Menu Plan Monday

I have not posted anything for such a long time but my sister-in-law just posted her menu for the week and I thought it would be kind of fun to post mine and tag others to post theirs. This might be an easy way to get some new recipes. I am always looking for good and easy recipes that my family will like. Here goes...

Monday - Tatertot Casserole, green beans, bisquits

1 pkg. tatertots
1 can cream of mushroom soup
1 lb. ground beef
1 1/2 cups cheese

Mix all together and bake at 350 degrees for 25-30 minutes.


Tuesday - Chicken Crescent Rolls, rice, corn

2 cups cooked, cubed chicken
4 T. melted butter
1/2 t. salt
8 oz. cream cheese
1/4 t. pepper
Dash of garlic salt
2 T. chopped onion
24 crescent rolls

Mix ingredients well and roll up in crescent rolls. Bake at 350 degrees for 12-13 minutes or until golden brown. Cover with chicken gravy.


Wednesday - Crock Pot Lasagna, salad, french bread

1 lb. ground beef
1 large onion, chopped
2 cloves garlic, minced
1 can tomato sauce (29 oz.)
1 cup water
1 can tomato paste (6 oz.)
1 t. salt
1 t. dried oregano
1 pkg. no cook lasagna noodles
4 cups shredded mozzarella cheese
1 1/2 cups small curd cottage cheese
1/2 cup grated parmesan cheese

Cook beef, onion, and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased crock pot. Arrange a third of the noodles over sauce (break the noodles.) Mix 3 cups mozzarella, 1 1/2 cups cottage cheese and 1/2 cup parmesan cheese and spread 1/3 over the noodles. Repeat layers twice. Top with remaining cheese. Cover and cook on low for 4-5 hours or until noodles are tender.

Thursday - Chicken Enchilada Soup, Tortilla Chips

2 cans canned chicken or 3 cups cooked, cubed chicken
4 cups water
4 chicken bouillon cubes
1 can, undrained, diced green chilies
1 pkg. taco seasoning
1 can cream of chicken soup
1 can diced tomatos
1 can corn, drained
1 can black beans, drained
tortillas
shredded cheese

Place first 9 ingredients in pot and simmer. while simmering, place enough oil to cover the bottom of a pan (abaout 1/8 inch high), heat. While heating, slice flour tortillas into a 1 inch x 1/4 inch strips. Fry the strips in hot oil about 30 seconds, just until light brown, and place on paper towel to drain. Top individual bowls of soup with tortilla strips and cheese right before serving. Also serve with your choice of toppings, such as sour cream, avocados, etc.


Friday - Dinner at Bluebirds-we have a gift certificate!

I tag all my friends to post your menu for the week.