Menu for week of December 2lst

Monday:  (freezer meal) Meatloaf dinner (didn't get to this last week)

Tuesday:  Lovely Leftovers

Wednesday:  (freezer meal)  Italian Dump Chicken, Rice, Green Veggie or Salad

Thursday:  Taco Chili (going to my Mom and Dad's for Christmas Eve)

Friday:  Christmas Day (hubby sleeps after working nights so when he wakes up it's breakfast!)
Cinnamon Roll French Toast, Hash brown Casserole, Juice
Later that evening?  Who Knows???

Saturday:  Christmas Feast at my house:  Ham and Turkey from Honey Baked Ham, Sweet Potato Casserole, Mashed Potatoes and Gravy, Stuffing, Broccoli Casserole, Macaroni and Cheese  Layered Salad, Cranberry Relish, Deviled Eggs, Rolls, Stack Cake, Cheesecake, Pumpkin Pie, oh my!  No, I'm not doing all the cooking.  My Mother-in-love is providing some of this food too.  It will be so good.  My mouth is watering just thinking about it!

Sunday:  The most loveliest leftovers of all!

That's my week.  How about you?  Go to Organized Junkie  for menu planning inspiration.  Some recipes are below:

Cheese and Sausage Balls

8 oz. Cheddar cheese, grated

1 lb. sausage

3 c. Bisquick

Work together with hands. Roll into medium size balls and bake 20 minutes at 400 degrees until done.

Crock Pot Taco Soup

1 lb. ground beef

16 oz. kidney beans

11 oz. corn

10 oz. Rotel

taco seasoning packet

28 oz. tomatoes

small can green chilies

16 oz. pinto beans

1 small package Hidden Valley Ranch dressing

Brown beef and drain. Add all other ingredients and beef to crock pot and stir. Do not drain cans. Simmer on low 6-8 hours. Good with chips or Mexican cornbread.

Pam's Layered Salad

Chop one head of lettuce and place in glass bowl. Over this put one onion, chopped and 1 green pepper, chopped. Over this pour one can of drained peas. Over this lay sliced cooked eggs about 4 or 5. Next cover the entire surface with mayonnaise. Sprinkle grated cheese liberally over all. Top with bacos or real bacon bits. Refrigerate all day before serving.

Crunchy Sweet Potatoes

4 cups sweet potatoes, mashed (canned)

2 eggs

1 c. coconut

1 t. vanilla

1 stick margarine

½ c. sugar

½ cup milk

½ cup plain flour

1 cup nuts

1 cup brown sugar

1 stick margarine

Mix first 7 ingredients and pour into 9 inch baking pan. Mix next 3 ingredients and sprinkle over sweet potatoes. Chip butter over mixture and bake 45 minutes at 325 degrees.

Classic Broccoli Rice Casserole

2 cups instant rice

2 pkg. chopped broccoli

2 cans cream of mushroom soup

2 stalks celery, chopped

1 small onion, chopped

1 ½ sticks margarine, melted

1 small jar Cheez Whiz

1 small can French onion rings

Mix all but onion rings. Bake 350 degrees for 1 hour. During last 5-10 minutes top with onion rings.

Perfect Mashed Potatoes

2 ½ - 3 lb. medium sized all-purpose potatoes, peeled

water

¾ c. very hot milk

3 T butter, cut-up

¾ t. salt

1/8 t. pepper

Put potatoes in a large sauce pot or Dutch oven and cover with water. Cover and bring to a boil over high heat. Reduce heat to moderate and simmer 30-35 minutes, until potatoes are tender. Drain potatoes. Chop up fine. Add hot milk at once and mix potatoes. Stir in butter, salt and pepper. Beat vigorously with a fork or wooden spoon, then stir over moderate heat until just heated through. Makes just over 5 cups. 8-10 servings. Good with Roast Beef or Pork.

