The past couple of weeks I've been getting back into the groove of planning our meals for the week and making one big grocery trip to Publix on Sunday. In an effort to continue with this, I'm going to try and post our weekly dinner menu. I always love reading on other blogs what recipes friends are enjoying, so maybe they will get ideas from here too. Although we are almost half way through the week I thought I'd go ahead and post this weeks menu because we are having some of my favorites!
Sunday: Dinner out-- on the road from Augusta to Tuscaloosa.
Monday: Grilled Salmon Sandwiches (these are a favorite in our home!) and Corn on the Cob
Tuesday: Tomato Pie (recipe below) and a Grilled Chicken Salad
Wednesday: Mexican Lasagna
Friday: Date Night
Saturday: Tomato-Chicken-Spinach Linguine (recipe below) and a Salad
1 Lg. sweet onion (sliced thin)
2 Lg. tomatoes (sliced)
1/2 C monterrey jack cheese (grated)
1/2 C sharp cheese (grated)
1/2 C mayonnaise (I use light)
Cook pie crust according to package instructions. Alternate layers of onions and tomatoes (2 layers). Mix cheese and mayonnaise -- spread on top. Bake at 350 for 35-40 minutes.
1 pkg refrigerated linguine
1 pkg fresh spinach
3 chicken breasts (boiled)
1 Med onion (diced)
1 Lg. container of mushrooms
1 T. butter (to saute onion & mushrooms)
1 container of fresh parmesan cheese
3 cans diced tomatoes with garlic & onion (drain one can)
1 Pint half & half
In a 13x9 dish layer linguine, spinach and pieces of chicken. Then top with sauteed onions & mushrooms. Next add parmesan cheese. Last, boil tomatoes in half & half and pour on top. Bake uncovered at 350 for 40-45 minutes.