Menu Plan Monday

As part of our quest to save money, we want to become more diligent in planning our meals for the week. We used to do this all the time, but the craziness of moving, the laziness of summer and the unpredictability of pregnancy cravings, we got out of the habit. However, deciding ahead of time really helps us cut down on our grocery bills and lets of take advantage of sales and items we already have. (An added bonus - we end up going to the gym more, because we can plan quick, easy meals for those nights.) So...we're at it again!!

I'm going to try participating in "Menu Plan Monday" to hold myself accountable. You can find out what it's all about and get more ideas by going here.

This week's menu looks something like this:
Monday - Sirloin burgers with chips
Tuesday - Leftover Texas Cowboy Pie (recipe below) w/ mixed veggies and homemade bread
Wednesday - Parmesan Chicken w/ potatoes lyonaisse
Thursday - Lasagna (frozen leftover from the freezer) w/ corn and homemade bread
Friday - Going out w/ friends or attending a housewarming party
Saturday - Munchies (Bock Family Christmas at noon should keep us eating for a couple hours and fill us up!!)
Sunday - Tortellini in a cream sauce w/ veggies

Texas Cowboy Pie
Leftover Roast
2-4 T BBQ Sauce
3 Large Potatoes
Milk or Butter - whatever you use for mashed potatoes
Salt/Pepper to taste
1 cup shredded cheddar cheese

1. Boil potatoes and mash.
2. Shred leftover roast and mix with BBQ sauce.
3. Spread mashed potatoes in the bottom of an 8x8 baking dish. Next, layer on the saucy meat and finally, top with cheese.
4. Bake at 350 degrees for 15 minutes, or until cheese begins to golden. Enjoy!!

(My favorite part about this meal is that it made enough for 2 meals for us, so we have leftovers of leftovers. I would assume if could be doubled for a larger family and made in a 9x13 dish. Definitely a good way to stretch out meat!!)