• HOME
• ABOUT
• BLOGROLL
• ARCHIVES

This week marks the first week of me sharing cooking duties with the girls who are staying with us for the summer.  It’s a part of a mentorship/discipleship/minstry experience.  So, this week’s menu plan is a combo of all of our cooking tastes!  Enjoy!

Monday: Cheesy Beef & Rice, Salad

Tuesday: Meatballs, Rice, Veggies

Wednesday: Perogy Pizza

Thursday: Cantonese Chicken, Rice, Oriental Veggies

Friday: Baked Fish, Fries, Veggies

Saturday: Stew

Sunday: Burritos & Salad

 

Cheesy Beef & Rice Casserole: 

1 cup long grain brown rice

1 lb. ground beef

3 Tbsp. minced onion, or fresh chopped onion

1/2 tsp. garlic powder

Sea salt, to taste

1/3 cup milk

1 cup shredded cheddar cheese

Boil two cups of water.  Stir in rice.  Cover and simmer for 45 minutes.  Brown ground beef with onion and garlic powder.  Mix with rice and salt well.  Stir in sour cream and milk.  Spread into a casserole dish.  Sprinkle cheese on top.  Bake in the oven at 350F for 30 mins. or until bubbly.

Homemade Meatballs:

2 lbs. ground hamburger meat

1 envelope onion soup mix

2 cups bread crumbs 

Salt and pepper to taste

2 eggs

Mix all together, roll into small balls and place in a square dish.  

Sauce:

1 3/4 cups brown sugar

3/4 cups white vinegar

1 tbsp. dry mustard

Mix and pour over meatballs.  Bake @ 350 for 30 mins.

Perogy Pizza:

Bacon sliced

1 onion, chopped

2 cups cooked potatoes, diced

1 1/2 cups shredded cheddar cheese

Sour cream

Salt & Pepper to taste

1 pizza crust

Preheat oven to 425F.  In medium skillet cook bacon on medium heat until fat begins to melt.  Add chopped onion and cook, stirring frequently until bacon is crisp and onion is golden.  Add potatoes and cook for another minute.  Season with salt and pepper.  Remove from heat, cool slightly.  Spread crust with sour cream.  Sprinkle with cheese.  Spread mix over crust and sprinkle more cheese.  Bake 20-25 mins.  

Baked Fish:

4 fish fillets

2 cups chopped spinach

1 cup sliced mushrooms

1 medium tomato, chopped

1/3 cup Italian dressing

Place fillets, skin sides down, in 13x9 baking dish sprayed with cooking spray.  Mix remaining ingredients until well blended; spoon over salmon.  Bake at 375F for 25-30 mins. or until salmon flakes easily when tested with fork.

Stew:

1 lb. stewing beef

1 can mushroom soup

1/2 pkg. onion soup mix

1/2 soup can of water

Vegetables

Combine all ingredients and bake for 1.5 hours at 350F.

Burritos:

There isn’t a specific recipe for this.  Rather what I did one day was take a pile of leftover roast beef and a batch pinto beans, and make up burritos!  Generally I cooked up rice, layered each tortilla with rice, cheese, salsa, beef or pinto beans, and some taco seasoning!  I froze them all in ziploc bags, and then I just thaw as many as I need and reheat them in my toaster oven!  

—————————————-

Have you joined the h2O challenge?

Read here to find out more about joining in the h2O challenge!   

This post is linked to: Monday Menu Planner and Mouthwatering Mondays.