Menu Monday {on Saturday}

After I got married I developed a love of cooking. I don't really get to do it that much because one, I am like the *pickiest* eater in the world and I have trouble finding recipes I'll actually eat, and two, Skip's schedule is such that he is only home for dinner every other week. It's nice that I don't always have to cook a big dinner, but I also get lazy and don't want to make a whole dinner for myself. But this year I would like to start cooking more regularly and expand my recipes. It also helps that Little M is eating regular food so I want to be cooking good meals for her! I'm going to start out slow and just make planned menus for the weeks that Skip will be home with us for dinner, and just wing it while he's working. Just taking it one step at a time. So here's my menu for the week!

Sunday: Ordering pizza while watching playoffs!

Monday: Homemade chicken fajitas with rice

Tuesday: Tomato-Sausage Lasagna

Wednesday: Leftovers

Thursday: Sausage and Cheddar Cheese Strata

Friday: Penne with Vodka Sauce {jarred sauce...don't judge!}

Saturday: Perdue Sesame Chicken with homemade lo mein noodles

Sunday: Tomato, Basil, and Cheese Baked Pasta

Chicken Fajitas {the actual recipe calls for steak..but I don't eat red meat so I'm going to try substituting chicken}

3 tablespoons fresh lime juice

3 tablespoons fresh orange juice

1/4 teaspoon salt

1/2 dried oregano

1 pound of chicken {cut into strips}

1 tablespoon olive oil

2 medium onions thinly sliced

2 garlic cloves thinly sliced

3 large red peppers cut into 1/2-inch-thick slices

1 large green pepper cut into 1/2-inch-thick slices

2 teaspoons finely chopped pickled jalapeno chile

12 flour tortillas

1. In cup, combine lime and orange juices, 1/2 teaspoon of salt, and oregano. Transfer to a ziplock plastic bag; add chicken, turning to coat. Seal bag, pressing out as much air as possible. Refrigerate chicken 1 hour to marinate, turning bag once.

2. In a 12-inch skillet, heat oil over medium heat. Cook chicken until no longer pink inside. Add onions and garlic; cook, stirring frequently, until onions are tender, about 5 minutes. Add red, and green peppers, jalapeno, and remaining 1/4 teaspoon of salt. Cook, stirring until peppers are tender, about 7 minutes.

3. Serve together in tortillas.

{found in Good Housekeeping Great American Classics Cookbook}

Tomato Sausage Lasagna

1 pound of hot Italian sausage links, casings removed

1 medium onion chopped

1 can {28 ounces} plum tomatoes

2 tablespoons tomato paste

1 1/4 teaspoon of salt

12 lasagna noodles

1 container {15 ounces} part-skim ricotta cheese

1 large egg

1/4 cup chopped fresh parsley

1/8 teaspoon ground black pepper

2 cups {8 ounces} part-skim mozzarella cheese, shredded

1. Prepare meat sauce: in 4 quart saucepan cook sausage and onion over high heat, breaking up the meat with side of spoon until meat is well-browned, about 6 minutes. Discard fat. Add tomatoes with their juice, tomato paste, and 1 teaspoon of salt. Heat to boiling, breaking up tomatoes with side of spoon. Reduce heat; cover and simmer, stirring occasionally, 30 minutes.

2. Meanwhile, in a large saucepot, cook lasagna noodles as label directs. Drain and rinse with cold water. Return noodles to saucepot with enough cold water to cover.

3. Preheat over to 375*. In medium bowl, stir ricotta, egg, parsley, remaining 1/4 teaspoon of salt, and pepper until well combined.

4. Drain noodles on clean kitchen towels. In 13" by 9" baking dish, arrange 6 lasagna noodles, overlapping to fit. Spread with all of ricotta mixture and sprinkle with half of mozzarella; top with half of meat sauce. Cover with remaining 6 noodles and spread with remaining meat sauce. Sprinkle with remaining mozzarella.

5. Cover lasagna with foil and bake 30 minutes. Remove foil; bake until sauce is bubbling and top has lightly browned, about 15 minutes longer. Let stand 15 minutes for easier serving.

{found in Good Housekeeping Great American Classics Cookbook}

Sausage and Cheddar Cheese Strata

1 1/2 pounds ground breakfast sausage

4 eggs, beaten

2 1/2 cups half-and-half

1 teaspoon dried sage

3/4 teaspoon Kosher salt

1/4 teaspoon ground black pepper

6 potato or other soft white bread slices

2 cups {6 ounces} grated extra-sharp cheddar cheese

2 tablespoons chopped fresh chives, flat-leaf parsley, or green onion

1. Preheat the over to 350* Butter a 9x13x2" baking pan

2. Heat a large skillet over medium heat. Put the sausage in the skillet and cook, stirring occasionally until it is thoroughly browned, 5 to 7 minutes. Using a slotted spoon, transfer the sausage to a paper-towel lined plate to drain.

3. Whisk together the eggs, half-and-half, sage, Kosher salt, and pepper in a medium bowl. Layer the bread in the prepared baking dish and top with sausage. Poor the egg mixture over the sausage and top with the cheese. Bake until the strata is set in the middle, about 30 minutes. Do not overcook.

4. Let cool for 15 to 20 minutes. Garnish with chives just before serving.

{Bride and Groom First and Forever Cookbook}