Monday, October 20, 2008

Monday Menu Planning

Well, as I mentioned in an earlier post, the Shepard's Pie didn't get made because I never made it to the grocey store (as much as I love to eat, I don't cook much and I HATE grocery shopping!). I did however make my broccoli/cheese/ham casserole Saturday night before my 1/2 marathon on Sunday. After the race Sunday I was too pooped to cook so we just ate leftovers!

I did manage to get to the grocery store Saturday morning though, however, I forgot to bring the recipe for the Shepard's Pie to know what I needed. UGH I'll pull it together eventually, I swear! I did however get stuff to make Pinwheel Pizzas, Meatloaf, and Hot Potato Casserol so I will attempt making those at some point this week. Yes, I know it is 3 meals and last week I said I would do 2, but I figure I need to make up for only making one. So, with the rules of addition on my side (2 + 2 = 4 and 1 + 3 = 4), I will try for 3 this week before Hubby goes out of town for a bit.

The Pinwheel Pizza's I may alter a bit from the original recipe. I don't like olives and Hubby isn't a huge fan of spinach (although I may slip a little bit in there, that will be OK I think). I'm going to use turkey pepperoni, maybe some green peppers, and whatever other veggies I can dig up.

I've made meatloaf before (even though I have this hang-up with handling raw meat, but that's a blog for another day), but not this particular recipe.

1 lb ground beef
1/2 c. dry bread crumbs
1 egg
garlic powder to taste
dash of Worcestershire Sauce
1/3 c. ketchup
1/4 c. packed brown sugar
1/4 c. pineapple preserves

Preheat oven to 350. In learge bowl, combine beef, bread crumbs, egg, garlic, and Worcestershire sauce. Mix well and place in 9x5 pan. Bake 30-50 mins.

Stir together ketchup, brown sugar, and pineapple preserves. Pour over meatloaf about 20 mins befoe removing from oven.

My only question is do you cook it for 30-50 mins, THEN add the extra stuff and cook 20 more minutes or cook 10-20 minutes and then add the extra stuff. Hmmm. Guess I will see what it loks like after 10-20 mins to make my decision (unless anyone out there in cyper space knows and is kind enough to help a novice out!)
The Hot Potato Casserol is one that I've had for a while but never committed to because I've never wanted to take the time to peel 9 potatos! But it sounds really yummy:

9 peeled potatos
1 10-oz can of cream of chicken soup
1 10-oz can of cream of celery soup
2 cups sour cream
1 1/2 - 2 cups shreaded cheddar cheese
1 stick butter or margarine, cut into 8 pieces

Cook potatos with water to cover in a large saucepan until tender. drain. chop potatos. Mix soups, sour cream, and cheese in large bowl. Stir in potatos. Spoon into bakng dish. Press butter pieces onto top. When ready to bake, preheat oven to 350 degrees and bake for 45 minutes.

OK, no questions there except what to make with it! :)

Monday is Capioera so definately not trying to squeeze in any cooking before that, there is just no time between the time I get off work and the time we have to leave for class. Friday night I have a 5K so no time then either. Hubby is out of town next weekend, so it looks like Tuesday, Wednesday, and Thursday it is!

So here's the plan:

  • Monday: Capoiera class - leftovers or something quick and easy

  • Tuesday: Pinwheel Pizzas

  • Wednesday: Meatloaf

  • Thursay: Hot Potato Casserole

  • Friday: Something light before my run, then something more after it.

  • Saturay & Sunday: Leftovers, something easy, I'm on my own!


Dawn said...

Nice menu. The pizza pinwheels sound great.

amy said...

I'm not sure about the meatloaf topping I've only ever used ketchup or mushroom soup and always put that on prior to putting it in the oven. As for the meat touching aversion. Pour the ingredients in a gallon size bag and mix away.


Cole said...

Thanks Dawn, I'm looking forward to the pinwheels too!

Good idea with the gallon bag Amy! I may try that :)