Wednesday: Homemade Mac and Cheese, hot dogs, sweet peppers
Thursday: Crockpot roast, vegetables
Friday: Mexican Pie- See Recipe below, but I may add leftover roast
Saturday:  Potato hash, salad
Sunday: Sandwiches, cookies and popcorn
Monday: Grilled Cheese sandwiches,  Roasted tomato and red pepper soup from freezer (I made this this past fall and froze it)
Tuesday: Pepper, steak fajitas/tacos with avocado, tomato etc.


Martha Artyomenko 4-6 servings

cornmeal crust (Make your favorite pie crust recipe but use 1/3 c. cornmeal for 1/4 c.

of the flour.)

1 container of Mexican meat mix

1 (16 oz.) can refried beans

1 c. cheddar cheese, shredded, divided

1 c. Monterey Jack cheese, shredded, divided


1 c. shredded lettuce

1/2 c. chopped tomato

1/4 c. sliced black olives

1/4 c. chopped onion

1/4 c. sour cream and/or salsa

Press pie crust into pan.  Spread beans on crust, sprinkle 1/2 c. of each cheese over

top, spread meat evenly over cheese, and top with remaining cheese.  Bake in oven until

crust is done and ingredients are heated through. (I would think about a 1/2 hour.)

Sprinkle with one or all of toppings.

This Post Has 0 Comments

Leave a Reply

Anti-spam: complete the taskWordPress CAPTCHA