Well, here it is, what we'll be eating this week...still trying to use up what's in the freezer and the pantry...it seems never ending...that's a blessing and a curse! LOL! I'm ready to get to some grilling. Of course, I just saw it's supposed to be in the 30's next weekend, so maybe grilling will have to wait anyway.
Monday: Stuffed Shells (recpe follows), french bread, caesar salad
Tuesday: Chicken Enchiladas (recipe follows), Con Queso Chili Rice, refried beans
Wednesday: Tuna Noodle Casserole (recipe follows), buttermilk wheat rolls, cooked carrots
Thursday: Chili Spaghetti
Friday: Homemade pizza
Saturday lunch: Mexican Pizzas
Dinner: Cashew Chicken, Rice
Sunday Dinner: long overdue Easter Dinner! (Actually, DS and family are coming, so this may get bumped for Manicotti
Supper: Frittata (instead of the canadian bacon, I'll be using leftover ham), Hash Browns, fruit salad, cornbread sticks
Thanks to Organizing Junkie for helping me get organized about my meal planning and shopping!
1 box manicotti/stuffed shells pasta, cooked per directions, but still al dente
1 lb. ground beef
1/2 lb. mild italian sausage (we like Johnsonville)
1/2 lb. shredded mozzarella
1/2 c. seasoned bread crumbs
1 c. spaghetti sauce
Brown beef and sausage together. Drain. Mix in cheese, breadcrumbs and sauce. Set aside.
2 lbs. ricotta cheese
1/2 c. parmesan cheese
1/2 lb. shredded mozzarella
1 tsp. parsley
x-large jar spaghetti sauce (I used a 4lb jar, and had sauce leftover)
1/2 lb. shredded mozzarella 1/2 c. shredded parmesan
Stuff shells with meat or cheese filling. I use 1/2 of each, but then I have enough leftover to do another pan and freeze it.) Pour enough sauce over the bottom of a 13x9" pan to cover. Lay shells side by side. Pour remaining sauce over. Sprinkle with 1/2 lb. mozzarella and 1/2 c. parmesan. Bake at 350 for 40-45 minutes. Freezes well, but do not top with additional cheeses until reheating. Also, I often make this in advance and do not put additional cheeses on until I'm reheating.
1c. leftover chicken (or 10-oz can)
1/3c. green taco sauce w/tomatillos
2/3c. light sour cream
4 lg. 10" flour tortillas
16 oz. can refried beans
1/2c. cooked rice
1c. (4-oz) shredded cheese
1/3c. green taco sauce
1T miracle whip
1c. shredded cheese
Preheat oven to 450. Spray 13x9" glass pan. Combine chicken w/ 1/3c. salsa and 1/3c. sour cream.
Assemble enchiladas. Spread each tortilla with 1/4 of refried beans. Put 1/4 of chicken mixture on top of beans on each tortilla, top w/ 1/4 of rice and 4T cheese. Tuck in ends. Roll up and place seam side down in glass dish.
Stir together 1/3c. sauce, 1/3c. sour cream and miracle whip. Pour over enchiladas. Cover w/ foil. Bake 10 minutes. Tops with 1c. cheese. Bake 5 minutes or until hot and bubbly.
Tuna Noodle Casserole
4 oz. (3c) coked noodles
1/2 c. chopped celery
1/4 c. chopped onion
2T butter 2T flour
1 can Cheddar cheese soup
12 oz. tuna
1c. sweet peas, thawed
crushed potato chips
Saute celery and onion in butter. Stir in flour. Cook 1". Add soup. Gradually add milk. Cook and stir until thick and bubbly. Stir in tuna, peas and noodles. Turn into casserole. Top w/crushed chips. Bake at 375 degrees 30".