Menu Plan Monday: March 2nd, 2015

Menu

February 28th -  March 14th, 2015

Saturday, 28th – Rotisserie Chicken, Stuffing and Corn

Sunday, 1st – Country Meatloaf, Mashed Potatoes, Green Beans

Monday, 2nd  – Chicken & Caramelized Onion Grilled Cheese (Taste of Home/S&D – April/May 2015 -39)

Tuesday, 3rd- Tacos or Tacos Salad (FPU)

Wednesday, 4th  – Spaghetti and Meatballs  (Jen Not Home)

Thursday, 5th  – Patty Melts, Chips

Friday, 6th – Crab Salad

Saturday, 7th – Turkey Potato Tetrazzini

Sunday, 8th – Sweet and Sour Pork Chops, Baked Parmesan Zucchini

 

Monday, 9th – Chunky Turkey Vegetable Soup(crockpot) (Fix and Forget it – 5 Ingredients – pg19)

Tuesday, 10th – French Dip Sandwiches  (FPU)

Wednesday, 11th – Weekend Chicken Cordon Bleu (Taste of Home/S&D – April/May 2015)

Thursday, 12th – Spinach & Feta Burgers (Taste of Home/S&D – April/May 2015- pg 33)

Friday, 13th – French Bread Pizza

Saturday, 14th – Pancakes / Bacon / Eggs

Sunday, 15th – Parmesan-Crusted Cod, Pesto Rice , Veggie

Future Meals:
Mom’s Mac N Cheese (Double)
Unstuffed Cabbage Casserole
Spare Rib Sandwiches, Tater Tots, Coleslaw
Zucchini Parmesan Crisps
Herbed Egg Noodles,
Grilled Pesto Ham and Provolone Sandwiches (Taste of Home/S&D – April/May 2015
Herbed Egg Noodles,

eMeals - Easy Meals for Busy People!

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.  Need help getting started menu planning – Emeals is a great solution.  Many meal plans to chose from at a very affordable price.

Wishing you all a wonderful week!!!

Happy Cooking!!

Classic Lasagna

After making many different Lasagna Recipe  – this is our favorite.  It has a great texture. When the pieces are cut, the stay together and are sturdy. Best of all, it is easy to make!

Classic Lasagna
Author: 
 
Ingredients
  • 9 lasagna noodles
  • 1 lb. ground beef
  • 2 jars pasta sauce
  • 2 eggs
  • 16 oz. ricotta cheese
  • 16 oz. shredded mozzarella
  • ½ cup grated parmesan
  • 1 tsp. garlic salt
Instructions
  1. Cook Lasagna Noodles as package directs. Cook and drain ground beef. Return to pan and add pasta sauce and heat. Combine eggs, ricotta, 8 oz. mozzarella, Parmesan and garlic salt. In 13 x 9, spread 1 cup meat sauce. Begin layers with 3 noodles, ½ cheese/egg mixture & 2 cups meat sauce. Repeat layers. End with last 3 noodles and remaining sauce. Cover with foil and bake at 350 degrees F, 35 minutes. Remove foil; add 8 oz. cheese. Return 5=7 minutes. Let stand 10 minutes.
  2. Serve with Caesar Salad

Happy Cooking!!

 

Menu Plan Monday: 2/16/15

Menu

February 14th -  February 29th, 2015

Saturday,14th  – Beef Enchiladas & Spanish Rice

Apple cinnamon steel cut oats! Double recipe for weekend leftovers.

2 cups steel cut oats
1 cup half and half
8 cups water…
2 chopped apples
Cinnamon to taste

Crockpot on low for 8-9 hours

Sunday, 15th – Beef Stroganoff, Noodles and Peas
Double this recipe for our family….

1 lb ground beef
8 oz sour cream
1 can cream of mushroom soup
(1 t salt, 1 t onion powder)
(¼ c water, 1 t beef bouillon cube)

1 pkg egg noodles 1 pkg frozen peas

In large skillet, brown the ground beef; drain.  Add sour cream, soup, salt, onion powder and water to skillet. Heat to a low boil; add bouillon.  Stir to dissolve; reduce heat to simmer.

