Monday, October 28, 2013

Menu for week of October 28th

Monday:  Lasagna Roll-ups (freezing a meal), Salad

Tuesday:  Crock Pot Roasted Turkey Breast, Mashed Potatoes and Gravy, Stuffing, Green Beans

Wednesday:  Turkey Jambalaya (freeze a meal), Salad  (recipe below)

Thursday:  Halloween Mummy Dawgs, Tater Tots

Friday:  Leftover or Pizza!

Saturday:  (freezer meal)  White Chicken Chili, Cornbread

Sunday:  Chicken Burgers and Fries

Turkey Jambalaya

1 tablespoon oil
1 cup onion -- minced
3/4 can celery -- chopped
1/2 cup green pepper -- chopped
2 garlic cloves -- minced
2 cups diced tomatoes -- canned
1/4 cup tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon mild hot pepper sauce
1/4 teaspoon white pepper
1/4 teaspoon pepper
4 cups turkey stock
2 cups rice, uncooked
1 pound smoked sausage -- cut in 1/4" slices
2 cups cooked turkey -- chopped

Saute onion, celery, pepper and garlic in oil. Add tomatoes and seasonings; cook on low for 15 minutes. Add all other ingredients, bring to a boil. Reduce heat; simmer and cook until rice is tender, about 30 minutes.

"This is also good with chopped ham and/or shrimp. If it seems too dry, add a can of tomato sauce (8 ounces) and/or a little water. If you want it to be really spicy add some cayenne pepper or Tabasco sauce.

I have frozen this with fairly good success. If making to freeze, under cook slightly and add water or tomato juice on reheating.

That's my week.  How about you?  Go to for other menu plans every Monday.  Thanks for stopping by.


Tuesday, October 22, 2013

Menu plan week of October 21st

Monday:  Was spent driving back from South Carolina.  We ate at Cracker Barrel.  Yum!

Tuesday:  Spicy Chicken with Beans (a chili of sorts)

Wednesday:  My favorite Potato Soup (and hubby's too!)

Thursday:  Hot Dogs and Fries

Friday:  Ritzy Chicken Casserole, Peas and Corn

Saturday:  Fish and Chips

Sunday:  Chicken and Dumplins, Pat Summitt's Jalapeno Corn Casserole, Green Beans

That's my week.  It's a pretty easy one with some easy meals thrown in between some of our favorite recipes.  How about you?  Go to for ton's of menus and recipes every week!

Thanks for stopping by.


Monday, October 14, 2013

Menu for week of October 14th

It's a short week for my menu. We are going to go out of town during daughter's fall break.  I will take a couple of my freezer meals with me too.  Here is my plan for this week:

Monday:  Glazed Kielbasa (crock pot), Rice, Green Veggie

Tuesday:  (freezer meal) Pizza Spaghetti, Salad

Wednesday:  (freezer meal that I didn't get to last week) Chicken Supreme Casserole, Green Veggie

Go to for many more menu plans.  Thanks for stopping by.  Please come back again!


Monday, October 7, 2013

Menu for week of October 7th

Here is my menu this week:

Monday:  Spasagna (didn't get to this last week-too many leftovers!), Spinach and Strawberry Salad

Tuesday:  Lil' Cheddar Meatloaves (freeze half), Corn Casserole, Green Veggie

Wednesday:  (freezer meal) Chicken Supreme Casserole, Salad

Thursday:  Fish and Chicken Strips, Fries

Friday:  (freezer meal) Chuckwagon Casserole, Salad

Saturday:  (freezer meal) Spaghetti Casserole, Green Veggie

Sunday:  Out for Lunch?  Dinner:  Taco Soup, yummo!

That's my plan.  Go to  for many more plans.  Thanks for stopping by.


Tuesday, October 1, 2013



1 (24 oz) Jar of your favorite Spaghetti Sauce
1 (24 oz.) Jar Garlic Alfredo Sauce
1 lb. spaghetti noodles
1 pound of ground beef
2 cups shredded mozzarella
1/2 cup milk (2% or higher)
1 tsp. dried oregano
1 tsp. dried parsley

Cook spaghetti noodles according to package directions. Rinse cooked noodles under cold water and drain very well.

Preheat oven to 350 degrees (F) Spray 9x13 baking dish with nonstick spray.

In a large bowl, combine alfredo sauce, mozzarella, milk, oregano and parsley.
Stir well to combine. Add cooked spaghetti noodles and toss to coat them completely. Place entire mixture into baking dish Cover with aluminum foil and bake for about 30 minutes.

While it cooks, start browning your ground beef in a medium sauce pan.
Once beef is brown and crumbled, drain well to remove excess grease.
Over low heat add spaghetti sauce and mix. Put cover over sauce pan and allow the mixture to keep warm until pasta is ready.

After pasta is finished cooking, remove foil and allow to cool for 8-10 minutes.

Unless you are completely impatient like me. Then you just cut out a slice and pour spaghetti sauce mixture on top, sprinkle with a bit of Parmesan cheese ,if you like, and then dig in.

How many of you have heard of the restaurant, Cheddar's?  That is where I first heard of Spasagna.  It took me a couple of times before I could pronounce it.  You can get it with meat or without on their menu.  I make mine with ground chicken or ground turkey instead of beef.  Try it if you are a pasta lover like me!

Thank you for stopping by.