Weekly Meal Plan 4/25/10 - 5/1/10

Sunday

Chuckeye Roast

Roasted Vegetables

Mashed Potatoes

Grands Biscuits

Monday

Grilled Chicken breast (make extra for Wednesday)

left over Mashed Potatoes

Grilled Asparagus

Tuesday

Macaroni & Cheese

Toasted Bread Crumbs
1 C. fresh bread crumbs from French or Italian Bread
1 1/2 Tbsp. Butter
Macaroni and Cheese
Salt
1/2 lb. Elbow Macaroni (my preference is Barilla)
4 Tbsp. Butter
2 large eggs
1 can (12 oz.) Evaporated Milk, heated to warm
1/4 tsp. hot red pepper sauce
Ground black pepper
1 tsp. dry Mustard
10-12 oz. (3 cups) mild cheddar, American or Monterey Jack Cheese

Heat oven to 350 degrees and set a 1 1/2 quart heatproof dish, such as a souffle pan in the oven to warm. Mix bread crumb ingredients together in a small backing pan set aside. Bring 2 quarts of water to a boil in a large soup kettle. Add 1 1/2 tsp. salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and transfer to preheated dish and stir in butter to melt. Meanwhile, mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt (less if you are using American cheese) 1/4 teaspoon pepper and mustard mixture in a small bowl. Pour egg mixture over noodles along with three-fourths of cheese; stir until thoroughly combined and cheese starts to melt.

Place bread crumbs in oven to toast until golden brown, 10 to 15 minutes. Remove from oven and set aside. Place p an of macaroni and cheese in oven too and bake for 5 minutes. Remove pan from oven; thoroughly stir macaroni mixture adding a little remaining milk and cheese. Return to oven and cook 5 minutes longer. Remove macaroni pan from oven and stir thoroughly so that macaroni and cheese cooks evenly adding additional cheese and milk if mixture does not look moist and creamy. Return to the oven for a total of 20 minutes, removing pan from oven once more to stir in remaining milk and cheese. Serve immediately, sprinkled with bread crumbs.

Wednesday

Chicken Cordon Bleu Pizza

Salad

Thursday

Hot Dogs w/ Hot Dog Sauce - make sauce ahead if you don't have some already in the freezer

Tator Tots

Cole Slaw

Friday

Spiced Tilapia with Honeyed Mango-Lime Sauce

Salad

Saturday

Eat up all your leftovers!

Weekly Meal Plan 4/11/10 - 4/17/10

Sunday

Southwestern Flat Iron Steak Fajitas

Monday

Grilled Chicken

1 1/2 - 2 lbs. Boneless Skinless Chicken Breasts

Italian Dressing

Marinate Chicken Breasts in Italian Dressing. Grill.

Baked Potatoes (bake them on the grill)

Frozen Vegetable of your choice

Tuesday

Ham and Pea Pasta

2 tablespoons butter

1 teaspoon crushed red pepper

8 slices Danish ham (sandwich style), cut into 1/2 inch squares (I am using left over ham)

1 cup heavy cream

1/4 to 1/2 cup grated Asiago cheese

1 cup frozen peas

4 cups cooked rotini or other pasta

Brown butter in a large skillet. Add pepper and ham. Toss to coat and to separate ham pieces. Add cream and simmer until cream sauce has thickened enough to coat the back of a spoon. Add cheese and peas. Leave the pan on the heat just long enough to cook the peas. Add the pasta. Toss to coat. Serve with garlic bread.

Wednesday

Meatloaf Florentine

2 pounds lean ground beef

1 (10 oz.) box frozen spinach, thawed, water squeezed out

1 pound (4 cups) Mozzarella cheese, shredded

1 egg

1 medium onion, chopped

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon salt

1/2 teaspoon garlic, chopped

Preheat oven to 350ºF. Lightly oil 2 loaf pans.

Mix all ingredients together in a large bowl. Place in loaf pans and bake for 45 to 60 minutes.

One loaf is enough for my family. I will bake one and freeze one for later use.

Mashed Potatoes

Frozen Vegetable