Marvelous Menu Meme #15

Monday:

Cheddar Cheese Pasta

1 (16 ounce) package whole wheat penne pasta

1 teaspoon olive oil

2 pounds ground chicken or turkey

¼ teaspoon red pepper flakes

1 teaspoon Italian seasoning

1(15 ounce) can crushed tomatoes

1 (15 ounce) can whole tomatoes

½ teaspoon minced garlic

1 (10.5 ounce) can cheddar cheese soup

1 (12 ounce) package mozzarella cheese

Directions:

1. Preheat the oven to 350 degrees F.

2. Cook pasta according to package directions.

3. In a medium skillet, add olive oil, add ground turkey then brown lightly and drain. Pour into a large mixing bowl.

4. Add hot pepper flakes, Italian seasoning, garlic, both tomatoes, pasta and cheese soup into large bowl with meat. Mix well.

5. Pour into large baking dish and sprinkle remaining mozzarella cheese on top. Place in the oven on the middle rack and bake for 30 minutes.

Tip: Can be prepared the night before.

Side: Cucumber salad

Beverage: orange juice and ginger ale (mixed)

Tuesday:

Slow Cooker Curried Beef

3 pounds stewing beef

¾ cup all-purpose flour

1 tablespoon curry powder

2 granny smith apples, peeled, cored and sliced

1 cup red onion, chopped

1 teaspoon kosher salt

½ teaspoon black pepper

1 ½ cup raisins

1 teaspoon minced garlic

¼ teaspoon rosemary

1 (14 ounce) can low-sodium beef broth

2 extra apples, cored, chopped (add last hour)

Brown Rice

Directions:

1. Pat beef dry. In a small mixing bowl combine flour and curry powder.  Pour into large Ziploc bag and mix well.

2. Add coated meat into slow cooker. Next, add sliced apples, onion, salt, black pepper, raisins, garlic, rosemary, and broth. Stir to combine.

3. Cover and cook on low for 8-10 hours until fork tender.

4. Last hour add extra chopped apple and 3 teaspoons curry mix.

Sides: Brown rice and Biscuits

Beverage: Ice Tea

Wednesday: Pumpkin Soup

2 tablespoons I can?t believe its Not Butter

½ small yellow onion, chopped

1 large pinch dried thyme leaves

1 medium-large bay leaf

½ large green pepper, diced

¼ teaspoon nutmeg

1 (8 ounce) can Libby 100% pure pumpkin

1 (8 ounce) can no-salt added diced tomatoes

1 cup vegetable broth

¾ cup water

1 tablespoon all-purpose flour

2 cups 1% milk

1 teaspoon kosher salt

1 teaspoon black pepper

Directions:

1. In a large saucepan over low-medium heat, add butter, onion, thyme, bay leaf, and green pepper until fork tender. (Not brown) about 5 minutes.

2. Next add nutmeg, pumpkin, tomatoes, broth, and water. Cover and bring to a simmer.

3. Meanwhile, in a small mixing bowl combine flour, and milk. Mix well and pour into soup. Add salt and black pepper. (Remove bay leaf when done.)

Tip: Let raisin bread dry-out overnight to use as croutons in the soup.

Beverage: A cup of hot tea.

Thursday:

One Skillet Smoke Sausage Meal

Sides: Bread Sticks and cantaloupe

Beverage: Coffee

Friday:

Freebie Friday or leftovers

Saturday:

Extreme Vegetable Lasagna

Dessert: Brownies

Beverage: Lemon Aid

Sunday:

Snapping Pineapple Stir-fry

Beverage: Soda Pop

Don’t forget about about my contest that ends in only 4 days.