Spaghetti Pie

4 oz uncooked spaghetti

1 lb cooked hamburger meat

1 c. spaghetti sauce

1 c. cottage cheese (run it through the blender if you don't like the texture)

3 egg whites

1/3 c. grated Parmesan cheese

1/4 c. shredded Mozzarella cheese

Cook spaghetti according to pkg directions. Meanwhile, in a small skillet combine cooked hamburger meat & spaghetti sauce. In a small bowl, combine cottage cheese & 1 egg white; set aside. Drain spaghetti; add Parmesan cheese & remaining egg whites. Press onto the bottom & up the sides of a 9 inch deep dish pie plate. Spoon cottage cheese mixture onto the crust, top with spaghetti sauce mixture.

Bake uncovered, at 350* for 20 min. Sprinkle with mozzarella cheese. Bake 5 min longer or until cheese is melted. Let stand 5 min before cutting.

Garlic Chicken Farfalle

16 oz farfalle pasta

1 c. heavy cream

3-4 chicken breasts

2-3 cloves garlic crushed

1 TBS pepper

1/2 c. butter

1 lb bacon

1/2 c. shredded Parmesan cheese

1 (12 oz) Lawry's Mesquite Marinade with Lime

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

Read More http://www.kevinandamanda.com/recipes/dinner/becky-higgins-garlic-chicken-farfalle.html#ixzz1Kb0uZK00

Breakfast Casserole

12 oz pkg frozen hash brown potatoes

1/4 c. butter, melted

1 c. diced ham

4 oz shredded cheddar cheese

4 oz shredded Monterey Jack cheese

4 oz can diced green chilies

2 eggs

1/2 c. milk

1/4 tsp seasoning salt

In bottom of greased pie pan, spread hash brown potatoes. Brush with melted butter & bake at 425* for 25 min. Layer ham, cheeses & chilies on crust. Combine eggs, milk & seasoning salt. Pour on top of ham & cheese mixture. Bake at 350* for 30-35 min. Makes 8 servings.

Coffeehouse Bars

3 c. flour

1 tsp soda

1/2 tsp salt

1 c. softened butter

1 1/2 c. brown sugar

2 eggs

1 tsp vanilla

1 c. chocolate chips

1 c. white chocolate chips

1 c. peanut butter chips

1 c. butterscotch chips

Mix everything together in order as listed. Put in a greased 9x13 pan. Bake 350* for 25 min.

Menu Plan Week #3

Ham broccoli & rice casserole, loaded mashed potoates

Ham & Cheese Pasta

Beans & Rice

Teriyaki Pork Roast

Spaghetti Pie

Bacon & Egg Wraps

Sandwiches

Chicken & Broccoli Alfredo

8 oz of spaghetti noodles

1 c. broccoli flowerets

2 TBS butter

1 lb skinless, boneless chicken breasts cut into chunks

1 can cream of mushroom soup

1/2 c. milk

1/2 c. grated Parmesan cheese

1/4 tsp black pepper

Prepare spaghetti noodles, according to pkg directions. Add broccoli during the last 4 min of cooking. Drain. Heat butter in a skillet, add chicken & cook until brown. Stir in soup, milk, cheese, black pepper & spaghetti noodle mixture. Cook until mixture is hot & bubbling. Garnish with additional Parmesan cheese.

Meal Plan for the Week #2

Omelets

Taco Pasta

Chicken & Rice

Philly Cheese Steak

Beth's Baked Chicken (I don't know Beth, but her Chicken looks awesome! )

Spaghetti

Meal Plan for the Week #1

I was asked by a friend from church how I plan my menu. I'm not sure this will be too helpful for her. I am really going to try to get this menu planning streamlined a little bit better & rotate them. I really like to try out new recipes, but with archery... I want to be able to have a menu plan that I can rotate.

I have some leftover rice in the freezer, so one day this week I'm going to try this Cheesy Mexican Chicken

My boys have been asking for homemade pizza so we are doing that one night.

I have some bell peppers in the fridge that need to be used up, so we will have fajitas one night.

I need a crock pot meal for Thursday, so we are having Beef Stroganoff.

I asked Kevin what he wanted for supper this week & his suggestion was enchiladas. We don't get tired of Mexican food here. (I actually have a recipe in my cookbook for this, so I'll type this up later in the week.)

This recipe for Bow Tie Lasagna has been on my "to try" list for awhile, so we are going to have it this week.

Hashbrown & Ham Skillet

1 pkg frozen hasbrowns, thawed

1 c. chopped onion

1 c. chopped green pepper

2 TBS butter

2 c. cubed cooked ham

salt & pepper to taste

2 tsp flour

1/2 c. milk

3/4 c. shredded cheese

In a large skillet, cook the potatoes, onion & green pepper in butter over medium heat. Stir in ham, salt & pepper. In a small bowl, combine flour & milk until smooth; add to skillet. Cook for 5-8 minutes until mixture is thick. Sprinkle with cheese. Cook 1 min or until cheese is melted.

Taco Bake

1 lb hamburger

1/2 c. diced onion

1 pkg crescent rolls

1 can chili beans, undrained

1 pkg taco seasoning

1 c. cheese

Preheat oven to 375*. Brown beef & onion; drain off fat. Spray 9 x 13 pan. Unroll crescent rolls. Pinch together to make a crust. Bake for 9 min. Add beans & taco seasoning to beef, mix. Top crust with meat mixture & bake for 10 min. Top with cheese & bake 5 more min.