Menu Planning Monday

I'm back with more dinner (and a dessert!) ideas for the week. I finally got around to making the chicken salad recipe last week (with a $4.99 roaster chicken) and it was sooooo good! I ate it every day for lunch last week until it was gone. And using the roaster chicken was fairly cheap and really easy! Just make sure that you let it sit for a while in the fridge before serving so the flavors can come together. On to this week!

Sunday: Ravioli Meatball caserole (recipe below), salad, garlic bread
Sunday Small Group Snack/Dessert: Homemade salsa (recipe below), Five Layer Bars from Paula Dean (yum!)
Monday: Peanut Noodles w/ Chicken from Parenting Magazine
Tuesday: Ham Steaks w/ Pineapple (from Parenting Magazine, recipe below), peas
Wednesday: Leftovers (I have a dinner party to attend)
Thursday: Inside out Chicken Cordon Bleu (chicken breasts topped with ham and cheese) w/ Apricot couscous (from Real Simple Magazine, recipe below), green beans
Friday: Leftovers

Homemade Salsa from my coworker Gail

1 can diced tomatoes
2 cans chopped tomatoes w/ green chilies
3 cloves garlic
2 tbsp chopped black olives (I left this out since I don't like olives)
1/2 bunch chopped green onions
1/4 bunch chopped cilantro
1 tsp salt
1 tsp ground black pepper
2 Thai green pepper (I left this out, and it was spicy enough already)

Blend first three ingredients and thai green pepper for 2 minutes or until the right consistency is reached. Put in a bowl and add rest of the ingredients. Mix well and refridgerate. Stays good for a week.

Meatball Ravioli Caserole (my mom used to make this)

Combine 1 bag cooked cheese ravioli, 1 bag meatballs (heat in microwave), 1 jar spagetti sauce in a caserole dish. Cover with shredded mozzerella cheese. Bake at 350 for 30 minutes or until golden and bubbly on top.

Ham Steaks w/ Pineapple (from Parenting Magazine)

Combine dijon mustard and brown sugar, spread over ham steaks (reserve a little). Top ham with pineapple rings, then brush with remaining mustard mixture. Place under broiler until lightly browned.

Couscous w/ Apricot Vinaigrette (from Real Simple Magazine)

1 10-oz box couscous
1/4 cup apricot jam or preserves
2 Tbsp white wine vinegar (we substitute w/ rice vinegar since that is what we have on hand)
3 Tbsp olive oil
1 tsp kosher salt
1/4 tsp black pepper
3 scallions chopped
1/4 cup roasted almonds, chopped

Place couscous in serving bowl. Add 1 1/2 cups boiling water and stir. Cover tightly and let stand for 10 minutes. Heat jam in small saucepan over medium heat or in microwave on low until bubbling, 30 to 60 seconds. Remove from heat. Immediately add vinegar, then oil and mix until combined. Season with salt and pepper, set aside. Fluff couscous with for and stir in scallions and almonds. Add vinaigrette and toss. Serve warm.

For more ideas check out I'm an Organizing Junkie!