It’s a new week, and I’m so ready for it. We ended up having sickness in our house, so last week’s menu didn’t fully happen. Moved the pork chops and rice up to this week instead.
Monday: Cabbage Casserole I’m looking forward to this one. I could eat it for breakfast, lunch, and dinner.
Here’s the recipe:
Ingredients:
- 1 large cabbage head, chopped
- 1 large onion, diced
- 1 garlic clove, minced (use 2-3)
- 1 red bell pepper, diced
- 8 oz. shredded cheddar cheese
- Salt and pepper to taste
- 4 eggs, beaten
- 4 oz. additional shredded cheddar cheese
- 2-3 slices toasted bread, torn into bits (optional)
Instructions:
- In a large stock pot, combine cabbage, onion, garlic, and pepper.
- Add an inch or two of water, cover, and bring to a boil.
- Boil vegetables for about 20-30 minutes and drain.
- In a large mixing bowl, mix cooked vegetables, sour cream, 8 oz. cheese, salt, and pepper to taste, and beaten eggs.
- Place in a greased 9 x 13 dish.
- Top with additional cheese and bread crumbs if you use them.
- Bake at 350°F for 40 minutes.
Tuesday: Taco Mac and Cheese
Ingredients
2 boxes of your favorite Mac and cheese (for this recipe I love the shells four cheese the best)
1lb ground beef, browned
1 can rotel
Taco seasoning
Instructions
Make the macaroni per box instructions. Brown the beef and drain excess grease. Add the beef, rotel, and taco seasoning to the Mac and cheese. Stir until combined, enjoy!
Wednesday: leftovers
Thursday: Pork chops and rice we love this recipe and it’s one that doesn’t take much effort. See full recipe here https://www.backtomysouthernroots.com/slow-cooker-pork-chops-and-rice/
Friday: Not sure what we will do, we have plans so we might eat out with the kiddos.
Hey It's Abbey! 