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Monday, July 30, 2012

Menu Plan for August 2012

This month I am needing to finish up school planning for our new school year so I decided to try one of the online menu plans.  I found this one:

image you can download this menu plan here.

This Weeks Menu is:


Monday – Sausage, Rice and Zucchini.

Tuesday – TRISCUIT Pull Apart Pizza

Wednesday – Crock Pot Beanie Weenies

Thursday – Brown Butter Peas and Bacon Tortellini

Friday – Chicken & Dumplings

Saturday – We will be picking up Aaron from his 24/7 program – recipe below for bacon Cheeseburger Frittata – Sounds and looks really Yummy. 

TRISCUIT Pull-Apart "Pizza" recipe TRISCUIT Pull-Apart "Pizza"

What You Need

24 TRISCUIT Fire Roasted Tomato & Olive Oil Crackers

1/3 cup PHILADELPHIA Savory Garlic Cooking Creme

1 cup chopped cooked broccoli

1 plum tomato, chopped

1/4 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

2-1/2 oz. Italian sausage, crumbled, cooked

1 Tbsp. KRAFT Grated Parmesan Cheese

2 Fresh basil leaves, finely chopped

1 Tbsp. olive oil

Make It

HEAT oven 400ºF.

ARRANGE crackers in single layer on baking sheet to form solid rectangle; spread with cooking crème. Top with broccoli.

COVER half the rectangle with tomatoes and mozzarella; cover remaining half with sausage and Parmesan.

BAKE 10 min. or until mozzarella is melted. Sprinkle basil over tomato-covered half; drizzle oil over remaining half. Serve warm.

Recipe from:

Crock Pot Beanie Weenies. Photo by lazyme Crock Pot Beanie Weenies


  • 2 (28 ounce) cans pork and beans
  • 1 (16 ounce) can pork and beans
  • 1 (1 lb) package hot dog, halved lengthwise and cut into 1-inch pieces
  • 1 large onion, chopped
  • 1/2 cup packed brown sugar
  • 3 tablespoons prepared mustard
  • 4 slices bacon, cooked and crumbled


  1. In a crock pot, combine all ingredients; mix well.

  2. Cover and cook on low for 7-8 hours.


 Slow Cooker Chicken and Dumplings


  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
  1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Recipe from:

Bacon Cheese Burger Frittata



  1. Preheat oven to 350°F

  2. Brown hamburger in skillet with onion. Drain well of any excess grease.

  3. Remove and mix in bowl with bacon pieces, breaking up any larger clumps with a fork or pastry mixer until you have a fine mix and press into the bottom of a deep-dish pie pan.

  4. Set aside.

  5. Combine remaining ingredients in mixer bowl and whip well.

  6. Pour mixture over beef "crust" and bake 40-45 minutes until top is browned and "set".

  7. Cool and enjoy!

Recipe from:


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