Menu Plan Monday - Week of 8/18

I made this menu plan based around some meals that everyone has been requesting lately. Surprisingly, there aren't many summery meals on the list. I guess we are all starting to miss our stand-by comfort foods. But I'm not quite ready to switch to full comfort food mode just yet. We still have plenty of summer left before that has to happen! So, I'm still trying to take advantage of as much fresh fruit and veggies as possible. And maybe next week will be more seasonal.

Breakfasts

• M - Smoothies & oatmeal
• T - Crepes w/ bananas foster sauce
• W - Chocolate chip muffins & smoothies
• Th - Pancakes
• F - Breakfast cookies & smoothies
• S - French toast
• Su - Leftover muffins & breakfast cookies

Lunch

• M - Tuna pasta salad & applesauce
• T - Grilled cheese & peaches
• W - Egg salad sandwiches & grapes
• Th - Pepperoni pasta salad & yogurt
• F - Quesadillas & grapes
• S - Ham sandwiches & cantaloupe
• Su - T.B.D.

Dinner

• M - Ham, red beans & rice (carried over from last week), cornbread
• T - Chicken & dumplings
• W - Cheesy pasta casserole, zucchini, breadsticks
• Th - Wet burritos, skillet corn
• F - Polish sausage Reuben hash(recipe below), green beans
• S - Monterey chicken, corn on the cob, onion straws
• Su - Cheeseburgers on garlic Texas toast, sauteed mushrooms, watermelon, strawberry shortcakes for dessert

Polish Sausage Reuben Hash

• 2 T. olive oil
• 1 T. butter
• 5 potatoes, cut into small cubes
• 1/2 onion, diced
• 1 pkg. skinless Polish sausage, cut in half lengthwise and sliced
• 1 lb. sauerkraut, rinsed (if desired) and drained
• 1/4 c. ketchup
• 2 T. sour cream
• 2 T. mayonnaise
• 2 T. pickle relish
• 1/2 c. shredded Swiss cheese

1. Heat olive oil and butter in a large skillet. Add potatoes and onions. Cook until potatoes are tender.

2. Add Polish sausage and sauerkraut to skillet. Cook until everything is heated through and a little crispy.

3. In a small bowl, whisk together ketchup, sour cream, mayonnaise and relish to create a Russian dressing.

4. Serve hot hash on plates. Top with some shredded cheese and drizzle with dressing.

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