This week for dinner............

I always have a hard time figuring out what I'm going to make for dinner that day. So today I have planned what i'm going to have each day for dinners, so that way I know what i'm going to do, instead at 4 wondering what to make before the kids start having there melt downs. So here is the plan and the recipes, just incase anybody wants to make them.

Monday-Baked French toast
Tuesday- tangy turkey tostadas
Wednesday- Swiss steak slow cooker
Thursday- Pioneer Woman Chicken Spaghetti
Friday- lasagna from freezer
Saturday- out to dinner for our anniversary

Baked French Toast **single recipe**(adapted from original recipe located here)1/2 cup brown sugar1/3 cup butter or margarine2 Tablespoons corn syrup1/2 cup to 1 cup chopped nuts (walnuts or pecans are good)zest from one orange (about 2 tsp)2/3 cup orange juice1/3 cup milk3 Tablespoons granulated sugar1 tsp cinnamon1 tsp vanilla4 large eggs, or 5 medium eggsIn a small saucepan (or use microwave) melt butter. Remove from heat and stir in brown sugar and corn syrup. Spread sauce in bottom of a cookie sheet. Sprinkle with nuts, if desired. Lay 6 to 8 slices of bread on top of sugar sauce & nuts.In a large bowl, wisk eggs. Add orange zest, orange juice, milk, granulated sugar, cinnamon and vanilla. Wisk to combine.Using a small measuring cup or ladle, scoop the egg mixture over each slice of bread making sure to coat each evenly. Cover and refrigerate for an hour. Bake 350 degrees for 25-30 minutes, checking bread for doneness.

Tangy Turkey tostada (Very good!!) p.29 light and tasty june/july 2004
1 ¼ pound of ground turkey
½ cup chopped onions
1 cup chopped green peppers
2 garlic minced
¾ cups fresh mushrooms
1 can kidney beans- drained
1 cup salsa
1 can green chilies deiced 4 oz
1 T. chili powder
1 t. cumin
½ t salt
4 drops hot sauce
1 ½ cups reduced fat Mexican cheese
½ cup frozen corn
16 corn tostadas 5 inches
2 cups lettuce
1 cup tomatoes
¼ cup cilantro

Slow Cooker Swiss Steak
1/4 cup all-purpose flour
salt and pepper to taste
1 1/2 pounds round steak, cut into small pieces
3 tablespoons vegetable oil
3 stalks celery, chopped
1 onion, chopped
3 carrots, shredded
2 (14.5 ounce) cans diced tomatoes with juice
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar, or to taste
In a shallow bowl, mix the flour, salt, and pepper. Lightly coat the round steak pieces in the flour mixture.
Heat the oil in a skillet over medium heat, and saute the celery, onion, and carrots about 5 minutes, until tender. Remove from heat, and set aside. Mix in the round steak pieces, and cook until lightly browned.
Place the vegetables and steak in a slow cooker. Mix in the tomatoes with juice, Worcestershire sauce, and brown sugar. Cover, and cook 8 to 10 hours on Low, until the round steak is very tender

Pioneer Woman Chicken Spaghetti2 cups cooked chicken2 cans Cream of Mushroom soup2 cups grated sharp cheddar cheese1/4 cup finely diced green pepper1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained3 cups dry spaghetti, broken into two inch pieces2 cups reserved chicken broth from pot1 teaspoon Lawry’s Seasoned Salt1/8 to 1/4 teaspoon Cayenne pepperSalt & Pepper to taste1 additional cup grated sharp cheddar cheese
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)

So here is the plan and I will let you know how it goes.