Menu Plan Monday

I always mean to be more intentional about menu planning, grocery shopping, coupon clipping, and not wasting food {I always have that stuff that gets shoved to the back of the fridge and cabinets, grr!}. One of my goals for 2011 is being more intentional about everything, period. I am determined to do better at this!

So this week's menu plan [recipes at the bottom]:

Sunday [just had this for dinner] - Ground turkey tacos with whole wheat tortillas

Monday - Hamburger Pie

Tuesday - Sausage Hash with salad

Wednesday - Skillet beef stirfry over rice

Thursday - I'll be at a friend's house / Tim will have Manwich or pizza

Friday - Skillet chicken parmesan, garlic bread, peas

Saturday - Grilled cheese in a pan, mixed veggies

Sunday - Hot dogs, mac n cheese, carrots


RECIPES:

Hamburger Pie [from my mom]:

1 lb. ground beef

1 onion, chopped (or onion powder)

3/4 t. salt

dash of pepper

1 can tomato soup

2 c. green beans, drained

1/2 c. warm milk

1 egg, beaten

5 med. potatoes, cooked

Lightly brown meat. Add onion and cook until tender. Drain fat. Add seasonings, beans, and soup. Pour into greased casserole dish. Mash hot potatoes, add milk & egg. Drop potato mixture in mounds over meat. Bake at 350 degrees for about 30 minutes. 

Sausage Hash [from my mom--this is an old family favorite!]: 

1 lb mild bulk sausage

1 c. onion, chopped (I use a little onion powder or go very easy on the onion and chop it very finely since Tim doesn't like actual onion or big chunks of it)

1 c. uncooked elbow macaroni

15 oz. (2 cups) tomato sauce

2 T. sugar

1 t. chili powder (or to taste, I usually put none or just a little bit of this in since I don't like spices... or make a plate for Tim and sprinkle a little over the top and mix it in for him since he does like spices)

1 c. sour cream

Brown sausage and onion in frying pan. Break up meat as it cooks. Add uncooked macaroni and cook for 5 minutes. Drain off fat. Stir in remaining ingredients; heat to boiling & cover. Reduce heat & simmer for 30 minutes or until macaroni is tender. 

Skillet Chicken Parmesan [from Campbell's 4 Ingredients or Less Cookbook]: 

6 T. grated Parmesan cheese

1 1/2 c. Prego Traditional Italian Sauce

Cooking spray

6 skinless, boneless chicken breast halves

1 1/2 c. (6 oz.) shredded mozzarella cheese 

Stir 4 T. of Parmesan cheese into the Italian sauce. Spray skillet with cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until well browned on both sides. Pour the sauce mixture over the chicken, turning to coat with sauce. Reduce the heat to medium. Cover and cook for 5 minutes or until the chicken is cooked through. Top with the mozzarella cheese and remaining Parmesan cheese. Let stand for 5 minutes or until the cheese melts. 

Grilled Cheese in a Pan [from America's Best Church Supper Recipes Book]:

1 tube (8 oz.) crescent rolls

4 c. (1 c. each) variety cheeses (like Muenster, Monterey Jack, Swiss, and Cheddar)

1 pkg (8 oz.) cream cheese, sliced

1 egg, lightly beaten

1 T. butter, melted

1 T. sesame seeds

Unroll crescent roll dough; divide in half. Seal perforations. Line an ungreased 8 inch square baking pan with half of the dough. Layer with cheeses and cream cheese. Pour egg over all. Top with remaining dough. Brush with butter. Sprinkle with sesame seeds. Bake, uncovered at 350 degrees for 30-35 minutes or until golden brown.