Late Menu Plan Monday

I think we're going to have to plan to replace our vacuum cleaner some point soon. We got it when we got married, almost 11 years now (on the 28th). I'm having trouble finding the bags for it as it is (I guess because most of the newer ones are becoming bagless?) and lately I'm getting a burning rubber smell after a bit. I tried today to see if I could find where the belt was, but no luck. The only removable parts are the Hepa filter, another foam filter thing at the bottom of the bag and the bag itself. I did spend an hour cleaning the beater bar and removing my hair from around a part where you can't reach it very well. Good thing I have hemostats (I actually use them for removing pin bones from fish too). The person who designed that part of the vacuum didn't have long hair, that's for sure.

To get some natural light in the house today, I've got the front door open, and Miko is laying at the back door and has a straight-line view through to the storm door. She gets up occasionally and runs to bark at the cars that drive by or a leaf that blows by. Why she doesn't just lay there and bark I don't know, but at least she is getting some exercise. ;) I may have to close it soon though, my headache can't handle it, and she'll probably start limping soon too.

The menu this week isn't exciting by any means. I'm still trying to save some money and use pantry stuff.

Monday: Macaroni & Cheese (store-brand packaged) with canned tuna and frozen veggies
Tuesday: Beef Noodle Soup (cooked beef from the freezer)
Wednesday: Bagel Dogs (frozen turkey dogs in the freezer) recipe is posted elsewhere on here- if you would like to have, just ask.
Thursday: Turkey and Stuffing Casserole (cooked turkey from the freezer and homemade white sauce not canned soup)
Friday: Homemade Pizza

For more menu ideas visit: I'm an Organizing Junkie

Stovetop Tuna Mac
4 servings
From "Mr. Food"

1 package macaroni and cheese dinner
1 cup frozen mixed vegetables
1 (6-ounce) can white tuna, drained and flaked
8 buttery crackers, coarsely crushed

In a large saucepan, prepare the macaroni and cheese dinner according to package directions, adding the frozen mixed vegetables to the boiling macaroni in water for the last 2 minutes of cooking time. Drain and return the macaroni and vegetables to the saucepan.

Stir in the remaining ingredients as directed on the package; mix well. Stir in the tuna, sprinkle the crushed crackers over the top, and serve.

Beef Noodle Soup

This is another wonderful recipe that can incorporate any left over beef you might have. This soup tastes great and is easy to make.

Left over beef, cubed
1 medium chopped onion
2/3 cup chopped celery
2 tablespoons beef bouillon granules
1/8 teaspoon dried parsley
2/3 cup chopped carrot
3-3/4 cups water
1-2/3 cups egg noodles

In a large saucepan over medium heat, saute the meat, onion, and celery for 5 minutes. Stir in the bouillon, parsley, carrots, water, and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.

Turkey and Stuffing Casserole
Makes: 5-6 servings

1 pkg. (14 oz.) seasoned dry stuffing mix
1 teaspoon ground sage
1 cup chopped celery
1/2 cup COLLEGE INN® Chicken Broth
1 (10.75 oz.) can condensed cream of celery soup
1 (10.75 oz.) can condensed cream of turkey soup
3 cups shredded cooked chicken or turkey
1/4 cup melted butter

Preheat oven to 425 degrees.
Combine the first 4 ingredients, and set aside.
Separate the 2 soups in separate bowls and add 1/2 soup can of water to each; stir these well and set aside.
Place 1/3 of the crumb mixture into a lightly greased 9×13-inch baking dish.
Layer 1/2 of the chicken/turkey and pour the celery soup over this.
Layer another 1/3 of the crumb mixture, followed by the remaining turkey.
Pour the turkey soup over and top with the remaining crumb mixture. Drizzle with butter and pack the mixture firmly into the dish.
Bake 20 to 30 minutes.