Menu Plan Monday – Week of May 4

I followed last week’s menu pretty well. I wasn’t as impressed by the Cheesy Stuffed Peppers as I thought I would be. I think next time, I’ll try a classic recipe. The Country Chicken with Gravy was really good, though. It’s definitely a keeper recipe. I even burned the chicken a little because I accidentally turned the wrong eye on high….I hate it when I do that, and it happens quite often. I served the chicken with the gravy, rice (I’m a good Southern girl who loves rice and gravy), sweet corn, and biscuits. It was such a good dinner, with strawberry pie for dessert.

Because the kids were in Super Saturday, I didn’t get to try the Strawberry Chicken Salad, but I will save it for another week. It did look like a great recipe.

Monday - Cheeseburger Mini Muffins

Ingredients:

• 1/2 pound ground beef
• 1 small onion, finely chopped
• 2-1/2 cups all-purpose flour
• 1 tablespoon Domino® or C&H® Granulated Pure Cane Sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup ketchup
• 3/4 cup milk
• 1/2 cup butter, melted
• 2 eggs
• 1 teaspoon prepared mustard
• 2 cups (8 ounces) shredded cheddar cheese

Directions:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the ketchup, milk, butter, eggs and mustard; stir into the dry ingredients just until moistened. Fold in the beef mixture and cheese.
Fill greased miniature muffin cups three-fourths full. Bake at 425° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 5 dozen. Editor’s Note: Muffins may be baked in regular-size muffin cups for 20-25 minutes; recipe makes 2 dozen.

Tuesday - leftovers

Wednesday - BLT Pizza

Ingredients:

• 1 prebaked Italian bread shell crust (16 ounces)
• 1/2 cup mayonnaise or salad dressing*
• 2 teaspoons dried basil
• 1/2 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 12 bacon strips, cooked and crumbled
• 3/4 cup shredded cheddar cheese
• 3/4 cup shredded mozzarella cheese
• 1-1/2 cups shredded lettuce
• 2 medium tomatoes, thinly sliced

Directions:

Place the crust on a ungreased 12-in. pizza pan. In a bowl, combine the mayonnaise, basil, garlic powder and onion powder; spread over crust. set aside 1/4 cup bacon. Sprinkle cheeses and remaining bacon over crust. Bake at 425° for 8-12 minutes or until cheese is melted. Top with lettuce, tomatoes and reserved bacon. Cut into wedges. Serve immediately. Yield: 4-6 servings.

Thursday - Eggplant Parmigiano

Friday - Out to Eat

Saturday - Cheese Topped Sloppy Joes

Ingredients:

• 1 pound ground beef
• 2 celery ribs, chopped
• 1 tablespoon chopped onion
• 1 tablespoon all-purpose flour
• 1 tablespoon Domino® or C&H® Pure Cane Dark Brown Sugar
• 1/2 teaspoon ground mustard
• 3/4 cup ketchup
• 6 hamburger buns, split
• 6 slices Swiss cheese

Directions:

In a large skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Stir in the flour, brown sugar, mustard and ketchup.
Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Serve on buns with cheese. Yield: 6 servings.

Sunday - Mother’s Day Brunch

To see more delicious meal plans for the week, visit Menu Plan Monday at OrgJunkie.

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