Meal Plan Monday 8/8

veeveemama59

Let's face it, last week's recipes were crap. I rushed through because I had no concept of what day it was because we were on vacation. So anyway, I hope you like this week's recipes better!

Breakfast

Crockpot Breakfast Casserole
(this one can be modified to fit what you like, add veggies, bacon, whatever you want! It cooks while you sleep!)

Ingredients

cooking spray

1 (26 ounce) package frozen hash brown potatoes, thawed

12 eggs, beaten

1 cup milk

1 tablespoon ground mustard

salt and ground black pepper to taste

1 (16 ounce) package maple-flavored sausage

1 (16 ounce) package shredded Cheddar cheese

Directions

Spray the crock of a slow cooker with cooking spray. Spread hash browns to cover the bottom of the slow cooker crock.

Whisk eggs, milk, mustard, salt, and black pepper together in a bowl.

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spread sausage over hash browns and spread Cheddar cheese over sausage. Pour egg mixture over cheese.

Cook on Low for 6 to 8 hours.

Lunch

Quinoa Fruit Salad
(this one is different, but is full of protein, is vegan and gluten free and perfect for this time of year with all the fresh fruits available!Ingredients

Ingredients

2 cups cooked quinoa

1 mango, peeled and diced

1 cup strawberries, quartered

1/2 cup blueberries

2 tablespoons pine nuts

Chopped mint leaves, for garnish

FOR THE LEMON VINAIGRETTE

1/4 cup olive oil

1/4 cup apple cider vinegar

Zest of 1 lemon

3 tablespoons freshly squeezed lemon juice

1 tablespoon sugar

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Instructions

To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice, and sugar in a small bowl; set aside.

In a large bowl, combine quinoa, mango, strawberries, blueberries and pine nuts. Stir in lemon vinaigrette.

Serve immediately, garnished with mint leaves.

Dinner

Spaghetti Pie
(I have been craving pasta this week, and this looks good)

Ingredients

8 ounces, weight Spaghetti, Regular Or Whole Wheat

2 Eggs

1/2 cup Grated Parmesan Cheese, Divided

1 Tablespoon Olive Oil

1 pound Ground Turkey

1/2 Yellow Onion, Chopped

2 Medium Carrots, Cut Into 1/2-inch Circles

3 cloves Garlic, Minced

3/4 teaspoons Ground Oregano

1/2 teaspoon Salt (or More To Taste)

1/2 teaspoon Ground Pepper

2-1/2 cups Canned Crushed Tomatoes

1/4 cup Minced Flat-leaf Parsley

1/3 cup Grated Mozzarella Cheese

Preparation

Preheat the oven to 350ºF. Lightly coat a 9-inch pie dish with cooking spray.

Bring a large saucepan of salted water to a boil over high heat. Add spaghetti and cook until al dente. Drain and briefly rinse with cold water.

In a medium bowl, whisk eggs and stir in ¼ cup Parmesan cheese. Add spaghetti and toss to coat the noodles.

Transfer the spaghetti to the prepared pie dish and arrange the noodles on the bottom and up the side of the dish to form a crust.

Heat olive oil in a large nonstick skillet set over medium-high heat. Add ground turkey, onion and carrots, and cook until turkey is cooked through, about 5 minutes. Add garlic, oregano, salt and pepper, and cook for 1 minute.

Add crushed tomatoes and parsley, and stir to combine. Taste and adjust the seasoning, if necessary. Transfer the turkey mixture to the pie dish and spread it over top, leaving some of the spaghetti around the edges uncovered. Sprinkle mozzarella cheese and remaining ¼ cup Parmesan cheese over top.

Bake until the cheese is melted, about 20 minutes. Let the pie rest for about 10 minutes, then cut into 8 wedges. Serve


Let me know how it goes! The pasta pie is what's for dinner on Wednesday! Can't wait!

Tennis11785

I love this idea!  I don't mind cooking - especially making a big batch of something to have throughout the week, but I get stumped in figuring out what to make!  I'm going to try all three of these! 

emmaknits

I love making spaghetti pie! That crockpot recipe sounds really good, I can't wait to try it.