Well, last week I was unable to crank out a menu plan....between caring for a sick child, working extra hours to compensate for the time I took off the week before to care for Josiah, and nearing the end of my pregnancy, I was exhausted. In addition, Randy made a crockpot full of Pinto Bean Soup, so guess what we ended up having last week? You guessed, beans....beans and rice, bean and cheese burritos, and just plain beans. I'm far from complaining, though.....I didn't have to cook and that makes me smile.
So here is my plan for this week.....
Monday-Spaghetti with bread (I'm trying out Meredith's homemade sauce)
Tuesday-Pampered Chef's Taco Ring
Wednesday- "Clean Out Fridge/Freezer Dinner" (or TV dinners)
Thursday-Rancheros Casserole (recipe below)
Friday-Taco Stuffed Pasta Shells (recipe below)
Saturday-Anniversary Dinner Out ~ 5 Years!
Sunday-"Clean Out Fridge/Freezer Dinner"
Check out other MPMs at "I'm an Organizing Junkie"
1 pkg Au Gratin Potatoes
2 1/4 C boiling water
1 can corn, drained
2/3 C milk
1 lb. ground beef, cooked and drained
1 C shredded taco-seasoned cheese
Heat oven to 400. Mix potatoes, sauce mix, water, orn and milk in ungreased 2-qt casserole dish. Stir in beef and 3/4 C cheese. Bake uncovered 30-35 minutes or until top is golden brown. Sprinkle with remaining cheese. Let stand a few minutes. Serve with tortilla chips and sour cream.
Taco Stuffed Pasta Shells
16 dried jumbo pasta shells, prepared according to package directions, rinsed and drained
1 lb. ground beef
1 can (16 oz) refried beans
1 C shredded cheddar cheese
2 T chili powder (I use taco seasoning instead)
1 1/2 C salsa
Heat oven to 350. Cook beef, drain, and add beans, 3/4 C cheese and chili powder (or taco seasoning); mix well. Spread 1/4 C salsa over bottom of 13x9 baking dish. Fill pasta shells with beef mixture; place shells filled side up. Spoon remaining salsa over shells. Cover baking dish with foil. Bake for 40-45 minutes or until heated through. Sprinkle with remaining cheese.