Menu Plan Monday – Oct 2nd
Sometimes I wonder how I ever managed without menu planning. I think of all the times when I was working coming home at the end of a long day and standing there with the fridge door open trying to figure out what to have for dinner. Now I’m at home but if I waited till the end of the day to figure out dinner, it just wouldn’t get made because come 4:00 I’m beat…way to exhausted to have to figure out dinner at that time. So most of the time I use my crockpot and make the meals in the morning when I have the energy and the baby is down for his nap. This week I’m again trying some new recipes. Today I’m having leftovers though cause yep thats right I actually cooked up a storm on Sunday in honor of my son’s birthday. The Bruschetta Bake planned for Tuesday I’ve had before and apparently liked although I can’t remember..lol. Anyway guess what tomorrow is? My 100th post! I can hardly believe it. I am excited to post 100 things about me because I so enjoy reading everyone elses. Until then, here is my menu plan for the week:
Monday: Leftover homemade lasagna with homemade bread
Tuesday: Bruschetta Chicken Bake with baby potatoes and carrots
Wednesday: Slow Simmered Kidney Beans served over rice (this makes enough that I should be able to freeze some) – unable to link up this recipe but it’s from T of H Slow Cooker Classics Pg 58
Friday: Slow Cooked Chowder with Buttermilk Rolls (L&T Oct/Nov 06 Pg 33)
Sunday: Turkey – Canadian Thanksgiving
Bonus: Peanut Butter Freezer Pie – SOOOOO GOOD!!!
I’m enjoying reading all the fantastic holiday recipes over at Overwhelmed with Joy so I thought I would play along and add it to Menu Plan Monday. This recipe is one that I have been making for Christmas morning for many years. I make it up the night before and pop it into the oven in the morning. Delicious and very easy!!!
Wake-Up Casserole (courtesy of Iris Frank)
8 frozen hash brown patties
4 cups shredded cheddar cheese
1 pd cubed fully cooked ham (2 cups)
1 cup milk
1/2 tsp salt
1/2 tsp ground mustard
Place hash brown patties in a single layer in a greased 13 x 9 in baking dish. Sprinkle with cheese and ham. In a bowl, beat eggs, milk, salt and mustard. Pour over ham. Cover and bake at 350 for 1 hour. Uncover; bake 15 minutes longer or until edges are golden brown and a knife inserted near the centre comes out clean. Yield: 8 servings.