Weekly Meal Plan May 29-June 4

SUNDAY: Meatloaf & Mashed Potatoes
MONDAY: Stuffed Shells (frozen from last week)
TUESDAY: Enchiladas (frozen from last week)
WEDNESDAY: Mini Corn Dogs & Sweet Potato Fries
THURSDAY: Chick-fil-a
FRIDAY: Mac N' Cheese with Ham
SATURDAY: Special Birthday Dinner
Don't make too much fun of my choices this week.  Phil is gone until Friday, so I am trying to make meals as simple as possible.  I am pretty proud of myself because last week I made enough enchiladas and stuffed shells for us to eat this week and for Phil to take some with him for dinners.
I am making up for our simple dinners with some fun breakfasts.  Today was chocolate chip pancakes and tomorrow french toast.  We will have banana muffins one day, once they get a little riper.
Then on Saturday a special little girl turns 3 and is so excited about it.  Every morning "When Daddy gets back from class it will be my birthday!"  If she only knew what 5 days meant :)
I am hoping that this week won't just be surviving, but a whole lot of fun.  So, off to Wal Mart we go.

Weekly Meal Plan May 22-28

SUNDAY: Chicken and Veggies Over Biscuits
MONDAY: Hot Dogs & Homemade Mac & Cheese
TUESDAY: Grilled Pork Chops
WEDNESDAY: Stuffed Shells
THURSDAY: Turkey Dinner, using up the turkey taking up space in my freezer
FRIDAY: Enchiladas
SATURDAY: Cookouts with Friends

Weekly Meal Plan May 15-21

Let's pretend that I have been posting for the last month.  That life hadn't gotten a hold of me and forced me into a cooking and eating out rut not worthy of posting.  With that being said, we are back on track.  It took a week of being out of town to force a reset.

Here is the week's plan:

Sunday: Creamy Ham Casserole (lunch) and Chicken Tortilla Soup (dinner)
Monday: Tortilla Black Bean Pie
Tuesday: Stuffed Pork Roll & Mashed Potatoes
Wednesday: Chicken Parmesan, Pasta, and Veggies
Thursday: Grilled Pork chops & Veggies
Friday: Pizza
Saturday: Hamburgers

Creamy Ham Casserole

We had a TON of ham leftover from Easter and about half of it is in my freezer.  So today, I googled "leftover ham recipes." Very clever I know.  This is the adaptation of the recipe I found.  The recipe called for a few things I didn't have, but with a little ingenuity, I came up with something rather tasty.  Phil even requested that I add it to our regular rotation of meals.

4 1/2 cups uncooked egg noodles

3 cups frozen broccoli florets defrosted

1 cup fat free milk

1 10 1/2 oz can cream of mushroom soup

2 cups (8 oz) shredded cheddar cheese

6 oz cream cheese

2 tablespoons dried onion

1/4 teaspoon salt

1/8 teaspoon pepper

2 cups chopped lean ham

1/2 cup panko bread crumbs

Cook noodles in water for 4 minutes. Drain immediately. You do not want to over cook your noodles, otherwise you will end up with a soggy casserole.

Combine milk, soup, cheddar cheese, onion, salt, pepper and cream cheese in a large bowl; mix well with a whisk. 

Add noodles, broccoli and ham and stir well.

Spread noodle mixture evenly between a 9x13 baking dish that has been coated with olive oil (or Pam).

Sprinkle the bread crumbs evenly over casserole.

Cover casserole with foil and bake at 350 degrees for 25 minutes. Uncover and bake an additional 10 minutes.