Finally!

Sorry Carolyn that I haven't posted anything yet - I'm living a crazy life right now. However, I do have a few minutes to sit and post. So here is my main dish items for this week. We always either have bread or crackers with everything we eat, along with some type of fruit and veggie.

Tonight, Monday
Chunky Potato Soup in Bread Bowls
2 cups Water
2 Chicken bouillon cubes
3 cup cubed peeled potatoes
1/2 cup onion, chopped
1/2 cup thinly sliced celery
1/2 cup sliced carrots
1 Tbsp Chives
3/4 tsp Salt
1/2 tsp Pepper
2 cups Milk, divided
2 Tbsp Flour
1 cup Sour Cream
2 Tbsp Parsley
4-6 Bread Bowls (I just buy mine)

Combine water, bouillon, potatoes, carrots, celery, onion, salt and pepper into saucepan over medium heat; bring to boil. Reduce heat; cover and simmer for 15-20 minutes or potatoes are tender. Add 1 3/4 cup milk. Combine flour with remaining milk; stir to form smooth paste. Add to soup and stir constantly. Bring to boil and stir for 2 minutes or until thick and bubbly. Add small amount of hot liquid to sour cream; stir to mix. Slowly add to soup, stir constantly; heat through but DO NOT boil. Add more flour if desired to make it thicker, add parsley and chives just before serving, pour into bread bowls.

Tuesday
Italian Pasta Bake
1 lbs Hamburger
3 cups Penne or Rotini Pasta cooked & drained
1 Jar Spaghetti Sauce
1 can mushrooms (stems & pieces)
8 oz shredded mozarella cheese
Parmesan Cheese

Preheat oven to 350 degrees. brown meat, stir in sauce, mushrooms & cooked noodles. Spoon into 13x9 dish, top with both cheeses. Bake for 20 minutes.

Wednesday - my busy night so it's always a crock pot night
Pot Roast
1 onion
1 cup sliced mushrooms
1 Beef Bottom Round Roast
1/2 tsp salt
1/4 tsp pepper
1 can beef broth
1 Tbsp brown sugar
1 Tbsp Dijon mustard
1 tsp Worcestershire sauce
2 Tbsp cornstarch
2 Tbsp cold water

Place onion and mushrooms in slow cooker, rub roast with salt & pepper; cut in half and place over onion mixture. Combine broth, brown sugar, mustard and Worcestershire sauce; pour over roast. Cover and cook on LOW for 6-7 hours until meat is tender. Mix cornstarch and water until smooth, stir into cooking juices. Cover and cook on HIGH for 30 minutes or until gravy is thick.

Thursday
Stove Top Chicken Casserole
1 box stove top - prep accordingly
1/2 pack of frozen peas (1-2 cups)
8 oz Sour Cream
1 can Cream of Chicken soup
10 oz can of Chicken

Preheat oven to 350 degrees. Mix soup and sour cream. Layer - 1/2 stuffing, peas, soup mix, chicken, 1/2 stuffing into 9x9 baking dish. Bake for 30 minutes.

Friday
Taco Soup
1 lbs ground beef
1 med. onion
1 package Mild Taco Seasoning
1 can Cut Corn
1 can kidney beans
1 can stewed tomatoes
1 can tomato sauce
Tortilla chips
Shredded cheese

Brown meat, saute onion. Mix everything together and simmer 20-30 minutes. Serve with Tortilla chips & cheese.

Saturday
Hawaiian Haystacks
3/4 cup butter
3/4 cup flour
3 cup Broth from Boiled Chicken
2 cup Milk
3 cup Cubed Chicken
1/2 tsp Salt
1/4 tsp Pepper
Cooked Rice
TOPPINGS
Olives
Chow Mein Noodles
Pineapple
Coconut
Shredded Cheese
Green Onion
Bell Pepper
Nuts

Boil Chicken. Melt butter, add flour, salt & pepper. Cook on low, stirring until smooth. Add broth and milk. Stir until well blended. Add chicken and stir until thick. Serve over rice, top with toppings as desired.

Sunday
Brandon cooks on Sunday so I don't have anything