new prescription, but it makes me very sleepy and lazy. I think I need to get in more caffeine or something people. Please pray that I get some things done in the next couple of weeks. It seems like when I'm not packing, neither is hubby. We're a great pair, aren't we?

Here's what I plan on feeding my family this week:

Monday: Pancakes and Sausage, Orange Juice
Soup from the freezer, crackers and cheese, fruit
Mixed Beans from the freezer, cabbage and noodles (new recipe), and maybe corn bread

Cabbage and Noodles

1 (16 ounce) package egg noodles
1 stick butter
1 medium head green cabbage, chopped
salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Cook the egg noodles in the boiling water until the pasta is tender yet firm to the bite, about 5 minutes. Drain.
While the noodles cook, melt the butter in a large skillet over low heat. Add the cabbage to the melted butter; season with salt and pepper. Cover and cook until the cabbage begins to brown, 5 to 7 minutes. Stir the drained noodles into the cabbage; cook and stir until the noodles begin to brown, about 5 minutes.

Tuesday: Ham and Cheese Muffins, Scrambled Eggs, Juice
Leftovers for lunch
Chicken Tetrazzini, Salad

Chicken Tetrazzini

8 oz. thin spaghetti, cooked, drained
1 can cream of chicken soup
½ cup milk
2 cups diced cooked chicken
4 oz. can sliced mushrooms
¼ c. grated parmesan cheese

Place spaghetti in buttered 2 qt. casserole. Mix soup and milk. Add diced chicken and drained mushrooms. Combine chicken mixture with spaghetti. Sprinkle cheese on top. Bake 350 degrees for 30 minutes.

Wednesday: Cream of Wheat, Peanut Butter on Toast
Leftovers for Lunch or Sammies
Cheesy Rice and Ham Casserole, Fruit, French Bread

Cheesy Ham and Rice Casserole

1 ½ cups diced ham (or more if you prefer)
3 cups cooked, lightly seasoned brown rice (I season ours with salt and pepper)
½ bag frozen peas
1 cup chicken broth
½ cup milk
handful shredded cheese
Add the cooked rice, peas, and ham to an 8×11 casserole dish and mix up.  Mix up the milk and the chicken broth and pour into dish.  Top with cheese.
Bake at 350° for about 30-45 minutes.

Thursday: Eggs, Bacon, Biscuits, Juice
Leftovers for Lunch or Sammies
BBQ Chicken (Crock Pot), Buns, Veggies and Dip

Friday: Cereal and Toast, Juice
Leftover BBQ for Lunch
White Chicken Chili and Cheese Quesadillas

Saturday: Cereal and Toast, Juice
Sammies
Sausage Casserole, Green Beans, Fried Apples

Sunday: Muffins from the Freezer, Juice
Crock Pot Pork Chops, Brussels Sprouts, Macaroni and Cheese, French Bread

Menu for the week of July 25th

Monday: Chicken and Dumplings, Mixed Beans (from the freezer), Greens

Tuesday: "Out" - date night!

Wednesday: Grilled Smoked Turkey Sausage, Rice, Salad

Thursday: CP BBQ Chicken, Buns, Carrots and Dip, Cantaloupe

Friday: Chicken Shepherds Pie, Biscuits

Saturday: Grilled Chicken Burgers, Carrots and Dip, Salad, Cantaloupe

Sunday: CP Chops, Noodles, Veggies, French Bread

Trying to incorporate more veggies and fruit this week. Hope you have a wonderful week.

Pam

Menu for week of July 18th

Once again, I didn't get to a couple of planned meals last week, so we will be having them this week. Here is my plan:

Monday: Potato Soup (hub's fav-he likes it topped with bacon, cheese and sour cream)

Tuesday: Taco Salad (I haven't fixed this in a while-this will be good!)

Wednesday: Grilled Turkey Sausage, Wild Rice, Broccoli Salad

Thursday: Mixed Beans from the freezer, Sauteed Cabbage and Sweet Onions, maybe some Fried Taters, and Fried Corn Bread (just pulling that from the freezer too from the last time I made them)

Friday: Grilled Turkey Burgers, Strawberry and Spinach Salad, Corn on the Cob

Saturday: Sausage Casserole, Sauteed Squash and Sweet Onions, Rolls

Sunday: Lunch-Crock Pot Green Beans, Taters and Ham; Supper-Fish and Chips

Have a great week everybody!

Pam

Menu for the week of July 11th

Monday: Red Beans and Sausage and Rice (didn't make this last week)

Tuesday: Chicken Enchiladas, Spanish Rice (didn't make this last week either-I've been bad)

Wednesday: Visiting parents (taking banana pudding)

Thursday: Chicken Salad, Pasta Salad

Friday: Potato Soup

Saturday: Mixed Beans, Sauteed Cabbage, Fried Taters, Cornbread

Sunday: Leftovers or Pigs in Blankets and Tater Tots

Second Star Academy

"Second star to the right and straight on til morning..." Peter Pan

and from Star Trek VI The Undiscovered Country: Chekov: Course heading, Captain? Kirk: Second star to the right... and straight on till morning.

We finally named our home school. After almost a year, I decided it was about time. Second Star Academy. I really like the name and it fits us to a tee. Daughter is in love with all things "Fairy", so she is a Peter Pan fan. Well, truthfully, a Tinkerbell fan. Husband is a Star Trek fan and the Peter Pan quote was said in their sixth movie. So there it is. We now have a name.

Second Star Academy. I like the sound of it.

Pam

I can rest in that.

