Menu Plan Monday: October 1st Edition

Menu Plan Monday
October 1st – 14th

 

Week #1

 

Saturday, 9/29 – Supper with the Martell’s/ Game Night!

Sunday, 9/30 – Macadamia Crusted Mahi Mahi, Baked Potato,  Mixed Veggie (Good)

Monday, 10/1 – (Working Late) Baked Cheese Ravioli and Salad

1 lb ground beef
½ pkg frozen cheese ravioli
1 jar spaghetti sauce
1 can diced tomatoes, drained
2 c shredded mozzarella
(1 t Italian seasoning)
1 pkg salad greens
1 can black olives, drained and sliced
(Italian drsng)

In large skillet, brown beef; drain. Return to
skillet and add spaghetti sauce and tomatoes.
Heat through. Spread 1/3 of meat mixture on
the bottom of a 9×13 casserole dish. Layer half
of the ravioli. Sprinkle cheese. Repeat the
layers ending w/ sauce. Cover w/ foil and bake
@ 450° for 30 minutes
Combine salad w/ black olives and dressing

Tuesday, 10/2 – (Working Late/Soccer) – Echiladas, Mexican Rice (Box)

Wednesday, 10/3 – Garden Fritatta and Hashbrowns (good)

Thursday, 10/4 -(Soccer) Bacon and Bean Soup/ Cheese Sandwiches (Good)

Friday, 10/5 – Tacos for a Crowd/Taco Salad

Saturday, 10/6 – Grilled Pork Chops, Tabouli Salad, Fruit

TABOULI SALAD (good)

2 cups water
1 cup coarse bulgur wheat
1 bunch scallions, sliced
2 Roma tomatoes, chopped
2 Kirby cucumbers, peeled and chopped
1 bunch Italian parsley, stems removed
2 garlic cloves, peeled
1/4 cup olive oil
2 tbsp. lemon jusice
salt and freshly ground pepper to taste

Boil water in a small saucepan. Add bulgur wheat, cover saucepan, and turn off heat, leaving saucepan on burner. Allow bulgur to steam until all the water has been absorbed, about 10-15 minutes. Meanwhile, slice scallions, tomatoes, and cucmbers. Place parsley and garlic in a food processor and process until finely chopped. When bulgur is finished, place in a large mixing bowl and add scallions, tomatoes, cucumbers, parsley, and garlic. Drizzle olive oil and lemon juice into the bowl and toss thoroughly. Add salt and pepper to taste. Either serve warm or put in refrigerator for 1 hour to allow flavors to blend.

Sunday, 10/7 – (Soccer 2:15) – Chicken Chimichangas

 

Week #2

Monday, 10/8 – (Book Group) – Ground Beef Macaroni Casserole and Corn (Good)

Tuesday, 10/9 – Ham, Broccoli and Cheese Soup – Biscuits (good- soup was a little thing for my liking)

Wednesday, 10/10 – Monte Crisco Sandwich, Apples and Chips

12 slices sandwich bread
(Butter, 4 T mayo mixed w/ 2 T Dijon mustard)
6 slices Swiss cheese
24 thin slices of deli ham
(6 T flour, 1 t baking powder, 3 eggs, ¼ c water,
butter nonstick cooking spray)
3 apples, sliced – serve on side
1 bag favorite chips

Spread one side of bread with thin coat of
butter then apprx ½ T mayo/Dijon mix. Use
spread on inside to make 6 sandwiches each w/
4 slices of ham & a slice of cheese. Blend flour,
baking powder, eggs & water. Dip each side of
sandwich in egg mix. Brown both sides in well
sprayed skillet on med heat.
Serve with favorite chips and sliced apples.

Thursday, 10/11 – (School Conferences) – Ring Bologna, Fried Potatoes and Beans

Friday, 10/12 – (No School) – Kentucky Hot Brown Bake

Saturday, 10/13 – Sausage and Rice Casserole  – Mixed Vegetables

SAUSAGE RICE CASSEROLE

2 packages (7.2 ounces each) rice pilaf mix
2 pounds bulk pork sausage
6 celery ribs, chopped
4 medium carrots, chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 teaspoons onion powder
½ teaspoon garlic powder
¼ teaspoon pepper

Prepared rice mixes according to package directions. Meanwhile, in a large skillet, cook sausage, celery and carrots over medium heat until meat is no longer pink; drain. In a large bowl, combine the sausage mixture, rice mixture and the remaining ingredients. Transfer to two greased 11-in x 7-in, x 2-in. baking dishes.

Cover and bake one casserole at 350 degrees for 40-45 minutes or until the vegetables are tender. Cover and freeze remaining casserole for up to 3 months. YIELD: 2 casserole (6-8 servings each)

To use frozen casserole: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed

Sunday, 10/14 – Hamburger Vegetable Soup – Salad

 

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie. and particpate in Menu Plan Monday.

What is on your Menu this week? Wishing you all a wonderful week!!!

 

Recipes to try

http://eatathomecooks.com/2010/02/italian-sausage-and-bean-soup.html

http://eatathomecooks.com/2012/10/cheddar-chive-freezer-biscuits.html#

http://eatathomecooks.com/2011/12/skillet-apple-crisp-done-in-20-minutes.html

http://eatathomecooks.com/2012/03/apple-spice-cake-with-caramel-glaze.html

http://eatathomecooks.com/2012/10/1-minute-brown-sugar-and-cinnamon-apples.html

http://eatathomecooks.com/2012/09/hot-fudge-and-caramel-chocolate-poke-cake.html

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s