Menu Plan Monday

I just got back from the Cook's Ham Blogger Conference and boy oh boy do I have some fun foodie info to share with you SOON!! I'm going to get my thoughts together, organize myself and post some really great recipes and info on some yummy things you can do with some ham!!

Recipes are below!!

Sunday: Crockpot Mac & Cheese (carryover)

Monday: Mistake Chicken

Tuesday: Crockpot Ravioli

Wednesday: Crockpot Chicken Broccoli Divan (carryover)

Thursday: Ham, Apple & Sweet Potato Casserole

Friday: Crockpot Veggie Lasagna

Saturday: Fall Apart Crockpot Chicken

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::

Crockpot Chicken Broccoli Divan from Eat At Home

Mistake Chicken
1 lb. chicken breast
1 can cream of chicken soup
1 can of French style green beans
1/2 of a 7 oz. can of French fried onions

Put the chicken into a casserole dish and top with soup, bake at 350 for 30 minutes. Add green beans and bake for an additional 15 minutes. Top with French fried onions and bake for an additional 5 minutes, careful not to burn the onions.

Crockpot Ravioli
1 bag ravioli
1 jar pasta sauce
1 c. water
Italian seasoning
Shredded mozzarella cheese

Layer pasta sauce, ravioli, pasta sauce, Italian seasoning, water in crockpot. Top off with shredded mozzarella cheese and cook on low for 4-5 hours.

Ham, Apples & Sweet Potatoes:
1 lb. center slice ham
3 peeled and sliced about 1/4 inch thick sweet potatoes
2 tbsp. light brown sugar
4 apples, cut into wedges
3/4 c. hot water

Brown ham and place into baking dish, spread apples and sweet potatoes on top and sprinkle with brown sugar. Cover and bake at 350 degrees for about one hour.

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.