Menu Plan for August 15-21 and a Beefy Bean Casserole Recipe

Sometimes when I sit down to plan out our weekly menu I just draw a blank.  Tonight was one of those times. So, I got on FB and asked for help and boy, did I get it.  Here is our menu for this week, but I am making a list for the weeks to come.  Please check out the links for the highlighted items to get the recipe and check the bottom of the post of a new recipe that was sent in tonight!  We're having it on Saturday!

And now that it's cooled down a little bit (only 87 for a predicted high tomorrow!) I plan on cooking up several batches of grilled chicken breasts and hamburgers for this week and for the freezer.

Monday-
breakfast-biscuits or pancakes from the freezer, grits, scrambled eggs
lunch-grilled cheese or pbj sandwiches, tomato/macaroni soup, popcorn, raw veggies
dinner-grilled lime/garlic marinated chicken breasts, pesto pasta salad, glazed carrots
*thaw two packs of chicken breasts
*thaw pork roast
*make up a big pot of veggie rice pilaf for Caedmon
*mix up applesauce muffins

Tuesday
breakfast- applesauce muffins, bacon, eggs
lunch-refried beans with corn tortillas, cheese, salsa and sour cream
dinner-pork roast with spicy peach glaze, roasted potatoes and winter squash, English peas
*thaw refried beans
*mix up baked oatmeal

Wednesday
breakfast-blueberry baked oatmeal and toast
lunch-leftovers, popcorn, fruit
dinner-grilled burgers, oven fries and raw veggies
*thaw previously cooked burgers

Thursday--Jackson's 7th birthday and he chose the following menu
breakfast- Poptarts
lunch-pizza rolls and fruit
dinner-at a favorite Mexican restaurant followed by an ice cream cake at home
*open box and heat--LOL

Friday
breakfast-pancakes and sausage
lunch-cheese, popcorn, raw veggies, sunflower seeds, olives, fruit
dinner-homemade pizzas and dessert

Saturday
breakfast-biscuits, bacon, eggs, grits
lunch-leftovers
dinner-pinto bean casserole (recipe follows), corn on the cob, sliced tomatoes and cornbread
*make two casseroles (one for the freezer)
*make a triple batch of cinnamon rolls

Sunday
breakfast-cinnamon rolls
lunch-finger foods at church
dinner-spaghetti, dinner rolls and raw veggies
*thaw spaghetti sauce


Pinto Bean Casserole 
This recipe came via the internet from a friend of long ago.  She includes some suggestions as well.  I am eager to try it out!

1 to 1 1/2 lbs ground beef
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 clove garlic
1-15 oz can tomato sauce
2 teaspoons chili powder
1 teaspoon salt 
1 cup cooked rice
1-15 oz can pinto beans (or 1 1/2 cups cooked)
1 1/2 cups cheese

Cook beef, onion, bell pepper, and garlic. Blend in tomato sauce, chili powder, rice, and salt. Layer part of meat sauce, beans, half of cheese and remainder of meat sauce. top with cheese. Bake at 350 degrees F for 15-20 minutes. Let stand for a few minutes.

This makes a wonderful freezer meal. I usually freeze everything but the cheese in a gallon ziploc bag. Then layer the cheese after it thaws. We have also eaten this just like chili and just sprinkled cheese on top. This originally called for cheddar cheese, but we like it better with provolone or the four cheese Mexican mix.

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