WALMART MEAL PLAN
MAR 25-31, 2010
Side dishes are in
Side dish ingredients are in
Side dish instructions are in
Meal 1EZ Pasta
Sauteed Portabellas Mixed Veggies
25 oz cheese ravioli26 oz jar pasta sauce1 c shredded mozzarella cheese
6 oz pkg sliced portabella mushrooms (2 T butter, salt)32 oz frozen mixed vegetables***
In saucepan, heat pasta sauce. Keep warm.Steam pasta as directed. Serve topped with sauce andcheese
Sauté mushrooms in butter until soft. Sprinkle with salt.Serve alongside pasta.Cook the whole bag of vegetables. Season and serve.
c vegetables for Meal 2.
Meal 215 Minute
1 lb ground beef 1 pkg brown gravy mix(1 c milk)1 pkg prepared mashed potatoes1
cooked mixed vegetables
from Meal 1
1 bag salad 1 tomato, diced (Favorite dressing)
Preheat oven @400
. Brown ground beef; drain. Add gravyand milk. Mix well until gravy is smooth and well blended.Cook 5 min. Add vegetables to meat mixture; put into 2 qtcasserole dish. Top with potatoes; bake 12 min.
Toss salad and serve with favorite dressing.
4 peeled potatoes, cut into 1 inch cubesBag cut carrots1.5 lbs stew beef 15 oz can tomato sauce(
c water)1 pkg dry onion soup mix
1 pkg cornbread mix (2 eggs,
In Crock-Pot, layer potatoes, carrots and beef. Combinetomato sauce, soup mix and water; pour over meat. Cover andcook on high 5-6 hours.
Combine cornbread mix with ingredients LISTED. Bake as directed.
Meal 4Blue CheeseButtered Roast
Roasted Potatoes Buttery Carrots
3-4 lbs beef roast, cut in half for 2 pieces
Save half for Meal 5
(2 t garlic salt)(4 T butter, softened)
c crumbled bleu cheese
6 red potatoes, cut into small wedges (2 T olive oil, garlic salt, pepper)Bag fresh cut carrots (Butter, salt)
Heat oven to 350
. Place both roast halves on roasting pan.Sprinkle with garlic salt. Cook 45-50 min. Transfer to cuttingboard; let sit 5-8 min. In small bowl, combine butter and bluecheese. Set aside. Cut roast across the grain into thin slices
(Save half for meal 5.)
Place on platter; top with 2-3 scoops of butter. Serve when melted.
In skillet, heat 3 T butter. Toss potatoes for 15-20 min, until brown, seasoning as you cook. Serve hot.Steam carrots until tender. Add butter and salt to taste.
French Dip Sandwiches
3-4 c roast, sliced
from Meal 4
1 pkt onion soup mix, divided1 can beef broth1 loaf French bread1 c shredded mozzarella
1 bag frozen French fries (Ketchup)
Place sliced roast in glass dish. Sprinkle with
pkt onionsoup mix. Cover with plastic wrap. Heat in microwave 2-3 minuntil warm. Slice French bread in half lengthwise. Layer beef then cheese. Close. Cover with foil; heat @375
for 20 min.Remove and slice.Au jus: In small saucepan, combine beef broth with
pktonion soup mix. Heat and serve in bowls for dipping.
Serve with fries and ketchup.
Meal 6Lemon Herb Fish
White Cheese Cauliflower Wild Rice
4-6 tilapia fillets(
c oil, 1 T lemon juice)(2 c crushed potato chips, 1 t pepper)
Frozen cauliflower 1 c shredded mozzarella cheese 1 box wild rice
Heat oven to 450
. In shallow bowl, mix 2 c crushed potatochips with 1 t pepper. In another bowl, combine
c oil and 1 Tlemon juice. Dip fillets in oil mixture. Dredge in potato chipmixture. Place on greased cooking sheet; bake 8-10 min.
Watch for burning.
Prepare rice as directed.Steam cauliflower; drain. Sprinkle cheese; cover to melt.Season.
Chicken and Rice Bake
6-8 chicken thighs, skins removed1
c long grain rice(1
c water)1 pkt onion soup mix1 can cheddar cheese soup1 can cream of chicken soup
1 cantaloupe, cut into wedges Frozen peas
In 9x13 dish, place chicken. Mix rice, soups, water and
pkt of soup mix. Pour over chicken. Sprinkle with remainingsoup mix. Bake covered @350
Cook peas as directed. Season to serve.Serve chilled cantaloupe wedges.
(Staples are in parenthesis) Copyright © 2010, E-mealz.com 318