Menu- Week of 1/29-2/4

Sunday- Chicken Parmesan Casserole & Salad
Monday- Chili dogs & tater tots & apple slices
Tuesday- Chicken Cesar Salads
Wednesday- Sausage/Potatoes/Onions & Orange slices
Thursday- Spaghetti & Salad & birthday cake for the birthday girl!
Friday- Turkey, Stuffing, Potatoes, Green bean casserole, Rolls (the works)
Saturday- Turkey sandwiches for lunch, Pesto Pasta for dinner, with veggie tray

Menu- Week of 1/22-28

Sunday- Steak & Baked Potatoes
Monday- Waffles & Sausage with strawberries & banana's
Tuesday- Fried potatoes & onions with sausage
Wednesday- Tuna Casserole
Thursday- Pizza Rolls & Cinnamon rolls for dessert (with crecent rolls)
Friday- Spaghetti
Saturday- Fajitas - Chicken & Steak

Menu - week of 1/15- 1/21

Sunday- Dinner @ mom's house
Monday- Mexican chicken- (didn't end up making last week)- was ok, didn't love/didn't hate
Tuesday- Baked chicken- bacon alfredo
Wednesday- Sub sandwiches & chips
Thursday- home made pizza
Friday- Sweet and sour Meatballs & rice
Saturday- Datenight

Sausage Tomato Pasta

From See Jane in the Kitchen

1 package penne, cooked according to package
1 pound mild italian sausage
1 cup heavy whipping cream
1 large can diced tomatoes with italian seasonings
1/2 onion, chopped
2 TBS olive oil
1 clove garlic, minced

1 cup shredded parmesan cheese
italian seasoning

Cook onion, sausage, and garlic with olive oil. Drain fat. Add heavy cream and simmer for 10 minutes, stirring occasionally. Add can of tomatoes and italian seasoning to taste. Sprinkle with parmesan cheese, heat and toss with pasta.

Wonton Chicken Tacos

From See Jane in the Kitchen

1 can chicken

3 ounces cream cheese

1/4 cup salsa

1/4 tsp garlic salt

1/4 tsp cumin powder

1 package won tons

oil for frying

Drain chicken and mix with cream cheese, salsa and seasonings. Place about 2 teaspoons of mixture on wonton and fold into a triangle (wet the edges and seal by pinching or running your finger along edges) Fry in hot oil until light golden brown, they are done fast. Serve with salsa, sour cream and/or guacamole.

Menu- week of 1/8-1/14

Sun- Steak/baked potato/salad
Mon- Won Ton chicken taco's + nacho cheese dip
Tue- Chicken noodle soup with fresh made rolls
Wed- Sausage Tomato Penne
Thur- Mexican Chicken
Fri- Mashed Potato Bowls
Sat- Date night

Dark Chocolate Christmas Temptation Cookies

Prep Time: 1 hour, 15 minutes

Cook Time: 7 minutes

Approximate Time: 1 hour, 22 minutes

Yield: about 3 dozen

Rich dark chocolate paired with Candy Cane Kiss candies, softened and swirled on top. These cookies are a heavenly little bite of Christmas.

Ingredients

• 3/4 C ( 1 1/2 Sticks) butter
• 1 1/2 C packed dark brown sugar
• 2 Tbsp water
• 2 1/4 C dark chocolate chips
• 1/2 tsp vanilla bean paste
• 2 eggs
• 2 1/2 C sifted all purpose flour
• 1 1/4 tsp baking soda
• 1/2 tsp salt
• 1 bag Candy Cane Kiss candies

Instructions

1. Put butter, dark brown sugar and water in a large saucepan and stir over low heat until melted.
2. Add dark chocolate chips and stir until most of the chocolate chips are melted, remove from heat and continue to stir until all the chocolate is melted.
3. Add in 1/2 tsp vanilla bean paste and mix well.
4. Pour into a large mixing bowl and allow to sit and cool for about 10 minutes, stirring a couple of times to help cooling.
5. Carefully measure 2 1/2 C of sifted all purpose flour into a large bowl; add in baking soda and salt - sift together
6. When the chocolate is cooler, add in one egg at a time beating each on high speed until completely blended.
7. Reduce the mixer speed to low and add in dry ingredients, don't forget to scrape the sides and bottom, until blended.
8. Chill the dough for about an hour - while it's chilling - unwrap the Candy Cane Kiss candies
9. Pre-heat the oven to 350 F
10. Roll dough into 1/2" to 1" balls and place on un-greased or parchment lined baking sheet about 1 1/2" apart.
11. Bake about 7 minutes (could be as long as 9 minutes - do NOT overbake)
12. When the cookies come out of the oven, place a Candy Cane Kiss on top of each hot cookie in the middle and let them sit about 5 minutes.
13. Using a toothpick, swirl the softened Candy Cane Kiss until you like the pattern, it will just melt down onto the cookie.
14. Remove the swirl topped cookies from the baking sheet and place them on a cooling rack in the refrigerator to set the candy.
15. Repeat with the rest of the dough and candies.
16. Serve chilled straight out of the refrigerator or at room temperature, either way - DELICIOUS!