March 20, 2010

Menu Planner


Today was a beautiful day in Richmond! Absolutely gorgeous. We were out for most of the day and I picked these daffodils from my yard. Side note...I bought the vase on clearance for $.70 (yes, 70 cents) from Marshalls.

Here are our meals for the week...

Sunday...Chicken Rollatini (We did not end up eating last week)
Monday....Taco Casserole (recipe below)
Tuesday...Spinach & Cheese Tortellini (from BJ's Warehouse Club)
Wednesday...Chicken & Broccoli Rice Casserole (leftover from another week)
Thursday...Mexican Vegetable Pizza (This is a new recipe for us and I picked it because we love the take-n-bake Merry Mex Pizza from Superstars. I am hoping this one will be just as tasty.)

Taco Casserole

1.5 lbs lean ground beef (I bought ground turkey this time)
1 package taco seasoning
1 (8 oz) can tomato sauce
1 (15 oz) can diced tomatoes
1 (15 oz) can chili or kidney beans
1 cup frozen corn
1+ cup shredded cheddar cheese
1 cup tortilla chips (coarsely crushed)

Preheat oven to 400 degrees. Brown meat and drain. Return meat to skillet and add taco seasoning, tomato sauce, tomatoes, beans and cook until hot. Add corn & simmer 5 minutes to heat through. Put in baking dish. Top with cheese and chips. Put in oven 5 to 10 minutes to melt cheese.

Top with sour cream, sliced green onions, shredded lettuce, cheese and chips.

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