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!