Jeppson Dinner plan

Thanks for the invite, guys. I am really excited about being apart of this blog, only it's taken me over a month to make my first post. It's a new year, and an opportunity to reorganize my time. My New Years resolution is "Follow Through", because that has seemed to be lacking this past year. So, here is my dinner plan for the month:
Monday - Pumpkin with Sausage Pasta and a green salad. This is a great dish from Rachael Ray, and I serve it every Halloween. The recipe asks for 1 cup of dry white wine. I substitute it with an extra 1/2 cup of chicken stock (if you are using bouillon, just add a little extra to make it stronger). Kids love it, as do adults.
Tuesday - Sausage and Lima Beans with canned green beans. I haven't used this recipe yet, but Lima Beans have a ton of Potassium (way more than bananas) and I have frozen sausages, so I thought I'd try it out.
Wednesday - Lasagna and spaghetti squash
Thursday - Taco Soup. This recipe comes from my friend Molly - I've never tried it yet though.
Friday - leftovers
Saturday - Enchilada Stuffed Shells and frozen corn. Another family hit. Both kids and adults friendly.

Sausage and Lima Beans:
2 tsp. olive oil
4 smoked sausages
1 chopped onion
1 1/4 cup dry lima beans, cooked OR 2 pkgs. frozen
1 can stewed tomatoes
1/4 c. brown sugar
1 tsp. dry mustard
1 tsp. chili powder
1/2 tsp. ginger
1/4 tsp. salt
In skillet, heat oil, pierce sausages and add sausages and onion to skillet - cook 'til lightly browned, about 4 min. Add lima beans and remaining ingredients. Cook until lima beans are warmed thoroughly.

Taco Soup
1 c. pinto beans
1 c. kidney beans
6 c. water
1 lb cooked hamburger
2 can tomato soup
1 can corn
1 can water
1 Tbl chili powder
1 Tbl. taco seasoning
Crock pot beans and water all day. Drain when soft. Mix and simmer 15 min. Top with sour cream, corn chips, cheese, green onions, avocados, etc.

Enchilada Stuffed Shells
This came from some magazine I cut out from 2004. I don't know which.
15 jumbo pasta shells
1 lb. hamburger
1 can enchilada sauce
1/2 onion (or however much you prefer)
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp cumin
1/2 c. refried beans
1 c. cheddar cheese
cook shells, set aside. Meanwhile, cook meat and onion. Add seasonings and stir in enchilada sauce. Place a spoon full of beans in cooked shells, then fill with meat mixture. Cook at 350 for 25 min. Sprinkle with cheese, cover, and bake another 5 min.