Meal Plan Monday for September 5 thru 11

Hope yall have had a great week and those who were effected by Irene, are all back to normal.  We still have a lot of debris that hasn’t been picked up yet but that’s a lot better than other places. I hope those of you in the path of Tropical Storm Lee stay safe and dry.

I have come to a conclusion that I am cooking just way too much. I haven’t learned how to cook less since my daughter moved out a few months ago. I’m still cooking for 5 when some nights it’s just 2 or 3 of us here. My daughter still comes by here a lot for dinner with no notice so I don’t feel like I can cook less on the chance she will show up and want some viddles.

This leads to lots of leftovers. So I have decided to declare every Thursday night “Leftover Night” so we can finish up all the leftovers that have accumulated through the week. That way we aren’t wasting food and I get another day off from cooking. YAY!

Potato Soup

Shepherd’s Pie

Taco Salad


Fast Food Friday

Grilled Steak
Baked Potato

BBQ Chicken Breasts
Brussels Sprouts


Here’s my recipe for the week. It’s a Cathy original so I don’t have exact measurements but it’s pretty easy to adjust to your own taste.

Shepherd’s Pie

1 lb. lean ground beef
1 bag of frozen stew veggies
1 small can tomato paste
Instant Potato Flakes
SHredded Cheddar if desired

  • Preheat oven to 375 degrees.
  • Brown beef in large frying pan.
  • Add a cup of water and can of tomato paste.
  • Mix together and bring to a low boil.
  • Add a few spoonfuls Instant Potato Flakes and stir until thickened.
  • Stir in stew veggies.
  • Pour into casserole dish.
  • In a saucepan, cook enough Instant Potatoes to cover the top of the casserole dish.  Cook according the directions on the box of Instant Potatoes.
  • Top the casserole dish with the potatoes. You can add a little shredded cheese on top if you wish.
  • Bake for about 30 minutes or until potatoes are golden brown on top.


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