Ok, yes, I know, I've been absent for a few days. Sorry about that. Sometimes you just don't have a lot to blog about, ya know? So, I'm back now, with lots of fresh material! lol In the meantime, it's Monday, so here's my menu plan for this week.

Sunday- Frozen shrimp

Monday- Easy Pepper Steak, rice

Tuesday- Cabbage & Kielbasa dinner (in crock pot)

Wednesday- Lasagna Rolls

Thursday- Country Skillet Supper

Friday- Sloppy Joes

Saturday- Taco Casserole

Let's see...hmmm. I want to put a couple recipes, but I'm not sure if I've put any of these yet. So, if I have, please forgive me. If not, and you try any of them, LMK how you like it.

Easy Pepper Steak

1 lb. boneless beef steak (I use the very thin ones)

2 med. green OR red peppers, cut into thin strips

1 med. onion, cut up

garlic powder

1 can beef gravy

1 Tbsp. worcestershire sauce

4 C. hot cooked rice

Slice beef into very thin strips. Heat 1 Tbsp. oil & brown beef. Add 1 Tbsp. oil; add peppers, onion, & garlic powder. Cook til tender. Add gravy & worcestershire sauce. Heat through & serve over rice.

Classic Lasagna Rolls

12 lasagna noodles

1lb. ground beef

1 C. chopped onion

2 cloves garlic, minced

1-26 oz. jar spaghetti sauce

1-16 oz. ricotta cheese

1 1/4 C. shredded mozzarella cheese, divided

1/2 C. grated parmesean cheese

Preheat oven to 350 degrees. Coat 13x9 pan with Pam. Prepare noodles according to pkg. directions; drain. Rinse with cool water; drain. Lay noodles flat on wax paper.

Cook ground beef, onion, & garlic over med. heat until brown & crumbly. Drain fat. Add spaghetti sauce; heat to boiling. Spread 2 C. sauce in prepared pan.

Mix ricotta & 1 C. mozzarella in large bowl. Spread cheese mixture over each noodle.

Roll up tightly; place seam side down on top of sauce in pan. Spoon remaining sauce over rolls; sprinkle with parmesean. Bake rolls until heated through, about 30 min. Sprinkle with remaining mozzarella cheese. Let stand for 5 min. Serves 6.

Ok, that's it. For more menu ideas, check out The Organizing Junkie.