Menu 10/9 – 10/23

Sunday – Corned Beef and Cabbage / Apple Crisp

Monday – Noodles and Peas

Tuesday – Sausage Rice Casserole/ Veggie/ Salad

Wed – Chicken Soup/ Salad/ Grilled Cheese

Thurs – Garlic Butter Chicken & Chips – Buttered Noodles/ Brocolli (Emealz-397)

Friday – Hamburgers/ Chips & Dip

Saturday – Ribs/ Steak Fries/ Corn

Sunday – Steak, Potato and Green Beans

Monday –  – Slow Cooker Chili

Tuesday – Breaded Pork Chops – Carrots – Pg20 – Simple and Del.

Wed – Mom’s Mac& Cheese – Sausage – corn

Thurs – Pecan Crusted Roughy, Salad, Green Beans (Pg 18) – Simple and Del.

Fri – Hotdogs/ Fries (Grocery Shop)

Sat – Rotis. Chicken, Risotta, Corn

Sun – Pioneer Woman Roast

Freeze Meal –

Here is my favorite recipe that I make for my family.

6 large green peppers
1 lb. lean ground beef
1/4 cup onion, finely chopped
1 (16 ounce) can of diced tomatoes
1 (16 ounce) can tomato sauce
1 tsp. basil
1 tsp. oregano
salt and black pepper to taste
1 bag of instant white rice
1 cup shredded cheddar cheese     

Brown your ground beef and chopped onion in a large skillet on low. While it’s browning cut the tops off of each pepper. Rinse the seeds out from the inside cavity. Place in a baking dish. Boil your white rice according to package directions, drain out the water. In a large bowl combine: diced tomatoes, tomato sauce, basil, oregano, salt, black pepper and rice. Stir in the ground beef and onion mixture.

Optional: You can stir some chopped green pepper into this mixture if desired.

Spoon mixture into each shell. Bake in a preheated 350 degree oven for 35 minutes. Remove and sprinkle cheddar cheese on top. Place back into the oven for 5 minutes or until cheese has melted. Makes 6 servings.

How To Freeze

Let them cool. Wrap each individual pepper in plastic wrap. Place 4 at a time into a 1 gallon sized zipper closure bag. Label and freeze. They will keep up to 6 months in the freezer. When you are ready to use, defrost them in the microwave and then microwave reheat them for 5 minutes. Remove from microwave and sprinkle with some fresh cheese. Instant dinner on a busy night.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s