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I’m posting my Menu Plan Monday on a Monday.  What a novel concept! I’ve had a big, fat head cold for the last 36 hours or so, and the last thing I wanted to think about was planning a menu and writing about it.  Luckily, I had “pre-planned” the first couple days of meals for this week during a trip to Super Target late last week, so I could begin my week on auto-pilot!

Here’s what we’re having this week:

Monday: Indian Spinach and Tofu (Palek Tofu), with rice and Naan.  This is in the crock pot right now! It’s the first time I’ve cooked with tofu since my brief attempt in high school at vegetarianism.  My attempts with tofu so many years ago were not particularly successful, so I am nervously optimistic about this tofu recipe from my favorite crock pot blog.

Tuesday: Java Roast in the crockpot (using a chuck steak I got a good deal on at Super Target), baked sweet potatoes, and maybe a salad and/or bread if it seems like the meal needs it.

Wednesday: Dinner and a prayer meeting at church, so we’re not cooking at home

Thursday: Chicken Spaghetti Bake (see recipe below), and a veggie du jour

Friday: Shepherd’s Pie w/ground beef and probably a salad.  I don’t use a recipe for my Shepherd’s Pie — I essentially make a rue using flour and butter, and then add beef broth.  I season this (pepper, garlic, etc) and add to the ground beef.  I then mix in whatever frozen veggie I feel like adding, and put this in the bottom of a baking dish. I then add a layer of (usually homemade) mashed potatoes, and bake at 350 for 20-30 minutes until it looks bubbly!

Saturday: Cheesy Tuna Crescents and a veggie du jour

Sunday: Black Bean and Salsa Soup and Quesadillas with lettuce, tomato, sour cream, etc on the side

Chicken Spaghetti Bake

(another recipe from a 1970s casserole cookbook…I still need to look up which one it is from and I’ll add that to the post!)

8 oz. Spaghetti
3 slices bacon, chopped
1/2 cup chopped onion
1 clove minced garlic
3 tbsp. flour
1 16oz. can chopped tomatoes
1 can cream of mushroom soup
1/2 cup milk
1 cup shredded cheddar cheese
2 cups cubed or shredded cooked chicken
1/4 cup grated parmesan cheese

Break spaghetti pieces in half. Cook according to package directions. Meanwhile, cook bacon, onion and garlic until bacon is crisp. Blend in flour. Add tomatoes (undrained), soup and milk. Cook until thick and bubbly. Add shredded cheese and stir until melted. Stir in cooked pasta and chicken. Pour into 2 1/2 quart greased casserole. Top with parmesan cheese. Bake covered at 375 for about 30 minutes.

Visit Menu Plan Monday at “I’m an Organizing Junkie” for more menu ideas!