Crispy Cajun Potatoes with Ham

Prep: 5 min     Cook: 15 min     Serves: 4

Ingredients

• 1 Tbsp olive oil
• 1 Lb fully cooked ham steak, cut into ½-inch cubes
• 3 Cloves Garlic, minced
• 3 Cups frozen O'Brien potatoes
• 1/4 tsp Cajun seasoning

MENU: November 28, 2015 - December 11, 2015

Here is our planned menu for November 28, 2015 thru December 11, 2015. Of course this is a planned menu, but plans can change. I'll update this menu to reflect any changes to our planned menu as time passes.

Date	Day	Main Dish	Side Item(s)
Saturday	28.Nov	Chili	Grilled Cheese
Sunday	29	BBQ Meatballs	Mashed Potatoes
Monday	30	Asian Style Pork Roast	Rice Egg Rolls
Tuesday	01.Dec	Tuna Casserole	Corn
Wednesday	02	WNG
Thursday	03	Hunan Pork w/Peppers	Crab Rangoon Rice
Friday	04	Pizza
Saturday	05	Lasagna	Garlic Bread Salad
Sunday	06	Sweet & Sour Chicken	Stir Fry Vegetables
Monday	07	Grilled Pork Chops	Green Beans Cheesy Rice
Tuesday	08	Week Night Wrap-up	Fried Potatoes
Wednesday	09	WNG
Thursday	10	Pizza Burgers	Chips
Friday	11	Eat Out

Texas Tater Casserole

Prep: 20 min     Total: 1 hr 10 min     Serves: 6 (1½ cups each)

Ingredients

• 1 lb ground beef (I use ground turkey)
• 1 large onion, chopped (about 1 cup)
• 1 medium celery stock, chopped (about ½ cup)
• 2 cloves garlic, finely chopped
• 2 cans (10 3/4 oz each) condensed Cheddar cheese soup
• 1 can (11 oz) Green Giant® Mexicorn® whole kernel corn, red and green peppers, drained
• 1/2 cup Thick 'n Chunky picante sauce
• 2 tsp chili powder
• 1/4 tsp pepper
• 1 bag (16 oz) frozen potato nuggets
• 1/2 cup shredded taco-seasoned cheese

Chicken with Andouille and Peppers

Prep: 10 min     Cook: 15 min     Serves: 4

Ingredients

• 1/2 lb chicken tinders, cut into 1½-inch pieces
• 1/4 lb andouille or other spicy smoked sausage, cut on the diagonal into 1½-inch slices
• 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 tsp Cajun seasoning (optional)
• 1 (14½-ounce) can diced tomatoes

Directions

1. Spray a large nonstick skillet with nonstick spray and set over medium-high heat.  Add the chicken and cook, stirring occasionally, until browned, 2-3 minutes; transfer to a plate.  Add the sausage to the skillet and cook, stirring occasionally, until browned. 3-4 minutes. Drain on paper towels.
2. Wipe the skillet with paper towels; spray with nonstick spay and set over medium heat.  Add the onion, bell pepper, and Cajun seasoning (if using); cook, stirring occasionally, until the vegetables are tender, about 5 minutes.  Add the tomatoes and bring to a boil.  Ad the chicken and sausage; return to a boil, Reduce the heat and simmer, covered, until the chicken is cooked through, 6-8 minutes longer.

Weight Watchers. "Chicken with Andouille and Peppers." Shortcuts 130 Almost-From-Scratch Recipes. N.p.: Weight Watchers Group, 2008. 76-77. Print.

Meatball and Sweet Onion Subs

Prep: 10 min     Total: 8 hr 10 min     Serves: 6

Ingredients

• 3/4 cup water
• 1/4 cup packed brown sugar
• 1 can (6 oz) Italian-style tomato paste
• 2 large sweet onions cut in half and sliced
• 24 frozen Italian-style meatballs, 1 inch in diameter.
• 6 submarine or hoagie buns, split
• 3/4 cup shredded mozzarella cheese