Weekly Menu October 19-25

Sunday: Beef Stroganoff (not really, but that's what I called it)
Monday: Baked potatoes with chili and cheese
Tuesday: Meatballs with rice
Wednesday: Shepherd's Pie
Thursday: Baked pork chops with acorn squash
Friday: Honey-Ginger chicken and fries
Saturday: Sandwiches

Shepherd's Pie

1 lb. ground beef
1 can condensed Tomato Soup
1 can green beans, drained
Mashed potatoes (best if you use real mashed, but instant ones work too)
Cheese, optional
Paprika, optional

Brown ground beef and season with a little salt and a lot of pepper. Add tomato soup and beans and let simmer for about 10 minutes. Pour into a casserole dish and top with mounds of mashed potatoes. Top with grated cheese, if desired, or paprika. Bake at 350 degrees for 30 minutes.

This is good for a cool evening and is also easy to prepare ahead of time and chill until ready to bake. (If you do that, add about 10-15 minutes to the baking time, and cover it so the potatoes don't dry out.) Tastes great with a nice crisp green salad on the side. Or, if you don't mind the carbs, it's also good with rolls or bread.

Easy Beef Stroganoff

This is a very untraditional and much more simplified version, but it's a hit with our family.

1 lb ground beef
1 can Cream of Mushroom soup
1 can Condensed French Onion soup
1/2 cup Sour Cream

Egg noodles

Brown beef and salt and pepper to taste. Add soups and sour cream and let simmer on low heat while cooking egg noodles. Serve when noodles are hot.