"Home is the nicest word there is." ~ Laura Ingalls Wilder
In love with Jesus. Wife to my best friend & man I love more than life. Mama to 4 amazing God given blessings. Proud Homemaker & Homeschooler. Living life with it's ups and downs and blogging about it!

Monday, June 2, 2008

Menu Plan Monday

Monday- Red Beans & Rice, Peaches

Tuesday- Chicken Fajitas, Beans, Rice

Wednesday- Pizza (taking girls out for pizza; Claire has 30 stickers)

Thursday- Chef Salads, Strawberries & whipped cream

Friday- Baked Nachos, Salad, Strawberries & Cream

Saturday- Burgers on the grill, pasta salad, fruit salad(sliced strawberries, cherries,crushed pineapple, cool-whip, splenda; chilled)

Sunday- Lasagna (recipe below), Salad, Chocolate Chip Pudding Pie(recipe below)

*Quick Lasagna (makes 2 so you can freeze one)

2 lbs. ground beef
1/2 c. chopped onion
1 pkg. lasagna dinner mix (like Hamburger Helper)
2 & 1/4 c. hot water
2 cans diced tomatoes, undrained
1 pkg. frozen chopped spinach, thawed & squeezed dry
1 c. sliced fresh mushrooms
1 c. 4 % cottage cheese
1/4 c. grated parmesan cheese
1 & 1/2 c. shredded mozerella cheese

In a large skillet, cook beef and onion over med. heat for 10-12 min. or until meat is no longer pink; drain.

Stir in pasta from the dinner mix, contents of seasoning pkg. , water, tomatoes, spinach, mushrooms & onions. Bring to a boil. Reduce heat; cover and simmer for 10-13 minutes or until pasta is tender. Stir in cottage cheese and Parmesan cheese.

Transfer to 2 greased 8 in. square baking dishes. Sprinkle with mozerella cheese.

Cover and freeze one casserole for up to 3 months. Cover and bake the other at 350 for 15-20 minutes or until bubbly and cheese is melted.

To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350 for 1 hour. Uncover; bake 15-20 minutes longer or until heated through.

Chocolate Chip Pudding Pie

1 tube chocolate chip cookie dough

1 pkg. (8 oz) cream cheese, softened
1 c. powdered sugar(confectioner's sugar)

1 carton (12 oz) cool whip, thawed and divided

3 c. cold milk
1 pkg. (3.9 oz) instant chocolate pudding mix

1 pkg. (3.4 oz) instant vanilla pudding mix

chopped nuts, optional

Let cookie dough stand at room temp. for 5-10 minutes to soften. Press into an ungreased 13X9 X2 baking pan. Bake at 350 for 14-16 minutes or until golden. Cool on wire rack.

In large mixing bowl, mix cream cheese and powdered sugar until smooth. Fol in 1 & 3/4 c. cool whip. Spread over crust.

In large bowl, whisk milk and pudding for 2 minutes ; let stand 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining cool whip and chopped nuts. Cover and refrigerate for 8 hours or overnight until firm. Serves 15.

Have a wonderful week!


crystal said...

Sounds delicious! Can I come eat with you this week? lol...

Love Ya

Denise said...

Yum Yum.

If we don't find Him in the small things, how will we ever find Him in the big ones? ~Elisabeth Elliot