Monday, March 26, 2012

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!

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

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