Menu for the week of October 7

MENU for the week of
October 7, 2007
Sunday
Breakfast
Cereal & milk, orange juice
Lunch
Baked chicken and bread
Dinner
Turkey
Dressings, greens
Chicken spaghetti, macaroni & cheese
Punch

Monday-Ashley
Breakfast
PBJ sandwiches, fruit
Lunch
Fruit, Popcorn
Dinner
Baked chicken wings
Spaghetti
Dressing

Tuesday-Andrianna
Breakfast
Cereal and milk, grape juice
Lunch
Pizza, fruit cup, apple juice
Dinner
Chicken fajitas
Corn on cob
Kool-aid/strawberry lemonade

Wednesday-Tiffany
Breakfast
Oatmeal, toaster strudel, chocolate milk
Lunch
Ravioli, salad, water
Dinner
Smothered pork chops
Alfredo noodles
Steamed asparagus, cranberry juice

Thursday-Jonathan
Breakfast
Pancakes, eggs, chocolate milk
Lunch
Sub sandwiches, pickles, ruby red grapefruit juice
Dinner
BBQ wings
Potato salad
Steamed carrots, broccoli, cauliflower

Friday-Emily and Marcia
Breakfast
Turkey sausage, eggs, yogurt, orange juice
Lunch
Pizza bagels, carrots, sliced apples, lemonade
Dinner
Baked macaroni goulash
Mixed vegetables, Soda

Saturday-My Knight-Dinner only
Breakfast
Ham, sausage, bacon, eggs, grits, French toast
Lunch
Grilled hot dogs, baked chips, punch
Dinner
Lasagna, salad
Garlic bread, Cranberry/pomegranate juice

It is so much fun working with my blessing in the kitchen. The oldest girls help with prep,

getting everything in order to start cooking. I try during the summer to create quick meals. During the fall and winter season is when we do crock pot meals, and a lot of baking. I enjoy cooking, I have a few cookbooks, and on Saturdays, I take the time to look at the cooking hours on PBS. I try to have veggies with every meal.

New Recipe I come across when I was visiting Pioneer woman blog, Delicious!

Pioneer Woman Chicken Spaghetti

2 cups cooked chicken

2 cans Cream of Mushroom soup

2 cups grated sharp cheddar cheese

1/4 cup finely diced green pepper

1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained

3 cups dry spaghetti, broken into two inch pieces

2 cups reserved chicken broth from pot

1 teaspoon Lawry’s Seasoned Salt

1/8 to 1/4 teaspoon Cayenne pepper

Salt & Pepper to taste

1 additional cup grated sharp cheddar cheese

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly.

(If the cheese on top starts to get too cooked, cover with foil).