Monday meal plan

Here's the plan for the week:

Sunday - Stuffed roasted bell peppers ***

Monday - oatmeal

Shepherd's Pie (growing up my family called it Chinese Pie - don't ask me why)

Tuesday - French Toast

Chicken and dumplings

Wednesday - poached eggs and toast

Spaghetti

Thursday - Chocolate pumpkin muffins

Roast Beef, carrots and potatoes

Friday - oatmeal

Toasted sandwiches

***Stuffed Roasted Bell Peppers
10 medium bell peppers - I get these from my farmer friend, all colors
1 # ground beef
1/2 onion, chopped
2 t minced garlic
3/4 c white rice, uncooked
1-2 tomatoes, chopped
1 1/2 c water
1 can tomato sauce
shredded cheddar cheese, about 4 oz.

Creole seasoning

Preheat over to 400*

Brown the ground beef with onions and garlic. When cooked through, drain, return to pan and add rice and chopped tomatoes and water. sprinkle some Creole seasoning in - start with a bit you can add more later. Bring mixture to a boil, cover, reduce heat and simmer for 15 minutes.

Meanwhile, roast your bell peppers over an open flame till charred. I usually run two burners and roast 2 at a time. If you have an electric stove, broil till charred, turn over and char the other side. As the peppers are done, put them in a covered bowl to sweat. Once finished roasting all peppers, carefully scrape the charred skin off with the side of a knife. Cut around the stem and remove the seeds.

By this time, your meat/rice should be finished. Leave lid on until you are finished with the peppers. In the bottom of a 9x13 baking dish, add about 3/4 c tomato sauce. make sure it covers the bottom of the dish. I sprinkled a bit of the Creole seasoning on the sauce. Stuff each pepper with the meat and rice mixture and place in the dish. Once finished, top with shredded cheddar. Don't use too much, just a bit. Drizzle more tomato sauce over the whole thing and another sprinkle of the Creole (I like it hot - this is to taste - you can use whatever seasoning you like).

Bake in the oven till heated through and cheese is melted.