Good Morning, and welcome to another Menu Plan Monday! We have so much in the freezer right now and I really need to get some things used up. Hunting season is just about upon us and I really need to clear some things out to make room for more venison. With this in mind this is our menu plan this week....
MONDAY- Stuffed green peppers*, cheesy potatoes, apple crisp
TUESDAY- Meat loaf, baked potatoes, corn (oops, I was supposed to have this last Friday but didn't)
WEDNESDAY- Vegetable soup, grilled cheese, fruit
THURSDAY- Blueberry pancakes, sausage
FRIDAY- Cabbage stew with pork steak, homemade bread
SATURDAY- We are going to the apple fest! We are pigging out on whatever!
SUNDAY- On our own!
For more menu plan ideas check out http://orgjunkie.com/
Stuffed Green Peppers*
5 to 6 med. green peppers
3/4 cup uncooked brown rice
1lb. lean ground beef
1 med onion, chopped
1 can (8 oz.) tomato sauce
1/4 tsp dried basil
1/4 tsp. dried oregano
1/4 tsp dried thyme
1/2 tsp salt
pepper to taste
Remove tops and seeds from peppers. In a large kettle, bring water to boil; cook peppers for 5 minutes. Remove and drain. Cook rice according package instructions. In a skillet, brown beef and onion. Drain and add tomato sauce, herbs, salt and pepper; cook 5 minutes. Stir in rice. Stuff peppers with the rice mixture. Place upright in a shallow baking dish or casserole. Bake at 375 degrees for 15 - 20 minutes. Yield 5 -6 servings If cooking for two: Leftover peppers will freeze well to enjoy later.