Menu Plan Monday!

Monday: Mac N Cheese with salad
1 (8 ounce) package elbow macaroni
1 (8 ounce) package shredded sharp Cheddar cheese
1 (12 ounce) container small curd cottage cheese
1 (8 ounce) container sour cream
1/4 cup grated Parmesan cheese
garlic, salt and pepper to taste

Preheat oven to 350 degrees.
Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
In 8x8 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper.
Bake 30 to 35 minutes
 
Tuesday: Meatball sandwiches
1lb ground meat
1 cup Italian bread crumbs
1 egg
1 jar pasta sauce
Mozzarella cheese slices

Combine meat,  bread crumbs and egg, shape into balls.
combine meatballs and sauce in saucepan, cook until meatballs are done all the way through.
Serve meatballs on hot dog buns, or hoagie buns with melted cheese slices on top.
(I'm using the the leftover hot dog buns from last weeks chili dogs)

Wednesday: Pasta carbonara and Cesar salad
3 cups uncooked tube pasta
6 bacon strips,
diced 2 garlic cloves, minced
1 1/4 cups milk (I use 1% and its fine)
1 (8 ounce) package cream cheese, cubed (reduced fat)
1/2 cup butter or margarine, cubed
1/2 cup grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon until done (we don't like our bacon crisp, so I don't cook it super crisp). Remove to paper towels. In the drippings, saute garlic until tender. Add the milk, cream cheese and butter; stir until smooth. Stir in the Parmesan cheese and bacon; heat through. Drain pasta; toss with sauce.

Thursday: Grilled cheese and tomato soup
I use Velveeta in our cheese and just the normal condensed tomato soup with 1% milk
 
Friday: Baked Buffalo Wings
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper sauce (I'm getting some from Buffalo Wild Wings)

Line the bottom of a broiler pan with foil, spray the top lightly with Pam.
Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture.
Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour
Preheat oven to 400 degrees F (200 degrees C).
Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

Saturday: Leftovers

Sunday: Chicken Parmesan and garlic bread with salad
1 cup grated Parmesan cheese
7 ounces Italian seasoned bread crumbs
3 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
12 ounces pasta sauce
6 slices Monterrey Jack cheese  (or mozzarella cheese if you prefer)


Preheat oven to 375 degrees F (190 degrees C).
In a shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into bread crumb mixture to coat.
In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice or two of Monterrey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.  serve over pasta