Sometimes, I feel like my life is on hold and it is hard to continue to do the things I need to do. Sometimes, I wish there really was a fairy godmother who would swoosh down and make things right for me with her magic wand. Sometimes, I lack motivation and drive. Sometimes, I just don't care. Sometimes, I feel lost. Sometimes, I just need to rest. Sometimes, I just need to rest in Him.

BUT, there is someone who cares and someone who knows exactly what is going to happen next in my life. You see, I am in a situation that is hard to understand sometimes. I want this unemployment situation of my husband's to just be resolved already! I know that I should feel peace because I know that God already had this situation planned. I don't understand that, but I can rest in the truth that He does.

Psalm 33:11 says The counsel of the Lord stands forever, the plans of His heart to all generations.

I know His plan is to mold me and to make me like Him. I am changing even when I feel like I am stuck. He is changing me and molding me into His image. His heart is great.

One of my favorite bible verses is this: For I know the plans I have for you,” declares the LORD, “plans to prosper you and not to harm you, plans to give you hope and a future." Jeremiah 29:11.

I have this verse posted in several places in my home. It is a constant reminder to me that everything is in my loving God's hands. Even when I am stuck, not motivated, wallowing in pity and despair, when I just feel like giving up, I can trust in my Lord because He loves me and He holds the plans to my future. He loves me! I can rest in that.

Menu for week of July 4th

Happy 4th of July. We are celebrating today out at the Lake House! whoo hoo!

I am so glad my first year of homeschooling is over. We do feel like it was a success and are looking forward to starting 7th grade with dd on August 15th. In the mean time it is project "let's get out of this house" in full force. Yes, we are procrastinators. Same story, different day. Anywho...

Here is what I plan on cooking for my family this week:

Monday: Spending the day out at Aunt Pat's lake house and I am taking my Red Velvet Cookies but I am going to make them more festive by rolling the cream filled sides in red white and blue sprinkles! Yum.

Tuesday: Beans and Sausage (this recipe calls for red beans but I have Great Northern Beans in the pantry and I am going to use those), Fried Cornbread (leftover from last week and frozen) and maybe if we are lucky some leftover Red Velvet Cookies.

RED BEANS & SAUSAGE

Serves: 4

Ingredients:
2 garlic cloves, minced
1 med. diced green pepper
1 med. chopped onion
1 T. oil
2 cans kidney beans, rinse & drained
1 lb. smoked sausage (turkey), sliced
3/4 c. water
1 t. Cajun seasoning
1/8 t. hot pepper sauce
hot cooked rice

Instructions:
In a saucepan, sauté garlic, green pepper & onion in oil until tender, about 5 min.
Add the next five ingredients, bring to a boil Reduce heat; cook for 5 - 7 min. or until the sausage is heated through. Serve over rice if desired


Wednesday: Ranch Chicken (new recipe but sounds easy and yummy), Skillet Beans (it's made with pork and beans which I also have in my pantry), Deviled Eggs and Sliced Watermelon.

Ranch Chicken

4 boneless skinless chicken breast halves (about 1 lb.)
¼ c. ranch dressing
1/3 c. seasoned dry bread crumbs
2 T olive or vegetable oil

Dip chicken in dressing, then coat with bread crumbs. Heat oil in 10 inch skillet over medium-high heat. Cook chicken in oil 12-15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.

Skillet Beans

3 slices bacon, cut into 1 inch pieces
1 medium onion, chopped (about ½ cup)
2 -16 oz. cans pork and beans
¼ c. chili sauce
1 t. prepared mustard

Cook and stir bacon and onion in 10 inch skillet until bacon is crisp. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, until liquid is absorbed. 15-20 minutes. 4 servings.

Thursday: Pasta, Salad, and Red Lobster Cheese Biscuits

Friday: Chili Cheese dog Casserole, Salad

Chili Cheese Dog Casserole

Serving Size : 6

1 package cornbread mix
1 can hot dog chili (I'm using turkey chili)
1 package hot dogs -- sliced lengthwise (I use chicken dogs)
1 cup shredded cheddar cheese
chopped onions -- optional

Preheat oven to 350°.

Prepare corn bread mix according to package directions. Pour half the mix in a greased casserole dish. Place sliced hot dogs, on top of the mix. Pour can of chili over the hot dogs, and sprinkle with cheese. Pour remaining mix over the cheese.
Cook for 1 hour.


Saturday: Chicken Enchiladas (using already cooked chicken from the freezer), Spanish or Mexican Rice and maybe some No Baked Cookies!

Chicken Enchiladas

1 can cream of chicken soup
1/2 cup sour cream
1 tablespoon butter
1 medium onion -- chopped
1 teaspoon chili powder
2 cups cooked chicken -- chopped
1/2 cup Monterey jack and cheddar cheese mix
8 " round flour tortillas --

NOTE: next time try with salsa added to chicken mixture.

Melt butter in skillet, add onion and cook until tender, add chili powder and chicken. In small bowl mix together sour cream and soup. Add 1/4 cup of soup mixture to chicken, you want to make the chicken mixture nice and moist. Fill tortillas with approximately 1/4 to 1/3 cup chicken mixture and roll tightly. Spread a little of soup mix on bottom of pan. Put tortillas in and spread remaining soup mix on top. Sprinkle with cheese. (Can be frozen at this point) Bake at 350 for 25 minutes. For 2 people makes two 8x8 casseroles.

Sunday: Sloppy Joes (made with ground chicken), Oven Fries

Have a terrific week!

Pam