Monthly Meal Planner, Menu Planner, Free Recipe Website, Dinner Ideas, Monthly Menu Planner, Monthly Meal Plan, monthly menu plan, Monthly Meal Planning, monthly menu planning, meal plan, family meal planner, family menu planner, easy meal planning, easy menu planning, month of meals, menu calendar, free meal calendar, free menu planner, free recipe planner, free recipe calendar, meal calendar, recipe planner, recipe calendar, monthly recipes, home dining, month of recipes, smart cooking, use leftovers, reuse meals, leftover planning, left overs, diverse meals, jes, jessica, mostek, jessica mostek, meal ideas, menu ideas, no credit card needed, no credit card necessary, ideas for supper, ideas for supper tonight


Adding pictures just got easier! Upload pictures directly using your smart phone. P.S. Adding pictures via your computer is a breeze too!

search Recipes search Meals

Corned Beef Reuben with Mozzarella and Carrot Sticks
by Jes Mostek
No ratings
Rating Details
Rate this meal
Printable View
  March is very Shamrock-Focused, which means de-li-cious corned beef... but what to do with the left-overs? Ahh, that's where the world-famous Reuben comes in. Start your own deli right in your kitchen. The sliced corned beef smothered in sauerkraut, melted cheese (Swiss, traditionally, but this recipe tones it down with the milder Mozzerella) and dressing between 2 slices of grilled Rye cannot lead you astray, nor will it go bad within the month-- salt is both appetizing and a powerful preservative.
In addition to the recipe, you will also need the following for this meal:
  4 lg.  carrots, peeled and cut into sticks
    pickle spears
    potato chips

Reuben Sandwich with Mozzarella
by Rebecca Randolph
serves: 3
No ratings
Rating Details
Rate this recipe
Printable View
Print Index Cards
  We prefer the mild taste of the Mozzarella with the sharp taste of the corned beef.
  0.50 lbs   leftover corned beef, sliced
  0.75 cup   shredded Mozzarella cheese
  6 slices   rye bread
  3 tbsp   thousand island dressing
  8 oz   sour kraut
  spread dressing on one side of bread. Place corned beef on top of dressing, then 1/3 of the cheese then 1/3 of the sour kraut. Spread dressing on other slice of rye bread and place spread-side down on top of sandwich and grill. Serve with pickles and pretzels and beer!
  • Crock Pot Cooking
  • Ethnic Foods
  • Fall/Winter
  • Holiday Favorites
  • Main Dishes
  • Meats
  • Peanut/Nut Free
  • Spring/Summer
  • Uses up Left-overs

Home:: Calendar:: Recipe Box:: Custom Meal Planner:: Submit/Manage Recipes:: Grocery List:: Blog:: Links:: About:: Support
© Monthly Meal Planner 2007-2009, custom graphics created by Kelly Simon