My friend Amie has made planning each week for her family of 6 a whole lot easier. There is a dinner theme for each day in the week. That way she can rotate some of her families’ favorite meals…. but still have variety each night. She can keep certain items in her stock pantry, ready for quick and easy meal preparation. What’s great, is that it’s easy, fast, and keeps your grocery list to a minimum- you save money and time. All the while making your families’ favorite dinners. When mom is happy, everyone is happy. So I thought I’d try it… Monday is Mexican, Tuesday is Classic Comfort, Wednesday is Italian, Thursday is Asian, Friday is Breakfast, Saturday is BBQ. And Sundays, well we sometimes eat with family, so I left it open. So here’s my first weeks’ menu.
Monday- Beef Tamales with rice and black beans
Tuesday- Pot Roast, carrots, potatoes, and gravy
Wednesday- Baked Spaghetti (pictured)
Thursday- Coconut Chicken with cauliflower and rice
Friday- Fancy Egg Scramble (my grandmother’s recipe)
Saturday- BBQ Chicken Pizza
1 lb. spaghetti, cooked al dente
8 oz. cream cheese, soft
1/2 cup hot water or chicken broth
4 cups marinara sauce ( I use Hunts or Ragu- what ever I have in stock, or defrost leftover fresh marinara
2 cups small meatballs
1 cup grated cheese
Buttered 9×13 baking dish
Stir together hot cooked spaghetti noodles, hot water or broth and cream cheese. Coat the noodles completely. Layer into buttered baking dish. Top with marinara sauce, meatballs and grated cheese. Bake at 350 for 25-35 minutes until hot and bubbly. Perfect for leftover pasta…. if you are lucky enough to have leftover pasta.
Fancy Egg Scramble
1 cup ham or bacon, cooked
3 tablespoons butter, melted
1 cup mushrooms, sliced
1 cup cheese, grated
2 ½ cups bread slices, cubed
1/8 teaspoon paprika
¼ cup onion, chopped
12 eggs, scrambled
Cheese sauce, recipe below
In a large saute pan, scramble the eggs, until light and creamy, but still soft. Add the cheese sauce and fold to combine.
Place the bread crumbs into a 9×13 baking dish. Spread creamy egg mixture over the top and layer with meat, mushrooms, grated cheese, paprika and chopped onion. Cover and place in the fridge overnight or bake uncovered for 35-40 minutes at 350 degrees.
2 tablespoon butter
½ teaspoon salt
2 tablespoons flour
2 cups milk
1 cup cheese, grated
To make the cheese sauce, in a small saucepan, melt butter. Add the flour and salt.
Let the flour mixture cook for about 1 minute, stirring constantly. Then add milk and
stir while it thickens. Add cheese to white sauce and allow to completely melt