Menu-planning Monday! (+ Cacciatore recipe)

Ok, I've been menu-planning off and on for a year, and I've decided to get back into it. In fact, I found a great site that has an official "Menu Plan Monday" and links to everyone's menu's for the week, so if you don't find something interesting here, go to the Organizing Junkie and check out more links.

I try to plan my weekly menu with some variety, but using similar ingredients and incorporating leftovers into new dishes. I cook with my crock-pot at least once a week because it's so easy and makes my house smell great!

Week Menu

Monday - Chicken Salsa Fajitas served in tortillas with cheese and lettuce. YUM!

Tuesday - busy day, so I'm sticking with a simple veggie stir fry served over rice (make extra to use later in the week)

Wednesday - Mexican leftovers. We call these "burrangos" in our house. Essentially, any of the leftover fajitas in addition to some extra corn, spanish rice, and green peppers, or whatever we have handy! You can crisp them in a frying pan, similar to a chimichanga. The perfect sauce for these is a half and half mix of salsa and ranch dressing--trust me!

Thursday - Take a break from ethnic and make a simple pasta dish, such as spaghetti, or this amazing Fettucine Cacciatore (see recipe below!)

Friday - go for something easy, like crockpot chili--and throw in any mexican leftovers from earlier in the week! or, try this crockpot chicken teriyaki and serve it over leftover rice.

Saturday - BBQ honey mustard chicken with stuffing and baked potatoes. I use the easy box stuffing :o) Mix sauces with a few tablespoons of margarine, whisk together, and pour over chicken. Bake at 325, basting every 15 minutes until cooked through. Also works great in the crockpot, but I like to cook my potatoes in the crockpot and I only have one... You can also try this homemade BBQ sauce!

Sunday - homemade meatloaf! and of course, no-bake cookies for dessert.



Fettuccine Cacciatore

1/2 lb fettuccine, uncooked
1 can (14.5 oz) diced tomatoes, undrained
1/4 c. Zesty Italian dressing
1/2 c. shredded Italian cheese (mozzarella, parmesan, etc.)
extras:
1 c. green pepper strips
1 c. sliced mushrooms
1/2 c. chopped fresh basil

Cook pasta as directed. Saute peppers and mushrooms in oil for 3 min, stirring occasionally. Stir in tomatoes and dressing. Reduce heat to med, simmer 5 minutes. Drain pasta, toss with veggies and dressing. Sprinkle with cheese and basil.

If you like a LOT of cheese, it's easiest to dish each serving first and then top with cheese and basil. Makes four 2 c. servings.