Sunday, November 16, 2008

Menu Monday

Early, I know. But I probably won't have time tomorrow. Monday's are hectic at work. Here is the menu for the week.

Monday - Potatoe Soup with cooked bacon and cheese on top, chicken salad sandwiches - I have bonko, so something quick and easy for them.

Tuesday - Stuffed roast, carrots, rice/gravy.

Wednesday - Corny dogs and mac & cheese - CCD night, gotta be something quick.

Thursday - Homemade pizza.

Friday - Left overs - kids are usually going in every direction.

I made this on Saturday. I put it cooking before we went shopping. MMMMM Really good.

Easy Cabbage Roll Casserole

1-1/2 lbs. Lean ground beef or turkey
2 medium onions, finely chopped
1 clove garlic, minced
1 tsp. salt
1/4 tsp. black pepper
1 small can (7.5-8 oz.) tomato sauce
1 cup water
1 can condensed tomato soup
1/2 cup long grain rice
4 cups shredded cabbage
1/3 cup tomato juice or water
Sour cream

In a large nonstick saucepan over medium-high heat, combine ground beef, onions, garlic, salt, and pepper; cook, breaking up meat with a spoon, until meat is browned. Drain off any excess fat. Return to heat and add tomato sauce, water and half the can of tomato soup, mixing well. Add rice, stirring to combine. Into prepared slow cooker, place half of the meat mixture then half of the cabbage. Top with remaining meat mixture and remaining cabbage. In a bowl, combine remaining tomato soup with tomato juice (or water), mixing well. Pour into slow cooker. Cover and cook on Low for 8-10 hours or on High for 4-6 hours, until bubbling and heated through. Serve with sour cream.

We put shredded cheese on top. Cheese makes everything better.

1 comment:

Heather said...

I've made that cabbage roll casserole before too, and we really liked it. It's cuz' I'm so German...I love anything with cabbage!