Week of Meals Aug 18th - 24th

My Fabulous Chef Salad (yes there is lettuce under all that)

Day 1 - 2 Sauce Lasagna Bowls from Rachel Ray (http://www.foodnetwork.com/recipes/two-sauce-weeknight-lasagna-bowls-recipe/index.html)

Day 2 - Pork Tenderloin
             Roasted Potatoes
             Green Beans

Day 3 - Hamhock & Beans
             Fried Potatoes
             Corn Bread

Day 4 - Home made Chicken Noodle Soup
             Home made Biscuits

Day 5 - Sheppard's Pie (see recipe below)

Day 6 - Chef Salad served with fresh Ranch Dressing (see pic above)

Day 7 - Talapia
             Broccoli and cheddar rice
             Steamed Broccoli

Sheppard's Pie

Ingredients:
1 small or half a med. onion - diced
3 carrots peeled and diced
2 tablespoons oil
1 lb ground beef or turkey
salt and pepper
4 cups prepared mashed potatoes (instant if fine)
2 cups frozen corn
1 cup shredded cheddar cheese

Directions:
Preheat oven to 400 degrees.
In oven safe skillet heat oil, then add onion and carrots.  Let saute for about 2 minutes.  Add ground meat.  Season with salt and pepper.  Break up meat as it cooks.  After meat is completely cooked drain if needed and then place meat and veggies on plate and set aside.  In same skillet spread the mashed potatoes in an even layer, return meat and spread evenly, then the corn, and top with cheese.
Place skillet in oven and bake for about 30 minutes or until cheese is melted and golden.
Serves about six people.