Monday Menu Plan
Monday September 21 - Sunday September 30
Monday September 21 - Sunday September 30
Monday: Cheesy Corned Beef Hash Casserole
Tuesday: Beef Fried Rice
Wednesday: Noodle Casserole
Thursday: Beef Pot Pie
Friday: Mexican Crockpot Pork
Saturday: Crockpot Spaghetti and Meatballs
Sunday: macaroni and cheese (with ground beef)
Cheesy Corned Beef Hash Casserole
Ingredients:
1 (12 ounce) package egg noodles
1 (10.75 ounce) can condensed cream of
mushroom soup
1/3 cup milk
1 (15 ounce) can corned beef hash
1 small onion, diced
salt and pepper to taste
1/4 pound processed cheese, cubed
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch casserole dish.
3. In a large bowl, mix together soup, milk, corned beef hash, onion, salt, pepper and noodles. Spoon into prepared casserole and sprinkle with cubed cheese.
4. Bake in preheated oven for 30 minutes or until cheese is bubbly.
Beef Fried Rice
Ingredients:
3 eggs
Dash pepper
3 tablespoons vegetable oil
1 pound ground beef, cooked and drained
2 cups cooked long-grain rice
2 small onions, chopped
3 tablespoons soy sauce
1 teaspoon sugar
Directions:
1. In a bowl, beat eggs and pepper. In a skillet, heat oil. Add eggs. Cook until partially set. Lift the edges, letting the uncooked egg flow underneath. When eggs are completely set but still moist, remove from skillet. Cut into strips; return to pan. Add remaining ingredients; mix well. Gently cook and stir for 5 minutes or until heated through.
Noodle Casserole
Ingredients:
1 (16 ounce) package wide egg noodles
2 (5 ounce) cans chunk chicken, drained
2 (10.75 ounce) cans condensed cream of
mushroom soup
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Return pasta to pot with chicken, soup, garlic salt and pepper over medium heat. Heat through, 5 minutes.
Mexican Crockpot Pork
Ingredients:
* 2 pounds boneless pork roast, cut into 2" piece
* 2 cups chunky sals
* 15-ounce can pinto or black beans, rinsed and draine
* 1/2 teaspoon dried oregano leave
* 1/8 teaspoon peppe
* 1/4 teaspoon sal
Preparation:
Mix all ingredients in 4-5 quart slow cooker and cover. Cook on low 6-7 hours until pork is tender.
Crockpot Spaghetti and Meatballs
Ingredients:
* 2 handfuls spaghetti pasta, broken into pieces
* 26 oz. jar spaghetti sauce
* 20 frozen fully cooked meatballs
* 1 cup water
Preparation:
Combine all ingredients in 3-4 quart slow cooker and mix to combine. Cover crockpot and cook on low for 4-7 hours until pasta is tender and meatballs are thoroughly heated, stirring once during cooking time. Serves 6
Tuesday: Beef Fried Rice
Wednesday: Noodle Casserole
Thursday: Beef Pot Pie
Friday: Mexican Crockpot Pork
Saturday: Crockpot Spaghetti and Meatballs
Sunday: macaroni and cheese (with ground beef)
Cheesy Corned Beef Hash Casserole
Ingredients:
1 (12 ounce) package egg noodles
1 (10.75 ounce) can condensed cream of
mushroom soup
1/3 cup milk
1 (15 ounce) can corned beef hash
1 small onion, diced
salt and pepper to taste
1/4 pound processed cheese, cubed
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch casserole dish.
3. In a large bowl, mix together soup, milk, corned beef hash, onion, salt, pepper and noodles. Spoon into prepared casserole and sprinkle with cubed cheese.
4. Bake in preheated oven for 30 minutes or until cheese is bubbly.
Beef Fried Rice
Ingredients:
3 eggs
Dash pepper
3 tablespoons vegetable oil
1 pound ground beef, cooked and drained
2 cups cooked long-grain rice
2 small onions, chopped
3 tablespoons soy sauce
1 teaspoon sugar
Directions:
1. In a bowl, beat eggs and pepper. In a skillet, heat oil. Add eggs. Cook until partially set. Lift the edges, letting the uncooked egg flow underneath. When eggs are completely set but still moist, remove from skillet. Cut into strips; return to pan. Add remaining ingredients; mix well. Gently cook and stir for 5 minutes or until heated through.
Noodle Casserole
Ingredients:
1 (16 ounce) package wide egg noodles
2 (5 ounce) cans chunk chicken, drained
2 (10.75 ounce) cans condensed cream of
mushroom soup
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Return pasta to pot with chicken, soup, garlic salt and pepper over medium heat. Heat through, 5 minutes.
Mexican Crockpot Pork
Ingredients:
* 2 pounds boneless pork roast, cut into 2" piece
* 2 cups chunky sals
* 15-ounce can pinto or black beans, rinsed and draine
* 1/2 teaspoon dried oregano leave
* 1/8 teaspoon peppe
* 1/4 teaspoon sal
Preparation:
Mix all ingredients in 4-5 quart slow cooker and cover. Cook on low 6-7 hours until pork is tender.
Crockpot Spaghetti and Meatballs
Ingredients:
* 2 handfuls spaghetti pasta, broken into pieces
* 26 oz. jar spaghetti sauce
* 20 frozen fully cooked meatballs
* 1 cup water
Preparation:
Combine all ingredients in 3-4 quart slow cooker and mix to combine. Cover crockpot and cook on low for 4-7 hours until pasta is tender and meatballs are thoroughly heated, stirring once during cooking time. Serves 6
2 comments:
Mmmm - these all sound tasty!
They all sound like great meals. I'd have to play a little to work them into our dietary restrictions; but it wouldn't be too hard.
Calico Contemplations
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