Boil noodles while preparing meat mixture. Serve stroganoff over cooked noodles. Serve with steamed peas

Monday, 16th – Onion Topped Herbed Pork RoastCreamy Pesto Rice, Carrots

Tuesday, 17th – (FPU) Chicken Salad Sandwiches/ Croissants- Fresh Fruit 

Wednesday, 18th – Turkey Potato Tetrazzini

Thursday, 19th –Egg and Cheese Muffin Sandwiches, Hash Brown Patties, Fresh Fruit

Friday, 20th -  Parmesan-Crusted Cod, Pesto Rice , Veggie

Saturday, 21st – Baked Teriyaki Chicken, Accordion Potatoes, and Salad

Sunday, 22nd – Loaded Baked Potato Soup

 

Monday, 23rd – Sweet and Sour Pork Chops, Baked Parmesan Zucchini

Tuesday, 24th – (FPU)  Sloppy  Joes (crockpot) and Fries(shoestring)

Wednesday, 25th – Jiffy Ground Pork Skillet and Salad

Thursday, 26th -  Unstuffed Cabbage Casserole  

Friday, 27th – Fish Sandwiches – Zucchini Parmesan Crisps  (prep meatloaf)
Ingredients

  • 1/2 cup vegetable oil
  • 1 cup Panko*
  • 1/2 cup grated Parmesan cheese
  • 2 zucchinis, thinly sliced to 1/4-inch thick rounds
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten

Instructions

  • Heat vegetable oil in a large skillet over medium high heat.
  • In a large bowl, combine Panko and Parmesan; set aside.
  • Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
  • Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate.
  • Serve immediately.

Saturday, 28th – Country Meatloaf, Mashed Potatoes, Green Beans

Sunday, 29th -  Spare Rib Sandwiches, Tater Tots, Coleslaw

Future Meals :
Lemon and Olive Oil Baked Cod
Baked Salmon with Honey Dijon & Garlic
Banana Streusel Muffins
Patty Melts
Almond Crusted Pork Chops with Cider Sauce(Simple and Delicious – Feb/Mar 2015 – pg 36)  Stuffing and Corn
Pork Chop Potato Casserole
pecan Crusted Fish
Herbed Egg Noodles,

eMeals - Easy Meals for Busy People!

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.  Need help getting started menu planning – Emeals is a great solution.  Many meal plans to chose from at a very affordable price.

Wishing you all a wonderful week!!!

Happy Cooking!!

Menu Plan Monday: February 2, 2015

Menu

February 2 -  February 15th, 2015

Saturday- Rotisserie Chicken, Stuffing and Corn

Sunday – Pizza, Wings and Velveeta Dip and Chips

Monday, 2nd – (working late) – Tater Tot Hot Dish

Tuesday, 3rd – (FPU) – 8 Can Taco Soup – Crockpot

Wednesday, 4th – Spaghetti – Garlic Bread

Thursday, 5th – Biscuits and Gravy

Friday, 6th – (Movie Night) Crab Salad

Saturday, 7th – Old Fashioned Bean Soup (Fix-It and Forget-It 5 ingredients – pg 7)
*Marinate Chicken for Sesame Chicken

Sunday, 8th – Sesame Chicken, Lo Mein Noodles, and Broccoli

Apple cinnamon steel cut oats! Double recipe for weekend leftovers.

2 cups steel cut oats
1 cup half and half
8 cups water…
2 chopped apples
Cinnamon to taste

Crockpot on low for 8-9 hours

 

Monday, 9th – Mom’s Mac& Cheese – Brats

Tuesday, 10th – (FPU) – Crockpot White Chicken Chili

Wednesday, 11th – Alfredo Pasta and Veggie

Thursday, 12th – Best Broccoli Cheese Soup (double recipe)

Friday, 13th – (Movie Night) Bagel Pizza – Sausage

Saturday,14th  – Beef Enchiladas

Sunday, 15th – Beef Stroganoff, Noodles and Peas
Double this recipe for our family….

