Menu for next week

Okay, a few people have made it clear to me that thy really liked the weekly menu, and are missing it..so without any hesitation here it comes. Now I make my menu based on what is on sale at the store I am going to, and based on what I have in my house already, make your own changes and substitutions accordingly.

Sunday:
Baked chicken pieces(thighs and legs)
Butternut squash
Butter noodles

Baked chicken:
2-3 lbs of chicken skin on(use whatever parts you like)
fresh rosemary
olive oil
salt and pepper
minced garlic

Place chicken in baking pan, pour over olive oil to coat, sprinkle with salt an pepper, about 2 tablespoons fresh minced rosemary, and about 2 cloves of minced garlic. Bake for about 45 minutes or until done. (breasts make cook quicker)

Squash:
Peel and cut up squash into 2-3 inch pieces, boil until fork tender, about 30 minutes or so. Mash and add 1/2 cup brown sugar and salt and pepper to taste.

Butter Noodles:
one package egg noodles
parmesan cheese
garlic powder
salt and pepper
butter
parsley (dried or fresh)

Boil noodles for 7-8 minutes or until done. Drain. Place 3 tablespoons butter into pan. It will melt but do not place on heated burner. Add to the butter, 1 tablespoon garlic powder, 1 tablspoon parsley, and 1/2 tsp salt and pepper each.
Add noodles and 2 tablspoons parmesan cheese, mix well with spoon.

Monday:
Sausage and Bean stew
1 cup diced onion
1 lb diced smoked sausage
2 peeled and diced potatoes
1 can kidney beans
1 can pinto beans
1 can black beans
1 can diced tomatoes
32 oz chicken broth
1 handful fresh spinach
Saute onion and sausage until onions are soft, add reamining ingredients. Bring to a boil. Then simmer for 20 minutes. Serve with favorite bread.

Tuesday:
Turkey Wraps
steamed carrots
grapes

Turkey wraps:
8 inch tortillas
sun dried tomato pesto
2 cups fresh spinach leaves
1/2 jar roasted red peppers
16 slices oven roasted turkey or chicken breast sandwich meat
sliced, pitted olives (we like kalamata)
fresh mushrooms
Spread tortillas with pesto and then layer ingredients, roll up, and cut in half.
steam carrots and serve.

Wednesday:
Pan fried chicken tenders
baked potatoes
steamed broccoli
Season chicken tenders with dry ranch seasoning, pan fry on stove until done.
Serve with baked potatoes and steamed broccoli.

Thursday:
Roasted pepper pasta
12 oz spinach fettuccine
2 tsp olive oil
1/2 cup chopped onion
rest of fresh mushrooms from Tues.
rest of roasted red peppers from Tues.
1/2 cup prepared pesto
Cook pasta. Saute onion and mushrooms in olive oil. Drain pasta, and toss with chopped roasted red peppers, pesto, onion and mushroom.

Friday:
Reheat and layout leftovers, let everyone choose what they want.

Saturday:
Crockpot BBQ ribs
Baked beans
coleslaw
bread

BBQ ribs:
2 lbs boneless country style pork loin ribs
1 onion sliced
1 tablespoon chopped garlic
6 oz can pineapple juice
2/3 cup BBQ sauce
1/3 cup plum jam or marmalade

Spray crockpot with cooking spray. Place ribs, onion and garlic into crock. Cook on low for 6 hours. Take out ribs and drain juices. Mix up sauces and cover ribs, put back into crock and cook on high for 30 minutes.
Serve with canned baked beans and prepared coleslaw. Serve plenty of bread to sop up juices form ribs and coleslaw. YUMMMMMM

Enjoy, sorry it took me so lnog to get back on the menu track. Hearts..Evie