1/2 lb ground beef
Can of tomato sauce
2 tubes of refrigerated crescent rolls
Pkg of imitation crab meat
Jar of Alfredo sauce
Heavy whipping cream
Sugar snap peas
[Also needed: oregano, seafood seasoning]
Breakfast: Eggs (save 2 eggs for next week though)
Lunch: Soup, pizza roll ups, and watermelon
Dinner: Crab noodles and sugar snap peas
Cream of Carrot Soup
Bring 4 cups of chicken broth and 4 large carrots, cut into chunks, to a boil in a pot. Reduce heat. Simmer, uncovered, about 15 minutes. Cool slightly.
In a blender, cover and process soup in small batches until smooth. Return to the pan. Stir in 1/2 cup of heavy whipped cream and 1 tsp of sugar. Heat through.
Cook 2 cups of dry egg noodles to make 4 cups of cooked ones according to package directions. Combine the noodles, a 16 oz package of chopped imitation crab, and a 16 oz jar of Alfredo sauce in a large pot. Cook and stir until heated though. Sprinkle with seafood seasoning and minced chives.
Pizza Roll Ups
Preheat oven to 375 degrees. Cook 1/2 lb of ground beef in a skillet over medium heat. Drain. Remove from the heat. Add an 8 oz can of tomato sauce, 1/2 cup of shredded mozzarella cheese and 1/2 tsp of dried oregano. Mix well.
Separate 2 tubes of crescent rolls dough into 8 rectangles, pinching seams together. Place about 3 Tbsp of meat mixture along one long side of each rectangle. Roll up, jelly-roll style, starting with the long side. Cut each roll into 3 pieces. Place, seam side down, 2 inches apart on greased baking sheets. Bake for 15 minutes. Warm up a couple Tbsp of spaghetti sauce for dipping.