1 lb ground beef 8 oz sour cream
1 can cream of mushroom soup
(1 t salt, 1 t onion powder)
(¼ c water, 1 t beef bouillon cube)

1 pkg egg noodles 1 pkg frozen peas

In large skillet, brown the ground beef; drain.  Add sour cream, soup, salt, onion powder and water to skillet. Heat to a low boil; add bouillon.  Stir to dissolve; reduce heat to simmer.

Boil noodles while preparing meat mixture. Serve stroganoff over cooked noodles. Serve with steamed peas

Future Meals :
Almond Crusted Pork Chops with Cider Sauce(Simple and Delicious – Feb/Mar 2015 – pg 36)  Stuffing and Corn
Lemon and Olive Oil Baked Cod
Parmesan-Crusted Cod
Baked Salmon with Honey Dijon & Garlic
Banana Streusel Muffins
Patty Melts

eMeals - Easy Meals for Busy People!

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.  Need help getting started menu planning – Emeals is a great solution.  Many meal plans to chose from at a very affordable price.

Wishing you all a wonderful week!!!

Happy Cooking!!

Menu Plan Monday: January 19, 2015

Menu

January 17th  – January 31st,  2015

Saturday, 17th – Pork Chop with Salsa Verde over Rice

Sunday, 18th – Birthday Meal – Olive Garden!

Monday, 19th – Cook Turkey – Easy Turkey Divan

3 cups cooked cubed Turkey
1/2 tsp salt
1/4 tsp Pepper
1 Pkg (10 oz) Frozen Broccoli Florets, Thawed
2 cans cream of chicken soup, undiluted
1/3 cup Mayo
1/4 Cup Milk
2 Cups (8 oz) shredded taco/Mexican or cheddar cheese, divided

In a greased shallow 2-1/2 qt. baking dish, combine chicken, salt and pepper.  Top with broccoli.  In a bowl, combine the soup, mayo, milk and 1-1/2 cup cheese; pour over broccoli.  Sprinkle with remaining cheese.  Bake, uncovered, at 375 degrees for 20-25 minutes or until heated through.   4-6 servings.

Tuesday,  20th – Classic Lasagna/ Garlic Bread (Emeals – 473)

Wednesday, 21st – Old Fashioned Bean Soup (Fix-It and Forget-It 5 ingredients – pg 7)

Thursday, 22nd – Pancakes/Sugar Free Syrup, Eggs  and Sausage

Friday, 23rd –Perfect Pork Burgers , Coleslaw and Fries

Saturday, 24th – Pork Roast – Layered Overnight Salad (Taste of Home – Dec/12 – pg 43)

Breakfast :  Crockpot Oatmeal – Cinnamon and Vanilla

Sunday, 25th –  Best Broccoli Cheese Soup

 

Monday, 26th – Easy One Pot Pizza Pasta Recipe

Tuesday, 27th – FPU – Pork Chili – Crockpot

Wednesday, 28th –

TUKEY BISCUIT POTPIE

1-2/3 cups frozen mixed vegetables, thawed
1-1/2 cups cubed cooked Turkey
1 can (10-3.4 ounces) condensed cream of chicken soup, undiluted
1/4 teaspoon dried thyme
1 cup biscuit/baking mix
1/2 cup milk
1 egg

In a bowl, combine vegetables, chicken, soup and thyme.  Pour into an ungreased deep-dish – 9-in pin plate.  (I finally used my pampered chef deep dish pie for the first time!) Combine biscuit mix milk, and egg; pour over chicken mixture.  Bake at 400 degrees for 25-30 minutes or until golden brown.  Yield:  6 servings.

