Menu Plan Monday

Mexican Beef Strips
Mexican Rice
Fiesta Style Vegetables
Tortillas

Tuesday-

Crockpot Brown Sugar Pork Roast
Baked Potatoes
Green Beans
Applesauce


Wednesday-

Pork Fried Rice
Green Salad



Thursday-

Ground Beef Enchiladas
Green Salad

Friday-

Crustless Quiche
Fried Potatoes
Pears

Saturday-

Crab Newburg over Spinach Linguini
Green Salad

Sunday-

Chicken Pot Pie
Green Salad

Dirty Rice

Dirty Rice

1 lb ground pork sausage

4 garlic cloves, minced

1 bunch green onions

2 C cooked rice

Cajun seasoning to taste

In a large skillet brown pork sausage until almost cooked through. Add garlic and green onion and continue cooking until cooked though. Add in rice and stir well. Season to taste with Cajun seasoing.

Crockpot Beef and Gravy

Crockpot Beef and Gravy

2 lb. beef stew meat

2 (10 oz) cans can cream of mushroom soup

1 pkt. brown gravy mix

1 pkg sliced mushrooms

1 C water

Place beef in a crockpot. Place mushrooms on top of the meat. In a bowl combine soup, gravy mix and water. Pour gravy mixture over meat and mushrooms. Cook on low 6-8 hours or until cooked through. Serve over mashed potatoes.

Chicken Stuffed Shells

Chicken Stuffed Shells

1 (12-ounce) box large pasta shells
Oil, as needed
1 onion, chopped
1 lb skinless, boneless chicken, cut into small pieces
1 (6-ounce) box stuffing, any flavor
½ C mayonnaise

Nonstick cooking spray
1 (10 oz) can cream of chicken soup

1 soup can water

Heat oven to 350°F. Cook pasta shells according to package directions, drain and set aside.
In the meantime, in a large skillet, heat a small amount of oil. Add chicken and onion and until chicken is cooked through, about 10 minutes. Remove from heat. Prepare stuffing according to package directions. In a large bowl, mix stuffing with chicken mixture, fold in mayonnaise. Fill the cooked pasta shells with the stuffing mixture. You may not use all the shells. Arrange stuffed shells in a 9x13 inch baking dish that has been sprayed with nonstick cooking spray. In a bowl, combine cream of chicken soup with 1 soup can of water. Pour the mixture over the shells. Cover the baking dish with aluminum foil and bake for 45 minutes or until heated through and bubbly.

Menu Plan Monday

Monday

Chicken Stuffed Shells
Peas

Tuesday-

Crockpot Beef and Gravy
Mashed Potatoes
Green Beans
Green Salad

Wednesday-

Macaroni and Cheese

Thursday-

Dirty Rice
Corn
Green Salad

Friday-

Italian Sausage Spaghetti
Green Salad
Garlic Bread

Saturday-

Chili Dogs
Potato Salad
Sliced Pears

For more menus visit Menu Plan Monday

Layered Ground Beef Casserole

Layered Ground Beef Casserole

1 lb ground beef

3 garlic cloves, minced

Salt free seasoning to taste

1 tsp sugar

2 (8oz) cans tomato sauce

8 oz egg noodles

1 C sour cream

1 (8 oz) pkg cream cheese, softened

2 C Cheddar cheese, shredded

Heat oven to 350°F. Brown ground beef and add in garlic, salt free seasoning, sugar and tomato sauce. Simmer on low for 15 minutes. Meanwhile cook and drain egg noodles according to package directions. Combine sour cream and cream cheese together in a small bowl until it resembles cottage cheese. In a 9x13 inch baking dish layer ½ the noodles, ½ the meat mixture, top with the sour cream mixture, spread out as evenly as possible, add remaining noodles, remaining meat mixture and top with the cheddar cheese. Bake for 20 minutes or until heated through and cheese is melted.

Baked Cajun Pork Chops

Baked Cajun Pork Chops

6 bone in pork chops

Cajun seasoning, to taste

Heat oven to 325°F. Sprinkle Cajun seasoning on both sides of the pork chops. Place pork chops in a 9x13 inch baking dish and bake for 35-45 minutes or until cooked through, turn pork chops over about half way through cooking time.