My hubby is is layed off for the winter now, the weather report sounds cold and nasty for the next few days so eating from the freezer and pantry is a must. No shopping this week! Money is tight for a bit until unemployment benefits start coming in. This makes me so ever thankful for the bit of the stockpile of food at this time and for menu planning. This week our menu goes like this....
MONDAY- tuna melt sandwiches, potato soup, mixed fruit
TUESDAY- fried pork chops, hash browns ,peas
WEDNESDAY-*Layered Mexican bake, corn souffle
THURSDAY- venison and noodles, Harvard beets
FRIDAY- pancakes and sausage, mandarin oranges
SATURDAY- shepherds pie, homemade bread
Be sure to check out organizing junkie for more menu ideas!
* Layered Mexican bake
3/4 lb. lean ground beef
1green pepper chopped
2 tsp chili powder
1 1/4 cups thick N chunky salsa
1 pkg ( 10 oz) frozen corn
3 high fiber whole wheat tortillas ( 8 inch)
1/2 cup light sour cream
3/4 cup sharp chedder cheese, divided
Heat oven to 375 degrees
brown meat with onions and peppers in large skillet on medium-high heat. Stir in chili powder; cook 1 min. add salsa and corn; mix well. simmer 5 min.
Spread 1 cup meat sauce onto bottom of 8 or 9 inch square baking dish; top with layers of tortilla, 1/2 cup meat sauce, sour cream, and 1/4 cup cheese. Cover with 1 tortilla, 1 cup of remaining meat sauce and 1/4 cup of remaining cheese; top with remaining tortilla and meat sauce. Cover with foil.
Bake 25 min. or until cassaerole is heated through. Top with remaining cheese; bake uncovered, 5 min. or until melted.