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.