Menu Plan Monday 08-09-10

This is my first post to Menu Plan Mondays and I had hoped to have more time to write on my blog. But time is short today and I am just going to need to put it out here and start somewhere. So here it goes.

Monday Hamburger Potato Casserole, green beans, biscuits

Tuesday Mexican Casserole (great way to use leftover chips)
Wednesday Chick-fil-A (after choir practice)
Thursday Gumbo (using tomatoes and okra from my garden)
Friday Movie and pizza
Saturday C.O.R.D. (Clean Out Refrigerator Day)
Sunday Chicken Spaghetti (in crockpot), broccoli, yeast rolls

Thanks for letting me jump with my menu plans.

Blessings,

Debbie

Chicken Spaghetti (Crockpot)

4 Chicken - Boneless Skinless Breast
5 Cream of Celery Soup
2 lbs Spaghetti

Cook chicken with soup in crockpot on HIGH for 4 hours. Cook spaghetti and add to crockpot and serve. 

Hamburger Potato Casserole

1 pound Ground meat
4 large, sliced Russet Potatoes
1 can Cream of Mushroom Soup
8 slices Cheese - American, slices
1 soup can Water

Brown ground meat and drain. 
Layer ground meat, half of sliced potatoes, cheese slices, and finish with remainder of potatoes in a casserole dish.
Mix soup and water and pour over meat, potato, cheese layers. 
Cover with aluminum foil and bake for 1 hour at 350. 

Mexican Casserole

1 lb Ground meat
1 Onion
1 pkg Taco Seasoning
1 can Bush`s Chili Beans
1 can Cream of Mushroom Soup
1 can Rotel Tomatoes
1/2 bag Tostitos Chips 20 oz
8 oz Cheese - Cheddar (shredded)
(to taste) Sour Cream - 16 oz
(to taste) Salsa - medium

Brown groundmeat with onion: drain. Add taco seasoning and chili beans. Spread in 9 x 13-inch dish. Crush chips and place on top of meat. Mix soup and tomatoes and spread on top of chips. Cover with shredded cheese. Bake at 350 degrees for about 15 - 20 minutes or until cheese is bubbly. Serve with sour cream and salsa. 

GUMBO

Gumbo 


4 Chicken - Boneless Skinless Breast
1 lb shrimp, peeled
1 tbsp Onions, dried flakes
1 tsp Garlic
1 tsp Salt
1/4 tsp Black Pepper
1 cup Cooking Oil
1 cup Flour (all-purpose)
1 Okra, cut frozen 2 lb bag
1 Tomatoes - Diced (14.5 oz)
4 cups Minute Rice

Boil chicken with onion, garlic, salt and pepper, Remove and cut into bite size pieces when cooled.

Add okra and tomatoes to water and cook on low until okra is done.

In the meantime, make roux in microwave with flour and oil. Mix together, cooking for 1 min at a time stirring after each minute until roux is the color of a penny. CAUTION: Will be very hot!

Slowly add roux to pot, cook about 20 minutes on low. Add chicken and cook for 10 more minutes. Add shrimp during the final 10 minutes.

Serve with rice. 


For more recipes, check out MAKIN' GROCERIES!