Menu Planner

HandsOn Day was a great success! My project was at Maymont Elementary which is now a preschool in the City of Richmond for ages 2-5. All my volunteers were from Target Stores. Over one hundred people helped beautify the school. We painted awesome murals on a trailer, in the nurse's office and on the blacktop. We made flashcards, washed all the windows, planted raised bed gardens and re-landscaped the front yard. It was a gorgeous day and the school looks great. In the haste of leaving the house on Saturday am, I forgot my camera. I am working on getting some pictures emailed to me and I will post.

Glad to be back to blogging. We are organizing Camille's room tomorrow so stay tuned for before and afters of that project.

Menu Planner for the week...Monday - Chicken Enchilada Pasta (I am having a hard time finding a link to this one so if it is good , I will post the recipe later in the week)
Tuesday - Italian Sausage Soup, Blueberry Muffins and Salad
Wednesday - Chicken and Cheese Ravoli, Salad
Thursday - Not sure

Italian Sausage Soup. See below for recipe.

(2) 14.5 oz cans stewed tomatoes, undrained and mashed
4 cups pared and diced potatoes
1 cup chopped celery
2 tablespoons minced celery leaves
(3) 10.75 oz cans of chicken broth
2 cups water
1 cup tomato sauce or juice
1 pound hot Italian link sausage
1 pound mild Italian link sausage
1/2 cup chopped onion
2 tablespoons of sugar
1 tablespoon lemon juice
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/2 cup Parmesan cheese, for topping

Combine first 8 ingredients in large Dutch oven, bring to boil. Reduce heat and cook on low for 45 minutes. While soup is cooking, slice sausage in 1/4 inch circles, do not remove casings. (Note...can also remove casings and break up and brown.) Brown sausage in a large skillet, drain and pour off all but 2 tablespoons pan drippings and saute onion until tender. Drain well. Add sausage and onion to the tomato mixture. Add all remaining ingredients except cheese. Cook covered an additional 45-60 minutes. Serves 8-12 people. I freeze half for later.