Menu Planning Week 35

Menu planning is a great organizational tool and really helps beats the "What's for dinner?" rush. 

I find it almost essential to my daily quest towards CALM.
This week I don't have a full list, as I will be out of town for a couple of days.

Join us at "I'm an Organizing Junkie" for Menu Plan Monday!

Monday- (breakfast for dinner day)

• Breakfast Burritos with Fritos (This is a really basic recipe- I omit the ham, and add browned ground sausage, as well as chopped onions and green peppers. You can change it up as desired, but the Fritos really make a difference)
• Hashbrowns

Tuesday- 

• Lasagna, frozen (from Gordon Food Service)
• Garlic Bread

Wednesday-

• Fritos Texas Meatloaf (using the remaining chips from Monday) **NEW RECIPE**
• Veggie mix- broccoli, carrots and cauliflower
• Fresh tomato slices

Thursday-
Fast Food :( Hubs and I will be traveling out of town for my consultation at the Cleveland Clinic.

Friday-
Ditto.

Saturday-

• Tuna-stuffed Tomatoes **NEW RECIPE- see below**
• Corn on the Cob

Sunday-

• BBQ Pork Chops
• Crescent rolls
• Mashed potatoes   

Tuna-Stuffed Tomatoes

4 large tomatoes

2 5oz. cans solid white tuna, drained

2 ribs celery, thinly sliced

2 Tbs. capers, roughly chopped

1 Tbs. olive oil

1 Tbs. red wine vinegar

salt and pepper

1/2 cup fresh flat-leaf parsley

1. With a sharp knife, slice a very thin piece off the bottom and 1/4 inch off the top of each tomato. Scoop out seeds and pulp. Roughly chop pulp and tomato bottoms and place in large bowl.

2. Add the tuna, celery, capers, oil, vinegar, and 1/4 tsp. each salt and pepper, toss to combine. Fold in the parsley.

3. Spoon the tuna mixture into the tomatoes.