Menu 5

Day 1
Goulash, Salad & Garlic Bread
1 pound lean ground beef
1 large yellow onions, chopped
1 1/2 cloves garlic, chopped
1 1/2 cups water
1 (15-ounce) can tomato sauce
1 (15-ounce) can diced tomatoes
1 tablespoon Italian seasoning
1 bay leaf
1 1/2 tablespoon soy sauce
1/2 tablespoon seasoned salt

salt, pepper and garlic powder to taste. 1 cups elbow macaroni, uncooked
In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, salt, pepper, garlic powder, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaf, and allow the mixture to sit about 30 minutes more before serving.

This is a recipe from my very talented mother-in-law. She makes this sometimes when we go to visit her and my husband always loves it. I tried my hand at it. I know it doesn't come close to what my mother-in-law makes, but I have to say I went back for seconds!

Day 2

Chicken & Dumplings, Black Eyed Peas, and Rolls
Chicken (anything that is on sale)
Chicken broth or stock
frozen dumplings
Put chicken, broth, salt and pepper in crockpot and cook until easy to shred. Add dumplings about 40 minutes before serving. 

We love this meal. My husband grew up eating this exact same meal and gets giddy when he sees we are having it for dinner. This is one of those meals that is perfect to make for a busy day of errands, because all you have to do is just dump and go!

Day 3

Tomato-Basil Soup & Crackers

We call this "Olive Garden Soup" because it tastes just like a soup they would serve. If you  have company coming over and you want a soup to impress... well you have found it! 

Day 4

Beef Stew & Rolls

2 pounds beef stew meat
1/2 cup all purpose flour
1 tablespoon seasoning salt (I use lawrys)

2 tablespoons olive oil

1/2 teaspoon black pepper

1 large onion, diced
2 bay leaves
1/4 cup Worcestershire sauce
2 cups water
beef Swanson Flavor Boost
4 medium to large potatoes, washed & diced
3 large carrots, peeled & sliced
1 stalk celery, diced
1 can green beans
Shake the beef stew meat in a resealable plastic bag with the flour & seasoning salt until evenly coated. Heat the olive oil in a skillet; add the floured stew meat to the pan & brown on all sides. Remove using a slotted spoon or tongs & place into the bottom of a slow cooker. Season with pepper. Sauté the diced onion in the same hot skillet for 2 minutes. Don't worry about cleaning it out in between - that's added flavor! Transfer the onions into the slow cooker as well. Pour in the Worcestershire sauce, water, & Swanson Flavor Boost and whisk until mixed, making sure you scrape up any browned bits in the bottom of the pan. Turn off the heat & set aside. Add the diced potatoes, carrots, celery, green beans & bay leaves to the slow cooker. Now, pour the broth/Worcestershire mixture in the crockpot as well. Cover; cook on low for 8 hours. Remove the bay leaves before serving.

This recipe can be very versatile. I tend to put all our leftover veggies from the week in one ziploc bag and dump all of them into the stew. This way the stew tends to be different everytime. You also save money and you do not waste any of those precious veggies!

Day 5
Spaghetti, Garlic Bread & Salad

Day 6

Homemade Lasagna, Garlic Bread & Salad

1 pound Ground Beef
1 pound Breakfast Sausage
2 cloves Garlic, Minced
2 cans Diced Tomatoes
2 cans (6 Ounce) Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 teaspoon Salt
3 cups Lowfat Cottage Cheese
2 whole Beaten Eggs
1/2 cup Grated Parmesan Cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Sliced Mozzarella Cheese
1 package (10 Ounce) Lasagna Noodles
Bring a large pot of water to a boil. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps. In a medium bowl, mix cottage cheese, beaten eggs, Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble: 
Arrange 4-5 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan. Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

1 lb breakfast sausage
2 lbs beef stew meat
3 lbs ground beef
seasoning salt
worcestershire sauce
beef Swanson flavor boost
chicken broth 6 cups
1 can tomato sauce
2 cans tomato paste
5 cans diced tomatoes
Italian Seasoning
bay leaf
soy sauce
seasoning salt (I used Lawreys because I had some)
garlic powder
elbow macaroni
1 can green beans
spaghetti noodles (I use whole wheat, you really can not tell a difference)
spaghetti sauce
lasagna noodles
parmesan cheese
half and half
dumplings (frozen section)
garlic bread
lowfat cottage cheese
mozzarella cheese
3 yellow onions

I hope this will make your week a little easier!


Hi! I'm Katie. Wife to Michael. Mom to Grace, David Michael & Emma. Christ Follower. Runner. Stay at home mommy.
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