Menu for week of April 9th

We had a wonderful Easter meal out yesterday. Sometimes it is nice to eat out and not have to deal with the cooking, the dishes, and all those leftovers. :) Here is my plan for this week:

Monday:

Breakfast-Oatmeal with Raisins
Lunch-Leftover Taco Fixin's
Dinner-Stouffer's Chicken Lasagna (didn't have this on Friday), Italian Bread, Salad
Snack-Cantaloupe

Tuesday:

Breakfast-One Eyed Sailors, Sausage
Lunch-Leftovers or Sammies and Sliced Apple
Dinner-Beans (cooked with a ham bone), Fried Taters, Cornbread
Snack-Frozen Fruit Sticks

Wednesday:

Breakfast-Oatmeal with Raisins
Lunch-Egg Sammies
Dinner-Chili (made with leftover Tuesday beans)
Snack-Strawberries and Yogurt

Thursday:

Breakfast-Omelet and Toast
Lunch-PB&J, Sliced Apple
Dinner-Sausage Casserole, Corn, Crescent Rolls
Snack-Bananas and Strawberries

Friday:

Breakfast-Oatmeal with Raisins
Lunch-Leftovers or Pretzels, Cheese, Sliced Apple with PB and Vanilla Yogurt Dip
Dinner-Something quick, maybe a sammie, because we have tickets to see comedian, Tim Hawkins! We are super excited!
Snack-Frozen Fruit Sticks

Saturday:

Breakfast- Eggs, Bacon, if I'm ambitious, Pancakes or Biscuits)
Lunch-Out
Dinner-Country Casserole (new recipe), Salad
Snack-Cheese Sticks and Pretzels

Sunday:

Breakfast-Muffin and Yogurt
Lunch-Wild Rice Chicken, Green Bean Bundles, Sourdough Bread
Dinner-Leftovers, unless we have been little piggies!
Snack-Fruit of some sort

Country Casserole

(we will eat 1/2 and freeze the other half)

2 cups small shell pasta, cooked and drained

3 cups frozen mixed vegetables, cooked and drained

2 cups shredded cheddar, divided

One can French fried onions, divided

2 cups shredded cooked chicken (can use canned chicken)

1 can cream of chicken soup

¼ cup milk

1 tsp pepper

1 tsp garlic powder

½ tsp salt

Preheat oven to 350 degrees. Combine everything in a large bowl, reserving half of the cheese and half of the onions for topping later. Spoon into 9×13 casserole dish. Bake for twenty five minutes. Top with remaining onions and cheese, bake until cheese is melted, about five minutes more.

Freezing options: Instead of freezing this in your casserole dish, simply spoon it into a gallon ziploc bag. Lay the bag flat so that it will thaw out quicker and place it in your freezer. On the day you want it, take it out the night before and refrigerate or place in fridge that morning.

If you forget to do all of this, no sweat! Just microwave the bag until it thaws just a bit, pour into your casserole, and bake!

That's what's cookin' at my house. Go to http://orgjunkie.com/ to see 100's of menus!