Monday Meal Plan

This week I am going to use meals mainly from my freezer and things we have on hand. This will allow me to clean out the pantry, make room in the freezer and save some money so we can splurge a little on Easter dinner and not mess up the budget. If you are interested in freezer cooking you can read more about how I do it here and be sure to check back later in the week for more post

Planning lunch last week worked great so I will continue that again this week.

Monday Lunch Grilled cheese and fruit
Dinner Simplified Beef Burgundy and French bread (Trust me you can substitute the burgundy with no problem)

Tuesday Lunch Chicken and rice soup (from the freezer) and salad
Dinner Chinese night- sweet and sour pork, fried rice and white rice

Wednesday Lunch Quesadias with chips and salsa
Dinner lasagna (from the freezer), salad and french bread

Thursday Lunch left overs
Dinner Pasta Milano and rosemary bread (the pasta will have grilled chicken that again, is from the freezer) This is one of my FAVORITE meals!

Friday Lunch Stir Fry
Dinner Pizza

Saturday Lunch We have a meeting to go to for business and will eat there
Dinner My husband is going to grill Shish Kabobs

Sunday Easter Lunch Ham, mashed potatoes, green beans, homemade rolls and dessert but I am unsure yet what
Dinner Salad and maybe leftover ham depending on how hungry we are


Recipes:

Copy Cat Macaroni Grills Pasta Milano

6 ounces butter
18 ounces grilled chicken, sliced
12 ounces sun-dried tomatoes
12 ounces mushrooms, sliced
6 tablespoons finely grated Parmesan cheese
36 ounces roasted garlic cream sauce (I cheat and use a jar of Alfredo sauce)
36 ounces bow tie pasta
Italian parsley sprigs, if desired

Directions
1. Cook the pasta as directed on package.
2. Meanwhile, sauté butter and mushrooms about 30 seconds. Add the roasted garlic cream sauce and Parmesan; heat thoroughly.
3. Remove pasta from water and drain. Add pasta to the sauté pan and mix well. Garnish with Parmesan cheese and Italian parsley sprig.


Copy Cat of Macaroni Grills Rosemary Bread
1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 1/2 cups flour
1 teaspoon salt
2 tablespoons rosemary
2 tablespoons butter

1.Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.
2.Mix in 1 T butter, salt, and 2 cups of flour.
3.Add one tablespoon of the fresh chopped rosemary.
4.Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
5.Add more flour if necessary.
6.Oil a bowl, put dough in it and cover with a towel.
7.Let dough rise in a warm place for one hour until doubled.
8.Punch down dough and divide in half.
9.Let dough rest about 5 minutes.
10.Spray baking pan or cookie sheet with cooking spray.
11.Shape the dough into 2 small rounded oval loaves.
12.Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.
13.Let loaves rise again until doubled, about 45 minutes.
14.Preheat oven to 375° F.
15.Bake for 15 to 20 minutes, until lightly browned.
16.Carefully remove from oven, brush with remaining butter (and salt if desired.)

Be Sure to check out the host of Menu Plan Monday