One way to speed up this dish is to have cooked chicken on hand.  I sometimes will cook a bunch of chicken breasts and chopped them up and freeze in 1 cup portions in ziplock bags.  It makes a dish like this very easy.     QUICK COOKING MAGAZINE

Thursday,29th – French Toast – Eggs and Bacon

Friday, 30th – Monte Crisco Sandwich, Apples and Chips (Emealz 405)

Saturday, 31st – Almond Crusted Pork Chops with Cider Sauce(Simple and Delicious – Feb/Mar 2015 – pg 36)  Stuffing and Corn

Breakfast –

Apple cinnamon steel cut oats! Double recipe for weekend leftovers.

2 cups steel cut oats
1 cup half and half
8 cups water…
2 chopped apples
Cinnamon to taste

Crockpot on low for 8-9 hours

 

Future Meals – Super Easy Crockpot White Chicken Chili

8 Can Taco Soup – Crockpot

eMeals - Easy Meals for Busy People!

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.  Need help getting started menu planning – Emeals is a great solution.  Many meal plans to chose from at a very affordable price.

Wishing you all a wonderful week!!!

Happy Cooking!!

Menu Plan Monday: January 12th

Menu

January 12th  – January 18th,  2015

Strawberry Banana Cream Crockpot Oatmeal

Monday, 12th – Pork Roast – Layered Overnight Salad (Taste of Home – Dec/12 – pg 43)

Tuesday, 13th – Rosemary Chicken & Veggies (Emeal- A 568)

Wednesday,  14th –Classic Lasagna/ Garlic Bread (Emeals – 473)

Thursday, 15th – Almond Crusted Pork Chops with Cider Sauce(Simple and Delicious – Feb/Mar 2015 – pg 36) 

Friday, 16th – Chicken Soft Tacos – (Forget it LIghtly – pg 26)

Saturday, 17th – Turkey Dinner – Stuffing and Corn

Sunday, 18th – My Birthday!!  Olive Garden!

eMeals - Easy Meals for Busy People!

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.  Need help getting started menu planning – Emeals is a great solution.  Many meal plans to chose from at a very affordable price.

Wishing you all a wonderful week!!!

Happy Cooking!!

Menu Plan Monday: January 5th

Menu

January 5th  – January 11th,  2015

Saturday,3rd – One More Leftovers Night “Old Coyan Buffet”

Sunday, 4th – Pioneer Woman’s French Dip Sandwich & Shoestring Fries (using leftover prime rib)

Monday, 5th – Baked Teriyaki Chicken, Noodles, Corn

Tuesday, 6th – Beef Enchiladas, Spanish Rice

Wednesday, 7th – (working late – Orientation)  Beef Roast & Carrots

Thursday, 8th -  Leftover Prime Rib Stroganoff – Veggie

Friday, 9th -  Turkey Dijon Melts (simple Delicious Cookbook – pg 60) & Chips

Saturday, 10th – Leftover Prime Rib Stew

Sunday, 11th – Seasoned Chicken Strips (Simple Delicious Cookbook – 65), Baked Beans and Fries

Breakfast Ideas: 

Apple cinnamon steel cut oats! Double recipe for weekend leftovers.

2 cups steel cut oats
1 cup half and half
8 cups water…
2 chopped apples
Cinnamon to taste

Crockpot on low for 8-9 hours

Easy Oatmeal in the Crockpot with cinnamon and vanilla.

 

eMeals - Easy Meals for Busy People!

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.  Need help getting started menu planningEmeals is a great solution.  Many meal plans to chose from at a very affordable price.

Wishing you all a wonderful week!!!

Happy Cooking!!

