January 21-25, 2008

I've been inspired by some other blogs where these really organized mommies create a menu for the full week. This is something I REALLY need to do because I often go to the store, then come home to decide what to make, only to discover that I'm missing one ingredient for that recipe. That is the worst!! So, I'm really going to try to plan my week of dinner meals out so that I can make one trip to the store and have everything I need.

Monday- Chicken Pot Pie
2 cups cooked chicken, cubed
2 cans of cream of potato soup
2 cans of Veg-All, drained
2 pie crusts
salt and pepper to taste
* Mix soup, chicken, vegetables and seasoning. Put bottom pie crust in a 9 inch baking dish. Add the mixture. Put the top pie crust on and pinch edges. Bake at 375 for 45-60 minutes until heated through.

Tuesday- Homemade Harvest Time Soup & Grilled Cheese Sandwiches
8 oz lean ground turkey
1/4 cup chopped onion
1 can (8oz) Tomato sauce
1 can (14.5 oz) diced tomatoes, undrained
1/2 cup water
1 teaspoon dried parsley flakes
1 cup (8oz can) cut green beans, rinsed and drained
1 cup (8oz can) sliced carrots, rinsed and drained
1/2 cup frozen peas
1/2 cup frozen kernel corn
* In a large saucepan sprayed with butter-flavored cooking spray, brown meat and onion. Add tomato sauce, undrained tomatoes, water, parsley flakes, green beans, and carrots. Mix well to combine. Bring mixture to a boil. Stir in peas and corn. Lower heat and simmer 10 minutes. (since my Town & Country ground turkey comes in 16oz portions, I will double the recipe so that we can have some good leftovers. This dish is great to divide up into smaller portions and freeze. You can always add a cornbread muffin or half sandwich and you've got another meal!)

Wednesday- Tacos (soft and crunchy) and Spanish Rice

Thursday- Crock pot Turkey Tetrazzini and Salad
2 tablespoons butter
1 small onion, diced
3 cups mushrooms, sliced (I will leave this out)
1/2 cup celery, diced
1 sweet red pepper, diced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups cooked turkey, cubed
3 tablespoons all-purpose flour
1 can (358 ml) evaporated milk
2 tablespoons sherry wine
1/2 teaspoon paprika
12 oz spaghetti
1/4 cup Parmesan cheese, grated
1/4 cup almonds, slivered and toasted (optional)
2 tablespoons fresh parsley, chopped
* In a skillet, melt the butter over medium heat. Fry the onion, mushrooms, celery, red pepper, salt and pepper, stirring occasionally, until softened, about 5 minutes. Scrape into the slow cooker. Add the turkey and flour to the slow cooker and toss to coat. Stir in the evaporated milk, sherry, and paprika. Cover and cook on low for 4 hours or until veggies are tender. Meanwhile, in a large pot of boiling salted water, cook the spaghetti until tender but firm, 8 to 10 minutes. Drain and add to the sauce, toss to coat. Sprinkle with the cheese, almonds (if using) and parsley.

Friday- Leftovers