Week in review plus a menu

Wow how the times blows by..
We had a fairly low key week, I am getting ready for Zach's party next sat. So that has been keeping me busy. I have sort of lost track of how many ppl are coming...who cares it will be fun no matter what. I am trying to spruce up the house a bit too..this is a never ending process.
Gene got me this great bench/church pew thing which we be great in the living room. It will provide excellent seating.

Menu:

Monday:
Scalloped potatoes and Ham
sweet peas

Scalloped potatoes and ham:
4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1 1/2 cups cubed ham (cooked)
1/2 cup grated cheese, to sprinkle on top
paprika

Serve with steamed peas


Tuesday:
This is a highly requested repeat. With a few quick changes.
Sausage and Bean stoup
1lb smoked sausage cut into slices
1 15oz can black beans
1 15oz can red kidney beans
1 can diced tomatoes
2 tablespoons minced dried onion(used because I had no fresh)
1 tablespoon chopped garlic
1 bunch of fresh greens diced
1 ½ cups dried pasta
2 cups chicken broth.

Add a tablespoon of water to frying pan, add dried onions and sausage. Cook until sausage is slightly browned. Add to crock pot. Add remaining ingredients except pasta. Cook on high one hour, low until ready to add pasta. Add pasta cook on low for another ½ hour. Serve with warm bread.

Wednesday:
BBQ Tempeh Sandwiches
Baked Beans
Coleslaw

Cut up and marinate Tempeh in BBQ sauce for one hour. Bake in oven for 20 minutes at 350 degrees. Serve on buns with canned baked beans and prepared colesalw.

Thursday:
Veggie lasagne
green salad
garlic bread

1 pkg. lasagna
3 med. zucchini
1 pkg. frozen chopped spinach
1 lg. pkg. Mozzarella cheese
1 16 oz. Ricotta cheese
1 lg. can tomato sauce
1 white onion
1 Pkg. fresh mushrooms
1 clove garlic
1 green pepper
Olive oil

Empty sauce into pan (low heat). Saute chopped onion and crushed garlic in olive oil. Add to sauce. Saute chopped green pepper and sliced mushrooms in olive oil and add to sauce. Let simmer. Slice zucchini, boil, saute lightly and set aside.
Mix Ricotta cheese and defrosted spinach in bowl. You can add 1 egg and some milk to make creamy. Cook lasagna noodles as directed. Add 1 tsp. olive oil to the water. Layer sauce in bottom of pan, then noodles, more sauce, zucchini, Ricotta cheese, Mozzarella, noodles, sauce, etc. Top layer should be: noodles, sauce, Ricotta, Mozzarella. Bake at 350 F for 1/2 hour to 1 hour. Cover with aluminum foil, place foil on cookie sheet under pan to catch boil over. Let set 1/2 hour before cutting.
Serve with a green salad and some fresh garlic bread.

Friday:
Leftover night
Take out leftovers let everyone choose what they want and re-heat as needed.

Saturday:
Zach's party
order out pizza
have things to make wings on hand