Monday:  Moving Day Soup (recipe below)

Tuesday:  Pork Chops, Noodles, Caesar Salad

Wednesday:  Ham and Cheese Ziti (freezer meal), Sauteed Zucchini and Squash

Thursday:  Crock Pot Chicken, Roasted Asparagus, Rice Pilaf

Friday:  Polish Stew (recipe below), Salad

Saturday:  Chicken Stir-fry, Jasmine Brown Rice

Sunday:  Out

Moving Day Soup

1 lb. ground beef

2 qt. water

1 ½ t. salt

¼ t. garlic salt

¼ t. onion salt

1 can solid pack tomatoes

1 can mixed vegetables

4 oz. egg noodles

Cover ground beef with water in a heavy 6 qt. kettle; add seasonings. Breaking beef apart, cook gently until done. Add tomatoes, simmer 1-2 hours. Stir in vegetables; bring to boil. Add noodles, boil 5 minutes or until noodles are tender. Season to taste. 8 servings.

Polish Kielbasa Stew

3 large potatoes, peeled and cut in 2 inch pieces

1 can cut green beans, drained ( I use two)

1 Polish kielbasa, cut in 1 inch pieces ( I use lite smoked sausage)

salt, pepper (opt)

Spray slow cooker with vegetable coating. Add ingredients and enough water to cover potatoes. Cook on low all day. Serve with cornbread.

That's my plan for feeding my family this week.  Go to http://orgjunkie.com/ for menu planning inspiration.  Thanks for stopping by.

Pam

My favorite tried and true pumpkin recipes!

Here are my favorite pumpkin recipes.  I love pumpkin!

Better than Pie

1 can pumpkin

3 eggs

1 ½ cup milk

4 t. pumpkin pie spice

1 t. lemon extract

½ t. salt

1 cup sugar

1 yellow cake mix

¾ cup margarine, melted

chopped nuts

Mix first 7 ingredients. Pour into greased 9 x 13 inch pan. Sprinkle dry cake mix over then drizzle margarine (or butter) over evenly. Bake 350 degrees for 1 hour. Chopped nuts may be added after cake mix. Top with Cool Whip.

Magic Pumpkin Pie

1 unbaked 9 inch pie shell

16 oz. pumpkin

1 can sweetened condensed milk

1 egg

½ t. salt

½ t. nutmeg

½ t. ginger

¾ t. cinnamon

In large size bowl, blend together all ingredients. Turn into shell. Bake 375 degrees 50-55 minutes. Cool. Refrigerate 1 hour.

Pumpkin Chocolate Chip Muffins

4 eggs

2 c. sugar

3 c. flour

16 oz. pumpkin

1 ½ c. oil

2 t. soda

2 t. b. powder

1 t. cinnamon

1 t. salt

12 oz. mini chocolate chips

Beat eggs, sugar, pumpkin and oil. Add flour and spices. Mix well. Stir in chocolate chips. Pour into 24 greased muffin tins. Bake 400 degrees 15-20 minutes. Cool 10 minutes before removing from tins.

Butterscotch Pumpkin Cake

1 c. butterscotch flavored morsels

2 c. all purpose flour

1 ¾ c. granulated sugar

1 T b. powder

1 ½ t. ground cinnamon

1 t. salt

½ t. ground nutmeg

1 c. pumpkin

½ c. vegetable oil

3 large eggs

1 t. vanilla extract

powdered sugar (opt)

Preheat oven to 350 degrees. Grease 12 cup bundt pan. Microwave morsels in small bowl on medium-high for 1 minute, stir. Microwave at 10-20 second intervals, stirring until smooth. Cool to room temperature. Combine flour, sugar, b. powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared bundt pan. Bake 40-50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes. Remove to wire rack to cool completely. Sprinkle with powdered sugar. Makes 24 servings.

...and this is something I make all the year round and doesn't really have a recipe.  Here goes...

I box cake mix (sugar free, or regular, yellow, spice, or pumpkin, about any flavor will do. )

Dump cake mix in mixing bowl.  Add one can of pumpkin.  I also like to add about 1/2 cup of water for easier mixing, but you don't have to do this step.  

Mix it all up and bake in muffin tins.  My family gobbles these up. This week I made them with sugar free devil's food cake and even froze some.  They are semi-healthy and very low in calories.  

ENJOY!

Pam

A couple requested recipes

Here is my cabbage and cornbread recipe I am making for New Years Day.

Fried Cabbage

3 T bacon drippings

5 c. coarsely chopped cabbage

1 medium onion, chopped

1 t. salt

dash ground nutmeg

1 ½ t. sugar

cayenne pepper

2 T vinegar

Heat bacon drippings in deep saucepan. Add cabbage, onion, salt and nutmeg. Cover, cook slowly for about 20 minutes, stirring often. Add sugar and cayenne and vinegar.  Go lightly on the cayenne!

