Sunday, August 02, 2009

Menu Plan Monday - August 3


I'm running short on ideas again so tonight I grabbed the cookbook that I'm supposed to be redoing and leafed through it. We haven't bought any meat other than lunch meat and hamburger for the past couple of weeks so pickings are slim. The good news is that my garden is finally spitting out a few vegetables here and there. The zucchini are doing very POORLY because of all of the rainy and cold weather we've had - hoping that it warms up soon!

Monday

Enchilada Casserole
Chips & Salsa
Corn
Garden Salads

Tuesday

Chili over Corn Chips
Garden Salads
Cherry Pudding Cake

Wednesday

Hamburger Rice Skillet * Recipe Below*
Green Beans
Garden Salads
Sweeter Muffins * Recipe Below*

Thursday

Pizza & Pop

Friday

Chicken & Gravy
Biscuits
Mashed Potatoes
Mixed Vegetables

Saturday

Easy Skillet Beef and Hash Browns
Brussels Sprouts & Cheese Sauce
Fresh Fruit

Sunday

On Your Own


Hamburger Rice Skillet

1 medium onion, cut into rings
1 medium green bell pepper, chopped *I omit because of Jeff :(
1 clove garlic, minced
4 medium tomatoes, quartered *I use a quart of canned tomatoes
1 lb. lean ground beef
1 cup dry rice
8 oz. can tomato sauce
1 tsp. Worcestershire sauce
1/2 tsp. dry crushed basil
1 1/2 cups water
1 tsp. table salt *could omit if you wish


Combine the beef, onion, pepper and garlic in a skillet on the stove. Cook on medium-high heat, stirring constantly, until the meat is browned. Drain off the grease and put the meat and vegetables into the slow cooker. Add the rice, tomatoes, tomato sauce, Worcestershire sauce, basil, water and salt; stir well. Cover and cook on low setting for 6-8 hours. Serves 4.

Sweeter Muffins

1 egg
1/2 cup milk
1/4 cup vegetable oil or melted shortening
1 1/2 cup all-purpose flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt

Grease bottoms of muffin cups. Beat egg slightly with a fork. Measure and stir in milk and oil. Measure and blend flour, sugar, baking powder, and salt. Add all at once to liquid mixture. Stir just enough to moisten dry ingredients. Fill muffin cups 2/3 full. Wipe off any spilled batter and place pan in center or preheated 350 F oven. Bake 20 to 25 min. or until golden brown. Remove to a cooling rack. Serve piping hot. Makes 12 muffins.

4 comments:

Angie said...

OOO---sounds like I need to visit YOU!

We had enchilada's last night (our daughter cooked for us!--that is a TREAT!)

thank you Rita for your encouraging words on my TT post! I am JUST getting around to everyone today!!!! (and you see what day it is!!!

God bless you!

Lisa said...

I had to comment because I'm having the Enchilada Casserole this week too. It may be too late but you might try the homemade flour tortillas from TastyKitchen.com. Anyways, your menu looks great.

Your Frugal Friend, Niki said...

Mmmmmm...enchilada casserole sounds scrumptious!

Great menu you've got there.

:)

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