Menu Plan Monday 3/26-4/1

While I did plan my menu for this week like usual, my pantry/freezer/refrigerator are WAY too full, so I am going to go ahead and cook what I had planned for this week, but try to not go grocery shopping (except for produce on Wednesday since HyVee has 10% off organics every Wednesday) until I run out of things to make.

So, here is the plan for this week!

Breakfast

• Banana muffins, hardboiled eggs and fruit x 2
• Soaked granola and fruit x 3
• Sourdough pancakes, bacon and fruit
• Scrambled eggs and sunrise smoothies

Lunch

• Standard lunch x 2
• Leftovers x 2
• Taco salad and fruit
• Stuffed peppers and salad (recipe below!)
• Hot dogs, fruit and fresh veggies
• Leftovers, fruit and fresh veggies
• Church lunch

Dinner

• Standard lunch x 3
• Leftovers x 3
• Italian stew and salad
• Salmon pasta salad and fruit
• McKee Family dinner
• Popcorn and strawberry oatmeal smoothies

Stuffed Peppers

 

1 lb. ground beef

1/2 c. brown rice

1 c. water

6 peppers (I usually use green)

2 cans tomato sauce

1 tbs. Worcestershire sauce

1/4 tsp. garlic powder

1/4 tsp. onion powder

1 tsp. italian seasoning

Salt and pepper, to taste

Preheat oven to 350. Place rice and water in a saucepan and bring to a boil. Reduce heat and cover. Cook for 20 minutes. In a skillet over medium heat, cook the beef until evenly browned. Remove and discard the tops and seeds of the peppers. Arrange them in a baking dish with the hollowed sides facing up. In a bowl, mix the beef, rice, one can of tomato sauce, Worcestershire sauce and spices and spoon into each hollowed out pepper. Mix the remaining sauce in a bowl and pour half over the peppers. Bake for one hour, basting the peppers with remaining sauce every fifteen minutes or until peppers appear tender. 

menu plan monday