With the abundance and plenty of fresh veggies on hand from the garden, menu planning this week is easy and I am loving it by incorporating all these wonderful veggies in my meals! Don't forget to check out the recipes at the end of this post. I got them from http://www.frugalupstate.com/ She has got some awesome recipes. So I give her all the credit for these.This week I have planned....
MONDAY- Ridiculously Easy Crock Pot Roast* , New red potatoes and carrots, Hawaiian bread rolls
TUESDAY- Beef and noodles ( made from leftover roast), corn on the cob, fresh sliced cucumbers, tomatoes, and green pepper
WEDNESDAY- T-bone steak on the grill ( DH and I have been saving this for ourselves) Dilly zucchini casserole*, sliced cucumbers
THURSDAY- Eating out tonight!
FRIDAY-macaroni and cheese, fresh green beans, zucchini bread
SATURDAY- chef salads, root beer floats
SUNDAY- On our own!
Whats on your menu this week? Also visit http://orgjunkie.com/ for more menu planning ideas!
*RIDICULOUSLY EASY CROCK POT ROAST
1 can cream of Mushroom soup
1 pkg. Onion Soup mix
Place roast in a crock pot
Pour cream of mushroom soup on top of roast
Sprinkle Onion soup mix over all
Cover crock pot and cook on low for 6-8 hours
Use any kind of roast or meat. chicken, beef,venison ect.
use any kind of cream of soup you like
use a homemade "cream of" soup instead of buying at the store
use some beef bouillon powder & some dried minced onions instead of the onion soup mix
add carrots, potatoes,celery or any other veggie that sounds good to you and let cook along with the roast
*DILLY ZUCCHINI CASSEROLE
1 cup Bisquick ( or substitute)
1T. Dill weed
1 tsp. pepper
1/2 C vegetable oil
1/2 C grated Parmesan
1 tsp. salt
3 Cups chopped zucchini
Combine Bisquick, Parmesan, dill salt & pepper
Add eggs & oil then mix well
Stir in zucchini and onion until well blended
Pour mixture into a greased casserole dish & bake uncovered at 375 for 25-30 minutes or until golden brown