In an attempt to get out of my some 'ole recipe slump, I've started going through my recipe binders and few remaining cookbooks (in a big de-clutter last year, most didn't make the cut). Several years ago, my mother-in-law made a family cookbook for each family for Christmas. This recipe was submitted by Hubby's Aunt Marlene. It looked good and I thought Little Man might like it-he's going through quite the picky phase right now.
Anyway, it was ready in a jiffy and the kids liked it. Little Man ate most of his serving. I thought it was good, but next time I'll add cheddar cheese. Cheese makes everything better.
1/2 cup onion, finely chopped
1 clove garlic, minced (again, I'm a jar girl)
4 oz. mushrooms, chopped (the original recipe called for a can, but I used fresh)
2 Tbsp. parsley flakes
1 pound ground beef
1/4 cup butter
1/4 cup flour
1 tsp. salt
1/4 tsp. pepper
2 cups milk
1 cup sour cream
12 oz. egg noodles, cooked and drained
In a large saucepan or small stock pot, heat water for cooking the noodles. When boiling add noodles and a little salt. In a skillet, brown the ground beef with the onion, garlic, mushrooms and parsley. When the onion is soft and the beef thoroughly cooked, dump it into a colander to drain (or however you drain meat, but empty the pan). Leaving the pan on medium high heat, melt the butter, then add the flour, salt and pepper. Whisk together and allow to brown slightly. Add milk slowly and whisk in to incorporate, continue whisking to get rid of any lumps. When thickened, add the sour cream and stir it in. Then add the meat mixture back in. Stir together and heat through. This is where I'm going to add a cup or so of cheddar cheese next time. Serve over cooked and drained egg noodles. I dumped my sauce over the noodles in the stockpot and mixed them that way. I just have visions of noodles all over the table as my kids try to stir it together on their plates. That might just be me though. :)
Note: The original recipe called for a can of cream of mushroom soup, but since I don't use that, I just incorporated making my own soup into the directions for the meal.
Thursday, December 8, 2011
Wednesday, December 7, 2011
Rockin' good Potato and Leek Soup
A couple weeks ago, my "baby step" was to try new produce. Leeks were at the top of my list because it seems that all of the cool cooking shows or fancy food magazines have recipes using leeks. And we all know that I'm secretly striving to be like Paula Deen. NOT! I really just think they are cool looking and wondered what they tasted like (and if I could get my family to try them).
My organic leeks arrived last Friday in my Azure Standard order, and due to some unforeseen activities, I didn't get to make my soup until last night (Tuesday). I can't believe I waited so long. It was awesome (like both of my kids ate 4 bowls awesome)!
Granted, in the past couple of weeks I've read about 40 different recipes for potato and leek soup and similar variations. I didn't find one specifically that I thought would be better than others, but I saw definite elements in some that I knew I would love. Last night when I started cooking, I started throwing things together and ended up with a masterpiece. It would be nice to have a picture of this masterpiece, but my camera is on its last leg and isn't taking very good pictures at all. You'll just have to trust me.
2 tablespoons bacon grease (oil or butter would work, but the bacon adds flavor)
2 leeks, sliced/rings separated, soaked and spun dry
1/2 an onion, finely chopped
2 cloves garlic, minced (I still do the jar kind.)
8 cups chicken broth, divided
6 Russet potatoes, peeled and diced
2 carrots, peeled and cut in coins
1-2 stalks celery, chopped
salt and pepper to taste
8 oz. cream cheese (optional)
In a large skillet (I used a 10 inch cast iron and it was on the smallish side), saute the leeks, onion and garlic in bacon grease until softened. Add 1 cup of chicken broth and simmer until completely soft. Meanwhile boil the potatoes, carrots, and celery in the remaining chicken broth until potatoes are cooked through, but not mush. Add salt and pepper to taste.
*Puree the leak mixture and cream cheese adding a little broth from the potatoes if necessary to thin (I used my new food processor). Add the puree to the pot of potatoes and stir to thoroughly incorporate the puree. Heat through.
If you desire a more blended soup, you can scoop out some of the chunks and run them through the food processor and return it back to the pot. Or, for a completely smooth soup, you can use a stick blender and blend the soup in the pot. I chose to blend some, but leave lots of chunks (I thought the pureed orange of the carrot might make the coloring of the soup unappetizing.).
*I added the cream cheese to the main pot after incorporating the puree and it didn't melt completely. It tasted fine but had tiny white pieces throughout. I'm thinking that pureeing it along with the leeks will melt it completely and eliminate that.
Last night we topped our soup with shredded co-jack cheese, but today I had it plain and it was equally yummy without it. I can imagine that adding crumbled bacon would also be nice.
Link up at Penniless Parenting's Hearth and Soul Blog Hop.
