Week of Feb. 27th

Sun: Baked Mostaccioli with Caprese Salad

Mon: Chicken Enchiladas

Tues: Leftovers

Wed: Teriyaki Pork Tenderloin with mashed potatoes

Thurs: Leftovers

Fri: Leftovers

Sat: Leftovers

Week of Feb. 20th

Sun: Nachos

Mon: Panini's using mozzerella and rotisserie chicken

Tues: Leftovers

Wed: Chicken Casserole with side salad

Thurs: Creamy Tomato Soup (I am adding tortellini to the soup)

Fri: Leftovers

Sat: Homemade Pepperoni and Hamburger Pizza

Week of Feb. 13th

Sun: Chili


Mon: Broccoli with Rigatoni and side salad

Tues: Leftovers

Wed: Tortilla Soup

Thurs: Hamburger

Fri: Leftovers

Sat: Brats

Special Valentine's Dinner

We decided to celebrate Valentine's Day this weekend and I made a special menu for dinner:

Appetizer: Water Crackers with extra sharp and parmeasan cheese, dry sausage, and strawberries.

Main Course: Crab-Stuffed Filet Mignon with sauteed asparagus garnished with fresh parmeasan and toasted pine nuts and roasted new red potatoes

(The crab spilled out while moving from baking pan to plate!)

Dessert: Homemade strawberry cream puffs with fresh whipped cream



Week of Feb. 6th

Sat: Baked Potato Soup and Cheesy Bread

Sun: Super Bowl Appetizers

Mon: Chicken & Dumplings

Tues: Leftovers

Wed: Breakfast for dinner: Eggs & Bacon

Thurs:  Chicken Fettucini Alfredo

Fri: Leftovers

Week of Jan. 30th

Sun: BLTs with Cauliflower-Cheese Soup

Mon: Chili

Tues: Leftovers

Wed: Cheese Tortellini w/ meat sauce

Thurs: Mexican Casserole w/ Spanish Rice

Fri: Leftovers

Week of Jan. 23rd

I warned you about my posts being far and few between, but I think I may have two weeks in a row for you!

Sat: Tacos

Sun: Open Faced Chicken Avocado Burgers 
(I substituted ground turkey for the ground chicken.)


Mon: Leftovers

Tue: Shrimp Enchiladas

Wed: Italian Beef (recipe below)
(A long history of being a family favorite!)

Thurs: Leftovers

Fri: Leftovers




Italian Beef

1 6# rump roast, approx.
3 large onions
1 t. salt
1/4 t. pepper

Place in pan 1/2 filled with water.  Cook until tender, approx 4 hours.  Let stand overnight with seasonings.  Next day, remove meat & slice very thin against grain.

*Strain liquid* and add:
1/2 t. onion salt
1/2 t. garlic salt
1/2 t. oregano
1/4 t. basil
1/2 t. Italian Seasoning
1/2 t. seasoned salt
1 t. Accent

Bring to a boil.  Pour over sliced beef.  Bake 30 minutes at 350 degrees.  Serve warm on rolls with au jus.  I usually add a slice of mozzarella or provolone cheese to the roll.

NOTE: Most of the time I do not bake, but warm sliced beef and juice together on top of stove.