Dad's Sausage Cornbread

1 lb. sausage

1 large onion, chopped

2 eggs, lightly beaten

¼ cup vegetable oil

2 c. shredded Cheddar cheese

1 ½ cup cornmeal mix

16 oz. creamed corn

¾ cup buttermilk

Preheat oven to 425 degrees. Grease a 10 inch skillet, set aside. Brown sausage and onion; drain. Combine eggs, cornmeal, corn, milk and oil. Pour ½ of batter into prepared pan. Sprinkle sausage, onion, and cheese on it and pour remaining batter on top. Bake 30-40 minutes. Let cool 10 minutes. Serves 6-8

 Feel free to ask if you have questions,

Pam

Menu for week of November 5th

I did much better this week sticking to my menu.  How about you?  This week I am doubling a few recipes to feed my freezer.  Recipes will be down below.  Here is my plan for this week:

Monday:  Crock Pot BBQ Chicken, Buns, Baked Beans, Kettle Cooked Chips

Tuesday:  Tacos in a  Sleeping Bag (feeding the freezer), Lettuce, Tomatoes, Sour Cream, Tortilla Chips and Cheese Dip

Wednesday:  Ziti Bake with Kielbasa (feeding the freezer), Salad, Blueberry Bread

Thursday:  Going to my folks house and taking some Blueberry Bread and making Taco Soup for them.

Friday:  Chicken Supreme (feeding the freezer), Salad

Saturday:  Baked Chicken Meatballs (feeding the freezer), Pasta and Pasta Sauce, Salad or Green Veggies

Sunday:  Ranch Crock Pot Chops (feeding the freezer), Brussel Sprouts, Mashed Potatoes

Tacos in a Sleeping Bag

2 packages refrigerated crescent roll or biscuit dough

1 lbs. ground beef or turkey

1 package taco seasoning

.5 cup cheddar or mozzarella cheese, shredded

shredded lettuce, tomatoes, sour cream, etc. if desired

Preheat oven to 375ºF. Brown the ground beef or turkey in a skillet. Drain in a colander and rinse well in hot water to remove grease. Return to skillet. Add taco seasoning; mix well. Unroll crescent rolls or biscuits. Top each piece of dough with approx. 2 TBSP taco meat and a sprinkling of cheese. Roll crescent roll around filling (fold over and pinch edges to seal if using biscuit dough). Place on a baking sheet at bake at 375ºF for 12-15 minutes or until golden brown. Serve with shredded lettuce, chopped tomatoes, and a dollop of sour cream, if desired.

Freezing Directions:

Follow directions as above. When finished baking, allow to cool completely then flash freeze on a cool cookie sheet. When frozen, place in a gallon freezer bag. To serve: Heat frozen taco rolls in microwave for about a minute or reheat in the oven until heated through.

Servings: 16 rolls

 

Ziti Bake With Kielbasa

Servings: 8

"A nice way to add some ZIP to your ziti, made healthier with whole wheat pasta and part-skim mozzarella! Add a tossed salad to round out the meal!"

1 lb ziti pasta ( Ronzoni Whole Wheat pasta)

1 1/2 lbs polska kielbasa, sliced diagonally ( Hillshire Farms)

2 tablespoons olive oil

1 (26 1/2 ounce) cans spaghetti sauce ( Hunt's Roasted Garlic)

1/4 cup fresh parsley, chopped

1/2 teaspoon pepper

8 ounces part-skim mozzarella cheese, shredded

Preheat oven to 350°F (177°C); lightly oil a 13X9 baking pan or grab a non-stick one.

Cook pasta per package directions and drain.

While pasta cooks, heat oil in a medium skillet over medium-high heat; Cook kielbasa in skillet until browned on both sides, 5-7 min; drain.

In a large bowl, combine the pasta, kielbasa, spaghetti sauce, oregano, salt and pepper and mix well.

Pour into the baking pan; sprinkle with parsley and then the mozzarella.

Cover lightly with foil and bake in the preheated oven for 30-45 minutes until casserole is bubbly and the cheese is completely melted.

