Having just got back from BlogHer yesterday afternoon, I want the easiest meals I can make this week.Plus, my husband gets paid on Wednesday so for tonight and tomorrow it’s whatever I can find in the freezer and pantry.  Here’s what I’m planning:

Monday- Slow Cooker boneless skinless chicken breast with barbecue sauce, steamed broccoli (from frozen), some kind of carb on the side (I know, not very helpful, but I’ll have to see what I can come up with).

Tuesday- Easy Salsa Chili (need to buy ground beef) and Jiffy Corn Muffins

Wednesday- Cheesy Penne Casserole* with garlic bread and salad

Thursday- Leftovers?

Friday- Pizza night

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*Cheesy Penne Casserole
makes 8 servings

Ingredients:
2 lbs. Ground Beef
2 teaspoons garlic powder
1 lb. penne pasta, cooked
2 15 ounce jars spaghetti sauce (we used one Prego Chunky Garden and one Garlic & Herb)
1 10 ounce package Kraft Italian Cheese blend
1 10 ounce package shredded mozzarella cheese
1 teaspoon basil
salt and pepper

Directions:
Preheat oven to 350 degrees. Brown the ground beef with the garlic powder, basil, salt and pepper, drain. Add both jars of spaghetti sauce to drained meat. While browning the meat, prepare the penne according to package directions, drain.

In a 9×13 baking dish, layer ingredients: the meat/sauce mixture, a third of the package of each kind of cheese, half the pasta, more meat and sauce, another third of each kind of cheese, the rest of the pasta, then the rest of the meat and sauce and ending with cheese on the top.

Bake uncovered until bubbly and cheese is melted, around 15-20 minutes but watch closely because oven temperatures vary. This tastes even better the next day after the leftover sit in the refrigerator overnight!
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