My organic leeks arrived last Friday in my Azure Standard order, and due to some unforeseen activities, I didn't get to make my soup until last night (Tuesday). I can't believe I waited so long. It was awesome (like both of my kids ate 4 bowls awesome)!
Granted, in the past couple of weeks I've read about 40 different recipes for potato and leek soup and similar variations. I didn't find one specifically that I thought would be better than others, but I saw definite elements in some that I knew I would love. Last night when I started cooking, I started throwing things together and ended up with a masterpiece. It would be nice to have a picture of this masterpiece, but my camera is on its last leg and isn't taking very good pictures at all. You'll just have to trust me.
2 tablespoons bacon grease (oil or butter would work, but the bacon adds flavor)
2 leeks, sliced/rings separated, soaked and spun dry
1/2 an onion, finely chopped
2 cloves garlic, minced (I still do the jar kind.)
8 cups chicken broth, divided
6 Russet potatoes, peeled and diced
2 carrots, peeled and cut in coins
1-2 stalks celery, chopped
salt and pepper to taste
8 oz. cream cheese (optional)
In a large skillet (I used a 10 inch cast iron and it was on the smallish side), saute the leeks, onion and garlic in bacon grease until softened. Add 1 cup of chicken broth and simmer until completely soft. Meanwhile boil the potatoes, carrots, and celery in the remaining chicken broth until potatoes are cooked through, but not mush. Add salt and pepper to taste.
*Puree the leak mixture and cream cheese adding a little broth from the potatoes if necessary to thin (I used my new food processor). Add the puree to the pot of potatoes and stir to thoroughly incorporate the puree. Heat through.
If you desire a more blended soup, you can scoop out some of the chunks and run them through the food processor and return it back to the pot. Or, for a completely smooth soup, you can use a stick blender and blend the soup in the pot. I chose to blend some, but leave lots of chunks (I thought the pureed orange of the carrot might make the coloring of the soup unappetizing.).
*I added the cream cheese to the main pot after incorporating the puree and it didn't melt completely. It tasted fine but had tiny white pieces throughout. I'm thinking that pureeing it along with the leeks will melt it completely and eliminate that.
Last night we topped our soup with shredded co-jack cheese, but today I had it plain and it was equally yummy without it. I can imagine that adding crumbled bacon would also be nice.
Link up at Penniless Parenting's Hearth and Soul Blog Hop.
Week 47: Soaking Grains
As a person who reads many food blogs, I find many things that are similar-less or no processed foods, more fruits and veggies (organic if possible), high quality meat-not conventional, etc. Another thing I read about frequently is soaking grains. The basic idea is that soaking the grain breaks down the proteins in it aiding in digestion.
So, this week, I'm going to take a stab at that. I've got some steel cut oats that are looking for purpose. Also I think I'll try it with a loaf of bread and see how that turns out.
I've been toying with this for a while, but my main hold up has been that soaking takes thinking ahead--which, admittedly, I haven't been very good at lately. I'm trying to get back on track, so this might be one way to prod myself to do that "thinking ahead" stuff. :)
So, this week, I'm going to take a stab at that. I've got some steel cut oats that are looking for purpose. Also I think I'll try it with a loaf of bread and see how that turns out.
I've been toying with this for a while, but my main hold up has been that soaking takes thinking ahead--which, admittedly, I haven't been very good at lately. I'm trying to get back on track, so this might be one way to prod myself to do that "thinking ahead" stuff. :)
Tuesday, November 29, 2011
Week 46: Buy quality kitchen appliances
It isn't a big secret that I like to save money. Sometimes I'm not very good at melding my desire to eat better food and still save money, but I'm working on it. Since I make our meals from scratch and cook three full meals and at least one or two snacks each day, it is safe to say that I spend A LOT of time in the kitchen (or near it).
Over the past several years, our income has dropped about $10,000 over what it once was. While we're in no way impoverished, time are tougher and the budget is tighter. That generally means that when something breaks, I seriously debate about whether to replace the item or not. In terms of kitchen appliances, the decision is usually made not to replace something. In the past two years, I've lost my bread maker, hand mixer, toaster, hand blender/food chopper and various other fluffy items that aren't necessities, but are nice to have. Luckily Hubby's parents gave me a stand mixer for Christmas last year and that has been wonderful to have. But, there are still other wants...
Back in the summer (week 26 to be exact) Hubby and I decided that we would purchase used if possible to save money and be "greener." To keep in the spirit of that "baby step," I've been periodically checking out Freecycle and Craigslist to see if anything fabulous popped up. Unfortunately most of the appliances that were listed weren't really things that I thought we needed and/or they were still pretty expensive. No big deal, I'd been getting along just fine without them anyway.
