Menu Plan Monday

Edwin and I had such a great weekend in Dallas! My grandpa's 87th birthday party was a huge hit; and surprise! We enjoyed seeing some family and friends we haven't seen in a while. Edwin also had a job interview that went really well, and made some contacts for another possible job interview. You can pray he lands a job and we sell our house!

Here's what we have cooking for this week! 

Monday- Homemade Chicken and dumplings

Tuesday- Crispy Ranch Chicken and creamy perline pasta 

Wednesday-Crockpot taco soup

Thursday- Kid's night; If you can find it, eat it!

Friday- Stuffed shells with sausage, garlic bread 

Stuffed Shells with Sausage

1 pkg jumbo pasta shells

1 jr. spaghetti sauce

36 frozen cooked Italian meatballs; thawed

2 cups skim mozzerella cheese

Cook pasta according to package. Drain and rinse with cold water. Place ½ cup sauce in a greased baking pan. Place a meatball in each shell; transfer to baking dish. Top with remaining sauce and sprinkle with cheese. Cover and bake at 350 for 35 minutes. Uncover and bake 5-10 minutes more; until cheese is melted and bubbly. 

Crock pot Taco Soup

1 small onion, chopped

1 can chili beans

1 can black beans

1 can creamed corn

1 can chicken broth

1 can diced tomatoes

1 pkg (1.25 oz) taco seasoning

1 pound beef

1/2 C uncooked rice (optional)

Put onion, beans, corn, broth, and tomatoes in crockpot. Stir to combine, then mix in taco seasoning. Place whole (raw) chicken breasts into soup, making sure they are completely covered by the liquid. Cook about 4 hours on low. Take chicken out, cool, and chop. Put it back into the crockpot. Add rice. Stir. Cook until dinner time, at least 2 more hours.

Dessert

Rainbow cake with a meringue icing (recipe and pictures will be posted on Tuesday!)

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