“Soo..This is a new thing I’m going start doing every Monday. Everyone I know hates Mondays (Including myself) But these meals that I’m going to start posting every Monday are guaranteed to put a smile on your face even though you might be mourning the weekend. Easy, yummy, AND healthy meals every Monday? Yes, please! Anyway. Down to business. On the dinner menu today includes: Beef and Beans Casserole, Cheddar Cornmeal Muffins, and Strawberry Salad with Poppy-Seed Dressing. If you’re in the mood for dessert, hop on over to my Dessert Categories. I have a feeling that my Nutella Cookies would round out this meal perfectly. Remember to come back every Monday for more meal menus!” ~Sarah
Beef and Beans Casserole:
• 1 lb ground beef
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (27 oz) pinto beans
• 1 can (16 oz) garbanzo beans
• 1 can (16 oz) lima beans
• 1 can (14.5 oz) cut green beans
• 1 cup ketchup
• 1/4 cup dark molasses
• 1 teaspoon salt
• 3/4 teaspoon ground pepper
1. Brown ground beef, onion, and garlic in a large saucepan over high heat until meat is no longer pink. Drain. Add all beans to pan and stir to combine. In a small bowl, combine ketchup, molasses, salt, and pepper. Pour over beef mixture and stir to coat evenly. Transfer mixture to a 9 in x 13 baking dish. Bake at 350 F 35-40 minutes or until slightly bubbly. Keep warm until serving.
Yield: 8-10 servings.
Store in refrigerator up to 2 days.
Slightly adapted from Taste of Home.
Cheddar Cornmeal Muffins:
“Okay. For starters these have got to be the most awesome savory muffins my taste-buds have ever had the pleasure of meeting. And of course, it’s pretty amazing that they’re low-fat too, isn’t it? Consume these little babies warm from the oven for the most delicious results.”
• 1-3/4 cups whole-wheat flour
• 1/2 cup cornmeal
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon thyme leaves
• 1/2 cup shredded cheddar cheese
• 1/4 cup safflower oil
• 2 tablespoons maple syrup
• 1 medium egg
• 1/2 cup plain yogurt
• 3/4 cup milk
1. Preheat oven to 400 F. Lightly grease a 12-cup muffin tin.
2. In a large bowl, combine flour, cornmeal, baking powder, salt, thyme, and cheese. In a medium bowl, whisk remaining ingredients until smooth. Add liquid mixture to flour mixture and stir until just combined. Fill prepared muffin cups 3/4 full.
Bake in preheated oven 20 minutes or until golden brown. Cool in pan 5 minutes before transferring muffins to a wire cooling rack.
Yield: 1 dozen.
Store in an airtight container up to 2 days.
Slightly adapted from Taste of Home
Strawberry Salad W/Poppy-Seed Dressing:
“I love the combination of salad greens with berries. And topped with a poppyseed dressing? Hello, deliciousness! This salad can be made with or without the nuts, but I found that they added a delicious crunch.”
• 4 cups torn romaine lettuce
• 1 cup sliced fresh strawberries
• 1/2 cup walnuts, toasted (optional)
• 1/4 cup plain yogurt
• 1/4 cup mayonnaise
• 1 tablespoon maple syrup
• 2 teaspoons poppyseeds
• 2 tablespoons water
1. For the salad: In a large bowl, toss salad ingredients. Set aside.
2. In a jar with a tight-fitting lid, shake all dressing ingredients until combined. Drizzle over individual salad servings.
Yield: 8-10 servings
Store salad in refrigerator up to 2 days. Store dressing in refrigerator up to 1 week.
1. Prepare Beef and Beans Casserole. Bake as directed.
2. While casserole is baking, prepare the muffins. Once casserole is done baking, keep it warm and bake the muffins.
3. While muffins bake, toss the salad and prepare the dressing.
4. Once muffins are done baking: Set the table and enjoy your Mealtime Monday!