1/6/19 – 1/13/19

Sunday, 6th – Soup

Monday, 7th – Meatball Casserole

Tuesday, 8th – Chicken Salad Sandwiches and Chips

Wednesday, 9th – Subway (Working Late – Hubby Cooks)

Thursday, 10th – One Skillet Seafood Alfredo

Friday, 11th – Sheet Pan Fajitas

Saturday, 12th –

Slow Cooker Philly Cheesesteak Sandwiches

INGREDIENTS:

• 1 1/2 pounds beef round steak
• 1 green pepper (sliced thin)
• 1 medium onion (sliced thin)
• 1 (14 ounce) can low-sodium beef broth
• 1 (1 ounce) envelope Italian dressing mix
• 6 whole wheat hoagie buns
• 6 provolone cheese slices

DIRECTIONS:

1. Spray slow cooker with nonstick cooking spray.
2. Cut meat into strips and place in slow cooker. Add green pepper, onion, broth, and dressing mix to slow cooker and mix together.
3. Cover and cook on low 7-8 hours, or high 3-4 hours.
4. Spoon meat mixture onto hoagie buns and top each sandwich with a slice of cheese.
5. If desired, toast bread in a 375 degree oven for 5-10 minutes, add meat, cover with cheese, then bake an additional 5 minutes to melt the cheese.

Sunday, 13th – Beef Brisket and Mashed Potatoes/Green Beans
Needs to marinate for 24 to 48 hours – 300-degree oven, still tightly covered. Cook the brisket for several hours, or about 40 minutes per pound.

Extra Meal – Just in Case – One Pan Hamburger Helper

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.

Wishing you a wonderful week!!