Menu February 26 – March 3

I KNOW I said I would change the dates of my menu postings…..but I just C.A.N.’T. Something about starting off the week on SUNDAY (God’s Day, as I practice it), just seems right.  Maybe, just maybe, I’ll get this posted as desired.  Trying a new strategy.  If you are a blogger and you post crucial dated subjects, I would love to hear your suggestions to make sure you get it up as you want…..Yet I know the whole organization thingy…..Unfortunately, Monday seems to be my easiest day of accomplishing blogging……


Tilapia Corn Chowder

Tell me that doesn’t just look DELICIOUS!!!  I love because most of the ingredients I already have on hand, and they give great menu options.  Check them out!


Saucy Ham and Cabbage


Garden Confetti Pasta with Smoked Sausage

Great One Dish Meal - and cheap too!

2 Cups dried Rotini Pasta ( I chose Garden Delight)

16 oz Smoked Sausage

1 small onion

1 green bell pepper

1 tsp oil

14.5 oz diced tomatoes

2 cups frozen corn

2 cups garbanzo beans

1/2 cup Italian dressing

Cheese (optional)

Salt and pepper to taste

  • Cook pasta according to directions. Two minutes before rotini is done, throw in corn.
  • Saute onion and bell pepper in olive oil till soft and onions are transparent.  Add diced tomatoes.
  • Slice Smoked Sausage in 1/2 inch piece. Add to the vegetables. Brown sausage.
  • Once the pasta/corn is done, add the sausage and vegetable mixture.  Add garbanzo beans and Italian dressing.  Toss to coat.
  • Serve, topped with cheese if desired.

Serve with garlic bread and fruit




Ethiopian Chicken Stew


Sausage Pita Pockets

6 pita pockets

16 oz bulk sausage

1 medium onion

1 tsp olive oil

2 cups brocolli and cauliflower mix

1/2 cup honey mustard dressing

1/2 cups shredded cheddar cheese (optional)

  • Saute onion in olive oil. Once transparent, add sausage.  Brown sausage in med-hi heat.  Drain sausage of oils.
  • Add broccoli and cauliflower mix.  Cook til heated through.
  • Add dressing
  • Stuff pockets, top with cheese if desired.
  • Place in 350 degree preheated oven for 10 minutes to toast pita pockets and melt cheese

Serve with fries (traditional or sweet potato)


Pinneapple Salsa Tilapia