Day 4: Garden Pasta Bake

Garden Pasta Bake

1-16 oz Penne Pasta

*I use Fusilli if I am out of Penne.

1-15.25oz. can corn (drained)

1 onion (chopped)

1-14.5oz. can green beans (drained)

1-2 Tbsp butter

2-10 3/4 oz. cans cream of mushroom soup

2-14.5oz. cans diced tomatoes with Basil, Garlic & Oregano (Italian Style)

2-3 cups Monterey jack cheese (grated)

*I omitted the cheese and just poured the sauce over the noodles. No baking necessary.

Cook pasta according to package directions. While cooking noodles, saute onion in butter until tender. Add tomatoes, corn, beans and ½ of cheese. Stir in soup and mix well. Bring to a boil. Combine pasta with vegetable mixture. Pour into 9 X 13 baking dish. Top with remaining cheese. Bake at 350° for 20 minutes or until hot. Can be made ahead of time – increase cook time.

Day 3: Lasagna

Lasagna

~40 oz. Spaghetti Sauce

*I like to use Kroger brand tomato with basil.

~16 oz. Cottage Cheese

1-16oz. pkg. Lasagna Noodles

~2 lbs. Mozzarella Cheese

*These are approximates based on how much cheese and sauce you want.

1. Cook lasagna noodles according to the package directions. (8-10 min.)

2. In a 9x13 pan, spread sauce in the bottom and lay down your first layer of noodles followed by sauce then sprinkle on cottage cheese and spread around, topped with mozzarella.

3. Complete 4-5 layers with the following pattern: noodles, sauce, cottage cheese and mozzarella.

4. Cover with foil and bake at 350* for 30-45 minutes.

Day 2: Barbecue Chicken and Rice

Barbecue Chicken and Rice

1 lb Chicken Breast (boneless and cut into chunks)

*I like to use frozen chicken strips from Costco and once cooked, I cut into pieces

2 Tbsp Oil

½ cup Water

1 small Green Pepper (chopped)

1 cup Barbecue Sauce

1-11oz. can Corn (drained)

4 cups Rice (cooked)

1. Begin cooking your rice.

2. Brown chicken in hot oil in large frying pan or skillet on medium heat.

3. Stir in barbecue sauce, water, corn, and green pepper. Bring to a boil, reduce heat, cover and simmer for 5 minutes.

4. Stir in rice. Heat longer if necessary.

Day 1: Potato Cheese Soup

Potato Cheese Soup

1 small Onion

6 medium Potatoes (raw, peeled, small chunks)

1 quart Water

3 Bouillon Cubes (chicken)

1 cup Milk

1/3 cup Flour

2 cups Cheese (grated)

½ cup Sour Cream

Bring onions, potatoes, water and bouillon to a boil and cook for 10 minutes (longer if you have larger chunks of potatoes, you want them to almost be cooked). Mix milk and flour until smooth and then add to pan. Cook until thick about3-5 minutes). Add cheese and stir until melted. Add sour cream last.

Good as a bread bowl soup.