Weekly Menu

Friday:  Dinner at Jim and Patty's
Saturday lunch:  Neosho - taking Sopapilla Cheesecake
Saturday supper:  Pizza
Sunday lunch:  With Christina and Heidi
Sunday supper:  Haystacks or soft tacos
Monday:  BLTs, tots, carrots
Tuesday:  Ham and potato soup and cornbread
Wednesday:  Cheesesteak pizza and salad
Thursday:  Buffalo chicken strips, mac and cheese, broccoli
Friday:  Camping

Weekly Menu

Friday:  Pizza
Saturday lunch:  Hot dogs, chips, carrots
Saturday supper:  Chicken enchiladas, beans, rice
Sunday lunch: Sandwiches, chips, fruit
Sunday supper:  Breakfast casserole, peaches
Monday lunch:  Leftovers
Monday supper:  Burgers, fries, corn
Tuesday: Tri-tip roast, mashed potatoes, green beans
Wednesday:  Brats, tots, fruit
Thursday:  Hot ham and cheese, tots, carrots
Friday:  Brisket, ribs, baked beans, baked potatoes, salad or slaw, sopapilla cheesecake and brownies

Weekly Menu

Saturday lunch:  Shopping with Mom
Saturday supper:  Out
Sunday lunch:  Sandwiches, cantaloupe, cottage cheese
Sunday supper:  Jambalaya
Monday:  Steaks, corn on the cob, green beans and new potatoes
Tuesday:  Silver Dollar Skillet
Wednesday:  BLT, tots, fruit
Thursday:  Hot ham and cheese
Friday:  Pizza

Weekly Menu

Friday:  Dinner with Jim and Patty
Saturday lunch:  Ham Sandwiches, chips, peaches
Saturday supper:  Dinner with Mom and Dad
Sunday lunch:  Sandwiches, chips, carrots
Sunday supper:  Soft tacos, refried beans, Spanish rice
Monday:  Spaghetti, salad, garlic bread
Tuesday:  BLTs, fries, fruit
Wednesday:  Chicken Enchiladas, refried beans, Spanish rice
Thursday:  Ozark Empire Fair - corndogs, cheese on a stick, tornado taters, oh my!
Friday:  Pizza

Weekly Menu

Saturday lunch:  Sandwiches, chips, carrots
Saturday supper:  Out
Sunday lunch:  hot dogs, chips, fruit
Sunday supper:  BBQ chicken, mashed potatoes, corn on the cob, cucumber and onions
Monday: Breakfast casserole, fruit
Tuesday: Silver Dollar Skillet
Wednesday:  Hot ham and cheese, tots, carrots
Thursday:  Soft tacos, beans, rice
Friday: Pizza

Jambalaya

Last week, I made Chicken and Sausage Jambalaya from this website:  The Skinny Fork (click to go to recipe).  It was delicious - and David approved.  I made a few changes to the recipe, so I wanted to record what I did so I can make it again.

Ingredients:
1 Lb. Boneless Skinless Chicken Breast, Cubed into 3/4-1" Pieces
3 Links Andouille sausage
2 C. Celery, Sliced
2 C. Onion, Chopped in food processor
1 can Chicken Broth
1 (14.5 Oz.) Stewed tomatoes (I ran it through the food processor)
1 (6 Oz.) Can Tomato Paste
2 tsp. minced garlic (from jar)
1-1.5 tsp. Tony Chachere's cajun seasoning
1 1/2 C. Instant Brown Rice
1/2 green bell pepper

Mix all ingredients except rice and bell pepper in crock pot that's been sprayed with cooking spray.  Cook on low for 4 hours.  Add green pepper and continue to cook on low for another hour to 2 hours.  Thirty minutes before serving, turn to high and add rice.  Cover and cook for 30 minutes.  Serve with cornbread on the side.

Weekly Menu

Monday:  Pork chops, roasted potatoes, green beans
Tuesday:  Hot links, tots, cottage cheese, carrots
Wednesday:  Chicken, rice, broccoli
Thursday:  BLT's, fries, cottage cheese, peaches
Friday:  Pizza

Baked Pasta

This recipe makes two deep 8x11 (disposable foil) pans - one for dinner and one for the freezer.  You could also make a single pan, but it would need to be an extra deep 9x13 or a 10x15.

16 ounces fusilli pasta (or any bite size pasta)
2 pounds ground beef
1 onion, diced
1 teaspoon garlic powder
1 teaspoon black pepper
2 jars pasta sauce (I used Aldi's Simply Nature brand - one Traditional and one Tomato and Basil)
2 small zucchini, diced
12 slices provolone cheese
1-2 cups shredded mozzarella cheese
1 1/2 cups sour cream
Parmesan cheese

Preheat oven to 350.  Spray two 8x11 pans with cooking spray.

Brown ground beef with onion, garlic powder, and pepper.  Drain grease.  Add jars of sauce and zucchini.  Simmer while pasta is boiling.

Boil pasta according to package directions in lightly salted water to just al dente.

In each pan:  layer pasta, meat sauce, 6 slices of provolone, sour cream (spread on provolone), pasta, meat sauce, mozzarella.  Top with parmesan.

Bake at 350 for 30 minutes, or until sauce bubbles and cheese is melted.  Serve with green salad.

For the frozen pan, thaw in refrigerator for 24 hours before baking as normal.  Check with meat thermometer to be sure it is heated through.

Weekly Menu

Saturday lunch:  Out
Saturday supper:  Chicken, rice, green beans
Sunday lunch:  Sandwiches, chips, fruit
Sunday supper:  Baked Ziti
Monday:  Crockpot Chicken and Sausage Jambalaya
Tuesday:  Red beans and Rice (double)
Wednesday: Chicken Taco Soup
Thursday:  OKC - Deliver freezer meals
Friday: OKC

Make freezer meals this week:
Chicken Taco Soup
Red beans and Rice
Baked Ziti

What's In a Name?

This weekend, I spend some quality time selecting a new paint color for the kitchen.  I love some of the names of the colors I chose.  Bagel to Go, Fresh Bread, Butter Cookie, and Caramel were just some of the choices.  I really, REALLY, wanted to choose Fresh Bread.  Isn't that a great name for a kitchen color?  But in the end, Honey Beige was the clear winner.  It sounds boring - beige? - but it's a very pretty color.  Maybe I'll make up my own, less "beige" name for it.  How do you feel about Buttered Toast?