Sunday, May 25, 2008

Menu Plan Monday #19

This is our first official week of summer. The girls are glad to be out of school and I'm glad to get a break from making sure everyone has their homework done and back-packs ready to go.
Monday - Loaded Baked Potatoes, Baked Beans, Salad
Tuesday - Country Breakfast Pie*, Corn Muffins, Peaches
Wednesday - Sweet Sloppy Joes*, French Fries, Green Beans
Thursday - Oriental Chicken Legs (crock-pot), Brown Rice, Stir-Fry Veggies
Friday - Cheddar Mac Beef Casserole, Peas & Carrots, French Bread
I've recently re-read this cookbook (yes, I read them like novels). The * denotes recipes I'm trying this week from this book.
Country Breakfast Pie
4 slices bacon, cut in half
2 c. frozen country-style hashbrown potatoes w/onions & green peppers
6 large eggs, slightly beaten
1/4 c. milk
1/2 tsp salt
1/8 tsp pepper
1 c. shredded Cheddar cheese
Place bacon in a 9" pieplate, cover w/paper towels.
Microwave at HIGH 3 1/2 - 4 1/2 minutes or until bacon is crisp; remove bacon, reserving drippings in pieplate. Drain and crumble bacon, and set aside.
Spread potato in same pieplate; microwave, uncovered at HIGH 6 to 7 minutes.
Combine eggs and next 3 ingredients; pour over potato mixture. Cover with heavy-duty plastic wrap; fold back a small edge of wrap to allow steam to escape. Microwave potato mixture at HIGH 6 to 7 minutes, giving dish a quarter-turn after 3 minutes.
Sprinkle with cheese and crumbled bacon; cover and microwave at HIGH 1 to 2 minutes. Let stand 5 minutes before serving; cut into wedges. Makes 6 servings.
Sweet Sloppy Joes
1 1/2 lbs. ground beef
1 small onion, chopped
1 small green pepper, chopped
1 -10 3/4oz. can tomato soup, undiluted
1-8oz. can tomato sauce
1 c. ketchup
2 T brown sugar (optional if you don't want a sweet taste)
1 T Worstershire sauce
1 t. prepared mustard
1/8 t. garlic powder
hamburger buns, toasted
Cook first 3 ingredients in a large skillet until beef is browned, stirring until it crumbles; drain. Stir in soup and next 6 ingredients; simmer 10 to 15 minutes, stirring often. Serve on toasted buns. Serves 4 (that's what it says in the recipe but my experience is that with 1 1/2# of beef, you can easily get 6 servings). I'm going to make a double-batch so we have leftovers for lunches.


Stephani Lindsey said...

Thanks for the comment! We use black olives. My mom loves green though! You can't get that here in Cali so she always orders green olives when we go back East.

The breakfast casserole looks great!

Kate said...

Oh man does that breakfast casserole sound good. I am a sucker for a really good breakfast casserole, especially for dinner! I am printing out the recipe and I'll try it next month for sure. Thanks!

amanda said...

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Katie said...

Hi, Nancy! Thanks for commenting when you visited me! We are all about some sloppy joes at my house. This sounds so good...It's going on my menu plan for the next week!