Menu Plan Monday: November 9-15, 2009
Last week I created a new “menu template” of sorts to help me with menu planning. I’ll use the form I created (which also has a master list of recipes I like to cook during the current season) to make a list of all the recipes I plan to make during the month, then on a weekly basis I’ll decide which day I will cook what and transfer it to our menu calendar on the fridge.
A bit over a week in, I still think I am liking the system. Not having the whole month written out on the calendar meant less re-arranging when some of our plans changed for last week and this week. But I have already purchased many items I need for the whole month, and it only took me about five minutes to think through our schedule and then choose meals appropriately.
Here’s what we’re having this week:
Monday: Meatloaf, sweet potatoes, green salad
Tuesday: Date night! (Two weeks in a row of having a date…I don’t think that has happened since we only had one child!)
Wednesday: Buffalo Chicken Spaghetti and salad or veggies
Thursday: Chili Bake and salad or veggies (see recipe below)
Friday: Black Bean soup and quesidillas
Saturday: Stew from the freezer for lunch, Stir Fry for dinner
Sunday: Ground beef Tacos for lunch, Homemade pizza for dinner
Sour Cream Chili Bake
(From “Better Homes and Gardens All-Time Favorite Casserole Recipes,” c. 1977 – my comments/changes are in italic.)
1 lb Ground Beef
1 15-ounce can Mexican Chili Beans (original recipe called for Pinto beans)
1 10-ounce can Enchilada sauce
1 8-ounce can Tomato Sauce
1 cup shredded cheddar cheese (original recipe called for American cheese)
1/4 cup chopped onion (use more or less to taste)
6 ounces corn chips
1 cup sour cream
Addt’l 1/2 cup shredded cheddar cheese for topping
Brown ground beef and drain. Stir in beans, enchilada sauce, tomato sauce, 1 cup shredded cheese, and onions. Set aside 1 cup of corn chips. Crush remaining corn chips and add to meat mixture (If you are starting with a bag bigger than 6oz, I think it’s about 2-3 cups of chips you want to crush). Put mixture in greased 1 1/2 quart casserole dish. Bake at 375 for 30 minutes, covered. Spoon sour cream atop casserole and sprinkle with remaining cheese. Sprinkle reserved chips around the edge of the casserole. Bake another 2-3 minutes, uncovered. (Or just serve the extra cheese, sour cream and chips on the table!).
For lots more great menu ideas, Visit Menu Plan Monday at orgjunkie.com!