Sunday: Homemade Pizza
Monday: Chicken Casserole, English Peas
Tuesday: Baked Tilapia with veggies and rice
Wednesday: ???
Thursday: Lasagnette, Green Beans (recipe to follow)
Friday: ???
Saturday: Chicken Alfredo and Broccoli

Why the question marks? Well, Wednesday one child has to be at "Why?" practice at 5:30 (too early to eat supper) then the rest of the family has AWANAS from 6:30 - 8:00. I have to figure out something easy and simple for that night. It may be McD's $1 menu for the next few Wednesdays while "Why?" practice is going on.

I left Friday blank to see what meats are going on sale at Bi Lo and that ad won't be out until Wednesday.

Now for the Lasagnette Recipe:

1 lb ground beef
1 (16 oz) can tomatoes, undrained
1 (8 oz) can tomato sauce
1 tsp salt
3 tsp sugar
2 garlic cloves, crushed
1 (5 oz) pkg egg noodles
1 cup sour cream
1 (3 oz) pkg cream cheese
1 cup grated mozzarella cheese

Cook beef until lightly browned. Drain excess fat. Stir tomatoes and tomato sauce into meat. Add salt, sugar, and garlic. Simmer 5-10 minutes. Cook noodles; drain well and blend in sour cream and cream cheese. Pour half of meat sauce into a lightly greased 3-quart casserole dish. Cover with half the noodle mixture then 1/2 cup mozzarella. Repeat layers. Bake at 350* for 35 minutes. Lasagnette can be frozen then thawed before baking.

Serves 6-8

This week Bi Lo has Hormel Little Sizzlers
Sausage Links 12 oz on sale 3/ $3.
They also have Clear Value Bacon 16 oz 2/ $5.

Now at my house the choice is bacon and for the 6 of us I cook the entire 16 oz. ($2.50)

Eggs are running about $1.40 per doz. For the 6 of us I normally fix 10 eggs.($1.20)
3 of us have fried eggs and 3 of us have scrambled.

Here is how my make homemade biscuits. ($0.53)

2 cups self rising flour ($0.24)
1/2 stick of margarine (you can use butter) ($0.09)
about 1 cup of milk (for the BEST biscuits, use buttermilk!) ($0.20)

Crumble your margarine into your flour until it is coarse like cornmeal. Add your milk. You may not use the entire cup of milk. Just add enough to make a soft dough that is not very sticky. Turn your dough out onto a floured surface and knead just enough to make everything stick together. DO NOT OVER WORK YOUR DOUGH! It will make for tough biscuits. Pat out into desired thickness and cut with biscuit cutter. Place on baking sheet with the biscuits touching one another. Bake at 400* until the tops of the biscuits are lightly browned. Brush tops of biscuits with butter. Serve with jam, jelly, preserves, honey or butter ;-)

2 cups self rise flour ($0.24)
1 cup self rise cornmeal ($0.12)
2 eggs ($0.24)
2 cups milk ($0.40) - for really great cornbread use buttermilk!
1/4 cup veg. oil

Mix all ingredients well and pour into a baking pan (I use a brownie pan or square cake pan because I don't have a cast iron skillet) Bake at 400* until brown on top and the bread is fully cooked through.

For the cabbage start with a good size head, about 2 lbs. (organic cabbage is $0.98 per lb at Ingles this week). Cut out the core and chop up the cabbage into bite size pieces. Rinse well and put into a large pot of boiling water. Cook until tender. Drain.

While the cabbage is cooking you will want to start cooking your tomatoes. Take one (15 oz) can of tomatoes ($1.00) and blend up. Pour into a sauce pan and add 1/2 stick of margarine ($0.10) and 1/2 cup of sugar ($0.13). Cook until the butter and sugar are dissolved and the sauce begins to thicken.

Open a can of Luck's pinto beans ($0.68) and warm. (If you prefer to cook your own beans, Ingles has 1 lb bags of organic pinto beans on sale for $1.63.)

Fix your self a big 'ole plate of cabbage and cover with the stewed tomatoes. Add a heaping spoonful of beans on the side and get a nice size slab of cornbread (don't forget to slather it in butter!). I like to have a slice of sweet onion to have with my dinner, too. And if you are fixing this in the summer time, nothing beats a slice of tomato and some cantaloupe!