I usually do not plan my menus in advance. I usually decide on the meat and then on the starches and veggies.. Unless we are having spaghetti, the casserole below, or soup, rice is a given and sometimes I cook it when we’re having soup to use instead of crackers.
Tomorrow night we must eat leftover noodles and chicken or it will soon spoil.
Today, I did more meat cooking, but only 2 meats for meals this week. I cooked enough stew beef for 2 meals. I plan to separate it and freeze some and later this week DH will have some for supper. I do not like beef except when it is in some form of dish made from hamburger and steak.
In the latter part of the week, I found 95% lean ground beef, yeah! hi tech hamburger, but that is what I buy (no less than 85%). I bought packages that weighed between 1.17 pounds and 1.33. Cooking 2 packages together, I had enough for 5 cookings. one cooking I used tonight to make spaghetti sauce, the rest is in the freezer.
DH really likes a very simple casserole that I will probably make soon with part of the hamburger. In a coverable casserole dish-Layer of thinly sliced potatoes, layer of browned and drained hamburger, repeat, on third layer of potatoes cover with cream of mushroom soup, more potatoes and hamburger, end with potatoes and more soup. Carefully add water until you can see it at the edge of the top of the casserole. Somewhere in the making, salt and pepper to taste, remembering potatoes like salt. Bake at 375 covered until potatoes are tender, probably at least an hour. Caution: leave at least an inch of room at the top of your dish as it sometimes bubbles during cooking and cleaning the oven is not a chore to be enjoyed. I don’t know why but it takes the potatoes as long to cook this way as it would to bake them whole. When using potatoes, most times I use baking potatoes.
Til Next Time