Menu Plan Monday- September 13

Monday- Angel Hair Pasta with Meat Sauce and garlic bread

Meat Sauce recipe- this is a "throw together" that I do, the amounts listed below can be adjusted to your liking- there is nothing accurate about this recipe :) :

- 1lb ground beef

- 2cans diced tomatoes, italian style

- 1 can crushed tomatoes

- 1-2 cans stewed tomatoes

- 1can tomato paste

- jar of chopped garlic

- italian seasoning

- dried basil

- parmesan cheese

-optional, white onion- chopped

1.In a large pan, ground the beef (onions and garlic can be added if you choose).

2. In a large stockpot, add all cans of tomatoes, 1/2 can of tomato paste, two spoonfuls of chopped garlic (remember, this is not an absolute measure- add what you want- we love garlic :) ), about 2 tsp of italian seasoning and basil.  Stir together on medium-high heat. 

3. Once tomato mixture is warm add as much parmesan cheese as you choose (I usually add two-three spoonfuls to begin. 

4.  Drain beef and add to the tomato mixture. 

5. Let sauce come to a slight boil, then turn temp down to a simmer. 

6.  Stir the sauce occasionally, adding whatever you think it needs :)- parmesan cheese, basil, garlic, even salt and pepper.  I sometimes will add a little bit of premade spaghetti sauce if I have it on hand. 

7. Let simmer on the stove as long as you have time for; the longer the better.  I strive for about 3-4 hours, but if I have more time I will use it. 

8. Serve over angel hair pasta.  (Or if you're like me, you may just like to eat it on it's own, with a little garlic bread. :) ). 

Tuesday- Mexican Corn Chowder with Southwest tossed salad


Chowder recipe:
This is an easy soup that you can cook slowly in the crockpot or can simmer it on the stove for a couple hours (I opt for the crockpot option). 


2 1/2 cups chopped, cooked chicken
14 oz. Mexican Corn (drained)
10 3/4oz. Creme of Potato Soup
1 can Rotel
1 can sweet corn, optional (if you really like corn)
4 oz. green chilies, diced (undrained)
1 envelope taco seasoning
2 cans chicken broth
8 oz. FF sour cream
8 oz. Velveeta, cubed


Cook first 8 ingredients.  Just before serving, temper sour cream by stirring well into one cup of the soup then put mixture back into the pot.  Add cheese and stir until melted.  Top with hot sauce or a dollop of sour cream, if you choose. 


Wednesday- Buffalo Blue Cheese Chicken Burgers with brocoli and sweet potato fries
* I will use the Birdseye Steamfresh brocoli and McCain's Sweet Potato Fries 


Thursday- Leftovers 


Friday- Pecan Crusted Pork Tenderloin with Red Onion Marmalade and Roasted Sweet Potatoes