August 31st-Sept 6th

MONDAY

• BLT's
• Carrot and Raisin Salad--recipe

TUESDAY

• Easy Beef Stroganoff--recipe
• Egg Noodles
• Green Beans
• Rolo Turtles--recipe

WEDNESDAY

• Crockpot Chicken Alfredo--recipe
• Caesar Salad
• Garlic Bread
• Almond Toffee Bars--recipe
  

THURSDAY

• Country Stew--recipe to be added soon so please check back!!
  
• Corn Bread
• Green Salad
• Brownies

FRIDAY

• Out to eat!

SATURDAY

• Philly Cheese Steaks
• French Fries
• Fresh Fruit

SUNDAY

• Grilled Cheese
• Tomato Soup (from LaMadeleine)
• Leftover Brownies and Toffee Bars--it's a tough job but someone's gotta do it!!
  

Your Weekly Meal Planner,

Almond Toffee Bars

Almond Toffee Bars---from Eagle Brands website

Ingredients:

• 1 1/2 cups all-purpose flour
  

• 1/2 cup confectioners' sugar
  

• 3/4 cup cold butter or margarine
  

• 1 (14-ounce) can Sweetened Condensed Milk 
  

• 1 egg, beaten
  

• 1 teaspoon almond extract
  

• 6 (1 3/16-ounce) milk chocolate-covered English toffee candy bars, cut into small pieces (I found these toffee pieces already broken up in the same place you find chocolate chips)
  

• 1 cup slivered almonds
  

Instructions

Preheat oven to 350ºF (325ºF for glass dish). In medium bowl, combine flour and sugar; cut in butter until crumbly. Press firmly on bottom of 13x9-inch baking pan. Bake 15 minutes.

In large bowl, combine sweetened condensed milk, egg and extract; mix well. Stir in toffee pieces and almonds.

Spread mixture evenly over prepared crust. Bake 25 minutes or until golden brown. Cool. Cut into bars. Store leftovers covered in refrigerator.

Your Weekly Meal Planner,

Rolo Turtles

Rolo Turtles

Ingredients:

• 1 package Mini Pretzels
  
• 1 13-oz. package Rolo Candies  (63 pieces)
  
• 1 package Pecan Halves
  

Directions:

Heat oven to 250.
Put one Rolo on top of each pretzel. Bake at 250 degrees for 4-5 minutes or until the candy is soft.

Remove from oven and quickly put a pecan on top of softened candy, push down and squish the chocolate into the pretzel.

Let sit out and cool for 10-15 minutes, then put baking sheet in fridge to harden the candies.

Store in sealed container --if there's any left!!

Your Weekly Meal Planner,

Easy Beef Stroganoff

EASY BEEF STROGANOFF

Ingredients:

• 3/4 lb lean ground beef
  
• 1 jar Heinz HomeStyle Savory Beef Gravy (12 oz Jar)
  
• 1 can mushrooms, drained (7 oz can)
  
• 1/2 cup sour cream
  
• 4-6 cups hot cooked noodles
  
• salt & pepper, to taste
  

Instructions:

In a medium skillet, cook ground beef over medium heat until browned and thoroughly cooked. Carefully drain liquids and return to stovetop. Stir in gravy and mushrooms, and bring to a simmer, stirring occasionally. Remove from heat and stir in sour cream, until thoroughly combined. Add salt and pepper, to taste, and serve immediately over hot noodles.

Your Weekly Meal Planner,

Cubed Steak in Tomato Gravy

Cubed Steak in Tomato Gravy

Ingredients:

• 2 or 3 cubed steaks cut into strips
• 2 TBSP. flour
  
• 2 or 3 cans stewed tomatoes--pureed
• salt, pepper, garlic powder, soy sauce (optional) to taste
• 2 TBSP. EVOO

Directions:
Coat strips of cubed steak in flour and brown over medium heat in EVOO.
Place pureed stewed tomatoes in crock pot.
Add seasonings and steak strips to crock pot.
Cook on low for 6 hours or high for 3 hours.

Serve over rice or mashed potatoes.



Your Weekly Meal Planner,

August 24th-August 30th

You would think that I haven't eaten this whole summer since I last posted a couple of months ago. But if you thought that, you would be wrong my friend and the proof is in the scale!!

So here I go with a weekly meal plan again!

MONDAY

• Cubed Steak with Tomato Gravy--this is my mother-in-laws recipe so I am going to give it a stab! Don't really have a recipe, so I'm gonna wing it. If it turns out good, I will post how I made it!--recipe added
• Served over Rice
• Broccoli
  
• Spreads-for dessert--recipe

TUESDAY

• Chicken Tenders--nothing special here, I'm buying the precooked chicken tenders this week.
• Mashed Potatoes
• Cream Gravy
• Green Beans
• Strawberry Shortcake--recipe

WEDNESDAY

• Navy Beans with dumplings
• Corn Bread
  
• Green Salad
• Jello-O

THURSDAY

• Stuffed Green Peppers--recipe
• Mashed Potatoes
• Green Beans or Broccoli or both depending on what I have leftover
• Pudding

FRIDAY

• Out to eat!

SATURDAY

• Chicken Spaghetti--recipe
• Olive Cheese Bread--recipe
• Fast and Easy Tiramisu--recipe

SUNDAY

• Quick and Easy Potato Soup--recipe
• Grilled Cheese

Your Weekly Meal Planner,

Chicken Spaghetti

CHICKEN SPAGHETTI

INGREDIENTS:

• 3 skinless, boneless chicken breasts

• 1 (8 ounce) package spaghetti

• 1 (10.75 ounce) can condensed cream of chicken soup

• 1 (10 ounce) can diced tomatoes with green chile peppers(Rotel)

• 1 pound processed cheese food (eg. Velveeta)--I use half Velvetta and half Cheez Whiz
  

• salt/pepper and garlic powder to taste

DIRECTIONS:
Boil chicken in a large pot of salted water. When chicken is done, remove from pot, keeping water/broth at a boil. Cut up chicken or shred and set aside. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until tender.
When done, drain broth. Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken, soup, diced tomatoes with chile peppers and cheese. Season with salt, pepper and garlic powder to taste.

Your Weekly Meal Planner,

Stuffed Green Peppers

STUFFED GREEN PEPPERS

---

• 6-8 large green peppers

• 1 lb ground beef

• 1/2 onion diced

• 1 bag shredded mozzarella

• 2 medium cans tomato sauce

• 2 cups rice

Wash green peppers, cut off top and scoop out insides carefully. Set aside.

Cook rice according to package directions. Brown the ground beef and onion in a skillet, drain off grease and add tomato sauce (leaving some to cover bottom of cooking dish).

Add cooked rice to meat mixture and stir together well. Place some mozzarella in bottom of green peppers and then spoon in meat mixture, packing down carefully until filled.

Sprinkle mozzarella on top.

Bake at 375°F in a covered roasting pan or baking dish with foil over top until green pepper is slightly soft.

Your Weekly Meal Planner,