Menu Plan...Wednesday?

I have been so out of it. Not feeling well, not cleaning well, not planning or organizing my life well.

Last night hubs did supper and that never happens. I really need to get things running again.

Tonight: Tuna Stuffed Shells (from a Woman's Day email this morning), recipe follows
Thursday: Teriyaki Chicken in crockpot
Friday: Eggs and toast
Saturday: Ham Pot Pie Stew
Sunday: Pork Roast w/ funeral potatoes

Side Note: My oldest left for summer camp today :( I miss him already. I can't believe he's old enough for Mill Hollow, but I guess it's that time.




Tuna Stuffed Shells
Nancy Dell'Aria

COOKING TIME
Active Time: 15 minutes
Total Time: 50 minutes

INGREDIENTS

18 jumbo pasta shells
1 can (6 oz) light tuna in oil, well drained
1 cup fresh white bread crumbs
1⁄4 cup finely chopped onion
1 large egg
1⁄4 cup minced fresh parsley
1 tsp fresh lemon juice
1 can (103⁄4 oz) condensed cream of celery soup
1⁄2 cup milk
2 Tbsp grated Parmesan cheese
Paprika (optional)


PREPARATION
1. Heat oven to 350°F. Lightly coat an 11 x 7-in. baking dish with nonstick spray.

2. Boil pasta as package directs until just firm-tender.

3. Meanwhile mix tuna, bread crumbs, onion, egg, 1⁄2 the parsley and the lemon juice to blend.

4. Drain pasta shells. Rinse gently to cool; drain. Fill each shell with 1 Tbsp tuna mixture. Place in prepared dish.

5. Whisk soup and milk in a small saucepan over medium heat until hot. Remove from heat; stir in remaining parsley. Pour evenly over shells. Sprinkle with cheese and paprika. Cover with foil. Refrigerate overnight, if desired.

6. Bake 20 to 25 minutes until bubbly.