Menu Plan Monday: December 29th

Menu

December 29th – January 4,  2015

Sunday , 28th – Rotisserie Chicken – Stuffing and Corn

Monday, 29th – Chicken and Rice Casserole (Emeals A – 565) – Mixed Veggies (very good)

Tuesday, 30th – Chili

Wednesday, 31st – (New Year’s Eve – Appetizers) 

Coconut Shrimp
Mozzarella Sticks
Oriental Chicken Wings (Crockpot)
Shrimp Scampi Dip – Bread for Dipping
Warm Maine Lobster Dip

Thursday, 1st – Prime Rib, Twice Baked Cheddar Potato Casserole (Taste of Home Dec 2014 pg 46) (very  Good) & Green Beans

Friday, 2nd – Turkey Dijon Melts (simple Delicious Cookbook – pg 60) & Chips

Saturday, 3rd – Beef Roast

Sunday, 4th – Baked Teriyaki Chicken, Mashed Potatoes, Corn

eMeals - Easy Meals for Busy People!

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.  Need help getting started menu planning – Emeals is a great solution.  Many meal plans to chose from at a very affordable price.

Wishing you all a wonderful week!!!

Happy Cooking!!

Menu Plan Monday: 12/1/14

Menu

November 30th – December 14,  2014

WEEK #1

Nov, 30th – Beef Roast and Veggies

Monday, Dec 1st -  Turkey Soup  (LEFTOVER)

Tuesday, 2nd – Holiday Brunch Casserole (Taste of Home Dec 2014 pg 12) , Fruit

Wednesday, 3rd – (working Late) Easy Ravioli Lasagna, Garlic Bread

Thursday, 4th – Broccoli Cheese Soup with biscuits

Friday 5th – Taco Night/Taco Salad

Saturday, 6th – Baked Teriyaki Chicken, Mashed Potatoes, Corn

Sunday, 7th –  Baked Pork Chops With Rice, Peas  (Bake Potatoes for Soup)

Ingredients
1 can cream of mushroom soup
1/2 soup can of water
1 cup wine (water can be used instead)
1 cup raw rice
6 pork chops, fat removed
1 package onion soup mix
sliced mushrooms
sliced almonds
Directions
Mix soup and water; add wine, if desired. Stir 1/2 of soup mixture with rice. Put in a buttered 9 x 13 inch dish. Place pork chops on rice mixture and cover with remaining soup mixture. Sprinkle onion soup mix, mushrooms, and almonds on top. Bake, covered, for 1 1/2 hours at 350 degrees.
Note: Dish is also very good with brown or wild rice

WEEK #2

Monday, 8th – Noodle Soup and Grilled Cheese

Tuesday, 9th – Pancake, Eggs and Sausage

Wednesday, 10th – Mexican Beef Casserole & Potato Dinner Rolls – Emeals – A 561

Thursday, 11th – Seasoned Chicken Strips  (Simple Delicious Cookbook – 65) and Fries

Friday – 12th – Frozen Pizza

Saturday, 13th – Spaghetti – Garlic Bread

Sunday,14th –COOKIE EXCHANGE, 

eMeals - Easy Meals for Busy People!

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.  Need help getting started menu planning – Emeals is a great solution.  Many meal plans to chose from at a very affordable price.

Wishing you all a wonderful week!!!

Happy Cooking!!

Crispy Fried Chicken -  Twice Baked Cheddar Potato Casserole (Taste of Home Dec 2014 pg 46) & Corn
All In One  Pork Chop Dinner (crockpot)
Chicken Dumpling Casserole
Turkey Dijon Melts – Soup (simple Delicious Cookbook)
Loaded Baked Potato Soup, Cheese Pull Apart Bread

Menu Plan Monday: November 17th

Menu

November 16th – November 30th,  2014

WEEK # 1

Sunday, 16th – Shake and Bake Chicken Thighs – Stovetop Macaroni and Cheese/ – Veggie

Monday, 17th – Lasagna Cheese Soup (Emeals A 558) -  Garlic Bread

Tuesday, 18th – Mexicali Casserole/ Chips and Salsa  (Simple and Delicious Dec/Jan 2015 pg 29)

