Lots of new recipes I've been wanting to try on the menu this week. I went through my huge pile of recipe clippings and threw out a lot of stuff that didn't look good anymore. I also threw out the recipes I was able to find online and add to my virtual recipe box. So, I do feel a lot more organized. The pile is smaller... but it still looks like something I'll never be able to make through in my lifetime. Next look through will definitely have to include some sort of prioritization method.

There wasn't anything tremendously noteworthy from the September 14th - 20th 2009 menu except the Salsa Rice - which was super easy and really good. It's my new go-to recipe when I need a Mexican side dish. I'm not really a fan of instant rice, but being able to throw this together as quickly as I did can't be beat. Two other things that I would make again are the Slow Cooker London Broil and the Black-Eyed Peas and Tortillas. We enjoyed both.

I reference everything on the menu with a link to the recipe, unless it's something that doesn't require one. If the link directs you to another website, it usually means that I have not tried the recipe, and therefore have no idea whether it is good or not. :) If the link leads to a posted recipe here on my blog, it means that it is a tried & true family recipe that we love. I will also revisit some of the recipes I link to and leave comments about how they turned out for us the following week.

Dinner Menu :: October 19th - 25th 2009

Monday
Mandarin Chicken
Jasmine Rice
Green Beans (The canned kind, simmered in bacon for about an hour on the stove.)

Tuesday
Calico Beans
Buttermilk Cornbread

Wednesday
Leftovers from Tuesday.
Chocolate Eclair Cake

Thursday
Rustic Baked Pasta with Roasted Veggies and Italian Sausage
Sour dough rolls with butter & jam. (store bought)

Friday
Leftovers from Thursday.

Saturday
Grape, Avocado, Walnut, Lima Bean Salad Sandwich
Cream of Mushroom Soup

Sunday
Out to dinner at Surfs! (BOGO coupon, $2 Bloody Marys and kids eat free. Yay!)

If you try anything listed here, I'd love to know how it turns out for you! For more menu ideas, or to submit your own plan, visit orgjunkie.com.

Thank you to everyone who has been voting for us at Startup Nation's Home-Based 100® 2009 Competition. We are now "ON FIRE" and could not have done it without you! You've been showing the love - and we want to thank you. We are now in the home stretch - and hope that you will continue to support us.

For those of you who haven't voted, or have no idea what I am talking about - check it out and vote here! There are no forms to fill out, and there's an option of entering your eMail address so that they can remind you to vote each day. The eMails will stop coming once the competition ends - or you have the option of stopping them at any time. This is a reputable company that respects your wishes and does not share information.

So... have you voted today?

This recipe is still a work in progress. I've made it a few times, and each time I have made notations of things to change about it. It started out too sweet for me, then I thought it needed more vinegar. It's always been good, I am just trying to make it perfect. :) I think it's pretty close now...

Calico Beans

Yield: 8 servings

Ingredients:
1/2 lb. bacon, diced
1 lb. ground beef
1 onion, chopped
2/3 cup ketchup
3 tbsp. white vinegar
1/2 cup brown sugar
1/2 cup sugar
1 tsp. salt
1 tbsp. dry mustard
2 (16 oz.) cans pork and beans, pork removed
2 (15 oz.) can butter beans, drained and rinsed
1 (15 oz.) can lima beans, drained and rinsed
1 (15 oz.) can red kidney beans, drained and rinsed

Directions:
In a large skillet, sauté the bacon until crisp. Remove to paper towels. To the drippings, add the ground beef and onion. Cook until the meat is no longer pink and the onions are tender.

In a small bowl, whisk together the ketchup, vinegar, sugar, salt and dry mustard to make the sauce.

In a large bowl, combine the ground beef and onions, bacon and beans. Pour over the sauce and toss to coat.

Transfer to a 9 x 13 x 2" baking dish. Bake at 350º for 45 minutes.