Menu Plan Monday

I can't believe I fell so far behind this weekend with getting my MPM up and running, please forgive me!! Thankfully, for Sunday and Monday I had enough leftovers to get me through!!



Recipes are below!!

Sunday: Leftovers

Monday: Leftovers

Tuesday: Eggs, Biscuits & Sausage Gravy

Wednesday: Crockpot Chicken Broccoli Divan (carryover)

Thursday: Tator Tot Casserole

Friday: Beef Stroganoff Stew

Saturday: Penne with Cauliflaur

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

Biscuits and Gravy:
Courtesy of Household 6 Diva, her awesome step-by-step is droolworthy!

Tator Tot Casserole:
2 lb. beef
1 can cream of mushroom soup
1 bag of tator tots
1 cup of shredded cheddar cheese

Pat ground beef into bottom of greased 13x9x2-inch pan. Spread soup over meat and cover with grated cheese. Top with tater tots. Bake at 350 degrees, covered for 45 minutes and then uncovered for 15 minutes.

Beef Stroganoff Stew
.5 cup chopped onion
1 lb stew beef
2 cans cream of mushroom soup
.5 cup water
2.5 cups egg noodles
1 cup sour cream
1 clove garlic, fine chop

Layer all except noodles into crockpot, topping with soup and water. Cook on low 5-7 hours. Add uncooked noodles and increase heat to high for approximately half hour or until noodles are tender. Stir in sour cream.

Penne with Cauliflaur:
8 ounces penne pasta, uncooked
2 tablespoons butter or margarine
2 tablespoons extra-virgin olive oil
1 cup frozen chopped onion
1 tablespoon bottled minced garlic
¼ teaspoon crushed red pepper
1 (16-ounce) package frozen cauliflower
¼ cup Parmesan cheese
1 tablespoon dried parsley
3 tablespoons bottled lemon juice
1 teaspoon salt
¼ teaspoon pepper

Cook the penne normally, but save 1 cup of the pasta water. Melt butter or margerine in a skillet, add olive oil, onion and garlic. Cook about 7 minutes or so, add in the cauliflaur and red pepper. Cover and cook about 5 minutes. Add in about 3/4 of the pasta water and cook about 5 minutes. Add in the penne, parmesean, parsley, lemon juice, salt and pepper, and stir well. Cook til the cheese has melted and everything is heated through.