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<strong>Monday</strong>: Meatloaf in a Crockpot - See how <a href="http://crockpot365.blogspot.com/2008/06/crockpot-meatloaf-recipe.html" target="_blank">here</a>

<strong>Tuesday</strong>: Beef and Lentil Skillet * Recipe below

<strong>Wednesday</strong>:  Barbecue Beans and Wienies

<strong>Thursday</strong>: Chopped Salad

<strong>Friday</strong>: Taco Salad - using Taco meat from the freezer and leftover salad fixings

** I'm going away for the weekend (two entire nights with no kids!!!!) so I've planned a few things from the freezer for him

<strong>Saturday</strong>: Hamburgers with chips and all kinds of other goodies that I won't eat.

<strong>Sunday</strong>: Lasagna with Salad

<span style="font-size: medium;"><strong><span style="text-decoration: underline;">Rice and Lentil Skillet</span></strong></span>

INGREDIENTS
<ul type="disc">
	<li>1 pound Italian sausage</li>
	<li>1 onion, chopped</li>
	<li>1 green bell pepper, chopped</li>
	<li>1/2 cup dry lentils</li>
	<li>1/2 cup uncooked rice</li>
	<li>1 2/3 cups chicken broth</li>
</ul>
DIRECTIONS:

In a large saucepan over medium heat, brown the sausage      until no pink shows. Stir in the onion and green pepper, and saute until      the onions are tender. Stir in the lentils, rice and chicken broth. Reduce      heat, cover, and simmer for 40 to 60 minutes.

We like to serve this with fresh diced tomatoes and shredded Monterey Jack Cheese!

Enjoy!