The Other Budge's Menu

Okay, here's our menu this week:

M-meatloaf and baked potatoes
T-leftovers...meatloaf sandwiches and melon
W-Hungry Jack Casserole (recipe at end) with steamed broccoli or green beans on the side
Th-tacos (I like to add in grated potato to the meat when I cook it. My dad always made it like this, I don't know why, but it is actually quite good and makes the meat go a bit farther.)
F-probably a frozen pizza and salad
Sa-cheese manicotti with French bread and salad (recipes to follow)
Su-homemade nachos (tortilla chips with chili beans and cheese on top...a perfect, quick dinner after late church) and a fruit

Hungry Jack Casserole (one of my husband's favorites):

1 lb. ground beef
1 small onion, diced
1 can pork and beans (15 oz.)
1 cup barbeque sauce
2 Tbsp. brown sugar
1 10-count refrigerated biscuits
shredded cheddar, about 1 cup

Brown the beef with the onion. Drain the fat and then add the pork and beans, brown sugar, and BBQ sauce. Pour into bottom of a casserole dish. Cut refrigerated biscuits into fourths and place evenly over the bean/meat mixture. Top with shredded cheddar. Bake 22-25 minutes at 375, until biscuits are golden brown. Very yummy!

Cheese Manicotti

1 pkg. of manicotti noodles, cooked according to the package (the kind I buy usually have about 10-12 noodles in the pkg.)
8 oz. shredded mozzarella (I usually just do a whole 15-oz. ball)
15 oz. ricotta or cottage cheese
1/4 c. parmesan cheese
1 1/2 tsp. (approx.) dried parsley (or 1 Tbsp. fresh)
1/2 tsp. salt
dash black pepper
28 oz. spaghetti sauce

Mix the cheeses, parsley, salt and pepper. Pour a small amount of spaghetti sauce on bottom of a 9x13 pan. Stuff each manicotti noodle with cheese mixture. Place in one layer in pan. Pour the rest of the spaghetti sauce over the noodles. Cover and cook at 425 for 40 minutes. Uncover and cook 10 minutes more. This is so yummy!