Menu Plan Monday 5/16/2011

Monday: Sausage & Squash Casserole
Tuesday: Caribbean Chicken & Rice
Wednesday: Hamburger Soup
Thursday: Chicken & Spinach Casserole
Friday: Turkey Swedish Meatballs & Whole Wheat Noodles
Saturday: Quiche
Sunday: Meatloaf & Cauliflower Dijon

Chicken & Spinach Casserole

2 cups diced cooked chicken breast
10 oz. box of frozen spinach, thawed and drained well
1/2 cup fat-free sour cream
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon white pepper (or black)
3/4 cup grated Parmesan cheese
1/4 cup l/f mozzarella

Preheat oven to 350. Combine the chicken and spinach in a greased 8"X8" baking dish. Mix remaining ingredients together. Mix about a 1/4 of the sauce mixture with the chicken and spinach mixture and spread out across the bottom of the dish. Spread the rest of the sauce mixture over the chicken and spinach. Bake, uncovered, for 40 minutes or until top is nicely browned. The browner the top is (not burnt though) the better this dish is.

Cauliflower Dijon

Ingredients:
1 C Real Mayonnaise
1 1/2 Tbsp Dijon Mustard
3 Strips Cooked Bacon (chopped)
1 1/2 C Shredded Cheddar Cheese
2 Tbsp Butter
1 Head Fresh Cauliflower
(I use a 16oz bag of frozen cauliflowerettes. Either will do)
Ground Pepper to taste

Directions:
Place cauliflower in a casserole dish with the butter. Microwave covered for approximately 8 minutes or until cauliflower is tender. Stir cauliflower. In separate bowl, mix the mayonnaise and dijon mustard together. Spread mixture over cauliflower and top with bacon pieces and shredded cheese. Microwave for another 4 minutes, or until cheese is well melted. Top with ground pepper. Enjoy!