Meal Plan and New Recipes!

I know you've seen this picture before, but I just love it.

Luke is feeling better but is not over his ear infections. He was up last night and then was all off kilter today. He said his ears don't hurt, but he can't leave them alone and had a very low grade fever tonight, so we're not in the clear yet. Leta is still stuffy and has a runny nose and slightly congested, but that is the extend of her ails.

We're having more crazy weather here tonight. Not so much in the city yet (or it may miss us) but just north of us and in the Stillwater area. But the weathermen are having a field day. Sunday there was horrible hail (we didn't get any here) but I kept seeing picture on facebook where people had so much hail it looked like it had snowed (in the Quail Springs church of Christ area--where we were married--if you're familiar). In fact, the wind blew so hard for some that there were actually drifts of hail. I had never heard or seen such a thing before. We had some friends who had their picture window broken by the hail. We were lucky to have the hail miss us, for sure. We just got quite a bit of rain.

New Meal Plan

Tater Tot Casserole

Chicken Bundles with Strawberry Shortcake for dessert

Greek Chicken Pasta

Creamy Baked Mostaccoli

Oven Macaroni and Cheese

Chinese

Scallop Potatoes and Ham

Crockpot Tomato Basil Chicken

Chicken Penne Italiano

Broccoli Tuna Casserole

Oven Baked Mac n Cheese

1 can Healthy Request Cream of Mushroom Soup

2 cups skim milk

1 cup shredded cheddar

1 1/2 c Parmesan

1 cup Mozzarella

1 lb short cut pasta

Cook pasta according to directions. In a separate large bowl, mix all other ingredients. Stir in cooked pasta. Pour into a greased casserole dish. Cover and bake at 325 for 45 minutes.

*Made the mac n cheese tonight. I added 1 lb diced ham, pepper, and garlic powder. And a sprinkle of nutmeg. YUMMY!! I really liked the addition of the ham. No need to add salt, and I felt like it was a more complete meal.

Creamy Baked Mostacolli

1/2 lb short cut pasta

4 oz reduced fat cream cheese

1/2 cup light sour cream

2 (15oz) cans tomato sauce

1 cup shredded mozzarella divided

1 lb cooked ground beef

1 tsp Italian seasoning

1 tsp sugar

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

Cook pasta just shy of el dente. Put in large skillet and add cream cheese, 1/2 cup mozzarella, and sour cream. Stir until smooth. Add tomato sauce. Stir. Add beef and seasonings. Combine and transfer to casserole dish. Cover with remaining cheese and bake at 350 for 15-20 minutes until bubbly and cheese is melted.

Greek Chicken Pasta

2 cups uncooked short cut pasta

1/4 c butter

1 small onion, chopped fine

1/4 c flour

1 (14oz) can chicken broth

3 cups cooked chicken, cubed

1 (7oz) jar marinated artichoke hearts, drained

1 c feta

1/2 c chopped, oil packed sun dried tomatoes

1/3 c sliced Greek olives

Cook pasta. Meanwhile, in a large skillet melt butter. Sauté onions. Stir in flour. Let cook 1 minute. Gradually add broth. Bring to a boil, let thicken. Add remaining ingredients, stir and heat through.