Menu Plan Monday

Yeah I have no Idea what went wrong with my last weeks menu...Oh well! This weeks menu comes from PINTEREST!!! If you don't use this site, repent and go sign up! It is HEAVEN!


Monday
 Chicken SpaghettiMakes 10 to 12 servings
2 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 (14-ounce) can chicken broth
1 (10.75-ounce) can cream of mushroom soup
1 (10.75-ounce) can cream of chicken soup
1 (10-ounce) can diced tomatoes with green chilies, drained
1 (4-ounce) jar sliced mushrooms, drained
1⁄2 cup sour cream
1 teaspoon salt
31⁄2 cups chopped cooked chicken
2 cups shredded Cheddar cheese
1 (16-ounce) package angel hair pasta, cooked according to package directions
3⁄4 cup panko (Japanese bread crumbs)
1 tablespoon butter, melted
Preheat oven to 350˚. Spray a 13x9-inch baking dish with nonstick cooking spray.
In a medium skillet, melt butter over medium-high heat. Add onion and celery; cook for 4 to 5 minutes, or until vegetables are tender.
In a large bowl, combine onion mixture, broth, soups, tomatoes, olives, mushrooms, sour cream, and salt. Stir in chicken and cheese. Add pasta, tossing gently to coat. Spoon mixture into prepared baking dish.
In a small bowl, combine bread crumbs and melted butter. Sprinkle evenly over casserole. Bake for 30 to 40 minutes, or until hot and bubbly. Serve immediately.


Tuesday
Baked Black Bean Taquitos

Ingredients

• 1/2 medium yellow onion
• 1 clove garlic
• 1 small jalapeno
• 1/2 tablespoon oil
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon sea salt
• 1/2 cup black beans
• 1/4 cup cilantro
• 6-8  tortillas
• 1/2 cup Pepper Jack Cheese
• oil for brushing

Instructions

1. Preheat oven to 425˚ and bring a medium/large pot of water to a simmer.
2. In a pan, heat oil over medium heat. Saute onion and pepper until onion becomes translucent. Stir in garlic, cumin, paprika, salt, and continue to cook for 1-2 more minutes. Add in black beans and cilantro, cooking until beans are heated through- two to three minutes more.
3. Turn off pot of water. Taking one corn tortilla at a time, dip in hot water for 3-4 seconds. Place on a cutting board and scoop one spoonful of black bean filling and a hefty pinch of cheese on top. Roll tight and place seam side down on a baking sheet covered in parchment paper. Repeat until all the filling is used. Brush each piece with oil.
4. Bake for 12-15 minutes until the corn tortilla is a light brown color. Dip in salsa, guacamole, or sour cream.

Wednesday

Mini Frittatas

Ingredients

4 large eggs

1/4 cup half-and-half

1/2 teaspoon salt

Assorted mix-ins (such as shredded cheese, diced vegetables, and cooked and chopped bacon, ham, or sausage)

Grated Parmesan cheese (optional)

Heat your oven to 350º F and coat a 6-cup muffin pan with nonstick cooking spray.Whisk together the eggs, half-and-half, and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups. Add about 2 tablespoons of mix-ins to each cup, then sprinkle on a bit of Parmesan cheese, if you like. Bake the frittatas until they are puffy and the edges are golden brown, about 20 to 25 minutes. (If necessary, run a butter knife around the edge of each one to loosen them before removing them from the pan.) Makes 6 mini frittatas.

Thursday

THANKSGIVING!!! HAPPY TURKEY DAY YA'LL!!

Friday

TURKEY Sandwiches!!! YUMMMM!!!

Menu Monday

Monday

Rustic Cabbage Soup
 by Melanie~The Sisters Cafe 

 1 tablespoon extra virgin olive oil
a big pinch of salt
1/2 pound potatoes, skin on, cut 1/4-inch pieces
4 cloves garlic, chopped
1/2 large yellow onion, thinly sliced
5 cups chicken or vegetable stock
1 1/2 cups white beans, precooked or canned (drained & rinsed well)
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons
1/2 cup Parmesan cheese, freshly grated
Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes - uncover to stir a couple times. Stir in the garlic and onion and cook for another minute or two. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up . Now adjust the seasoning – getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc)…Serve drizzled with a bit of olive oil and a generous dusting of cheese.

Tuesday

Chili Cornbread Casserole

Adapted from Melskitchen

Filling:1 medium yellow onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen corn kernels
1 1/2 cups salsa (jarred or homemade)
1 can (15 ounce) black, pinto or white beans, rinsed and drained
1 cup shredded cheddar cheese
Topping: 1 package Cornbread mix made according to package
Preheat the oven to 375. Lightly grease a 9X13-inch pan and set aside.
in a large 12-inch skillet Heat the corn, salsa, and beans. Season to taste and Pour the mixture into the prepared 9X13-inch baking pan and set aside. Mix Cornbread  and Sprinkle the cheese over the mixture and pour the cornbread batter over the cheese and veggie mixture. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving.

