Monday – Chicken parm meatballs and spaghetti, Caesar salad, garlic bread
Tuesday – Saucy Cheeseburger Sandwiches: cook 2 lbs ground beef and 1 cup diced onion. Drain fat and stir in 1 10.75 oz can of tomato soup, 1/4 cup water, 1 T. Worcestershire sauce, 2 tsp. Italian seasoning, 2 cloves garlic, minced and 1/4 tsp. ground pepper. Cover and let simmer for 15-20 minutes, until thickened. (Reserve half of this meat mixture for Thursday). Top hamburger buns with meat mixture, sliced or grated cheese, and hamburger bun tops. Coleslaw. Oven fries.
Wednesday – (Use leftover chicken) Chicken soup with dumplings, tossed spinach salad.
Thursday – . “Mock” Shepherd’s Pie: Combine the reserved meat mixture from Tuesday with 1-16 oz. bag of frozen mixed vegetables, and 1/3 cup water. Pour into casserole dish. Top with dollops of mashed potatoes. Bake uncovered at 350 degrees F for about 25 minutes – potatoes should be golden and the meat mixture should be bubbly and hot. If desired, top potatoes with some shredded cheese and pop back into oven for a few minutes until melted. Tossed spinach salad.
Friday – Meat Free Friday: Neapolitan Layered Pasta Bake, broccoli, squash
Saturday – Grilled cheese sandwiches with slices of apple inside, tomato soup, carrot sticks
Sunday – Beef roast (save leftovers for next week), mashed potatoes (save leftovers for next week), gravy, carrots, peas
What are you serving this week?