Menu Plan Monday

Did you enter into the giveaway attached to last weeks MPM? I'm having a great time with my new Knock Knock pad to help me plan out my menu for the week- be sure to enter to get your hands on one!! The giveaway ends 12/14 at 11:59 pm!!
Of course it was another hectic week, between working REAL shifts, and then heading to the Family Dollar roundtable event in NYC. I can't wait to tell everyone all about it and I'm working on my info to get up on the site. You've gotta keep your eyes peeled for all the great info I'm going to give you!!

You may notice that I'm now rolling from Sunday through Saturday, instead of Monday through Sunday on my MPM. The Knock Knock pad starts on Sunday, so I figured I'd adjust my plan to work better with this pad!! I'm also doing a whole lot of cooking from my freezer this week, nothing too exciting here... :(

Recipes are below!!

Sunday: Corn and Spinach Enchiladas

Monday: Hot Dogs & Veggies

Tuesday: Crockpot Veggie Lasagne

Wednesday: Grilled Cheese & Soup

Thursday: Crockpot sausages with cabbage & potatoes

Friday: Beef over noodles (I don't have a good name for this recipe!)

Saturday: Veggie Burritos

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!!

Recipes::

Corn & Spinach Enchiladas (A Year of Slow Cooking)
1 c. creamed corn
1 c. shredded pre-cooked meat
1 c. baby spinach leaves
1/4 c. fine chopped fresh cilantro
2 tbsp. chopped jalepenos
1.5 c. shredded cheese of choice
1 can green enchilada sauce (28 oz. size)
2/3 c. sour cream
corn tortillas
extra shredded cheese

Combine meat, corn, spinach, cilantro, jalepenos and shredded cheese. Mix together to create your enchilada filling. Combine your enchilada sauce with the sour cream in a separate bowl. Fill corn tortillas with enchilada filling and place into crockpot seam side down. Stack to fit as many as need be. After all filling is put into the torts, and they are stacked, pour your sauce over top, top with shredded cheese. Cook on low for 5-7 hours.

Crockpot Veggie Lasagne
12 lasagna noodles, uncooked
1 zuchhini sliced
4 carrots grated
2 cups baby spinach
1 onion sliced
1 teaspoon Italian seasoning
1 jar(28 ounces) spaghetti sauce
1/4 cup water
16 ounces cottage cheese
2 cups mozzarella cheese, grated

Break noodles in half. Place half of the noodles in bottom of greased 4-quart slow cooker. Stir Italian seasoning into veggies and spread half over the noodles already in slow cooker. Then layer half of the sauce and water, half of the cottage cheese, and half of mozzarella cheese over beef. Repeat layers. Cover and cook on low heat for 4-5 hours. Do not cook more than 5 hours.Makes 6-8 servings. Serve with salad and garlic bread.

Crockpot Smoked Sausage w/ Cabbage & Potatoes
2 pounds red-skinned potatoes, unpeeled or peeled, sliced about 1/4-inch thick
1 tablespoon butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried leaf thyme
1 medium onion, halved, sliced
1/2 small cabbage, coarsely chopped or shredded
6 to 8 links of smoked sausage, such as andouille, chicken and apple, or your favorite
1/2 cup apple juice
2 teaspoons cider vinegar

Arrange sliced potatoes in the bottom of a 4-to 7-quart slow cooker. Drizzle with the butter and sprinkle with about half of the salt, pepper, and thyme. Toss to coat then add the cabbage and onions. Sprinkle with remaining seasonings and top with the sausages. Pour the apple cider over all and then drizzle with vinegar. Cover and cook for 6 to 8 hours on LOW or 3 to 4 hours on HIGH.

Beef over Noodles:
This recipe is supposed to be made with sirloin tips, but to save I pretty much will use whichever cut of beef is thawed out.
1 lb. beef, cut into chunks
1 can cream of mushroom soup
1 small can of sliced mushrooms

Place all into the crockpot and cook on low for 6-8 hours, serve over egg noodles, I sometimes top with a dollop of sour cream if I have it in the fridge!!

Veggie Burritos
1 can corn
1 can tomatoes (I use canned diced tomatoes just for ease.)
1 can black beans
grated cheddar or jack cheese
Flour tortillas

Pour the corn, tomatoes and beans into a pan. Heat the mixture to boiling and then let simmer until heated through (5 - 10 mins), add your favorite spices to taste. Warm up the tortillas in the microwave or on a burner. When the filling is ready, use a slotted spoon to put a spoonful (or so) on each tortilla. Sprinkle a little grated cheese on top of the filling, if desired. Wrap the tortilla around the filling "burrito-style."