Meal Planning Monday

This week is going to be an easy one. I am planning to try one new recipe, but we'll be having two easy and scrumptious favorites. With several nightly commitments this week, I don't predict having extra time to plead with a 6 year old to eat her dinner--That's where the ole-standbys come into play. Plus, we just picked up a fresh supply of fruits and veggies this weekend from our organic co-op.  Everyone will be snacking on those throughout the day, so I thought dinner could be a little less balanced. Or at least that's my rationale.  

Here's our week and a couple of recipes to pass along:

{remember you can download this cute meal planner here!}

We're going to try Tonya's Eggplant Parmesan. This will be a first for our family, but we have a beautiful eggplant from the co-op just daring me to not toss it this time. Our breakfast casserole recipe is so easy and delicious. My good friend, Angel, introduced it to me when she brought it to a baby shower brunch many years back. It's now a family fave. It's definitely not light or lowfat, but it's been specifically requested by my daughter for this week.  

Egg Casserole

1 lb of maple sausage 

5 eggs (but we've used up to 9 and it's still great)

3/4 c milk

1 can of crescent rolls

1-2 cups of shredded cheese

1. Preheat oven to 400 degrees.
   
2. Brown sausage.
   
3. In a bowl, mix eggs & milk with a fork.
   
4. Spray 9x13 dish.
   
5. Roll out crescent rolls, without separating them.  Press together any separations.
   
6. Evenly sprinkle browned, ground sausage over crescent roll layer.
   
7. Pour egg & milk mixture over sausage.
   
8. Evenly sprinkle cheese over egg mixture (however much you prefer).
   
9. Bake for 20 minutes or until eggs are set (& doesn't jiggle).
   

Happy Monday!