For OAMC: Prepare casserole but use a disposable (foil) baking pan; do NOT bake; double wrap casserole in plastic wrap, then in foil wrap and freeze; remove from freezer 24 hours or more in advance of need; remove wrapping and thaw in fridge; once thawed, preheat oven to 350°F (177°C); then cover lightly with foil and bake in the preheated oven for 30-45 minutes until casserole is bubbly and the cheese is completely melted.

Blueberry Bread

1 cup sugar

2 Tbls butter

2 eggs -- beaten

2 cups flour

1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 cup sour cream

2 cups blueberries

cinnamon-sugar

Cream together first 3 ingredients. Mix dry ingredients and add to creamed

mixture alternately with sour cream. Fold in blueberries and sprinkle with

cinnamon-sugar (& nutmeg, optional).

Bake in greased & floured loaf pan. Bake at 375 for 1 hour.

 

Chicken Supreme

1 lb chicken, ground

1 Tbsp butter

3.33 cups packaged dressing/stuffing

16 oz frozen french style green beans

10 oz cream of mushroom soup

10 oz cream of chicken soup

1/2 cup colby jack cheese, shredded

1/2 cup french fried onions

1/2 cup milk

1/2 cup almonds, slivered

1/4 cup butter, melted

If you haven’t already done so, brown the ground chicken in butter, seasoning it with salt and pepper if desired. Place 2/3 of the dry dressing in the bottom of ungreased 9×13 baking pan. On stovetop, cook green beans in boiling water for 2-3 minutes, drain. Pour beans in a bowl and combine with both soups, french fried onions,milk, and cheese. Pour over dressing in pan and spread evenly. Layer chicken on top. Spread remaining dressing and slivered almonds over pan. Drizzle with melted butter. Bake 375 for 30-40 minutes or until bubbly. Serve with cranberry sauce and rolls.

Freezing Directions:

Before cooking, cover baking pan with aluminum foil and freeze. To Serve: Thaw and bake 375 for 30-40 minutes or until bubbly

Servings: 6

 

Baked Ground Chicken Meatballs Recipe

2 pounds ground chicken and/or pork

1 med onion minced

2-3 cloves garlic, minced

1/2 cup uncooked instant oatmeal

2 eggs

1/2 cup Parmesan cheese

1 tsp basil

1 tsp oregano

1 tsp parsley

1/2 tsp ground sage

1 tsp salt

1/2 tsp pepper

Mince your onion and garlic or throw them in a food processor if you don't want to chop them. Add all the ingredients in a large bowl and mix together. I usually mix by hand.

I use a #30 (3 Tbsp) scoop and scrape the side on the bowl so they are all the same size.

Cover your sheet or pan with tin foil for easy clean up. There is no need to put baked ground chicken meatballs on a rack because they are really lean and won't have much grease. They bake fine even if they are touching, just keep them in a single layer.

Bake at 425F (240 C) 20-25 minutes. Don't overcook or they will be dry. Don't under cook for food safety reasons. Break one open and make sure the center is cooked through before serving or cooling to freeze.

Ranch Crock Pot Chops

6 pork chops

1 packet Ranch seasonings

10 oz Cream of Chicken soup

Place Pork Chops, Ranch Seasoning packet and soup in large ziplock bag. Zipper shut and squish to mix. When ready to cook pour mixture into crock pot and cook on low for 6 hours. May be frozen.

Go to I'm an Organizing Junkie to see 100's of menu plans.

Pam

Menu for week of March 26th-All 3 meals!

Monday:

B-Oatmeal or Cream of Wheat, Sliced Apples
L-Soup and Salad or Veggies and Dip
D-Turkey Burgers and Oven Fries

Tuesday:

B-Turkey Sausage, Eggs, Toast
L-PB&J, Sliced Apples
D-Hazel's Chicken Casserole, Creamed Corn, Layered Salad

Wednesday:

B-Oatmeal or Cream of Wheat, Banana
L-Leftovers or Soup
D-Lasagna Roll-ups (make extras for the freezer), More Layered Salad, Garlic Bread

Thursday:

B-Turkey Sausage, Egg in a Hole
L-Sammie and Salad
D-Soft Tacos, Refried Beans, Canteloupe

Friday:

B-Pancakes, Bacon
L-Leftovers or Soup, Grapes
D-New Recipe-Crunchy Ranch Chicken (extras for tomorrow too), Steam Fresh Veggies, Rice Pilaf

Saturday:

