Menu Monday - Weekly Menu for May 18-May 24

Tuesday, May 18
Beefy Broccoli Pie (Recipe Below)
Salad

Wednesday, May 19
Easy Broiled Pollock
Rice Side (I'm using Uncle Ben's Ready Rice because I have a coupon for a free package)
Green Beans

Thursday, May 20
Coffee-Sauced Rump Roast (Seriously, this is awesome!!)
Roasted Potatoes and Carrots

Friday, May 21
Enchiladas
(Recipe Below for flour tortillas)

Saturday, May 22
Mushroom Alfredo (I usually make this homemade, but I got some alfredo sauce at a great price so I'm just going to add some mushrooms into it)
Salad
Garlic Bread

Sunday, May 23
Grilled Hamburgers
Homemade Fries

Monday, May 24
Broccoli Beef Lo Mein (Recipe Below)
Egg Drop Soup


Recipes

Beefy Broccoli Pie
(From Taste of Home: Ground Beef Cookbook)
1 pound ground beef
1/4 cup chopped onion
1 package (10 ounces) frozen cut broccoli, cooked and drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 tubes (8 ounces each) refrigerated crescent rolls, divided
2 cups (8 ounces) shredded cheddar cheese

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add broccoli and soup; mix well. Unroll one tube of crescent rolls. Press into a greased 13x9 in baking pan. Seal seams and perforations. Top with meat mixture. Sprinkle with cheese. Unroll remaining crescent dough and place over meat mixture; seal seams and perforations. Bake, uncovered, at 350 degrees for 25 minutes or until golden brown. Yield: 6-8 servings.


Flour Tortillas
2 Cups flour

1 tsp honey
2 Tablespoons soft butter
2/3 Cup cold water

Mix flour, honey and butter with pastry cutter or fork. Add water a little at a time til dough sticks together. Pinch off golf ball size pieces and roll out very thin on a floured surface. Fry on ungreased griddle or pan (cast iron works great) until several large bubbles rise. Turn and cook 30 – 45 seconds until LIGHT brown spots appear. Do not overcook. Leftovers should be lightly wrapped and stored in refrigerator.


Broccoli Beef Lo Mein
1 pound ground beef
1 large onion, thinly sliced
4 garlic cloves, minced
1 jar (4-1/2 ounces) sliced mushrooms, drained
6 ounces vermicelli or thin spaghetti, cooked and drained
2 to 3 cups broccoli florets, cooked
1/4 cup soy sauce
2 teaspoons ground ginger

In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add mushrooms. cook and stir for 3-5 minutes. Stir in the vermicelli, broccoli, soy sauce and ginger; toss to coat. Cover and cook for 5 minutes or until heated through. Yield: 4-6 servings.

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