Wednesday, 19th – Broccoli Cheese Soup with biscuits

Thursday,20th – Biscuit and Gravy, Scramble Eggs

Friday, 21st -  Bacon Cobb Sandwiches (Emeals A 557)  and Chips

Saturday, 22nd – Pasta with Cream Sauce

Sunday, 23rd – Pork Roast – Fridge 4 hours (Simple and Delicious Dec/Jan 2015 pg 43) & Creamy Potato Leek Bake (KRAFT Holiday 2014 pg 29) & Spinach Apple Pecan  Salad (Simple and Delicious Dec/Jan 2015 pg 45)

 

WEEK # 2

Monday, 24th – Loaded Baked Potato Soup, Cheese Pull Apart Bread

Tuesday,25th – Holiday Brunch Casserole (Taste of Home Dec 2014 pg 12) , Fruit

Wednesday, 26th – Creamy Sausage-Mushroom Rigatoni (Simple and Delicious Dec/Jan 2015 pg 21)

Thursday, 27th  – Thanksgiving

Simple Turkey  / Herb Butter

1 14-15 pound turkey
1 stick margarine, softened
Bay leaves
Adobo, to taste
1 carrot, chunked
1 stalk celery, chunked
1 onion, quartered
1 green apple, quartered
½ C. water

Heat oven to 500 degrees. Wash the turkey and pat dry (save the bags of parts for your gravy). In the turkey cavity place all your vegetables. Separate the skin carefully from the turkey and place bay leaves and slices of half of the margarine under the skin. Rub the outside of the turkey with the rest of the margarine. Season to taste with adobo. Place turkey breast side up in a roasting pan. Put water in pan around the bird not over, you don’t want to wash away the margarine or seasoning. Cover turkey tightly with foil, removing the foil about 1 hour before turkey is done to brown the skin. Cook turkey at 500 degrees for 30 minutes, turn oven down to 325 and cook for 3-4 hours or until done, a meat thermometer inserted into the thigh without touching the bone should read 180 degrees when bird is fully cooked. Let turkey rest for 30 minutes before serving.

Stuffing-Dressed Up

2 boxes of stuffing mix like Stove top
1 huge onion, sauteed
4 stalks celery, sauteed
1 lb. sausage, cooked

Prepare stuffing according to package directions, before serving stir in other ingredients.

Paul’s Stuffed Mushrooms

Green Bean Casserole

Honey Glazed Carrots

Mashed Potatoes

Dinner Rolls

Cranberry Caramelized Onion Sauce

Ingredients
1 Tbs. vegetable or canola oil
1 large yellow onion, cut into medium dice
Kosher salt and freshly ground black pepper
One 12-oz. bag fresh or thawed frozen cranberries, rinsed and picked over (3-1/2 cups)
1 cup granulated sugar

Directions

  1. In a 10-inch straight-sided sauté pan or skillet, heat the oil over medium heat. Add the onions, a pinch of salt, and a grind or two of pepper. Reduce the heat to low, cover, and cook, stirring occasionally, until the onions are golden-brown and very soft, 20 to 25 minutes. Remove the lid, increase the heat to medium high, and cook the onions, stirring often, until deep caramel-brown, an additional 2 to 3 minutes.
  2. Add the cranberries, sugar, a pinch of salt, and 1/2 cup water and bring to a simmer over medium-high heat
  3. Simmer for 2-3 minutes, then cover, turn off the heat, and let cool to room temperature

Sugarfree Pumpkin Pie

Friday, 28th – 29th – (Holiday) Turkey Soup with Egg Noddles and Vegetable (Thanksgiving Island)

Saturday, 29th – Crispy Fried Chicken -  Twice Baked Cheddar Potato Casserole (Taste of Home Dec 2014 pg 46) & Corn

Sunday, 30th -  Beef Roast and Veggies

eMeals - Easy Meals for Busy People!

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.  Need help getting started menu planning – Emeals is a great solution.  Many meal plans to chose from at a very affordable price.

Wishing you all a wonderful week!!!

Happy Cooking!!