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Monday, September 19, 2011

My Menu Plan 9/19/11


I am continuing to do my "eating through the pantry and freezer project". I can't believe I'm only about half way done and this is week FOUR! I guess I had much more food than I thought. I love how I am saving $50 to $75 a week! See my post here. I'm excited that we are having some tasty and fun meals, and making use of ingredients we already have.


Click here to see what others are making this week!



Monday
Ring Bologna with Au-Gratin Potatoes (one of my husband's simple favorites)

Tuesday
Easy Chicken Cacciatore with Corn (Recipe is from Parents.com)

Wednesday
Down-home Dinner with Biscuits (Recipe is from Taste of Home)

Thursday
Hamburgers with Baked Beans and Potato Chips

Friday
Beef and Bean Burritos with Mexican Rice and Refried Beans (Recipe is from The Pioneer Woman)

Saturday
Date Night - Out to Dinner

Sunday
Always my night off!

I am also linking up to Serve It Up Sunday:
Serve It Up Sunday




Thanks for visiting!

Friday, September 2, 2011

A Tracey's Kitchen Original - Beef Squash Casserole



I bought something called "Vodka Sauce" and it's been sitting in my pantry. Well, this week as part of my "eating through the pantry" project, I decided to make something with it. Since there were so few recipes available, I decided to just try something from scratch and see how it turned out. I'm so glad I did! I ended up with something really good, and never even used the vodka sauce! (I was getting ready to add it at the end and opened the jar. It had an odd smell that didn't seem to blend with the wonderful smell the casserole had already, so I decided not to put it in!)

Ingredients:
1-1/2 pounds Beef Round Steak
2-3 T Olive Oil
3-4 T Ketchup
2 T Minced Garlic
Beef broth to cover
Sliced Summer Squash
Sliced Zucchini
Diced Tomatoes
Rice

Instructions:
  • Cut up the beef round steak into small pieces.
  • Place in large pot with olive oil, ketchup and garlic. Cook over medium to high heat until meat is browned.
  • Pour beef broth over meat until covered. Simmer on medium-high for 45 minutes to an hour.
  • Add sliced squash, zucchini and tomatoes and cook another 30 to 45 minutes. Add more beef broth should it need more consistency.
  • Cook rice according to package directions.
  • Serve meat mixture over rice.
ENJOY!

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