Monday: Crock Pot Ravioli Lasagna
Prep time 15 min. cook time 3-4 hours
Ingredients:
1-2 lbs. lean ground beef (or turkey)
1 cup diced onion
1 jar spaghetti sauce
1 package frozen cheese filled tortellini (25 ounces)
Shredded mozzarella cheese
Garlic bread
Fresh green salad
Directions:
Brown ground beef and onion over medium heat. Drain and add spaghetti sauce. Heat thoroughly.
Spray slow cooker with cooking spray. Add thin layer of sauce to cooker. Add single layer of FROZEN ravioli. Cover with sauce and cheese. Repeat in layers finishing with cheese on top. Cover and cook on high 3 to 4 hours. Serve with garlic bread and fresh green salad.
Tuesday: Italian Chicken Casserole
Ingredients:
1-1/2 cups chicken broth
1 cup long grain rice
½ cup chopped cooked onion
½ cup shredded mozzarella cheese
1 clove garlic, minced
Salt
Pepper
1-3/4 cups canned whole tomatoes, undrained and chopped
1 tbs. Italian seasoning
1 tsp. olive oil 4 boneless skinless chicken breasts
½ cup parmesan cheese
Steamed green beans
Directions:
Preheat oven to 375 degrees F. Combine first 8 ingredients and half of the Italian seasoning in an oiled oven proof casserole dish and mix thoroughly. Arrange chicken over mixture. Sprinkle with parmesan cheese and rest of Italian seasoning. Cover and bake 45 minutes. Uncover and bake another 10 minutes until liquid is absorbed. Serve with steamed green beans.
Wednesday: Crock pot Cornish Hens with vegetables
Ingredients:
2 Cornish game hens
8 Baby red skin potatoes
12 baby carrots
Olive oil
4 Garlic cloves (whole)
2 fresh sprigs of rosemary
Seasoning salt
Italian seasoning
Directions: Rise Cornish hens inside cavity and outside. Drizzle with olive oil and season with seasoning salt and Italian seasoning. Place 2 garlic cloves and one sprig of rosemary in each of the cavities. Place hens in slow cooker. Place potatoes and baby carrots around the hens. Pour one cup of chicken broth over vegetables. Cover and cook on low 4-5 hours.
Thursday: Beef Tostados
Prep time 15 min. cook time 15 minutes
Ingredients:
1-2 lbs. lean ground beef
1 package of tostado shells
1 package of taco seasoning
Shredded cheddar cheese
Tomatoes
Lettuce
Sour cream salsa
Lipton Rice Sides Packet of Mexican rice or plain rice
Directions: Brown ground beef in skillet over med. Heat. Drain and add taco seasoning and prepare according to package. Spoon beef mixture onto shells and top with the toppings of your choice. Serve with Mexican rice or plain rice and veggie of choice.
Special note: This is a great recipe to let the kids help out with. They have fun making their own tostados. I put all toppings in little bowls and place on table and let everyone make their own. This is also a favorite recipe of our pug dogs because they wait under the table for the kids to drop something.
Friday: Fettuccini Alfredo with Broccoli
Ingredients:
1 package whole wheat fettuccini noodles
½ cup butter
1 cup heavy whipping cream
1 cup freshly grated parmesan cheese
¼ teaspoon pepper
Directions: Place butter, cream, Parmesan and pepper in slow cooker. Cover and cook on low 45 min. or until all ingredients are melted. Meanwhile, steam broccoli and prepare noodles according to package. Add noodles and broccoli to slow cooker. Stir until mixed well. Serve immediately or cover and keep warm till ready.
Saturday: Easy Smothered Steak with egg noodles
Prep. Time 10 min. Cook time 25 min.
2 lbs. round cube steak
2 (12 ounce) jars home-style beef gravy
Egg noodles
Flour
Vegetable oil
Pillsbury biscuits
Frozen peas
Directions: Lightly flour cubed steak and brown in large skillet with vegetable oil. Drain and add gravy. Simmer over low for 20 minutes. Serve over warm egg noodles with peas and biscuits.
Special note: This recipe can also be served over mashed potatoes or rice instead of noodles if your family prefers.
Sunday: Sweet and Sour Shrimp Linguini
Prep. 5 min. cook time 2 hours
Ingredients:
1 bag 12 ounces frozen Asian blend veggies
¾ cup sweet and sour sauce
1 bag frozen cooked shrimp, thawed
1 package linguini (whole wheat)
Directions: Spray slow cooker for easy clean up. Put veggies and sauce in slow cooker. Cover and cook low 2 hrs. Stir in shrimp and cook additional 15 min. while preparing linguini according to package. Serve shrimp over linguini.
Special note: If kids will not eat shrimp, serve them linguini noodles with butter and parmesan cheese. For more adventurous children, you can set aside some of the Asian veggies, steam tem in microwave and add them to their linguini as well.
Grocery List
MEAT
1-2 lbs of ground beef or turkey
4 boneless chicken breasts
2 cornish hens
1-2 lbs ground beef
2 lbs. Cube steak
RICE/PASTA
Long grain rice
2 packages whole wheat fettuccini noodles
Egg noodles
PRODUCE
1 large onion (used for more than 1 recipe)
Garlic
Green salad (we use bag salad!)
Green beans (you can use frozen too)
Baby red skin potatoes
Baby carrots
Fresh rosemary
Tomatoes
Lettuce
HELPERS
Jar of spaghetti sauce (choose your favorite)
Can of chicken broth
Canned whole tomatoes (1 ¾ c.)
1 package of tostada shells
1 package of taco seasoning
Salsa
Lipton rice sides packet of Mexican rice (or plain if your kids won’t eat it!)
2 (12 oz) jars of homestyle beef gravy
Sweet and sour sauce
FROZEN
25 oz bag of frozen cheese filled tortellini
1 package of peas
1 package asian blend veggies
1 package frozen shrimp
DAIRY
Shredded mozzarella (used for more than 1 recipe)
Parmesan cheese
Shredded cheddar cheese
Sour Cream
Butter
Heavy whipping cream
Pillsbury biscuits
SPICES
Salt
Pepper
Italian seasoning
Seasoning salt
Olive oil
Flour
Vegetable oil
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