Menu Plan Monday


I have missed a few weeks of menu planning for various reasons and I have really missed it. Dinner times have not been as organized! So I am back……….

Monday – Beef enchiladas (made last night as I am ahead of the game – yeah me!)

Tuesday – Macaroni Chicken Dinner (recipe below) with green beans & a fruit salad

Wednesday – Grilled Sausage patties with peppers (recipe below) and salad

Thursday – leftovers or if not enough then breakfast night

Friday – Ground Turkey Casserole (recipe below), with garlic bread and salad



  • 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
  • 1 cup chicken broth
  • 1 cup milk
  • 1/2 cup half-and-half cream
  • 2 1/2 cups cubed cooked chicken
  • 2 cups uncooked elbow macaroni
  • 2 cups shredded Cheddar cheese
  • 2 celery ribs, diced
  • 4 hard-cooked eggs, chopped
  • 3/4 cup dry bread crumbs
  • 2 tablespoons butter, melted


  1. In a large bowl, combine the soup, broth, milk and cream. Stir in the chicken, macaroni, cheese, celery and eggs. Transfer to a greased 3-qt. baking dish.
  2. Cover and bake at 350 degrees F for 30 minutes. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, 15-20 minutes longer or until macaroni is tender. Let stand for 5 minutes before serving.




  • 1 (16 ounce) package Bob Evans® Sandwich Patties
  • 1 green pepper, thinly sliced (can use red pepper)
  • 1 small onion, thinly sliced
  • 1 tablespoon oil
  • 1 clove garlic, minced
  • 3 pita breads, cut in half
  • Leaf lettuce (optional)
  • Mustard (optional)


  1. Preheat grill to medium heat. Grill sandwich patties about 3 minutes per side, or to an internal temperature of 160 degrees F. Heat oil in a large skillet over medium-high heat. Saute peppers, onions and garlic in oil until softened. Place patties in pita half with peppers and onions. Add lettuce and mustard if desired.

I am changing this recipe to use my Italian sausage instead of the patties. This looked so good I wanted to try it……..I will let you know how it goes.



  • 1 pound ground turkey
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon white sugar
  • 1 (8 ounce) container sour cream
  • 1 (8 ounce) package cream cheese
  • 1 (12 ounce) package uncooked egg noodles
  • 2 cups shredded Cheddar cheese


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet over medium-high heat, saute the ground turkey for 5 to 10 minutes, or until browned. Drain the turkey, stir in the tomato sauce and sugar, and set aside. In a medium bowl, combine the sour cream and cream cheese. Mix well and set aside.
  3. Cook noodles according to package directions. Place them into a 9×13-inch baking dish, then layer the turkey mixture over the noodles. Then layer the sour cream mixture over the turkey, and top with cheese.
  4. Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes, or until cheese is melted and bubbly.

All recipes from


Published in: on +00002007-08-06T23:36:05+00:00312007bUTCMon, 06 Aug 2007 23:36:05 +0000 27, 2007 at 6.50 p08  Comments (1)  

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One CommentLeave a comment

  1. welcome back–thanks for the recipes!! great meal plan.

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