Weekly Menu Plan

With the recent changes in our house, our menu plan is a bit in the air until things get more comfortable and calm.

Monday:
*Dinner*
BBQ Shredded Beef Sandwiches & Pumpkin Mac & Cheese

BBQ Shredded Beef Sandwiches

Ingredients:

1 pkg. pre-packaged Shredded Beef in BBQ sauce (due to short time for dinner prep due to errands)

1 pkg. Hawaiian sandwich rolls

• Prepare & heat the meat according to the package
• Add to the Hawaiian rolls & Serve.
• *You may need to add a little more BBQ sauce; which we recommend Sweet Baby Ray's*

Pumpkin Mac & Cheese

Ingredients:

Non-stick Cooking Spray

1 pkg. Velvetta Shells & Cheese

1 15 oz. can of pumpkin

2 cups skim milk

1 Tbsp sage, chopped

1 tsp salt

1/2 tsp ground white pepper

1/4 tsp nutmeg
1 cup shredded cheddar cheese

1/2 cup panko

• Preheat oven to 350. Lightly coat a 3 qt. rectangular baking dish with cooking spray. Set aside. 
• Cook pasta according to directions; including adding cheese sauce.
• Spread 1/2 of pasta in the prepared dish.
• In medium saucepan, combine pumpkin, sage, salt, pepper, and nutmeg. Bring to boiling while stirring occasionally.
• Pour 1/2 of the mixture evenly over the pasta.
• Sprinkle 1/2 of the cheese. 
• Repeat layers, then sprinkle panko over pasta mixture.
• Bake, uncovered for approximately 35 minutes or until top is lightly browned and heated through.

Tuesday:
*Dinner*
Skinny Chicken Parmigana & Spaghetti

Ingredients:
2 (8 oz) chicken breasts, sliced in half (horizontally, or butterflied but cut all the way through. You will end up with 4 pieces of chicken)
3/4 cup seasoned breadcrumbs 
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasonings (I don't necessarily like a lot of Italian seasoning, so add more if you like it!)
1/4 cup grated Parmesan cheese (This does not have to be fresh. In fact a use the stuff in the green bottle more times than not)
1 1/2-2 tbsp butter, melted 
3/4 cup reduced fat mozzarella cheese
1 cup marinara or your favorite spaghetti sauce
cooking spray

• Preheat oven to 450°. Line large baking sheet with foil (easy clean up) and spray lightly with cooking spray.
• Combine breadcrumbs, Parmesan cheese, garlic powder, and Italian seasonings in a bowl. Melt the butter in the microwave in another bowl (this is usually melted after about 20 seconds, so watch it closely.) Lightly brush the butter onto the chicken, then dip into breadcrumb/cheese mixture. Place on baking sheet and repeat with the remaining 3 pieces of chicken.
• Lightly spray a little more cooking spray on top (this makes it nice and crispy) and bake in the oven for 20 minutes. Remove chicken from oven and turn over. Spoon sauce over each piece and top with mozzarella cheese and bake another 5 minutes or until cheese is melted. 

Wednesday:
*Dinner*
Leftovers



Thursday:
*Dinner*
Leftovers



Friday:
*Dinner*
Italian Sausage & Cornbread Stuffing


Ingredients:
1 pkg. of Italian sausage
1 pkg. of  cornbread stuffing

• Preheat oven to 350.
• Prepare the package of stuffing, according to the box directions.
• Split open the sausage casings and cook as ground sausage.
• Prepare and brown the sausage as usual; making sure to break it apart and crumbled.
• In a medium bowl, mix ground sausage and stuffing together.
• Layer in 13x9 baking dish and cook for 15 minutes until stuffing is browned and slightly crisp.

*The weekend is a bit up in the air depending on what is going on, but this is the tentative plan*

Saturday:
*Lunch*
Antipasto Salad (?)


*Dinner*
Chicken Empanadas (?)


Sunday:

*Breakfast*
French Toast Bake


*Lunch*
Tomato & Mozzarella Sandwiches


*Dinner*
Leftovers (after league)