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Menu Plan Monday


Well, I didn't make it around to planning last week. We took a little trip to Nashville for my hubby's birthday and the rest of the week was so busy that there was no use in planning to cook. I'm back this week though! I really am getting into the menu planning and I miss it when I don't do it-ha!

Just a few notes on my last menu plan though: the apricot chicken was pretty good, although I have finally decided that I just don't like Onion Soup Mix in anything. I think it would've been much better had I left it out (like I always think about everything that I put that mix in:). And the chicken & tortilla dumplings were good, but not so good that I would make them again. I think I've finally worked up enough courage to make my mom's recipe. I don't know about you, but if it's something wonderful that Mom makes I'm always *afraid* to try it. I think I may butcher it and I'd rather just let her continue making it. However, since we now live two states away from my parents, I don't get her good cookin' very often anymore *sigh*.

So having said all that....here's the plan for this week:

Monday: leftovers from Sunday (pot roast, carrots & potatoes, corn and peas)

Tuesday: veggie fritatta with salad

Wednesday: (meal at church)

Thursday: Small group at our house with an Italian-themed dinner (everyone contributes, I just set the theme). I'm making Incredible Cavatini for a Crowd (recipe below) and those deliciously evil Apple Dumplings that everyone in the blogosphere is raving about .

Friday: Sunday School Class Girls Nite Out at the Texas Roadhouse

Saturday: yet to be determined


Incredible Cavatini for a Crowd
Among Friends: Keeping Good Company
1 lb. ground beef

1 lb. mild ground pork sausage

1 onion, chopped

8 oz. fresh mushrooms, sliced

1 (3.5 oz.) pkg. pepperoni slices, chopped

1 (28 oz.) can diced tomatoes with roasted garlic

1 (28 oz.) jar spaghetti sauce (any style you like)

1 (16 oz.) jar mild salsa

1 (16 oz.) pkg. shell macaroni, cooked and drained

1 cup grated Parmesan cheese

4 cups (16 oz.) shredded mozzarella cheese

********************

Cook ground beef, sausage, and onion together until meat is done. Add mushrooms and saute until mushrooms are limp. Drain well; set aside. Combine the next five ingredients with meat. Spoon half of this pasta mixture into two lightly greased (11x7x1 1/2") baking dishes; sprinkle with half of the Parmesan and mozzarella cheeses. Top with remaining pasta mixture. Bake at 350F for 30 minutes; top with remaining cheeses; bake 5 minutes longer.

This recipe will serve 12-15 people or it can be prepared in 3 separate casserole dishes, freezing two extra before baking. To serve the frozen dishes, thaw in refrigerator the day before, then let stand at room temperature 30 minutes and bake as directed above.

I've made this before with absolutely delicious results--and no leftovers! I'll try to take a picture this time and post it.

Have a wonderful week! Oh--and definitely check out all of the other great menu plans at Laura's I'm an Organizing Junkie.

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