Menu Plan Monday - July 23rd

*** UPDATED WITH CORN BREAD SALAD RECIPE AT THE BOTTOM! ***



Thanks, as always, to Laura for hosting!

Veggies for the week depend on what looks good at the Farmer's Market Tuesday afternoon. I will be happy to post recipes on request.

Monday: Steak Soup (didn't make yesterday), cornbread

Tuesday: Chicken fajitas, Granny's Low-Fat bean dip, salad

Wednesday: Burgers grilled out, chips, veggies

Thursday: Tex Mex Red Beans and Rice, salad

Friday: Corn Bread Salad

Saturday: Colorful Hamburger Rice, pudding parfaits

Sunday: Just me and D, so probably sandwiches

Hope everyone has a great week!


PER REQUEST, here is the recipe for Corn Bread Salad. I found this in the Taste of Home Ground Beef Cookbook, 1999.

From Sherry E., Camden, Arkansas

Corn Bread Salad
3/4 lb ground beef
1-1/2 c. crumbled corn bread (if you like to use an 8.5 oz mix like Jiffy Cornbread mix - my fave! - then 1-1/2 c is about half of what the 8.5 oz mix will make)
1 15 oz can pinto beans, rinsed and drained
2 celery ribs, chopped
1 large onion, chopped
4 medium tomatoes, chopped

Topping:
1-1/3 c. mayonnaise
2 t. sugar
2 t. vinegar

In a skillet, cook beef over medium heat until no longer pink; drain and cool slightly. In a large bowl, layer corn bread, beans, celery, onion, and tomotoes. In a small bowl, combine the mayonnaise, sugar, and vinegar; mix well. Sppon beef over tomato layer. Spread topping over salad. (Do not toss.) Yield: 8 servings

Haven't made this one yet, but I will let you know next week how it turns out!