Menu for the week of August 8th

This is the last week before we start home schooling again. I need to get some things done while I can. Here is my menu plan for this week:



Monday, August 8

B-Pumpkin Chocolate Chip Muffins
L-Leftovers
D-Sausage Casserole, Green Beans, Rolls

Colleen's Sausage Casserole

1 lb. hot sausage
1 large onion, chopped
1 green bell pepper, chopped
2 cans cream of mushroom soup
1 ¼ cup instant rice
8 oz. sharp grated cheese

Crumble sausage in skillet and brown, drain well. Mix sausage, onion, and pepper in a large bowl. Add uncooked rice and then soup. Add cheese last, saving a little to sprinkle on top. Pour into casserole and bake 325 degrees for 1 hour uncovered.


Tuesday, August 9

B-Muffins
L-Soup and Sammies
D-Wiggly Piggly Spaghetti, Salad

Wiggly Piggly Spaghetti

1 pound bacon
1 pound spaghetti
3 cloves garlic, minced
5 T olive oil
salt to taste
pepper to taste
grated Parmesan cheese to taste

Cook bacon until crisp; drain well; crumble. Prepare spaghetti. Process garlic cloves through a garlic press, combine with olive oil.

Toss together spaghetti, bacon, garlic and olive oil. Season with salt and pepper. Sprinkle with cheese. 4-6 servings.


Wednesday, August 10

B-Toast, Eggs, Bacon
L-Leftovers
D-Chicken and Noodle Dish, Rolls

Chicken & Noodle Dish (Feeds six)

Three half boneless chicken breasts cut in bite-sized pieces
1 med. onion chopped
1 tsp. minced garlic
2 T. oil
1 tsp. dry basil
1 cup frozen peas
1 cup frozen corn
8 oz. wide noodles
1 package of chicken gravy which makes 2 cups gravy. (kosher)

In Extra large saucepan, brown onions in oil. Add garlic after onions are transparent. Allow to brown and add chicken. (In separate saucepan fill with water for noodles. Turn to med-hi. When it begins to boil add noodles. Cook 8-10 minutes or until just about done.) Brown meat until it just begins to caramelize. Add peas and corn and basil. Add 1 1/2 cups water. In small bowl add 1 cup water and gravy mix. Now add to Extra large pan with chicken, peas, corn, basil. Next add the noodles and allow to simmer about 15-20 minutes so all ingredients blend. Add pepper to taste. I never salt my food, so you may want to salt after you taste.


Thursday, August 11

B-Cereal and Toast
L-Leftovers
D-Bachelor Bean Bake, Corn Bread Muffins


Bachelor Bean Bake
(Telephone Pioneers of America)

½ c. onion, chopped
2 T butter
2, 16 oz. cans pork and beans
½ pound wieners, cut int ½ inch pieces
1/3 c. ketchup
1 t Worcestershire sauce
½ t. dry mustard

In ½ quart saucepan, over low heat, cook the onions in butter until tender. Stir in remaining ingredients, pour in 1 ½ quart baking dish. Bake 400 degrees 30 minutes or until hot. Stir thoroughly before serving. 4-5 servings.

Friday, August 12

B-One Eyed Sailors, Sausage Links
L-Chicken Chili, Bean and Cheese quesas
D-Homemade Pizza (Ham and Turkey Pepperoni) Salad

Saturday, August 13

B-Oatmeal
L-Leftovers
D-Grilled Chicken Burgers, Veggies and Dip, Cantaloupe

Sunday, August 14

B-Muffins
L-Crock Pot Lasagna, Salad, Garlic Bread


Crockpot Lasagna
servings | 10
estimated POINTS per serving | 7

1 lb of lean ground turkey
1 onion chopped
1/8 tsp. garlic powder
2-15oz cans tomato sauce
1-6 oz can tomato paste
1-1/2 tsp. salt
1 tsp. oregano
1-12 oz carton of fat-free cottage cheese
1/2 cup grated parmesan cheese
12 oz lasagna noodles - uncooked
12 oz shredded non-fat mozzarella cheese

Brown ground turkey and onions in a skillet. Add garlic powder, tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm.

In a bowl mix the cottage cheese, parmesan cheese and mozzarella cheese.

Spoon a layer of meat sauce onto the bottom of the crockpot. Add a double layer of uncooked lasagna noodle (break to fit) and top with cheese mixture (you may have to use a knife to spread it). Repeat layers two more times.

Cover and cook on low for 6-8 hours.