Menu Plan Monday

Monday-

Homemade Filet O Fish
Steak Fries
Green Salad

Tuesday

Chicken Fettuccine Casserole
Green Salad
French Bread

Tuesday-
I made Ham and Beans but we got an emergency call that my mom needed to go to the hospital. We just left everything on the stove....didn't get home until after 1am. Threw the food out.

Wednesday-
My daughter had a softball game and we didn't get home until 9pm. My daughter had peanut butter and jelly. My husband had ramen noodles. I had a ham and cheese sandwich. 


Thursday-
Everyone was sick and did not feel like eating. We have all been fighting colds.

Friday-

Beef Stew  made without the dumplings
Cheese and Herb Biscuits

Saturday-

Sweet and Sour Chicken
Fried Rice
Stir Fried Vegetables

Frosted Pineapple Cake

Sunday-
Free Pizza from Papa Johns

For more menus visit Menu Plan Monday

Cheesy Tuna Noodle Casserole

Cheesy Tuna Noodle Casserole

1 small onion, chopped
2 Tbsp. butter

1 (10 oz) can cream of celery soup
1/3 C milk
2 C egg noodles or rotini pasta, cooked and drained
2 (6oz) cans tuna, drained

2 C cheddar cheese, divided
1/4 C Parmesan Cheese, grated
2 Tbsp. chopped pimiento

Heat oven to 350°F. Cook and stir onion in butter in large saucepan over medium heat until tender but not browned. Add soup, milk, noodles, tuna, 1 cup of the cheddar cheese, the Parmesan cheese and pimento; mix well. Spoon into a casserole dish. Top with remaining cheddar cheese. Bake for 25-30 minutes or until bubbly. 

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Banana Bread

Banana Bread

3 bananas, mashed

1 C sugar

½ C butter, softened

2 eggs

1 tsp. baking soda

1 tsp. salt

3 Tbsp hot water

2 C flour

Mix sugar, butter, and bananas. Add eggs, salt and flour, mix well. Dissolve baking soda in water and then add to bread mixture. Mix well. Pour into a greased bread pan. Bake at 350°F for 50-60 minutes or until cooked through. 

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Sourdough Starter

Sourdough Starter

2 C flour

3 Tbsp. sugar

1 Tbsp. yeast

½ tsp. salt

2 C warm water

Mix everything in a large glass bowl. Cover with a cloth and set in a warm draft free place. Stir with a  wooden spoon several times each day for 2-3 days. Refrigerate.

To use, remove amount of starter needed for your recipe. Replenish every 7-10 days by adding equal parts of water and flour. I usually use 1 or 2 cups depending on how much starter I have used. Let stand at room temperature overnight after replenishing. Return to the refrigerator.

Easy Peanut Butter Cookies

Easy Peanut Butter Cookies

1 C sugar

1 C creamy peanut butter

1 egg, beaten

1 tsp. vanilla extract

Mix everything together. Roll dough into 1 inch balls and place on ungreased cookie sheets. Use a fork to make criss crosses on the top of eash cookie. Bake at 325°F for about 10-15 minutes for soft cookies and about 15-20 minutes for harder cookies.