It’s interesting. I do this one week and suddenly, even my husband announces on Monday morning, “It’s Meal Plan Day!”
So here’s the plan for the week:
Monday: O’Brien Sausage Skillet (Jan/Feb 04 Taste of Home) and Apple Cheddar Scones (Aug/Sep 03 Taste of Home)
Tuesday: Taco Squares (found online)
Wednesday: Fried Chicken Strips (Apr/May 05 Taste of Home)
Thursday: Pea Soup (Hubby’s recipe) – I have a meeting that night so, he’ll have to start it on Wednesday night
Friday: Garlic-Onion Tomato Pizza (Aug/Sep 03 Taste of Home)
Saturday: Flavorful Pot Roast (Sep/Oct 05 Quick Cooking) and Buttery Garlic Potatoes (Mar/Apr 06 Simple and Delicious)
Sunday: Leftovers (if there are any or eat whatever you can find)
Last week was the first time I did this and it was a MAJOR HIT with the family. My husband told me he likes it when I cook and we didn’t have leftovers, even though I’d set aside two days for leftovers. Tuesday night (our first leftover night) ended up being a night when we weren’t even together for the evening meal due to various church/school events and my husband had a big lunch at work.
What I learned: Make more than four servings! Hubby and The Girl supplemented their meals with cereal or something because they wanted more to eat! Not great when you’re trying to cut calories here!
Last Monday, I promised I’d post a recipe for Hash Brown Beef Pie, so here it is.
Hash Brown Beef Pie
1 pound ground beef1 medium onion, chopped1 garlic clove, minced1 can (14-1/2 ounces) diced tomatoes, drained1 teas. chili powder1 teas. dried oregano1/2 teas. salt1/4 teas. pepper1-1/2 cups frozen mixed vegetablesTOPPING:3 cups frozen shredded hash brown potatoes, thawed and drained (we actually used shoestring french fries)1 cup (8 ounces) shredded cheddar cheese1 egg1/8 teas. salt1/8 teas. pepperIn a large skilet, cook beef, onion and garlic until beef is no longer pink; drain. Stir in tomatoes, chili powder, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the vegetables. Pour into a greased 9″ pie plate (I used my regular rectangular baking dish). Combine topping ingredients; spoon evenly over the meat mixture. Bake; uncovered, at 400 deg. F for 30 minutes. Yield: 6-8 servings.