Menu Monday

Good morning everyone! I'm getting this taken care of early, cause I have some other, much more interesting blogging to do this evening.

In celebration of this being my 200th post, I'm finishing up the details for another......

GIVEAWAY!!!

Check back tonight or at least later this afternoon for details!

Anyways....

On to this week's menu-

Monday- Chicken Fajitas and Fruit Salad

Tuesday- Homemade Chicken Strips, Smashed Potatoes and Corn

Wednesday- Meatloaf, Baked Potatoes and Steamed Broccoli
1 pound ground beef
1/3 cup ketchup
1 egg
1/3 cup bread crumbs (I use the plain ones, but you can use seasoned or make your own)
Salt Pepper and Paprika (dashes)
1/3 cup chopped onions (optional)
1/3 cup chopped green peppers (optional)

Mix all ingredients together. Line loaf pan with enough foil to wrap over meatloaf. Spray foil with cooking spray. Form loaf into foil lined pan, bake at 375 degrees for 35-40 minutes.

Thursday- Crockpot Chili (using leftover meatloaf as the meat)
Chopped up leftover meatloaf (or 1/2 pound browned ground beef)
2 cans Hormel Fat Free Chili Starter with Beans
1 can Tomato Soup
1 cup water
1/2 cup of any/all of the following- (optional)
chopped tomatoes
chopped onions
chopped peppers (any color)

Place all ingredients in a large crock pot, stir together, let simmer on low a minimum of 4 hours. Serve over rice with crackers and shredded cheese.

Friday- Tortellini and Marinara Sauce

Saturday- Homemade Pizza

Sunday- Chicken Pot Pie
1 can Pillsbury Crescent Rolls
1/2 to 3/4 pound cooked chicken cut into bit sized pieces.
1 can reduced sodium Cream of Chicken Soup + 1 can milk
1 can mixed veggies (can use 1 cup fresh chopped, or 1 cup frozen)
1 tsp Sodium Free Chicken Broth Seasoning

Grease bottom of 8-9" square pan. Open crescent rolls and lay crescent rolls out on a cutting board to relax.

In a medium pot, combine soup, milk, cooked chicken, veggies and seasoning. Cook on low until simmering, stirring occasionally.

Press half of crescent rolls into bottom of greased pan. Pour in soup/chicken/veggie mixture. Cover with other half of crescent rolls.

Bake at 375 degrees for 10 minutes or until roll top is golden and flaky.

**10-15 minutes prep, 10 minutes baked, 25 minute meal