I had a GREAT weekend this week. My mom got fabulous news on Thursday that her cancer is gone! Woo hoo! She came over on Saturday and we had a girls day out to celebrate. We went to the farmers market, went shoe shopping and bought way too many cute shoes, had lunch at Hu Hot, and topped it off with a visit to Andy's frozen custard. And you know what? We deserved it! :)

This is one of those weeks where I was pretty good about sticking to the menu plan, but also made some alterations. The pasta dish and Cowboy Stew made lots of leftovers, so the crescents and salmon got bumped off for this week. I made some triple chip blondies for my eMINTS group and teacher buddies this week, so be sure to check out that recipe if you need a quickie dessert. I've got a couple of new recipes on tap this week, so watch for the pics to come soon.

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Lasagna Roll Ups (new), Broccoli, Salad

Monday - Roast Beef and Swiss Bake (new), Green Beans, Salad, Strawberries

Tuesday - Lemon Thyme Chicken, Rice, Broccoli, Salad, Strawberries

Wednesday - Kickin' Beefy Crescents (new - bumped from last week), Green Beans, Salad, Applesauce

Thursday -Boys make tacos (I have my monthly supper club with some friends)

Friday -leftovers

Saturday - Cheeseburger Egg Rolls (new - recipe & pic coming soon), Salad, Fruit


For more menu ideas, visit orgjunkie.com. 

A different take on lasagna - looks nice and fancy.

Ingredients:
1 1/2 jars of Ragu No Sugar Added Tomato and Basil Sauce
1 15 oz container Reduced Fat Ricotta Cheese
4 oz shredded mozzarella cheese
1 egg
1 T parsley
1/4 t black pepper
12 lasagna noodles, cooked and drained
2 oz shredded mozzarella cheese

Directions:
Preheat the oven to 375. Degrees.

Spread about a 1/2 cup of pasta sauce into the bottom of a 9x13 baking dish.

Spread the noodles out on baking sheets (laying them side-by-side so they don't overlap).

Mix together the ricotta cheese, mozzarella, egg, parsley, and pepper in a large bowl.

Spread about 1/4 of the cheese mixture evenly onto each cooked lasagna noodle. Spread 1 heaping tablespoon of pasta sauce along the top of each cheese-covered noodle. Roll noodles up jelly-roll style. Place in the baking dish, seam side down. Cover with remaining sauce, and sprinkle with the 2 oz. mozzarella.

Bake for 35 minutes uncovered.

Easy hearty sandwich that makes a great lunch or dinner.

Ingredients:
2 cups Heart Smart Bisquick Baking Mix
1 cup skim milk
1 T mustard
1 egg
1 package (6 oz) thinly sliced roast beef
6 slices Sargento Thin Sliced Swiss Cheese
ground pepper

Directions:

Heat oven to 450 degrees. Spray an 8 x 8 baking pan with no stick spray.

Mix together the Bisquick, milk, mustard, and egg until blended. Pour half of the batter into the baking dish. Top with half the roast beef and the slices of cheese. Top the cheese with the rest of the roast beef. Spread the remaining batter over the roast beef. Sprinkle with pepper if desired. Bake uncovered for 45 minutes or until golden brown and center is set.

Note: I used a 9 inch baking pan, and only needed to cook it for about 25 minutes.

Recipe Source - Full Bellies, Happy Kids

These are a fast meal, and they freeze well.

Ingredients:
1 pound lean ground beef
1 4oz can chopped green chiles
1 8oz pkg reduced fat cream cheese
1/4 teaspoon cumin
1/4 teaspoon chili powder
3 cans reduced fat crescent rolls

Directions:

Heat oven to 375.

Brown ground beef in a large skillet. Drain. Add the green chiles, cumin, chili powder and cream cheese. Heat through until cheese is melted and ingredients are well-combined.

Separate the crescent dough into 24 triangles. Place 1 tablespoon of beef mixture on the wider end of each triangle, and roll up.

Place on ungreased baking sheets and baked for 11-14 minutes or until golden brown.

Recipe source - Taste of Home

Ingredients:
1 cup (2 sticks) unsalted butter
2 cups light brown sugar
2 teaspoons vanilla
2 eggs
2 cups all-purpose flour
1/2 t salt
2/3 cup chocolate chips
2/3 cup white chocolate chips
2/3 cup butterscotch chips



Instructions:
Preheat oven to 350. Spray a 9×13 pan with non-stick cooking spray. Set aside.

Melt the butter. Combine in a large mixing bowl with the brown sugar. Add the vanilla and the eggs and beat on medium speed until combined. Add the flour and mix until just combined. Add the chocolate chips, white chocolate chips, and butterscotch chips and mix until combined.

Transfer the batter to the prepared pan and bake for 20-30 minutes or until golden brown on top. Allow to cool completely before cutting into bars.

Recipe adapted from Our Best Bites

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Ingredients:

8 oz Ronzoni Smart Taste Extra Wide Noodles
1 lb lean ground beef
1 jar Light Ragu No Sugar Added Tomato & Basil spaghetti sauce
1 cup shredded part skim mozzarella cheese
2/3 cup reduced fat ricotta cheese

Directions: 

Cook noodles according to package directions. Drain. Set aside.

In a large skillet, brown ground beef. Drain fat and return meat to skillet. Add spaghetti sauce, mozzarella cheese and ricotta to the meat. Stir to combine. Add noodles and stir to coat thoroughly. Simmer about 10 minutes, stirring occasionally. Top with additional cheese if desired.

Recipe adapted from Plain Chicken

Happy Labor Day! I hope everyone had a restful weekend. Our family had very nice time this holiday weekend. My son's girlfriend's family came to spend to the weekend with us so that the kids could have some time together. I know that might sound strange considering they are seniors in high school, but she lives four hours away from us and they don't get to see each other in person very often. They met last summer at Missouri Scholars Academy, and they are just perfect for each other. :) We love Hannah! She's smart like Corey and can talk calculus with him - can't get much better than that.

Anyway, this Saturday was my annual apple pie making day. Hannah's family arrived just in time to join in the fun. ;) Here's a slideshow of pictures so you can share in the fun as well. (Note - the slideshow is Flash based, so it won't show up if you view it on an iPad or iPhone.)

This week's menu has a few new recipes, so be sure to check back later to see pictures. I will post them after making each dish. I also put Crockpot Cowboy Stew back on for this week. I skipped it last week due to a time crunch on that day (we ate leftovers instead). The Southwestern Egg Rolls got skipped on Saturday because of company, so they are back on the menu this week as well. Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Ultimate BBQ Chicken, Cheesy Hashbrown Casserole, Green Beans, Salad

Monday - Southwestern Egg Rolls with Avocado Ranch Dipping Sauce, Salad, Strawberries

Tuesday - Skillet Lasagna (new), Broccoli, Salad

Wednesday - Cowboy Stew, Sinfully Sweet Cornbread, Salad

Thursday - Kickin' Beefy Crescents (new - recipe and pics soon), Green Beans, Salad

Friday - Leftovers

Saturday - Lemon Oregano Salmon (new - recipe and pics soon), Broccoli, Salad, Strawberries

For more menu ideas, visit orgjunkie.com.