Welcome all to another Menu Plan Monday! It’s a really hot one here — heat indexes around 100 (which means that the actual temperature is in the 90s, but our Midwestern humidity kicks in to make it feel hotter). My youngest daughter begins band camp today, which runs 8-4 each weekday for the next 3 weeks, and then school begins. I always feel bad for the band kids out in this heat, but then when I remember my own youth, I don’t remember much about heat — although we certainly endured our share (no central air until we moved to our new house, when I was 13). More here on memories of childhood heat, if you’re interested:
My point being, neither heat nor cold seem to bother most kids or teens very much. If you think about it, discussions of weather are almost totally the domain of older people (and I realize that I do a lot of talking about the weather. Yikes.).
This past weekend, my mom, sister, and I went to Michigan to help my aunt move to a different office. Since Mom (aka Attic Girl) and Elaine (my aunt) are frequent commenters here, I thought you would have fun seeing a photo of us in the finished office. Doesn’t it look nice? 🙂
Here is the menu plan for the week:
Monday: Spicy Potato Casserole — – from an Amish Cook column in our newspaper, and daughter #1’s favorite.
1.5 lb browned ground beef
1 pkg taco seasoning
1 small onion, diced
8 medium potatoes, boiled and shredded (or use a bag of hash browns)
4 T butter, melted
2 cups shredded cheese
1 t. salt
1 pint sour cream
1 can cream of mushroom soup
1 soup can milk
2.5 cups crushed corn chips
Combine ground beef, taco seasoning and onion. Put mixture in bottom of 9 x 13 dish. Mix potatoes with butter, cheese, salt, sour cream and soup. Mix with milk. Spoon over hamburger mixture. Top with remaining chips. Bake 45 minutes at 350.
Tuesday: Crock pot Chicken & Noodles — my aunt made this when we were at her place. You can bet I’ll be working around that stick of butter, though 🙂 Also, I make my own cream soups using a recipe to avoid all the unpronounceable stuff in the canned versions.
Put chicken into crock pot. Pour the chicken broth and soup on top. Then top that with the stick of butter. Put the crock pot on low for 6-7 hours.
Take the chicken out and shred. Put back in crock pot.
Wednesday: HAMBURGER STRAGANOFF — this was my dad’s favorite recipe when I was growing up (we always called it straganoff rather than the more-often-heard stroganoff)
l lb. gr. beef
l/2 c chopped onion
2 T. flour
l t. salt
l/8 t. garlic salt
3/4 t. pepper
l/4 c. mayonnaise
l/2 c. sour cream
l can Cr. of Chicken Soup
l small can mushrooms (optional)
Brown beef and onions and add remaining
ingredients in order given. Serve over rice or
Thursday: fish night — I’ll bake a variety of boxed fish fillets. Mom also brought some yellow squash from her garden, and green beans — maybe I will make them as well.
Friday: Football Fiesta Casserole — always a favorite here (see top photo). And, can you believe that before long football season (or, as we call it, marching band season) will be here?
What’s new in your kitchen, or in your world, this week? I always enjoy hearing from you!