Menu Plan Monday: July 11-17

Wow, I'm actually getting this done on Monday - that's a first for awhile :)


Sunday: Leftover chicken and rice casserole, fried corn and rolls
Monday: Spaghetti, garlic bread, salad
Tuesday: Barbecue sandwiches, French Fries
Wednesday: Cheesy ham and pasta casserole (new recipe, see below), squash
Thursday: Leftovers
Friday: Homemade pizza (I'm thinking BBQ chicken)
Saturday: Leftovers/TBA


For more meal planning ideas and recipes, go to I'm an organizing junkie!

What you'll need:

1 lb. whole wheat penne pasta

2 C extra sharp cheddar cheese

1 1/2 C diced ham

8oz. mushrooms, sliced

4 T white wheat flour

3 C milk (divided)

1/4 tsp. pepper

Make it:

Begin by boiling the pasta according to package directions.

Then, mix together 1 C milk and flour in a large measuring cup.

Meanwhile, saute the mushrooms in a large skillet with a little olive oil, if necessary.

When mushrooms are cooked, remove from the pan and toss with diced ham.

In the same skillet, pour the milk mixture into the pan.

Stir constantly, adding additional milk to reach desired thickness (I ended up adding ~1C milk to the mixture) while warming the mixture so that it thickens. Simmer about 3 minutes.

Add in the ham and mushroom mix, and simmer until ham warms.

Then, add in 3/4 of the shredded cheese.

Spread the pasta into a 9x13 glass baking dish.

Pour the cheesy sauce over the pasta.

Stir to coat. Then, sprinkle with remaining cheese.

Stick the dish into a warm oven... about 300 degrees, for 10 minutes, until the cheese on the top melts.