Menu Plan Monday 2/28-3/6

I'm so proud of myself for actually being on top of things this week! I'm pretty much trying a bunch of new things for this menu, I picked up a book of recipes called Taste of Home: Slow Cooker and it has a ton of recipes that I just can't wait to try. The best thing about this $5 book that I browsed through in the grocery aisle (and decided that I had to have it) is that it comes with 76 recipe cards that tear out easily, and are the perfect size!

If you are looking for more menus, head over to the Menu Plan Monday host site, Org Junkie. It's the best place to browse when you need some new ideas.

Thursday- Slow-Cooked Turkey Sandwiches*, Creamy Red Potatoes*
Friday- Out to dinner w/ runts (Chinese Buffet)
Saturday- Meatloaf, Homemade Mac 'n' Cheese, Carrots
Sunday- Hearty Beans with Beef*, Homemade Bread
Monday- Pizza Casserole*, Garlic Toast
Tuesday- Mix 'n' Match Omelette's, Toast
Wednesday- Leftovers
Slow-Cooked Turkey Sandwiches
6 c. cubed cooked turkey
2 c. cubed processed cheese (Velveeta)
1 can condensed Cream of Chicken Soup
1 can condensed Cream of Mushroom Soup
1/2 c. finely chopped onion
1/2 c. chopped celery
22 split sandwich buns, wheat is recommended
In a 3-qt. slow cooker, combine the first six ingredients. Cover and cook on low for 3-4 hours or until onion and celery are tender and cheese is melted. Stir before spooning onto buns.
Creamy Red Potatoes
7 c. cubed uncooked red potatoes
1 c. (8 ounces) cottage cheese
1/2 c. sour cream
1/2 c. cubed process cheese (Velveeta)
1 tablespoon dried minced onion
2 garlic cloves, minced
1/2 teaspoon salt
Paprika and minced chives, optional
Place the potatoes in a 3-qt. slow cooker. In a blender or food processor, puree cottage cheese and sour cream until smooth. Transfer to a bowl; stir in the processed cheese, onion, garlic and salt. Pour over potatoes and mix well.
Cover and cook on low for 5-6 hours or until potatoes are tender. Stir well before serving. Garnish with paprika and chives if desired.
Hearty Beans with Beef
1 pound ground beef
1 medium onion, chopped
1 can (16 ounces) baked beans, undrained
1 can (15-1/2 ounces) butter beans, rinsed and drained
1/2 c. ketchup
1/3 c. packed brown sugar
1 tablespoon barbecue sauce
1/4 teaspoon Worcestershire sauce
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on high for 3-4 hours or until heated through.
Pizza Casserole
3 pounds ground beef
1/2 c. chopped onion
1 jar (28 ounces) spaghetti sauce
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Dash pepper
1 package (16 ounces) wide egg noodles, cooked and drained
2 packages (3-1/2 ounces each) sliced pepperoni
2 c. (8 ounces) shredded Cheddar Cheese
2 c. (8 ounces) shredded Mozzarella Cheese
Cook beef and onion over medium heat until meat is no longer pink; drain. Add spaghetti sauce, mushrooms, salt, garlic powder, oregano and pepper, heat through.
Spoon 4 cups into a 6-qt. slow cooker. Top with half of the noodles, pepperoni, and cheeses. Repeat layers. Cover and cook on high for 1 hour or until cheese is melted.***
***I think that I will be halving this recipe, and preparing it in a casserole dish and putting it in the oven. Or, if I decide to leave the recipe as a whole, I will prepare extras and freeze them. As is, it yields 12 servings.
And, for those who noticed that Thursday contains 2 recipes that need to be put in the crock pot, you win 1 nerd point. Unfortunately, I have just 1 crock pot. So, Wednesday will be used to make the Slow-cooked Turkey Sandwich filling, for I think it would be best served cold although it doesn't mention it in the book. If I test it on Wednesday and find that I prefer it warm, I have this wonderful invention called a microwave. It's a life saver.
Anyway, there you have it! I'm on time for once, and I can't wait to get crockin'! That kind of sounds... xxx'ish. You know what I meant. :)