- This topic has 1 reply, 2 voices, and was last updated October 5, 2010 at 3:44 am by .
- October 4, 2010 at 8:15 pm #287058
Sunday: Roast Beef, Mashed Potatoes, Gravy, Brussels Sprouts, Angel Biscuits
Monday: Mac ‘n Cheese, Chicken Tenders, French Cut Green Beans
Tuesday: Hot Roast Beef Sandwiches, French Fries, any leftover veggies or salad
Wednesday: Stuffed Cabbages, Mashed Potatoes, Bread
Thursday: Parmesan Chicken, Buttered Noodles, Peas
Friday: Hamburgers or Hot Dogs on Buns, Baked Beans, Deviled Eggs
Saturday: Shish Kabobs (all meat, wrapped with bacon), Baked Potatoes, Salad
I try to have some kind of dessert as well, such as cookies, pudding, jell-o, whatever I have time to make, or whatever I get a request for!
Breakfast is usually cold cereal or cream of wheat. Lunch is leftovers! I like to make oatmeal for me, but hubby is the only other one who will eat it, and he leaves for work too early to eat (he’s not a morning person, especially at 6 a.m.!)
- October 5, 2010 at 12:24 am #428986
this menu sounds great, how do you make the stuffed cabbages?
- October 5, 2010 at 3:44 am #428992
This is my Mom’s recipe. Some things you just don’t mess with! 🙂
1 lb. beef, ground
1/2 cup rice, uncooked
1/2 onion, small, grated
1 tsp. parsley
salt & pepper
tomato sauce (use two 8 oz. or one 15 oz. can if you prefer more sauce)
tomato soup, canned
1 bay leaf
12 cabbage leaves (the larger outer leaves)
Cook rice. Mix meat, rice, a little tomato sauce, salt, pepper, onion, and parsley. Boil cabbage in salted, boiling water till pliable (3-5 minutes).
Trim off the excess “stem” part of the leaf. Wrap about 1/4 cup meat mixture in each cabbage leaf. Place in casserole dish.
Heat remaining tomato sauce, soup, and bay leaf in pan. Pour over cabbage rolls in casserole. Cover loosely with foil.
Bake at 350° at least one hour. Serve with mashed potatoes.
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