Here's my menu for the week, including recipes.
Monday: Chili Macaroni
1 lb hamburger
1 med onion, chopped
1 14.5 oz can Mexican style stewed omatoes, undrained
1 1/4 cups tomato juice
2 Tbsp. canned diced green chile peppers, drained
2 tsp chili powder
1/2 tsp garlic salt
1 cup dried wagon wheel or elbow macaroni
1 cup frozen cut green beans
1 cup shredded cheddar cheese
1 in a large skillet cook hamburger and onion until meat is brown and onion is tender. Drain off fat. Stir in stewed tomatoes, tomato juice, chile peppers, chili powder, and garlic salt.
2. Bring to boling. Stir in uncooked macaroni and green beans. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until macaroni and beans are tender.
3. To serve, spoon meat mixture into bowls. Sprinkle each serving with cheese.
Tuesday: Layered Enchilada Casserole and Mexi-Corn
1 1/2 cups cooked rice
1 lb hamburger
1 onion, chopped
1 4 oz can diced green chiles, drained
16 oz tomatoe sauce
8 oz refried beans
1 C mozzarella
1 lb tortilla chips, crushed
2 C cheddar
1 can enchilada sauce
Brown hamburger and onion for about 5 min, add green chiles at the end of cooking period, drain. Preheat oven to 350 F. Add tomato sauce and refried bean. Stir and heat til bubbly. Mix the rice and enchilada sauce together. Layer starting with rice, mozzarella, meat mix, chips and cheddar cheese. Bake 30 minutes.
Wednesday: Easy Chicken Parmesan with garlic bread
1 jar of spaghetti sauce
6 Tbsp Parmesan cheese, divided
6 chicken breasts
1 1/2 C grated mozzarella cheese
Any kind of pasta
Preheat oven to 375 F. Pour sauce into baking dish. Stir in 4 Tbspof Parmesan cheese. Add chicken; turn over to evenly coat both sides. Cover with foil.
Bake 30 minutes, uncover.
Top with mozzarella and remaining 3 Tbsp of Parmesan; continue baking 5 minutes or until chicken is cooked throug and cheese is melted. Serve over hot cooked pasta
Thursday: Cheesy Taco Mac and Cheese with Squash Saute
1 pkg Kraft mac and cheese family style dinner
1 lb hamburger
1/4 cup salsa
1 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp ground cumin
Prepare dinner in a large saucepan as directed. Add remaining ingreients, mix ell. Cook until heated through.
I'm pretty sure I got this recipe from the Kraft magazine
Friday: Slow Cooker Hot Pork Sandwiches and chips
3 1/2 lb shoulder pork roast
1 Tbsp Cajun seasoning
1 Tbsp red pepper suace
1 can diced tomatoes undrained
12 Kaiser rolls
12 slices Monterey Jack cheese
1. Place pork in crock pot. Sprinkle with Cajun seasoning and red pepper sauce. Pur tomotes over pork.
2. Cover and cook on low 8-10 hours
3. Remove pork. Shred and discard bones. Return to cooker and mix well. Serve with buns, cheese, lettuce and tomato.
I'm pretty sure I got this recipe from A Taste of Home magazine.
I've been collecting recipes for years and for a long time I didn't keep track of where I got them. I have just recently started to keep track of where the recipes are from and if I know I will post that info.
For more Menu Plan Monday visit Org Junkie!