Weekly Meal Plans #6

 I've planned our three meals for the week and am throwing in a new recipe.  Of course, one meal is a slow cooker one because I just can't help  myself.  My boys love brisket and it's something I never cook, so when I ran across the Slow Cooker Brisket Chili I decided I had to try it.Another meal is my easy to throw together Sausage and Vegetables over pasta.    I have some fresh vegetables that I am afraid will go bad if we don't use them soon, so this is a great way to use your vegetables.One of the son's is not a huge fan of lasagna, but I read this lightened version which are more like roll ups.  I'm hoping the son will like this one!1. Sausage and Vegetables over Pasta2. Slow Cooker Brisket Chili3. Lightened up LasagnaIngredients10 uncooked lasagna noodles1 cup finely chopped sweet onion2 teaspoons olive oil3 garlic cloves, minced and divided1 (24-oz.) jar tomato-and-basil pasta sauce1 1/2 teaspoons sugar1/4 teaspoon dried crushed red pepper1 cup low-fat ricotta cheese2 ounces 1/3-less-fat cream cheese, softened1 (14-oz.) can baby artichoke hearts, drained and quartered1 large egg white, lightly beaten1/4 cup torn fresh basil1/4 cup  freshly shredded Parmesan cheesePreparation1. Preheat oven to 350°. Cook pasta according to package directions and drain.  (do not rinse)  Arrange in a single layer on a piece of lightly greased aluminum foil or wax paper.2. Sauté onion in hot oil in a 3-qt. saucepan over medium heat 7 to 8 minutes or until caramelized. Add two-thirds of minced garlic, and cook, stirring constantly, 1 minute. Stir in tomato sauce and next 2 ingredients. Bring mixture to a boil, stirring often. Reduce heat to low; simmer, stirring often, 5 minutes. Remove from heat.3. Stir together ricotta and cream cheese until smooth. Stir in artichoke hearts, next 3 ingredients, and remaining minced garlic. Spread 1/4 cup cheese mixture on 1 noodle. Roll up firmly, and place, seam side down, into a lightly greased 11- x 7-inch baking dish. Repeat with remaining noodles and cheese. Spoon tomato sauce over lasagna rolls.4. Bake, covered, at 350° for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Enjoy       I have some fresh green beans, and salad fixings for sides.It's been a wonderful weekend here weather wise.  Crisp, a little cool, clear skies and leaves beginning to fall.  It's nice to be able to finally feel like a new season is upon us.  As we enter this Fall season, it make me think of how my family loves Fall, and as usual, it makes me nostalgic for Falls of my past.   I wrote a post about this called What's Your Season?What about you?  Are you happy to welcome a new season?  Are you a Fall person?Enjoy Your Day!