Wednesday

Praline Baked French Toast

by Brittany ~ The Sister’s CafePrepare the night before:one loaf of French bread
6 eggs
1 cup milk (not skim)
1 cup half and half
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg Slice the French bread and arrange in a 9×13 inch dish. Mix the rest of the ingredients and pour over bread. Cover and let sit in refrigerator overnight.

Prepare the morning of:
1/2 cup butter
2 Tb corn syrup (  I used Agave)
1 cup brown sugar
1 cup chopped pecans
Melt the butter, corn syrup and brown sugar in saucepan over medium heat, stirring until sugar dissolves and mixture starts to boil. Sprinkle the pecans over the bread. Pour sauce over everything. Bake at 350 degrees for 40 minutes uncovered.
Thursday
Pesto Grilled Cheese Sandwiches and Oven fries
Ingredients
8 slices rye bread
4 quarter-inch slices of fresh mozzarella
3 plum tomatoes, cut into thick slices
1 cup fresh basil pesto (or use the store-bought stuff)
Freshly ground black pepper
Extra-virgin olive oil
 If you have a panini press, turn it on to warm up; otherwise, set a skillet over medium heat.

Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich.

Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a "press". Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.

Friday

Baked Southwestern Eggrolls

annies-eats.com

Ingredients:
2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)
Directions:

Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.

Car Trip Tips!!!

I am DONE Christmas shopping!!! Well, for my kids anyway! I have just begun for myself and Rob. As I am browsing around, I decided to help you all make Holiday Car Travels easier!!! Here are some tips for car travel. I would do these all year just to make daily driving easier. Most people would just plop their kids into a seat, and turn on a movie. NOT ME!!! I want my kids to use their imaginations and all that junk! Anyway hope this helps!

1. Car Organizers

These are invaluable. No more where is my..... There are places for snacks, crayons, drinks, coloring books etc.  Now what to fill these babies with!?

2.Toys/ Activities
Color wonder coloring stuff. No markers on clothes from bumpy roads!!!


Magnetic Play sets- No worry about things falling when you turn sharp or hit the brakes!!!


Roll-Up Chalk Boards
I found these on Etsy. Maybe you are crafty and can make your own!!



Magnetic Drawing Boards


Felt Story board- Not as sticky as magnetics, but still a great option!! Again I found these on Etsy, but you could definitely make your own!



Ringed Flash Cards-



I Spy Bags



Travel Games


MAD LIBS!!!




And Of  Course Crayons and Books!!!




3. Snacks for the road!
You want things you can leave in the car without them melting and getting yucky. Here are some great options!
Peanut Butter Packets. These are individually portioned. You can keep them in the car and use them one at a time on crackers, bananas, apples, or heck JUST EAT THE TUBE!!!


Trail Mix- I like this brand because it has no added sugar or salt. The berries and nuts are moist and fresh and don't taste old and dry.

LaraBars
YUMMM!!! These are all natural and have no preservatives!! Just don't get the ones with chocolate chips. That would be a problem!

Fruit Leather!

Mini Cracker Sandwiches
These would get warm but not too melty.


4. Drinks-
Water is best, Let's be honest. Plus no messy sticky spills!!! Get a cute water bottle. You can fill on the go. I would leave one in the car just in case you forget to pack one with you.

these are fun too and they collapse!



5.Games for Potty Breaks
Pack Kites, Jump ropes, Frisbees, Bubbles, and a ball so kids can play at the rest stops! They can get out some energy and stretch their legs! Keep these in the car for impromptu stops at the park too after holiday travel is over.


I hope this helps with your travel plans and your normal daily errands! We need to balance between electronic stimulation and REAL stimulation!!!

Menu Plan Monday

Monday
Spaghetti with steamed veggies
Tuesday
Taco Salad
Wednesday
Tomato Basil Soup with Grilled Cheese
Thursday
Pesto Ravioli and Salad
Friday
Eggplant Lasagna
Ingredients:

• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 medium eggplant, diced
• 2 10 ounce packages frozen chopped spinach, defrosted
• 1 64 ounce jar pre-made tomato sauce
• 1 pound lasagna noodles

Preparation:

Preheat the oven to 375 degrees. Heat the olive oil in a medium frying pan over medium heat. Sautee the garlic for two minutes, then add the eggplant and stir. Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 minutes.
Cover the bottom of a 9x12 inch baking pan with 2 cups of the tomato sauce, then cover the tomato sauce with 4 or 5 uncooked noodles. Cover this with a thin layer of sauce, then add the cooked eggplant and another thin layer of sauce. Add another layer of noodles followed by a thing layer of sauce, then the spinach and another thin layer of sauce. Add the remaining noodles and sauce.
Cover tightly with foil and bake for 45-50 minutes. Noodles are cooked when they can be pierced with a fork.