Menu Plan

Hold on tight kids ! I have another great menu planned for the upcoming week. Also, along with this plan I have included the dinner recipes. I figure that a little temptation never hurt anyone.


Breakfast- Egg Cups and mixed fruit
Lunch- Turkey ham sandwiches and baked chips
Dinner- Chicken Tetrazzini
             1 16oz thin pasta
             1/2 cup chicken broth
             4 cups cooked chicken, chopped
             1 10 oz can cream chicken soup
             1 10 oz can cream mushroom soup
             1 10 oz can cream celery soup
             1 8 oz sour cream
             1 6 oz can mushrooms, drained
            1/2 cup Parmesan cheese
            1 teaspoon pepper
            1/2 teaspoon salt
            2 cups shredded cheddar cheese
            Heat oven to 350 degrees. Lightly spray 2 (2 quart) casseroles with cooking spray. Cook and drain pasta as directed on package, return to sauce pan. Add chicken broth, toss to coat. In a large bowl, stir remaining ingredients, except for cheddar cheese. Add pasta toss well. Divide mixture between two casserole dishes. Sprinkle with  cheddar cheese. Cover and bake for 30 minutes, uncover and bake for 5 minutes longer, or until cheese is bubbly. Enjoy, you also have a casserole to freeze for future dinners !

Breakfast-Baked rice pudding and turkey sausage links
Lunch- Tuna melts
Dinner- Sausage skillet dinner with mushroom pinwheels
            4 medium potatoes
            1 14 to 16 oz low fat skinless smoked sausage, cut into bite size pieces
            2 15 oz cans french style green beans, undrained
            1 medium onion, chopped
            2 tablespoons butter buds
            1 teaspoon garlic salt
            pepper to taste
           Pierce the potatoes several times with fork and microwave them for 5 to 10 minutes or until tender. When cool, cut the potatoes into bite-size pieces. Spray skillet with cooking spray. Brown sausages in the skillet. Add the green beans, onions, butter buds, garlic salt and pepper. Cover and cook for 5 minutes. Reduce the heat and simmer for 5 minutes longer.
            Mushroom Pinwheel Biscuits
           1 10 oz Pillsbury pizza dough
           1/2 cup finely shredded Parmesan cheese
           3/4 cup finely chopped fresh mushrooms
           1 Tablespoon dried parsley
           Preheat oven to 425 degrees. Spray cookie sheet with cooking spray. Roll pizza dough out and press into edges of the cookie sheet. Sprinkle cheese, mushrooms, and parsley over dough. Roll the dough up jelly roll style. Pinch dough at the edge to seal long seam. With a very sharp knife carefully cut into 12 slices. Place pinwheels on cookie sheet.  Pretty side up. Arrange so they do not touch bake for 8 minuets or until tops are golden brown.
Breakfast- Coconut Oatmeal
Lunch- Sweet and sour wieners with mac and cheese
Dinner- Sloppy Joe's, French fries and Zesty corn
Okay, really all I will do is open a can of Manwich, stir in ground turkey and open the frozen fries and bake according to directions. Real labor intensive cooking.
              Zesty Corn
           1 16 oz can cream style corn
           1 16 oz  can yellow sweet corn, drained
           1 cup of your favorite salsa
         Over medium heat stir all indigents together until mixed. Bring to boil. Serve warm.
Breakfast- Scrambled eggs and Toast
Lunch- Mushroom, Onion, Bacon green bean casserole
Dinner- AuGrautian casserole dinner with Spiced Apples
           1 5.5 oz box au gratin potatoes- dry
           1 12 oz can evaporated milk
           1 1/2 cup hot water
           12 oz package turkey ham chunks
           1 16 oz bag frozen broccoli
          In a 2 quart microwave dish, mix dry au gratuin potatoes and seasoning packet with milk and water until powdered cheese is dissolved. Stir in ham. Cover with wax paper. Cook on high for 5 minutes. Stir in broccoli. Cover. Cook for 15 minutes, stirring occasionally. Remove wax paper. Let stand for 3 to 5 minutes prior to serving.
            Spiced Apples
           4 Jonathan apples-unpeeled, sliced into 1/8 inch slices
           2 Tablespoons butter buds
           1 teaspoon ground cinnamon
           1/4 cup brown sugar
          Toss all ingredients together until well mixed. Put in a microwave 1 quart dish. Cover with wax paper and cook in high for 4 minutes.
Breakfast- Homemade waffles with sausage links
Lunch- Loaded bake potato with tossed salad
Dinner- Stuffed bread bowl
            2 cans french bread loaf (Pillsbury if fine)
            1 tablespoon olive oil
            2 boneless skinless chicken breasts, cut into 1/2 inch pieces
            1/4 cup chopped red onion
            1 bell pepper, chopped
            1 can chili beans, drained
            1 can sweet corn
            1 10 oz jar enchilada sauce
            3/4 cup sour cream
            1/2 cup ketchup
            1 package taco seasonings
            1 tablespoon parsley
            1 teaspoon dried basil
           Shredded cheddar cheese and additional sour cream if desired.
          Heat oven to 350 degrees. Spray cookie sheet with cooking spray. Remove dough from cans. Cut into each loaf making three dough balls. Place cut seam down on cookie sheet. Bake for 22 to 25 minutes or until golden brown. Meanwhile heat oil in pan cook chicken, onions, and bell pepper for 5 to 7 minuets. Stir in remaining ingredients. Except cheese and additional sour cream. Heat until boiling, reduce heat. Simmer for 7 minutes. With sharp knife, remove a small portion of the top of bread bowl. Lightly press center of bread bowl down (can be done with back of soup spoon) Fill with 1 cup chicken mix, top with cheese and sour cream.
Breakfast- Monkey Bread
Lunch- Black bean nachos
Dinner- French onion soup and Zesty Sausage sandwiches
             2 quarts water
             2 tablespoons sugar
             1/4 cup flour
             2 tablespoons butter buds
             6 cups onions (3 medium ) slice thin
             8 beef bouillon cubes
             1/2 cup Parmesan cheese (optional)
            In a crock pot using whisk, stir together water, sugar, flour and butter buds. Add in onions, bouillon cubes. Cover Cook for 9 to 10 hours on low heat. Put soup in bowls, sprinkle with Parmesan cheese and add croutons or cubed rye bread.
            Zesty Sausage sandwiches
           1 14 oz. package fat free smoked sausage
           8 Tablespoons favorite B.B.Q. sauce
           8  Tablespoons mozzarella cheese
           Hot dog buns
         Cut each sausage in half, total of four sausages, then cut lengthwise in half so you now have 8 total. Cover and microwave on high for 3 minutes. Meanwhile mix B.B.Q sauce with 1 tablespoon honey. Spread mixture on hot dog buns. sprinkle mozzarella cheese in buns, place warmed sausage in bun. Return to microwave for 1 minutes until cheese melts.
Brunch- Quiche and Spinach Salad
Dinner- Pork chops, mashed potatoes with gravy and green beans.
            Once again no real recipe here, I just dredge in flour mix with spices of my choosing. Then brown in olive oil until done. I mash the potatoes with a little low fat sour cream for additional flavor and the gravy i make with a little chicken stock and leftover pan drippings from the pork chops.

