Here are the dinners I have planned for this week.
**Tuesday, October 18th**
Chicken Mozzarella
6 boneless, skinless chicken breast halves
1 jar of spaghetti sauce, or 2 cups homemade
6 slices mozzarella cheese
1 teaspoon garlic salt
pepper to taste
Preheat oven to 325. Place chicken breast halves into a baking dish. Sprinkle with the garlic salt. Pour sauce over chicken and bake for 1 hour.
Top with cheese slices and bake an additional 10 minutes. Fantastic when served on top of pasta.
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**Wednesday, October 19th**
Mexican Meatloaf
2 pounds ground beef
1 can of diced tomatoes (With chilies if you prefer spicy)
1 1/2 cups soft breadcrumbs
1 egg
3 tbl shopped dry onion
1/2 cup salsa
1 cup shredded Cheddar cheese
Preheat oven to 375. Mix together everything except cheese. Pack mixture into a loaf pan. Bake for 1 hour. Sprinkle with cheese and place in oven until melted.
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**Thursday, October 20th**
Dijon Pork Chops
4-6 pork chops
1/2 cup brown sugar
2 TBL Dijon Mustard
Preheat oven to 350. Arrange chops in a sprayed baking dish. Combine sugar and Dijon, and mix well. Spread mixture on top of chops and bake covered for 45 minutes. Uncover and bake for an additional 10 minutes, or until brown.
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**Friday, October 21st**
Creamy Spinach Spaghetti
1 7 ounce box of spaghetti
2 tablespoons butter
1 8 ounce carton of sour cream
1 cup shredded cheese
1 8 ounce package shredded Monterrey Jack cheese, divided
1 package of frozen chopped spinach, thawed and drained
Cook spaghetti according to package directions, drain and stir in butter until it melts. In a bowl, combine sour cream, cheddar cheese, half of the Monterrey Jack and spinach. Fold in spaghetti and spoon into slow cooker. Cover and cook on low for 2-4 hours. Top with remaining Monterrey Jack when ready to serve.
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**Saturday, October 22**
Sausage Quiche
1 9 inch pie shell, store bought or homemade
1 pound bulk sausage, cooked, and crumbled
4 eggs beaten
1 pint half and half cream
1 1/4 cups shredded Swiss cheese
Preheat oven to 350. Add sausage to pie shell. Mix together eggs, half and half, cheese, and 1/4 tsp of each salt and pepper. Pour egg mixture over sausage. Bake for 35 minutes or until center is set. Allow quiche to stand at room temp for 5 minutes before slicing. I serve these with dinner rolls or toast.
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**Sunday, October 23rd**
Baked Crab Sandwiches
Butter
12 slices thin bread, crusts removed
16 ounces imitation crabmeat, flaked
1 8 ounce package shredded cheddar cheese
4 eggs beaten
3 cups milk
1/2 tsp curry powder
1/4 tsp garlic salt
Butter 6 slices bread and place butter side down in a 9x13 baking dish Spread crabmeat over bread and top with remaining 6 slices, butter side up. Sprinkle with cheese. Mix eggs, milk, curry and garlic salt. Pour slowly over the bread. Cover and refrigerate for 4 hours. When ready to bake, preheat oven to 325. Bake for 45 minutes.
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**Monday, October 24th**
Ham and Bean soup
1/4 cup butter
1 15 ounce can sliced carrots, drained
1 cup celery
2-3 cups diced ham
2 cans Navy beans with liquid
2 cans Pinto beans
2 cans chicken broth
2 tbl garlic salt
1 teaspoon onion powder
1 tsp pepper
1 teaspoon salt
1/2 cup chopped onions
Put EVERYTHING in a soup pot, or a slow cooker. Bring to a boil and then simmer for 1 hour on stove top or 4-6 hours on low in the crockpot.