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It’s time for another Menu Plan Monday.  As we were eating our goulash for dinner tonight, I was thinking that maybe I should have saved this meal for Halloween and we could have said we were eating “ghoulash”…oooh spooky. Instead, I guess we’ll settle for maybe having our sandwiches shaped like pumpkins if I am feeling motivated. Here’s our menu for this week:

Monday: Salmon and veggie Pad Thai (Madeline will be at Grandma’s house for a couple days this week, and I always try and have Pad Thai when she is gone because it is her least favorite of all the meals I make. Originally this meal was supposed to be Chicken Pad Thai…but the grocery store was already out of the really cheap chicken that was supposed to be on sale starting today. Instead I found some “reduced for quick sale” fresh salmon fillets with a “use by” date of Monday! I’m not sure the salmon would taste good in the Pad Thai, so we’ll have it on the side.)

Tuesday: Cabbage Au Gratin Casserole (see recipe below) and sauteed zucchini

Wednesday: Beef Roast in the crock pot, mashed potatoes and a veggie du jour

Thursday: Egg, Shrimp and Rice bake (see recipe below) and a veggie du jour

Friday — Halloween: Homemade Tomato Soup (Bloody soup in honor of Halloween?) and grilled cheese or possibly another kind of sandwich…maybe shaped like pumpkins if I am really motivated! This will be my first time making tomato soup from anything other than a can.  I have one recipe from a friend, but I am still taking tomato soup recipe suggestions if anyone has a recipe to share!

Saturday: Chicken Tetrazzini (see recipe below) and a veggie du jour.  I’m still hoping to get some of that sale chicken if I stop back at the grocery store later in the week!

Sunday: Dinner with extended family, so we’re not cooking at home

Recipes for this week:

Cabbage Au Gratin Casserole (source unknown – it’s a recipe I got from my mom)

1 lb ground beef or ground turkey
1½ tbsp butter
½ head cabbage, chopped
1 cup shredded cheddar cheese
½ cup sour cream
¼ tsp dill
½ cup dry bread crumbs or french fried onions

Brown ground beef or turkey; drain and put in a large bowl. Melt butter in skillet and add cabbage. Cook until crisp and tender (about 5 minutes). Put cabbage in bowl with meat. Add 3/4 cup cheddar cheese, sour cream, dill weed and stir.  Put in casserole pan and sprinkle with bread crumbs or french fried onions and remaining cheese. Bake at 325 for 30 minutes.

Turkey or Chicken Tetrazzini (source unknown – another recipe from mom!)

1 8oz. package spaghetti
6 tbsp butter
1 small onion, chopped
¼ cup flour
2¾  cup milk
1 can mushroom pieces
1 chicken bullion cube
½ tsp salt
1/4 cup Parmesan cheese
4 slices white bread
2 cups chopped, cooked turkey (or chicken)

Cook spaghetti. Meanwhile, cook onion in 3 tbsp butter until tender. Stir in flour until blended. Gradually stir in milk, mushrooms (with their liquid), bullion and salt. Cook, stirring, until mixture is slightly thickened. Remove from heat and stir in cheese. Tear bread into small pieces to make 2 cups bread crumbs. In a small sauce pan, melt 3 tbsp butter. Remove from heat and stir in bread crumbs. Preheat oven to 350. Add sauce mixture and turkey to spaghetti. Gently toss to mix well. Pour into greased baking dish and top with bread crumbs. Bake 20 minutes or until heated through

Egg, Shrimp and Rice Bake (from a circa 1973-ish Betty Crocker cookbook)

9 hard-cooked eggs
3 tbsp. Mayonnaise
2 tsp. vinegar
½ tsp. mustard
Dash Worcestershire sauce
Dash pepper
1 can mushroom pieces, drained
1 can (4.5 oz) tiny shrimp, drained (or a small package of frozen salad shrimp)
¾ cup milk
1 can cheddar cheese soup
3-4 cups hot cooked rice

Cut peeled eggs in half length-wise. Slip out yolks and mash with fork.  Mix in mayo, vinegar, mustard, Worcestershire sauce and pepper.  Blend well.  Fill egg whites with mixture, heaping up it up lightly.

Heat oven to 350.  Heat mushrooms, shrimp, milk and soup until just boiling, stirring occasionally.  Spread rice into ungreased baking dish (11.5×7.5 fits perfectly).  Arrange eggs in three rows on rice.  Pour soup mixture over eggs.  Bake uncovered for 15 minutes.

As always…visit Menu Plan Monday at the “I’m an Organizing Junkie” website for more menu ideas!