- Grilled Cheese/Pizza Pockets with leftover sauce and Canadian bacon from last night
- PB & J x4
- Turkey Sandwiches x3 (although this might change, as I realized last night that I didn't buy more turkey, and we don't have a ton left)
- Egg Salad Sandwiches
- Leftovers
- Mac & Cheese x2
- Quesadillas
- Hot Dogs
Monday/Tuesday: Slow Cooker Tuscan Bean Soup (this has been sitting in my "to try" recipe pile at least since I worked at the hotel...meaning before Matthew was born almost 8 months ago)
Wednesday: Ham, Spinach, and Mushroom Pasta with Walnut Pesto (Rachael Ray recipe - I'm always on the lookout for Italian food without tomatoes)
Thursday: Dollar Dinner at the Beacon
Friday/Saturday: Veggie Pot Pie (it's really not much harder to make two than to make one)
Sunday: Tacos (using taco meat/bean mix from the freezer - I always make a double batch and freeze half)
Monday: Toscana Soup (posting this in last week's crafty link-up reminded me how yummy it is)
Tuesday/Wednesday: Chicken Alfredo Lasagna (this was delicious when we had it last week, so I'm going to do one and a half times the filling to make it thicker so it will last for two days)
Thursday: Thanksgiving Dinner (just the four of us this year)
Friday: Thanksgiving Leftovers
Saturday/Sunday: Turkey Stuffing Casserole (a great way to reinvent Thanksgiving leftovers)
Chicken Alfredo Lasagna
Ingredients:
- 2 cups cooked, shredded chicken
- 8oz. can mushrooms
- 16oz. cottage cheese
- 16oz. alfredo sauce
- 1-2 cups shredded mozzarella
- 1/2 cup frozen spinach, thawed (optional)
- garlic powder, Italian seasoning, onion powder (1/4-1/2 tsp. of each)
- 8-10 lasagna noodles, cooked
Mix together chicken, mushrooms, cottage cheese, spinach, half of alfredo sauce, half of cheese, and spices. Spread half in 13x9 pan. Top with lasagna noodles. Repeat layers. Top with remaining sauce and cheese. Bake at 350F for 25-30 minutes, until heated through.
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