Menu Plan Monday

Can you believe it is NOVEMBER 1ST!! Man, that snuck up on me! (or is it "sneaked"? Whatever.) Either way, it's Menu Plan Monday courtesy of I'm an Organizing Junkie! Go visit and get a ton of fabulous meal ideas! Hurry!

Monday - Cottage Cheese Chicken Enchiladas (and quesadillas for the kiddos)

Tuesday - Breakfast casserole (recipe follows)

Wednesday - Baked chicken breast (I marinate using a GrillMate and then bake)

Thursday - Leftovers

Friday - Homemade Pizza (Family tradition)

Saturday - Take out

Sunday - Cheese Stuffed Shells (recipe follows), garlic bread

Breakfast Casserole

1 (8 oz) can Pillsbury crescent rolls

2 c. shredded Monterey Jack cheese
1 (16 oz) pkg country sausage – browned,

crumbled and drained

4 eggs, slightly beaten

¾ cup milk
Salt and pepper to taste

Spread crescent dough into ungreased 9 x 13 pan; press over bottom and ½ inch up sides to form crust. Be sure to seal the perforations. Spread sausage over crust and sprinkle with cheese. Combine milk, eggs, salt and pepper. Pour over cheese. Bake 20 to 25 minutes at 425ºF until golden brown.

Cheese Stuffed Shells (I am still tweaking this recipe, but this is where I'll start)

1 -12 oz pkg jumbo shells

1 tsp garlic powder
2 eggs, beaten

2 tsp salt
32oz ricotta cheese

1/8 tsp black pepper
1# shredded mozzarella

1 -28oz jar pasta sauce (or more)
8oz grated Parmesan

8 oz mushrooms – sliced (optional)
1 TBSP dried parsley
1 TBSP dried basil

Preheat oven to 350ºF. Cook pasta until al dente. Mix eggs, ricotta, half the mozzarella, half the Parmesan, and spices until well blended. Stuff shells with ricotta mixture and place in 9 x 13 pan. Mix sauce and remaining cheeses. Pour over stuffed shells. Bake 45-60 minutes until edges are bubbly and shells are slightly set.