Four Week Meal Plan--Week 4

• Monday--Philly Cheese Steaks
• Tuesday--Spicy Lentils
• Wednesday--Shepherd's Pie
• Thursday--Pasta with alfredo, spinach, and salmon
• Friday--Hoppin' John
• Saturday--free
• Sunday--Pancakes and eggs

Recipes--

Philly Cheese Steaks--
1 1/2 to 2 lbs. of sliced roast beef from the deli
sliced provolone cheese
hoagie rolls
onions
bell peppers
oil and vinegar

Slice the roast beef into strips and saute in olive oil and vinegar until it's browned and a little crispy. Lay the slices of provolone on top of the hot meat to melt. Saute onions and peppers in a separate pan. Toast your rolls and make your sub!

Shepherd's Pie--
There are a lot of different recipes for this out there but this is what I usually do--

1 1/2 lbs. ground beef
mashed potatoes (homemade, instant, whatever)
frozen green beans
canned gravy
cheese

Brown the ground beef and mix with canned gravy and green beans. Top with cheese and then mashed potatoes. Bake for about 30 minutes or so at 350 degrees.

Pasta with alfredo--see Week 2

Hoppin' John

one bag of black eyed peas
a ham hock
rice
sweet pickles, chopped
dill pickles, chopped
chopped onions

Soak the black eyed peas overnight and then cook on the stove or in a crockpot with water, salt, and a ham hock. Serve over rice and put the pickles and onions on the table as toppings.