Menu Plan Monday- MARCH 2

Monday- cereal, bagels and cream cheese
Tuesday-Tator Tot Bake, corn

TATER BRAT BAKE

1 package (1 ¼ pounds) uncooked bratwurst links
2 bottles (12 ounces each) beer or nonalcoholic beer
2 tablespoons butter
1 can (16 ounces) sauerkraut, rinsed, drained and chopped
1 can (10 ¾ ounces) condensed cheddar cheese soup, undiluted
½ cup milk
1 package (32 ounces) frozen Tater Tots
1 cup (4 ounces) shredded cheddar cheese

In a large saucepan, combine bratwurst and beer. Bring to a boil. Reduce heat. Cover and simmer for 10-15 minutes or until meat is no longer pink. Drain and cut into ¼” slices. In a large skillet, brown brats in butter over medium-high heat; drain on paper towels. Spoon sauerkraut into a greased 13-in. x 9-in. baking dish. Top with brats. Combine soup and milk; drizzle over brats. Top with Tater Tots. Bake at 450° for 20-25 minutes or until potatoes are lightly browned. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Wednesday-macaroni with spaghetti sauce, veggies, cheesey bagels
Thursday- Salad, tuna casserole, mixed veggies, cherry Fluff for dessert

CHERRY FLUFF DESSERT
1 pkg cream cheese
1 20 oz can crushed pineapple, UNDrained
1 can (21oz) cherry pie filling
1/2 cup chopped pecans
1 carton whipped topping

In a large bowl, beat cream cheese and pineapple. Stir in pie filling and pecans. Fold in whip topping. Spoon into individual dessert dishes. Garnish each with whip cream and cherry if desired. cover and chill until serving YIELD:10
Friday- pizza
Saturday- leftovers
These are 2 new recipes out of the New Taste of Home Simple and delicious magazine
ENJOY! For more recipe ideas click the menu icon at the top of this post or Laura and you will lots of great menu ideas! Happy Monday!