B-Bacon, Eggs, Toast
L-Pimiento Cheese Sammies, Veggies and Dip
D-Leftover Chicken, Garlic Mashed Potatoes, Green Veggies

Sunday:

B-Homemade Muffins
L-Angel Hair Pasta with Alfredo, Salad or Green Veggies, Homemade Bread
D-Clean Out the Fridge, or Sammies

Crunchy Ranch Chicken

8-1/2 oz. pkg. cornbread

muffin mix

1-oz. pkg. ranch salad

dressing mix

1 c. milk

6 boneless, skinless

chicken breasts

2 T. oil

Combine cornbread mix and salad dressing mix in a large plastic zipping bag; set aside. Pour milk into a shallow bowl. Dip chicken into milk; place in cornbread mixture and shake to coat. Heat oil in a large skillet over medium heat. Add chicken; cook until golden on both sides, about 6 to 7 minutes per side, or until juices run clear. Serves 6.

Garlic Mashed Potatoes

4 servings

2 c. water

3 T butter, cubed

1/2-1 t. garlic powder

½ t. salt

¼ t. pepper

¾ c. milk

2 c. mashed potato flakes

In large saucepan, combine the water, butter, garlic powder, salt and pepper. Bring to a boil. Remove from the heat; add milk. Stir in potato flakes with a fork.

Menu for the week of March 19th

Monday: Taco Soup (from the freezer)

Tuesday: Chicken Tetrazzini (from the freezer), Salad, Bread

Wednesday: Hammy Hashbrown Casserole, Roasted Asparagus, Bread

Hammy Hashbrown Casserole

1 (2 pound) package frozen hashbrown potaoes with peppers & onions, thawed

8 oz. sour cream

1 (10.75 oz.) can cream of chicken soup

2 cups shredded cheddar cheese

2 cups diced ham

1/2 cup grated parmesan cheese

1 cup French's fried onions

Preheat oven to 375 degrees. Spray a 9x13 pan.

In a large bowl, combine, potatoes, sour cream, soup, cheddar cheese and ham. Gently mix and pour into prepared pan.

Bake uncovered for 45 minutes. After 30 minutes of cooking, add enough parmesan cheese to just cover the top and sprinkle the french fried onions over that. Put back in the oven and continue baking the remaining 15 minutes!

Thursday: Wild Rice Chicken Casserole, Salad, Rolls

Friday: BLT's, Mystery Soup (from the freezer), Root Beer Floats

Saturday: Chicken Fajitas, Rice

Chicken Fajitas

1 tablespoon vegetable oil

* 1 large onion, sliced

* 2 green peppers, sliced into skinny strips

* 1/4 cup salsa, or several shots hot pepper sauce

* 3/4 cup tomato juice (I prefer canned diced tomatoes for this)

* 2 cups cooked chopped chicken (I prefer strips)

* Goodly Dash Pepper

* 1/4 to 1/2 teaspoon salt

* 8 small flour tortillas

* 1 cup shredded cheese (I like a colby and monterey jack blend, but cheddar works just fine)

Heat the oil in a large skillet. Add the onions and peppers. Saute until he vegetables begin to become a little tender and the onions become translucent, or see-through. Add the salsa, tomato juice, chicken, pepper and salt. Stir it all up and let the tomato juice simmer a little bit. The chicken will absorb the tomato product, and the whole mixture will take on a juicy filling-like texture. Heat the tortillas by wrapping them in tin foil and placing them in the oven for about 15 minutes at 400°. Spoon the fajita filling onto the tortillas and top with 2 tablespoons of cheese. Fold in half and serve hot.

Sunday: Crock Pot Pork Chops, Steam Fresh Veggies with Potatoes, Salad, Rolls

For 100's of menus, every Monday, go to http://orgjunkie.com/

Saint Patrick's Day

Here are the recipes I used on St. Patrick's Day:

Punch: I mixed 1/2 gallon of Fat Free Lime Sherbet with one large can of Pineapple Juice and one 2 Liter of Diet 7-Up in a punch bowl. We all loved it except my 12 year old. I think the pineapple was a little tangy for her taste. Next time I'll just put the sherbet in a glass and pour the 7-Up over that.

