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Weekly Menu Thread 3/26-4/1

post #1 of 7
Thread Starter 
What's on your menu this week?

Here's what our week looks like:

Monday
Beef Stroganoff
Lima beans
Corn
Garlic toast

Tuesday
Pancakes

Wednesday
Chicken lasagna
Green beans

Thursday
Scrambled eggs
Toast w/ fruit preserves

Friday
out of town/eating out

Saturday
Breakfast: blueberry & strawberry muffins
Lunch: pizza
Dinner: spaghetti, corn on the cob

Sunday
Breakfast: pancakes
Lunch: chili dogs
Dinner: chicken & dumplings, lima beans, cornbread
post #2 of 7
sorry this is late, but thought i'd post anyway

monday, we had:
pinto beans (from dry)
roasted squash and zucchini (from last year's garden)
annie's mac and cheese
peas

tuesday we had:
leftover pinto beans
roasted squash, zucchini, and carrots
corn
fresh-baked bread

tonight (wednesday)
homemade chili (kidney, black, pinto beans and lentils)
salad

thursday
chili or using it as a component to taco salad/burritos
salad

fri
lasagna and salad

sat
leftover lasagna and salad

sun
cream of brocoli soup
salad

geez, we need a salad substitute as i'm sick of going to the store for salad produce and sick of paying for it. i'm just so used to have side-salads with many meals
post #3 of 7
This time of year, I get bored by side dishes, too. The summer is much easier for me. One thing we love instead of salad is cucumbers. I slice them, then put them in vinegar, water, a little sugar, a little salt and pepper. Let them sit in the fridge all afternoon. They are nice and refreshing.
post #4 of 7
can you post the chicken lasanga recipe?
post #5 of 7
Thread Starter 
Chicken lasagna:

INGREDIENTS:
2 cups shredded mozzarella cheese
2 cans (10 3/4 ounces each) cream of mushroom soup
1 1/2 cups milk
1 package (10 ounces) frozen chopped spinach, thawed, drained, and squeezed to remove water
1 egg
2 cups ricotta cheese
12 lasagna noodles, cooked and drained
2 to 3 cups diced cooked chicken (chicken breasts or cooked whole chicken)
Parmesan cheese
PREPARATION:
Reserve 1/2 cup of Mozzarella cheese for topping. In medium bowl, combine soup and milk; set aside.
In another medium bowl, combine spinach, egg and ricotta; mix well.

In bottom of 13x9-inch baking dish, spread 1/2 cup of soup mixture. Arrange 4 lasagna noodles on mixture. Spoon about half of the ricotta cheese mixture over noodles, half of the chicken, 3/4 cup of Mozzarella cheese, and 1/3 of remaining soup mixture. Repeat layers, with 4 lasagna noodles, remaining ricotta mixture, remaining chicken, another 3/4 cup Mozzarella cheese, and half of remaining soup mixture, Top with remaining noodles, remaining soup mixture, reserved 1/2 cup Mozzarella cheese, and a generous sprinkling of Parmesan cheese.
Bake at 350° for 40 minutes or until hot and bubbly. Let stand 15 minutes before serving.
Makes 6 to 8 servings.
post #6 of 7
Fri: Pizza
Sat: Pumpkin chicken enchiladas
Sun: Spaetzle with chicken paprikash
Mon: moroccan tagine with rice and chicken
post #7 of 7
I am soooo sick of sides too! I cannot wait until we can just have salad/sliced veggies out of the garden.

I know I am late, but here's what we had this week;

M- lasagna and garlic bread
T- meatloaf, baked potatoes, corn
W- hotdogs, the last of the homemade saurkraut (wah wah), baked beans
Th- left overs
F- bean burritos
S- frozen pizza ( incredibly cheap w/ coupon & sale)
S- just the kids and me for dinner... we will have soup and sandwiches
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