Now for my favorite Desserts
Fruit Cocktail Cake
4 cups a.p. flour
2 cups sugar
2 teaspoons baking soda
1 30 oz can fruit cocktail, do not drain
Mix all ingredients with a spoon. Pour into a greased 9 x 13 pan. Bake 45 minutes at 300 degrees.
Fruit Cocktail Cake Frosting
1 cup sugar
1 12 oz can evaporated milk
1/2 cup butter
1 teaspoon vanilla
Cook all ingredients over medium heat until thick. Spread over warm cake.

Apple- Carrot Cake
1 box carrot cake mix
2/3 cup veg. oil
3 eggs
1 cup applesauce
Combine mix, oil, and eggs. Beat at medium speed for 3 minutes. Add applesauce and beat 1 minute. Pour into greased and floured tube pan. Bake 35 minutes at 350 degrees.
Apple- Carrot Glaze
1 4 oz package cream cheese, softened
1 cup powdered sugar
3 tablespoons lemon juice
Beat cream cheese until fluffy. Add sugar and lemon juice beat until smooth. Spread over warm cake.

Praline shortbread cookies
1 cup butter, soft
3/4 cup packed brown sugar
1 1/2 cup a.p. flour
1/2 ground pecans ( I grind mine in my coffee grinder)
Cream butter, add sugar. Beat at medium speed until light and fliffy. Stir in flour and pecans. Dough will be very stiff. Press onto bottom of a greased and floured 15*10*1 inch jelly roll pan. Score into 2 inch squares. Bake for 20 minutes. Break in squares.

Enjoy !

My fork is at the ready,
Elizabeth