I made this soup:

I cut up two pounds of smoked sausage, chopped up about 8 or 9 Yukon potatoes, two bags of shredded cabbage (too lazy to shred my own), and one cut up onion in a pot. I added about four cups of broth from the freezer and a couple cups of water and cooked all this. When the veggies were tender I added three cups of milk with 3 teaspoons of flour added for thickening. I seasoned it with salt and pepper. When ready to serve, I added several cups of shredded sharp Cheddar cheese. It was very yummy and made a big pot of soup.

I served brown multi grain rolls with this.

I made confetti popcorn. I popped two bags of butter popcorn and spread it on two sheet pans. I drizzled about 1/2 package of melted white chocolate bark over this and M&M's. It was a big hit.

I also took Mint Oreos and regular Oreos and dipped them halfway up in melted white chocolate bark and sprinkle them with green sugar sprinkles. Delicious!

My MIL brought a much needed punch bowl for me to use, cupcakes, sausage rolls (yummy) and scones. Aunt Pat brought veggies and dip.

Needless to say, we were all stuffed by the end of the afternoon. We enjoyed watching the Quiet Man the the Lady Vols beating UT Martin. It was a nice day.

Menu for week of February 6th

Monday: Freezer Meal-Meatballs (I'm going to make meatball hoagies with these with some jarred spaghetti sauce and shredded mozzarella on hoagie buns), French Fries, Salad

Tuesday: Baked Chicken Fingers (much better than the frozen nuggets or tenders from the store), Macaroni and Cheese (having an 11 year old over for the evening, so kid friendly food it is!) I will freeze extra chicken fingers for another time.

Wednesday: Turkey Wild Rice Soup (never got around to making this weeks ago and I already have all the ingredients), Cheese Bread. Extra servings of soup will go in the freezer.

Thursday: Sloppy Joe Meatloaf (made with ground chicken), Pat Summet Corn Casserole, Salad

Friday: BLT Rollers (new recipe), Crudities, Fruit Salad (a lightish dinner)

Saturday: Freezer Meal-Dump Cranberry Chicken, Green Bean Casserole (a hubby favorite), Mashed Potatoes and Sister Schubert Rolls

Sunday: Chicken Fried Pork Chops (crock pot), Stuffing, Brussels Sprouts, more Sister Schubert Rolls if there are any left in the freezer, or Mayonnaise Rolls (so super simple)

BLT Rollers

4 oz. cream cheese, softened (can use reduced fat)
1/4 cup mayonnaise
8 slices bacon, cooked and crumbled
1/2 cup chopped tomatoes
2 flour tortillas (8 inch)
1/2 cup shredded romaine lettuce

Mix cream cheese and mayo in medium bowl. Add bacon and tomatoes; mix well. Spread onto tortillas; top with lettuce. Roll up tightly. Cut each into 7 diagonal slices. Makes 14 appetizer sized servings.


That's my plan. How about you?

Menu for week of January 23rd

I got to make most everything on my menu last week and planning to do the same this week. I cooked a ham yesterday so I have plans for that this week. I will be incorporating it into this week's meals, including some breakfasts and freezer meals as well as just freezing slices and diced ham for future meals. If we get tired of ham before we get through the week, I will go ahead and make the meals and freeze them anyway and we'll eat something else. I have another ham in the garage fridge. I couldn't pass up the Christmas prices! : )

Here is the plan for this week:

Monday:

Ham and Potato Casserole (double recipe and freeze one pan), Salad

Ham and Potato Casserole

2 pounds hash browns, frozen (cubed)

1 1/2 cups white sauce

2 tablespoons butter -- melted

16 ounces sour cream

2 cups cooked ham -- cubed

1/2 teaspoon pepper

1/3 cup green onion -- chopped

1 cup cheddar cheese, shredded

To assemble for freezer: Combine ingredients in a large bowl or plastic tub and mix well. Place mixture in a 9x13 pan or a Ziploc bag for freezing.

To serve: thaw completely. If desired top with corn flake topping. 2 Cups of corn flakes and 1/4 cup melted margarine mixed together. I omit the cornflake topping. Bake at 350 degrees for 1 hour or frozen casserole may be baked for 1 1/2 hours at 350 degrees.

NOTES : My notes: I have used shredded has browns and the family likes them as well as cubed has browns if not better.

