Menus for week starting Sept. 22

I only cooked a few of the meals I planned for last week. My in-laws did not come to our town and Jeff wanted to smoke some meat and we certainly had plenty to eat, just did not eat what I planned.
But my menus are not written in stone, just possible plans.

I've planned this weeks menus and I think I will stick them pretty close. Our weekend plans are a little up in the air so I picked some things I might cook but they are quite likely to change.

All of this week's menus that call for ground meat will use ground turkey. I have not found any good deals on ground beef recently but did stock up on ground white turkey with specials at 2 different stores. I think we ended up with 17 pounds of ground turkey.

Monday
Mexicalli Pie
this is a simple casserole made with 1 pound of ground meat browned with 1/2 an onion and bell pepper, then mixed with 1 cup salsa, 1 1/2 cups corn, salt and pepper to taste. Put in a greased pie pan and top with 1/2 cup shredded cheese and 1 cup crushed corn chips. bake for 30 minutes at 350 degrees.
Makes 8 servings, 204 calories each.

Tuesday
Healthy Sloppy Joes with oven fried onion rings

Wednesday
Tammy's Chicken Rice Bake

Thursday
Holy Smoked Bacon and Mushroom Penne

Friday
Susan's Deep Dish Pizza Casserole
servings | 6
estimated POINTS per serving | 6

Ingredients
1 pound ground round
1 15-oz can chunky Italian-style tomato sauce
cooking spray
1 10-oz can refrigerated pizza crust dough
6 1-oz slices part-skim mozzarella cheese - divided
You can also add any other topping that you might like on pizza

Instructions
Cook meat in a medium nonstick skillet over medium-high heat until
browned, stirring until it crumbles. Drain if necessary and return
to skillet. Add tomato sauce, and heat through. While meat cooks,
coat a 13x9x2-inch baking dish with cooking spray. Unroll pizza
crust dough, and press into bottom and halfway up sides of baking
dish. Line bottom of pizza crust with 3 slices mozzarella cheese.
Top with meat mixture. Bake, uncovered at 425 for 12 minutes. Top
with remaining 3 cheese slices, and bake 5 additional minutes or
until crust is browned and cheese melts. Cool 5 minutes before
serving.

Special Notes
Nutritional analysis per serving: 277 calories; 7.7g. fat; 1.6g.
fiber; 49mg. cholesterol; 667mg. sodium

This recipe makes for big servings. I add onions, mushrooms, and
spices. It is really good!

Weekend meals
Rice and black bean pilaf
Ribs from the freezer
Sandwiches
Chili

and in case you are wondering, we ate the last of that 20 pound bag of potatoes for lunch today. And there are NO potatoes on this week's menu