Menu Plan Monday - May 3 - 9, 2015

Our breakfasts are typically cereal, boiled eggs, yogurt, fruit and/or juice and Amanda fixes simple lunches during the week so this menu is mostly dinners.

This week is a little different for us because we're going to be in and out of town. 

Sunday - At the Beach

Monday - Tomato Soup, Grilled Cheese Sandwiches, Fruit

Tuesday - Homemade Beans and Pork over Rice, Salad, Homemade Bread

Wednesday - Dinner at Church

Thursday - Homemade Hot Pockets, Veggie Sticks, Fruit (Easy finger food for eating on the way to the beach)

Also making Baked Spaghetti and Spiced Sweet Potato Bread to take along for meals at the beach house 

Friday  - At the Beach

Saturday - At the Beach

LINKING HERE
MONDAY - Menu Plan Monday

Menu Plan Monday 4/26 - 5/2

Our breakfasts are typically cereal, boiled eggs, yogurt, fruit and/or juice and Amanda fixes simple lunches during the week so this menu is mostly dinners.


Sunday - Roast Chicken w/Potatoes and Carrots, Salad

Monday - Baked Spaghetti (from the freezer), Salad, Garlic Cheese Bread

Tuesday - Chicken Rice Soup (from the freezer), Apple Salad, Homemade Bread

Wednesday -Dinner at Church

Thursday - 15 Bean Soup (making extra to share with my sister and family and also to freeze), Spiced Sweet Potato Bread, Fresh Fruit

Friday - Salad, Pineapple 

Saturday - Bacon Swiss Breakfast Pizza, Fresh Fruit

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LINKING HERE
Monday -Menu Plan Monday

Baked Spaghetti

Yesterday in the Menu Plan Monday post I had a link to the Baked Spaghetti recipe I planned to use for dinner Monday evening. I made the spaghetti with a few modifications to the recipe and it was SO good. I actually tripled this recipe and had enough for our dinner, two casseroles for the freezer and a very small pan of it to take to a couple from church. 

Here is the modified recipe I used.

1 package (16 ounces) spaghetti 

1 lb ground beef

1 medium onion, chopped

1 jar (32 ounce) spaghetti sauce

1/2 teaspoon garlic powder

2 teaspoons Italian seasoning

2 eggs

1/4 cup grated Parmesan cheese

3 tablespoons butter, melted

 1 container (16 ounces) ricotta cheese

3 cups shredded mozzarella cheese

Cook spaghetti according to directions. While spaghetti is cooking brown meat and onions in large skillet until meat is no longer pink. Stir in spaghetti sauce, garlic powder, and Italian seasoning.  

In a large bowl, mix the eggs, butter and Parmesan cheese. Add drained spaghetti to egg mixture and toss to coat. 

Place half the spaghetti mixture in a greased 9x13 inch baking dish. Top with half the ricotta cheese, sauce and mozzarella cheese. Repeat layers. 

Cover and bake at 350° F for 30 minutes, then uncover and bake for 10 additional minutes or until cheese is melted. 

LINKING HERE
TUESDAY - TOO Cute Tuesday,  Tell It To Me Tuesday, Lou Lou Girls Fabulous Party, Tickle My Tastebuds Tuesday, One Project at a Time, Handmade Tuesdays WEDNESDAY - Ladies Collective Linkup, Homemaking Link Up, Wonderful Wednesday Blog Hop THURSDAY - Inspiration2 , Great Idea Thursday, Think Tank Thursday FRIDAY - Craft Frenzy Friday SATURDAY - Saturday Soiree, My Favorite Things


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