Tuesday:

Asparagus Ham Roll-ups, Ultra Veg-All Casserole

Asparagus-Ham Roll-Ups

2 Pkg. frozen asparagus -- (10 oz.) (I'm using fresh asparagus as it's on sale this week)

2 Tbsp. flour

1/2 Tsp. dry mustard

6 Thin Slices cooked ham

1 C. processed Cheddar cheese -- (4 oz.) grated

2 Tbsp. butter or margarine

1/4 Tsp. salt

1 C. milk

Cook asparagus until just tender. Melt fat in heavy saucepan. Stir in flour, salt and mustard. Gradually stir in milk. Cook, stirring constantly until thickened. Add cheese and continue stirring until cheese is melted. Divide asparagus into 6 portions. Place asparagus portions on and parallel to narrow end of each ham slice. Roll as for jelly roll with asparagus in the center of each roll-up. Arrange roll-ups in a baking dish with seam side down. Pour sauce over roll-ups. Bake at 350 degrees until sauce is bubbly, about 20 minutes. Note: I always use fresh asparagus in season. And, I use the microwave to cook the asparagus and heat the roll-ups. Cook the prepared roll-ups on medium for 7 to 10 minutes.

Ultra-Super Veg-all Casserole

15 oz. Veg-All, drained

15 oz. whole kernel corn, drained

8 oz. sour cream

½ c. mayo

½ onion, chopped

8 oz. mild cheddar cheese, grated

2 tubes Ritz crackers, crushed

1 stick soft or melted butter

Mix all ingredients together and put in 9 x 13 inch casserole dish. Mix crackers and butter and spread over mixture. Cook 350 degrees for 25 minutes.

Wednesday:

Goulash (yipee! a break from the ham), Homemade Bread

Goulash

Ingredients for Cooking Day:

* 1 lb. ground beef ( I use ground chicken)

* 1/2 pound Jimmy Dean sausage (I use reduced fat-soon I hope to be using homemade)

* 1 large can tomato sauce - 29 oz.

* 1 can corn (drained)

* 1 cup elbow macaroni

* 1 chopped green pepper

* 1/2 onion chopped

* 1 clove garlic chopped.

Ingredients for Serving Day:

* Parmesan Cheese

Directions for Cooking Day: Cook elbow macaroni al dente. Brown meat and sausage together. Drain. Add bell pepper, onion, garlic and tomato sauce. Simmer for 1 hour. Add cooked macaroni and corn. Cool and freeze in freezer bag.

Directions for Serving Day: Defrost and heat. Serve with Parmesan cheese. (I'm thinking this would heat on low in the crock pot as a freezer to crock pot meal.)

Thursday:

Ham and Macaroni Casserole (make in two pans and freeze one), Broccoli Cornbread

Ham and Macaroni Casserole

16 oz cooked macaroni

1-1/2 cups chopped cooked ham

1 can cream of chicken soup

1 medium onion, chopped

1 cup Velveeta cheese, cut in chunks

1/2 cup evaporated milk

1/4 tsp pepper

1/4 cup breadcrumbs

Spray a freezer/oven safe dish. Combine all ingredients except bread crumbs. Spoon into dish.

To Freeze: Cover dish with foil and freeze.

To Reheat: Top with breadcrumbs. Bake in a 350 degree oven for about an hour or until heated through.

Friday:

Bean and Vegetable Chowder, Leftover Broccoli Cornbread

Bean and Vegetable Chowder

1 pound dry white beans, Great Northern

2 pounds ham hocks or 2 cups chopped ham (using chopped ham this time)

1 cup onion -- chopped

1 cup carrot -- chopped

1/2 green pepper -- chopped

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1/2 teaspoon mace (I don't have this, but have been told I can substitute nutmeg, not sure if I will, I may just omit this ingredient)

1 quart tomatoes, canned

Soak beans overnight in water to cover by 2 inches. Drain beans. Add water to cover beans by 1 inch. Cook beans with ham hocks (I use a ham bone with some meat) for at least 2 hours on low heat. Remove ham bone from beans and let cool. Add all other ingredients. Remove ham from the bone and return ham to the bean mixture. Cook until vegetables are tender, about 30 minutes to 1 hour.

Freezes well.

Saturday:

Freezer Meal-Spaghetti Casserole, Salad, Garlic Bread

Sunday:

Freezer Meal-Cranberry Chicken (crock pot), Rice Almondine, Green Bean Casserole and Peach Cobbler