Menu Plan Monday

After last week's chaos, and not posting til Thursday this week, I'm all sorts of out of whack!! I've been trying to get back on track with everyday life for days now but its just not working out like I wish it would!!
Recipes are below!!

Monday: Spaghetti Frittata

Tuesday: Crockpot Chicken with Mushrooms

Wedensday: Ham Macaroni & Cheese

Thursday: Bacon and Veggie Skillet

Friday: Hot Dogs, Veggies and Mac Salad

Saturday: Artichoke Chicken

Sunday: Cheeseburger Pasta

Once again, breakfasts are usually cold cereal, oatmeal and sometimes Boug just wants toast and a banana! Lunches usually are leftovers or sandwiches paired with yogurt or fruit generally. My meals are usually a bit heavier in meats and chickens as hub is a butcher and brings so much home for free or next to nothing!! Check out more Menu Plan Monday entries at orgjunkie!! THIS WEEK IT'S AT THE HAPPY HOUSEWIFE!!

Recipes:

Spaghetti Frittata: (from Kraft)
2 c. cooked spaghetti
1 c. frozen peas
1/4 c. italian dressing
6 eggs
1/4 c. milk
1/2 c. chopped green onions
4 slices, cooked, drained, chopped bacon
1 c. shredded mozzarella cheese
1 tomato cut into slices

Toss spaghetti, dressing and peas and put into a 9" pie plate. Beat eggs and milk and pour over top of the spaghetti mixture. Sprinkle with onion, bacon and cheese, top with tomatoes. Bake 40-45 minutes or until center is set. Wait 10 minutes before cutting into wedges and serving.

Crockpot Chicken with Mushrooms:
1 lb. chicken breast
salt
pepper
lemon pepper
paprika
1 c. sour cream
1 can cream of mushroom soup
1 small can of sliced mushrooms or 8 oz. fresh
1/4 cup of chicken broth

Sprinkle chicken with seasonings to taste (salt, pepper, lemon pepper, paprika) and place into crockpot. Mix together remaining ingredients and pour over top. Cook on low for 6-8 hours.


Ham Macaroni & Cheese:
This is an easy one for me, I just use the deluxe box of elbows, mix in some sliced ham and cooked peas!

Bacon and Veggie Skillet: (from Kraft)
4 slices cooked chopped bacon
1 med. onion
1 can chicken broth
2 c. elbow macaroni
4 c. mixed veggies
4 oz. cream cheese
2 tbsp. parm cheese

Cook bacon, then cook the onion in the bacon grease. Add 1 c. water, chicken broth and macaroni to skillet. Bring to a boil and then simmer for 10 minutes. Add in veggies and cream cheese. Cook til melted and heated through. Top with bacon and parm cheese.

Artichoke Chicken: (from Kraft)
3 c. uncooked instant rice
3 c. warm water
6 boneless, skinless chicken breast halves
1 c. artichoke hearts, quartered, drained
2 c. chopped tomatoes
1/2 c. italian dressing
1/4 c. pesto

Preheat to 400 degrees. Mix rice and water. Prep to make foil packets- using aluminum foil, cut into 6 large sheets. Spoon rice mix onto center of foil sheet. Top with chicken, then artichokes and tomatoes. Then drizzle with combined dressing and pesto. Bring up the foil on the sides and fold up. Place packets on a baking sheet and cook for 30-35 minutes.

Cheeseburger Pasta:
1 lb. ground beef
1 can cheddar cheese soup
1 can tomato soup
1.5 c. hot water
4 oz. shell, rotini or elbow macaroni

Cook the beef over medium-high heat until it's well browned, stirring often to separate meat. Drain any fat. Stir the soups, water and pasta in the skillet and heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often.