Weekly Menu 6

This week's recipes come from some other blogs that I follow. Holly made a chicken fettucine that looked great so I quickly put that on the menu. The other meals come from a woman that I ran across while surfing the blogs. She has several recipes and I can't wait to try more of them out.

Don't forget to figure out what side items you'd like to have with your meals and be sure to check your pantry and fridge for any items you might already have. Match up coupons and sales where you can.

Shopping List
Produce1-2 containers fresh mushrooms
3 medium onion
2 green pepper
9 potatoes (red or Idaho)

Meat
1lb boneless, skinless chicken breasts
1lb thinly sliced deli roast beef
1 1/2lb lean ground beef

Groceries
1 package of fettucine noodles.
3 cans cream of mushroom soup (can use cream of chicken)
1 packet of dry Italian dressing
1 can diced tomatoes
1 package of elbow macaroni
1 small can sliced mushrooms
1 jar beef bouillon
1 can tomato sauce
Worcestshire
1 can green beans
1 can corn
All-purpose flour

Frozen
1 bag of frozen vegetables

Dairy
1 package of cream cheese
1 block Velveeta cheese
3 eggs
Milk
Butter
6 slices part-skim mozzarella cheese

Bakery
Package of hoagie rolls

Recipes:

Chicken Fettucine Recipe from Holly
1 package of fettuccine
1 package of cream cheese
Cream of mushroom soup
Packet of Italian dressing

Optional:
Mushrooms
Diced tomatoes
A dash of crushed red pepper flakes

Directions: Cook chicken breasts in the crock pot with 1 cup of water and the packet of Italian dressing for 90 minutes (2 large chicken breasts for 4 people should work). Heat the cream of mushroom or chicken soup, bar of cream cheese, mushrooms, and diced tomatoes until all melted. Add the soup mixture to the chicken and cook on low for 1 hour.

Cook the noodles as directed and serve chicken mixture over noodles.

Chicken Casserole Recipe from Dawn’s Daily Life1 cup cooked chicken, chopped
2 cups slightly cooked elbow macaroni
1/2 pound chopped Velveeta cheese
3 diced hard boiled eggs, sliced
1 onion chopped
2 cans cream of mushroom soup
1 small can sliced mushrooms
1 3/4 to 2 cups of milk
1/2 cup chopped green pepper
1/2 cup frozen vegetable mix

Directions: Mix all ingredients together. Pour into a 2 quart greased dish and refrigerate over night. Bake at 350 degrees for 1 hour.

Philly Cheese Steak Sandwiches-click here for pics and directions.

Shepherd’s Pie Recipe from Dawn’s Daily Life
9 potatoes, peeled and cubed
1 1/2 pounds ground beef
1 (6 ounce) can tomato sauce
1 dash Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15 ounce) can green beans, drained
1 (15 ounce) can corn, drained
2 tablespoons all-purpose flour
3 tablespoons water
2 tablespoons milk

Directions: Preheat the oven to 350 degrees. Place the potatoes in a large pot, cover with water, and cook over high heat. Boil for 15 minutes. Meanwhile, brown ground beef in a large skillet over medium-high heat; drain fat. Add tomato sauce, Worcestershire sauce to taste, salt, pepper, green beans and corn. In a separate bowl, mix flour with the 3 tablespoons water and stir into beef mixture. Pour this mixture into a casserole dish. Stir all together well. Drain the potatoes, mash and spread over the beef mixture. Place 2 to 3 vent holes through the mashed potatoes.

Bake at 350 degrees for 25 minutes. Brush the milk over the potatoes for the last 5 minutes of baking.