Menu Monday Week 9-15

This Week's Menu June 9-15 :
I usually serve milk with breakfast and Lunch









Sat.~B- Rice Pudding, fruit cups L- cinnamon bread with cheese D- Taco Night S- cheese sticks ,apples
Sun. ~B- Pancakes L- PB&J, chips, sliced cinnamon apples D- Italian Sausage bake, Garden salad, Garlic bread S-fruit cups and graham crackers
Mon.~B- biscuits and gravy and eggs L- Pasta salad D-meatloaf, potatoes and veggie S- vanilla wafers and pudding
Tues.~B- parfait w/ yogurt and granola L- meatloaf sandwiches D- pepperoni pizza S- carrots and cream cheese
Wed,~B-Mom's egg mc muffins L- Hummus with pita and fresh veggies D- Rice a roni chicken casserole, Garden salad S- Kid's choice
Thur.~B- blueberry muffins L- quesidila and salsa with chips D- crispy fish bake, veggie side S- celery and PB
Fri.~B- Cheese toast , bacon L- pig n blanket, chips D- crispy pesto chicken, rice, veggie S- granola bars

Italian Sausage Bake

1-1/2 cups small penne pasta, uncooked
1 lb. Italian sausage, casings removed
4 small zucchini, halved lengthwise, sliced (about 3 cups)
1 medium red or green pepper, chopped (about 1 cup)
1 can (8 oz.) pizza sauce
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1/2 cup KRAFT 100% Grated Parmesan Cheese

PREHEAT oven to 350°F. Cook pasta as directed on package. Meanwhile, brown sausage in large deep skillet on medium-high heat, stirring occasionally to break up the sausage. Drain; return sausage to skillet. Add zucchini, peppers and pizza sauce; stir until well blended. Cook 5 to 6 min. or until vegetables are tender. Drain pasta. Add to sausage mixture along with the VELVEETA; stir until well blended.
SPOON into 13x9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan cheese.
BAKE 15 to 20 min. or until heated through.
Kid Friendly
Prepare as directed, substituting 1 lb. lean ground beef for the sausage and 1 cup each shredded carrots and zucchini for the 3 cups sliced zucchini. Also, try using a fun pasta shape, such as wagon wheels.

Hummus Dip

1 can (15-1/2 oz.) chickpeas (garbanzo beans), undrained
1/4 cup chopped onion
2 Tbsp. lemon juice
1/2 tsp. minced garlic
1/2 tsp. dried basil leaves
1/2 tsp. hot pepper sauce
WHEAT THINS Snack Crackers


DRAIN beans, reserving 1/4 cup of the liquid.
PLACE beans, reserved 1/4 cup liquid, onion, lemon juice, garlic, basil and hot pepper sauce in food processor or blender container; cover. Process until smooth. Cover. Refrigerate at least 1 hour for flavors to blend.
SERVE as a dip with crackers.


Rice a roni chicken Casserole

Preheat Oven to 375

1 box of chicken flavored rice a Yani
4 c. cooked shredded chicken
1 c. sour cream
1 can of cream of celery/chicken soup
1 tube of “ritz” crackers
6 tbl. Butter/ margarine
Opt: 1 Tbl. Poppy seed

Make rice according to package directions. Melt butter and crush crackers, coat the crackers in the butter and set aside.Mix all the rest together in a bowl.In a greased 9x13 casserole pan, layer the rice, and chicken mixture and top with crushed crackers. Bake 25-30 min.

Rice a rani chicken Casserole

Preheat Oven to 375

1 box of chicken flavored rice a Yani
4 c. cooked shredded chicken
1 c. sour cream
1 can of cream of celery/chicken soup
1 tube of “ritz” crackers
6 tbl. Butter/ margarine
Opt: 1 Tbl. Poppy seed

Make rice according to package directions. Melt butter and crush crackers, coat the crackers in the butter and set aside.Mix all the rest together in a bowl.In a greased 9x13 casserole pan, layer the rice, and chicken mixture and top with crushed crackers. Bake 25-30 min.

To Die For Blueberry Muffins

1-1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg 1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1-1/2 teaspoons ground cinnamon
Directions
1 Preheat oven to 400 degrees F (200 degrees C). Grease
muffin cups or line with muffin liners.
2 Combine 1 1/2 cups flour, 3/4 cup sugar, salt and
baking powder. Place vegetable oil into a 1 cup measuring
cup; add the egg and enough milk to fill the cup. Mix this
with flour mixture. Fold in blueberries. Fill muffin cups
right to the top, and sprinkle with crumb topping mixture.
3 To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3
cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
Mix with fork, and sprinkle over muffins before baking.
4 Bake for 20 to 25 minutes in the preheated oven, or
until done.

Crispy Fish Bake


2 cups instant white rice, uncooked
2 cups boiling water
3 cups frozen broccoli florets
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/2 cup water
1 cup KRAFT Shredded Cheddar Cheese
4 frozen breaded fish fillets, such as sole, haddock or cod (about 12 oz.)

PREHEAT oven to 400°F. Spread rice in 8-inch square baking dish. Pour boiling water over rice. Cover with plastic wrap. Let stand 5 min. Uncover.
ARRANGE broccoli over rice. Mix soup and water; pour over broccoli. Sprinkle with half of the cheese. Top with fish; sprinkle with remaining cheese.
BAKE 30 min. or until fish flakes easily with fork.

Substitute
Prepare as directed, using instant brown rice and KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese.

Substitute
Keep it simple. Use whatever frozen vegetables you have on hand.

Crispy Baked Pesto Chicken

4 small boneless skinless chicken breasts (1 lb.)
1 pouch SHAKE 'N BAKE Original Chicken Seasoned Coating Mix
2 Tbsp. pesto
1/4 cup KRAFT Shredded Mozzarella Cheese

PREHEAT oven to 400ºF. Coat chicken evenly with coating mix. Place in 8-inch square baking dish.
BAKE 20 min. or until chicken is cooked through (170ºF).
TOP chicken evenly with pesto; sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and lightly browned.