MENU MONDAY

Kenny and I had a really amazing weekend.  It was relaxed enough, but still very productive. We ended up not going to BBQ fest for fear of rain and it being a hassle to get to and from down town. I am sure a fun time was had by all.  Maybe next year.  

On Sunday, Kenny and I went over to my parents house to go fishing.  Kenny has been dying to go for a while now.  It was a successful trip because he caught the only fish of the day.

Sorry this picture is so blurry.  But I had not brought my camera down from the house so we had to improvise with the phone. Pretty good size fish.  So proud! 

Now I am counting down the days until our anniversary weekend away.  Our real anniversary is this Wednesday but we are celebrating with the weekend.  Can't wait!  Three years!

I had a week full of recipes planned out but I believe Kenny might be going out of town at some point this week and we ate at my parents last night so I think I am only going to end up cooking once or twice this week. I made the lasagna yesterday and we are eating it tonight.  The leftovers will probably last all week.  Yea!

MENU MONDAY

Monday- Lasagna from Semi Homemade Cookbook- See recipe below. (I know serious cooks hate Sandra Lee but I am sorry this recipe is awesome and is so good. It is my go to lasagna recipe. I also add Swiss cheese to every cheese layer.)

Tuesday-Artichoke Chicken (see recipe below) served with brown rice and green beans. I got this recipe from Kelly's Korner recipe blog. It looks delicious.

Wednesday- Not really sure

Thursday- Lasagna leftovers

Lasagna
Salt
1 package lasagna noodles
1 1/2 pounds lean ground beef
1 medium yellow onion, finely chopped
1 teaspoon minced garlic
1 tablespoon dried oregano
2 cans tomato soup
2 tablespoons apple cider vinegar
Nonstick cooking spray
2 cups cottage cheese (small curd)
2 cups shredded mozzarella cheese
Directions
Bring a large pot of water to a boil and add salt. Boil noodles according to package directions. Drain and arrange in casserole (see below).

While noodles are boiling, brown beef in a large frying pan over medium-high heat, adding chopped onion, garlic and oregano to meat as it cooks. When meat has browned, drain off fat and then add tomato soup and apple cider vinegar. Simmer for 20 minutes.

Preheat oven for 350 degrees F.

Spray a medium casserole dish with a nonstick cooking spray. Lay noodles lengthwise across bottom of casserole dish. Spread a layer of cottage cheese over top of noodles. Add a layer of meat mixture, then cover with mozzarella cheese and repeat for a total of 3 layers. Finish with a layer of cheese and bake for 30 minutes or until bubbling. Remove from heat and let stand for 5 minutes before cutting and serving.

Artichoke Chicken

1 (15 ounce) can artichoke hearts, drained and chopped

3/4 Cup Grated Parmesan cheese

3/4 cup mayonnaise

1 tbls garlic salt

4 skinless boneless chicken breast half

Preheat oven to 375 degrees. Mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic salt. Place chicken in a greased baking dish, and cover evenly with artichoke mixture. Bake uncovered for 30 minutes in the preheated oven until chicken is no longer pink in the center and the juices run clear.

(sorry this was a weak Menu Monday)