Saturday:   The Best Burgers & Cheesy Bacon Oven Chips with Chipotle Ranch Sauce

Sunday:  Swedish Meatballs, Noodles, & Green Beans

Monday:  Cafe Rio Chicken, Cilantro Lime Rice, Pico de Gallo, & Tomatillo Dressing

Tuesday:  Rosemary Ranch Chicken Kabobs

Wednesday:  Crispy Shrimp Pasta

Thursday:  Crispy Salmon Sliders with Chipotle Mayo

Friday:  Crispy Southwest Chicken Wraps

Sunday:  Chicken Gyros

Monday:  Double Decker Taco Cupcakes

Tuesday:  Tangy Sirloin Strips & Cheesy Bacon Oven Chips with Chipotle Ranch Sauce

Wednesday:  The Best Burgers & Fries

Thursday:  Swedish Meatballs, Noodles, & Green Beans

Friday:  Homemade Pizza

Saturday:  Cafe Rio Chicken, Cilantro Lime Rice, Pico de Gallo, & Tomatillo Dressing

Menu Plan

Sunday:  Chicken Tikka Masala & Veggie

Monday: Crockpot Italian Chicken & Veggie

Tuesday:  Slow Cooked Chicken Ceasar Sandwiches

Wednesday:  Italian Sausage Soup with Cheese Tortellini

Thursday:  Chicken Gyros

Friday:  Double Decker Taco Cupcakes

Saturday:  Tangy Sirloin Strips & Cheesy Bacon Oven Chips with Chipotle Ranch Sauce

Menu Plan

Monday:  No Peek Beef Tips, Mashed Potatoes, & Green Beans

Tuesday:  Chinese Orange Chicken in the Crockpot, Egg Rolls, & Veggie

Wednesday:  Easy Shepard's Pie

Thursday:  Scalloped Potatoes and Ham & Side Salad

Friday:   Bacon, Egg, and Toast Cups,  Cake Batter Rice Krispy Treats, Tacos & Potato Crowns

Saturday:   Three Envelope Pot Roast Sliders & Side Salad

Sunday:   Crab and Corn Chowder & Homemade Bread

Monday:  Crockpot Italian Chicken & Veggie

Tuesday:    Sloppy Joes & Fries

Wednesday:    Penne a la Betsy, Baguette, & Side Salad

Thursday:  Chicken Tikka Masala & Veggie

Friday:  Homemade Pizza

Copycat Macaroni Grill's Penne Rustica

Copycat Macaroni Grill's Penne Rustica

Gratinata sauce ( use 4 1/2 cups )

1 teaspoon butter

1 teaspoon chopped garlic 

1/2 teaspoon Dijon mustard 

1/2 teaspoon dill 

1/2 teaspoon chopped rosemary 

1/2 cup marsala cooking wine 

1/8 teaspoon cayenne pepper 

4 cups heavy cream 

Penne Rustica

3 Strips Bacon or equal amount of Pancetta

12-16 oz.  raw shrimp, peeled and deveined; tails removed

6 oz. chicken (1 breast)

16 ounces penne pasta

1 small jar chopped pimiento

3 Tablespoons butter 

1 chopped shallot

pinch salt and pepper 

1/2 cup Parmesan cheese 

1/4 teaspoon paprika 

3 sprigs fresh rosemary (for garnish)

For Gratinata Sauce:  Saute butter, garlic, and rosemary until garlic begins to brown.  Add Marsala wine and reduce by one-third.  Add remaining ingredients, reduce by half of the original volume.  Set aside.  {I just started this first and simmered the entire time everything else was cooking}.  

Bring water to boil in a large stock pot and cook Penne according to package directions.

For Penne Rustica:  Place pancetta or bacon in a large skillet that has been heated over medium/high heat and cook for 2 minutes.  Add chopped chicken over top of bacon.  Cook, turning occasionally until bacon and chicken have started to brown.  Add butter, shallots, and shrimp.  Cook until shrimp are evenly pink but still translucent.  Add salt and pepper and mix thoroughly.  Add gratinata sauce and 1/4 cup Parmesan cheese.  Simmer until sauce thickens.

In a large bowl, combine shrimp and chicken mixture with the cooked pasta.  Pour into a large casserole dish or roaster.  Sprinkle with 1/4 cup more Parmesan cheese, pimientos and sprinkle with paprika.  Bake at 475 degrees for 10 to 15 minutes.

Remove and garnish with fresh rosemary sprig.

Source: The Girl Who Ate Everything {adapted slightly}

Weekly Menu Plan

Saturday:   Penne Rustica & Rosemary Bread

Sunday:   Buffalo Chicken Rolls; Knoephla Soup 

Monday:   Chinese Orange Chicken in the Crockpot

Tuesday:   Easy Shepard's Pie

Wednesday:  No Peek Beef Tips

Thursday:   Penne a la Betsy

Friday:   Bacon, Egg, and Toast Cups,  Cake Batter Rice Krispy Treats, Homemade Pizza

Saturday:  Crispy Cheddar Chicken

Chicken Cordon Bleu Florentine Casserole

Chicken Cordon Bleu Florentine Casserole

1/3 cup unsalted butter

1/3 cup all purpose flour

2 1/2 cups milk

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups (8 ounces) shredded Italian blend cheese

6 ounces crumbled Gorgonzola cheese

1/2 pound Campanelle pasta (I used twists)

1 pound chicken, cooked and shredded

2 tablespoons extra virgin olive oil

2 cloves garlic, minced

9 ounces deli ham, thinly sliced

1 box frozen chopped spinach, thawed and drained well (I think I will go with a bag of fresh next time)

1/4 cup seasoned bread crumbs

1/4 cup grated Parmesan cheese

2 teaspoons extra virgin olive oil

Preheat oven to 350 degrees.

Bring a pot of water to boil. Add salt to taste and cook the pasta to al dente. Meanwhile, melt the butter in a large saucepan on medium heat and add the flour. Stir until combined and bubbly, at least one minute. Slowly add in the milk, whisking the entire time. Stir constantly, until mixture is bubbly and thick. Add ½ teaspoon salt and ¼ teaspoon pepper; combine. Add Italian and Gorgonzola cheeses and stir until cheese is melted and well-combined.

Heat the 2 tablespoons of olive oil in a sauté pan and add the garlic. Stir for one minute until fragrant. Add the cooked, shredded chicken and salt and pepper to taste. Sauté for a few minutes.

Add pasta, chicken, sliced ham, and drained spinach to the cheese mixture. Stir until well-combined and place in a sprayed 2-quart casserole dish. Stir together the bread crumbs, Parmesan cheese and 2 teaspoons of olive oil. Sprinkle the mixture on top of the pasta dish and bake uncovered for 15–20 minutes, or until golden brown on top.

Source: LDS Living