Sunday, July 20, 2008

Menu Plan Monday!

Here is my weekly menu. I leave Saturday and Sunday's menu's open. Rob make dinner on Saturdays when I'm at work, so I leave it up to him. Sunday we usually bbq, so I ask for Rob's input and we try to decide Sunday morning.

Monday: Fusilli with Cream Meat Sauce

1 lb hamburger
1 large onion, chopped
1 tsp minced garlic
2 14 1/2 oz cans Italian style tomatoes, undrained and cut up
1 tsp. sugar
1/4 tsp salt
1/8 tsp ground black pepper
8 oz dried fusilli, vermicelli, or spaghetti
1/2 C whipping cream
2 Tbsp parsley

1 For sauce: In a large saucepan cook ground meat, onion, and galic until meat is brown and onion is tender. Drain off fat. Sti in tomatoes, Italian seasoning, sugar, salt, and pepper. Bring to boilin; rduce heat. Simmer, uncovered, about 40 minutes or until most of the liquid is evaporated, stirring mixture occasionally.

2. Meanwhile, cook pasta accordin to package directions; drin. Teturn to saucepan; cover and keep warm.

3. Slowly stir the whipping cream into the sauce. Heat through, stirring constantly. Remove from heat. Stir in parsley.

4. Transfer cooked pasta to dinner plate. Spoon the sauce over pasta.

Tuesday: Zesty Chicken Tortilla Bake

1/2 C Miracle Whip
1/2 C flour
3 C milk
8 oz grated cheese, divided
1 1/2 lb chicken, cooked, cut into 1 in pieces
1/2 C salsa
1/2 C parsley
16 flour tortillas

Mix drssing and flour in medium saucepan with wire whisk until well blended. Graduall add milk, stirring until well blended. Cook and stir on medium heat until sauce comes toa boil and thickens. Stir in half of the cheese Reserve 1 C of the prepared sauce.

Add chicken, sals and parlsey to remaining sauce; stir until well blended. Spoon 1/3 C of the sauce mix down the center of each tortilla; roll up. Place 8 of the roll ups, seam sides down, in each of 3 baking dishes; top evenly with reserved sauce and remaining cheese.

Bake at 375 for 25 minutes

Wednesday: Ravioli Bake

1 pkg (12 oz) frozen cheese ravioli
1 1/2 lb hamburger
1/2 onion, finely chopped
1 can green pepper and mushroom spaghetti sauce
2 small zucchini, thinly sliced
1 1/2 C mozzarella, shredded

Cook ravioli; rinse and drain.
Brown meat w/ onion; drain. Stir in spaghetti sauce and zucchini.
Layer 1/2 pasta, 1/2 sauce, and 1/2 cheese in oiled 2 qt baking dish.
Bake at 400 for 15-20 minutes

Thursday: Easy Chicken and Rice dinner

1 C instant rice, uncooked
1 can condensed chicken broth
1 medium zucchini or yellow squash, sliced
1/2 medium red bell pepper, cubed
2 chicken breasts
Seasoned salt
Lemon pepper

Preheat oven to 350
Add rice, checken broth, squash and red pepper to oiled baking dish. Generously sprinkle chicken with seasoned salt and lemon pepper.
Add chicken to baking dish.
Arrange chicken and rice mixture in an even layer.
Bake 30 to 35 minute until chicken is tender.

*I usually cut the chicken into pieces and use more chicken to accommodate my family of 6.

Chili Beef Stew *Friday is crock pot day

1 1/2 lbs of stew meat
4 medium potatoes, cut into 1 inch pieces
1 medium onion, coarsely chopped
3 cans diced tomatoes with green chiles, undrained
1 can beef broth
1 Tbsp chili powder
1 tsp cumin
1 tsp garlic salt
1/8 tsp pepper

1. Mix all ingredients in crock pot.
2. Cover and cook on Low 9-10 hours.

For Menu Plan Monday posts go to I'm an Organizing Junkie


planningqueen said...

Your recipes look fantastic. Thanks so much for sharing them.

Wild Squirrel said...

Love the recipes for everything listed right along with your menu plan! We haven't had Ravioli in a while...thanks for the reminder about this super easy dish! I'll have to add it next week. :)

Anonymous said...

Yum, I can't wait to try that Zesty Chicken Tortilla bake!

Kiy said...

Great menu and I love that you include recipes (I'm a recipe freak!). :) Have a great week, Kiy