Menu Plan Monday

Oh my, I am so behind! Usually, I have my menu planned out on Sunday evening. We celebrated the Super Bowl with my wild friends from church last night. We had a blast, but I had a major dip hangover this morning! I did not wake up until 10 minutes before Gretel had to be at school. Not the way to start a Monday! Oh well, hopefully we will be back on track before long.

Hansel has been awesome to help me this morning. He is serving as my secretary in going through the large amounts of papers that I have accumulated. He also, without asking and trying to avoid school work, worked on cleaning Gretel's room. Amazing kid!

So here goes my menu for the week.

Monday – hotdogs/leftover dip

Tuesday – Mushroom Chicken from Lazy Day Cookin' Slow Cooker Meals (have not tried this yet, so wait on my review until you try it, ok?)

1 lb boneless, skinless chicken breasts

1 pkg. dry chicken gravy mix

10 3/4 oz. can cream of mushroom

1 cup white wine

8 oz. pkg of cream cheese

Put chicken in slow cooker. Sprinkle gravy mix on top. In separate bowl, combine soup and wine and pour over gravy mix. Cover and cook on low for 8 hours. During last 30 minutes of cooking time, stir in cream cheese. Before serving, remove chicken (keeping it warm) and whisk the sauce until smooth. Serve chicken and sauce over noodles or rice.

Wednesday – pancakes/fruit and bacon (prep lasagna)

Thursday – lasagna/salad/garlic bread (this is one of my favorite recipes and the best/easiest lasagna ever)

1 lb. bulk sausage

8 oz. small curd cottage cheese

1 egg

1 lb. grated mozzarella cheese

1 jar (32 oz.) Ragu chunky garden style spaghetti sauce

8 oz. sour cream

1/2 cup grated Parmesan cheese

Make meat sauce by combining sausage and spaghetti sauce. Create cheese sauce by pureeing cottage cheese, sour cream, egg and Parmesan cheese in blender. In greased 9 X 13 put enough meat sauce to cover bottom of pan. Layer UNCOOKED noodles, 1/2 meat sauce, 1/2 cheese sauce, 1/2 mozzarella cheese. Repeat layering again ending with mozzarella cheese. Refrigerate overnight. Bake at 350 for 1 hour until cheese is brown and bubbly.

I usually make two batches of this to freeze for later or for a friend in need.

Friday – homemade pizza

Saturday – chili or leftovers

Sunday – Taco Salad