Menu Plan Monday 8/1

Hello and welcome to another edition of Menu Plan Monday. Yes, it's Monday again. The weekend went fast as usual and It's already August! Don't forget to stop by organizing junkie for more menus. This morning I got myself all prepared to can tomatoes however, other than the blanching and peeling, I never canned them. Yes, only to realize I didn't have enough to make a canner full. I hate to process just 4 quarts. So in the refrigerator they went. I should have enough to make a canner full with what I got in the refrigerator now by tomorrow or Wednesday for sure. I then froze some broccoli and started my housecleaning. It's amazing what one weekend will do to the house. So, now for a much needed break....here is my menu for this week.

MONDAY
stuffed green peppers (See end of post for recipe)
leftover potato salad
sliced tomatoes/cucumbers

TUESDAY
grilled hot dogs
corn on the cob
sliced cucumbers/tomatoes

WEDNESDAY
chef salads with all the fixings

THURSDAY
out

FRIDAY
grilled garlic butter salmon
brown/wild rice
green beans

SATURDAY
goulash
garlic bread
peaches

SUNDAY
on our own

Stuffed green peppers

5 to 6 medium green peppers
3/4 cup uncooked brown rice
1 pound lean ground beef
1 medium onion, chopped
1 can (8ounces) tomato sauce
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon salt
pepper to taste
1/2 teaspoon instant beef bouillon

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 to package directions. In a skillet; brown beef and onion. Drain, 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.