Menu Plan Monday
Sept 9th – September 23rd

Sunday – 9th – Easy Pot Roast with Smashed Red Potatoes (Simple & Del – pg 157)

Monday – 10th – Book Group – Chicken & Seafood Salad with crossiants – Chocolate Zuchinni Cake –  Summer Corn Salad (TOH Aug/Sept 2012 pg 40) (triple recipe) – Cantaloupe

Tuesday – 11th – (Scrip Workshop @ 6:30) – Cheesy Chicken and Rice Casserole

Wednesday – 12th – Stuffed Pepper Soup – Simple & Delicious Cookbook pg 130

Thursday – 13th – Loaded Baked Potato Soup

4 – baking potatoes
2/3 cup butter
2/3 cup all purpose flour
4 – cups milk
2 – cups chicken broth
3/4 tsp salt
1/2 tsp pepper
12 – slices bacon, cooked & crumbled
1/2 cup chopped green onions
1 – cup shredded Cheddar cheese
1 – 8oz container sour cream

Bake potatoes in the oven or microwave. Scoop out the inside of the potato and set aside. Cook bacon in the oven while the potatoes bake at 350 degrees until crispy. Crumble and set aside. Melt butter in a large pot over medium low heat. Stir in flour to make a roux. Cook about one minute stirring constantly. Gradually pour in the chicken broth and milk while stirring. Turn the heat to medium and cook the soup until it starts to thicken. Add the potatoes, salt, pepper, bacon and cheese. Stir well and continue to heat for about 15 minutes allowing the flavors to blend. Mix in sour cream until well blended. Serve immediately. Garnish with green onions, additional bacon and shredded cheese.

 Friday – 14th – Tuna Cheese Sandwiches (Simple and Delicious Cookbook pg 123) – Chips and Dip – Celery with Peanut Butter

Saturday – 15th – Back To School Picnic

Sunday – 16th – Asian Salad – Grilled Teriyaki Chicken – Fun Asian Lunchbox Noodles
Fun Asian Lunchbox Noodles

1 pound linguine, cooked
4 tablespoons fresh parsley
3 cloves garlic
1/2 cup soy sauce
1/4 cup sesame oil
1/4 cup canola oil
1/2 cup peanut butter
2 tablespoons rice vinegar
3 tablespoons brown sugar
1/2 cup Shredded Carrots

Cook your linguine noodles as directed on the packaging. Blend garlic in a food processor until fine. Add soy sauce, oils, vinegar, and brown sugar. Add enough peanut butter to make slightly thick. Blend until smooth. Add to pasta and toss with shredded carrots. If desired, you can top with chopped peanuts, sesame seeds, or grilled chicken strips.

WEEK #2

Monday – 17th – French Dip Sandwiches – Waffle Fries

Tuesday – 18th – Chilli (Crockpot) – Corn Bread

Wednesday – 19th – Baked Pork Chops With Rice / Vegetables

Thursday – 20th – Country Cabbage Soup – Biscuits

Friday – 21st – OUT OF TOWN  –  Echiladas,

Saturday – 22nd – OUT OF TOWN – Pot Pies

Sunday – 23rd – OUT OF TOWN  – Lasagna