Are you ready for another Menu Plan Saturday? Before you look at what I’ve planned for my family for this week, be sure to download/print your forms: Weekly Menu Planner and Weekly Shopping List. Each week I have one special recipe that is provided to me by The Moms Resource called Penny Pinchin’ Picks!
If the recipe is available on line, I have directly linked it for you. If it’s my own recipe, I’ve included the details as well. Keep in mind that the meals I select are based upon a combination of what I might find on sale combined with items from our pantry/freezer.
Keep in mind that I keep my life simple. I am a busy mom of 3 kids and to be honest, cooking is not something I love to do. I cook because I have to. So, these meals are planned around the simplicity that I look for when it comes to trying to figure out what to make for dinner.
Sunday: Lemon Pepper Chicken, rice, green beans, rolls (we are using a rub we had given to us for the seasoning)
Tuesday: Meatloaf, cheezy potatoes, corn, rolls
Thursday: Slow Cooker Beef Sandwiches
Friday: Dine Out
Saturday: Stromboli, fresh veggies, chips
2 lbs of ground beef or turkey
1 package of onion soup mix
1/3 cup warm water
12 – 15 crushed saltines
Dash of Pepper, Garlic & Onion Powder
Preheat oven to 35o. Mix all items in order given and put in 9×13 pan. Bake for 50 – 60 minutes. Is ready when knife comes out clean.
24 oz of frozen hasbrowens (shredded or cubed)
1 can cream of mushroom or cream of chicken soup
12 oz sour cream
8 oz grated cheddar cheese
3 tsp onion powder
1/2 stick melted butter or margerine
Prehead oven to 350. Melt butter and stir in all ingredients of than hashbrowns. Once blended, slowly add in hasbrowns. Put into baking dish and bake for 35 – 40 min (dish can be any size — the more shallow, the less time it may take to bake).