Just in case you were dying to know…
Monday: Easy Beef Stroganouf (with asparagus in cream sauce and bread)
1 lb hamburger, seasoned and cooked (I do mine ahead and freeze)
1 can tomato sauce
1 can cream of mushroom soup
1 cup plain yogurt or sour cream
1-2 Tbls Worcestershire sauce
handful of sliced mushrooms
seasonings (salt, pepper, garlic) to taste
Mix, simmer, serve over egg noodles.
Tuesday: Chicken Artichoke Casserole (with green beans and bread)
1 cup diced, cooked chicken
1 can artichoke hearts
1 cup cooked rice
1 can cream of chicken soup
1/4 cup cheddar cheese
Layer in 9×9 pan in order listed, bake or microwave until cheese melts and center is hot.
Wednesday: Leftover Chicken Artichoke Casserole
(see above recipe)
Thursday: Italian Wedding Soup (with whole wheat biscuits)
4 cups chicken broth
1 package (10 0z) spinach
1/2 lb meatballs
1 diced carrot
1 diced celery
1/2 cup sliced mushrooms
1 cup orzo
seasoned salt, basil, oregano, rosemary, garlic to taste
Simmer all 15-30 minutes, top with parmesan cheese.
Friday: Frozen Pizza (with Mushrooms), baby carrots, and clementines
Tim fixed it while I vegged out on the couch–which made it taste extra good!!
Since it was a cold week, we mostly had leftover pork soup and fruit for lunch and lots of Christmas cookies for dessert.
So there you have it!