Saturday, July 30, 2011

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
Sausage Casserole, Green Beans, Fried Apples

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


Dede said...

It all sounds so delicious! Visiting from MPM. Have a great week!

Chaos Cottage said...

Thank you Dede.