In the past month or so, I've been in a funk. I've sort of lost the energy to stick with some of the changes I've made. I still have the desire, but there has been a definite lack of follow through on some things, like meal planning, staying under budget, eating out--hanging head in shame. :(
After a lot of thought on why this was, I came to a conclusion. With Hubby working a second job for the past three months, there just isn't the support there at night. Not that he's not supportive, but there's alot to be said for adding a second set of hands to help with homework, run errands, keep Little Man busy, etc. while I'm in the kitchen. No extra hands mean I'm doing it all and I run out of steam long before my next day's meal prep gets done and there is no time for blogging or searching for new recipes during nap time because I'm doing laundry, sweeping floors, or trying to get dinner prep done before the kids come home from school needing help with homework, etc.
OK, so now I identified the problem, but what could I do to solve it? I decided that adding a couple quality kitchen appliances to speed the prep process along would be money well spent. Coincidentally, I came across the Kohl's Black Friday ad and saw that they had a Cuisinart Food Processor at a crazy markdown. That, coupled with $50 that I had received as an early Christmas gift and a 15% off card, I paid a little less than $5 out of pocket for an awesome food processor. I've had it 5 days and I've already used every feature on it. I've used it to make biscuits (within 10 minutes of arriving home with it! LOL), waffles, shredded veggies on a salad and this morning I used it for cinnamon roll dough-delish!
Hopefully, this new addition to my kitchen will save me time and help me be more efficient. I'm feeling a little less funk-ish. We've tried several new recipes in the past couple weeks, all of which the family thought were yummy. That's a plus. I'm back to planning and using cash, so hopefully that will keep the budget in check. I've made a few concessions though for my sanity. I have purchased a few convenience items (bag of fries and popcorn chicken and a couple take and bake pizzas). I know that these are certainly not healthy choices, but if I'm hitting McDonald's on a crazy night, it is certainly no healthier. We'll save these things for those on the go nights and save money by not eating out. One day, I hope to have all of this mastered with several homemade options in the freezer to just pop in the oven. But, until that day comes, I'm doing what I can.
My second, and notably the biggest, concession is that I've allowed the girls to eat school lunch. This was a huge hurdle for me to overcome, but when lunches came home day after day uneaten, I decided to give this one up. The girls liked the food I sent and most often ate it every day as soon as they got home from school (or occasionally on the way home), but they got teased at school because their food was different so they would eat only the food they thought would be acceptable to their peers and leave the rest inside their lunchboxes so no one would see it. :(
On the higher side, our school is working hard to make the lunches healthier. Salad bar is offered every day with a variety of fresh fruits and veggies. They make much of their bread items from scratch-adding whole wheat (not solely, but some is better than none). They serve bone-in chicken instead of processed patties. I appreciate the effort being made and if I could get them to ditch the canned goods, I'd probably be completely ok with it (but beggars can't be choosers it seems!). Now, the downside... I've heard that they might ditch some of the healthy measures they've taken because the general population of kids won't eat the healthier foods. Ugh! We'll see how that goes!
I've rambled enough for now. Hopefully I can get a minute to post my menu plan for this week and include links for some of our new dishes. Have a great day!
Over the past several years, our income has dropped about $10,000 over what it once was. While we're in no way impoverished, time are tougher and the budget is tighter. That generally means that when something breaks, I seriously debate about whether to replace the item or not. In terms of kitchen appliances, the decision is usually made not to replace something. In the past two years, I've lost my bread maker, hand mixer, toaster, hand blender/food chopper and various other fluffy items that aren't necessities, but are nice to have. Luckily Hubby's parents gave me a stand mixer for Christmas last year and that has been wonderful to have. But, there are still other wants...
Back in the summer (week 26 to be exact) Hubby and I decided that we would purchase used if possible to save money and be "greener." To keep in the spirit of that "baby step," I've been periodically checking out Freecycle and Craigslist to see if anything fabulous popped up. Unfortunately most of the appliances that were listed weren't really things that I thought we needed and/or they were still pretty expensive. No big deal, I'd been getting along just fine without them anyway.
In the past month or so, I've been in a funk. I've sort of lost the energy to stick with some of the changes I've made. I still have the desire, but there has been a definite lack of follow through on some things, like meal planning, staying under budget, eating out--hanging head in shame. :(
After a lot of thought on why this was, I came to a conclusion. With Hubby working a second job for the past three months, there just isn't the support there at night. Not that he's not supportive, but there's alot to be said for adding a second set of hands to help with homework, run errands, keep Little Man busy, etc. while I'm in the kitchen. No extra hands mean I'm doing it all and I run out of steam long before my next day's meal prep gets done and there is no time for blogging or searching for new recipes during nap time because I'm doing laundry, sweeping floors, or trying to get dinner prep done before the kids come home from school needing help with homework, etc.
OK, so now I identified the problem, but what could I do to solve it? I decided that adding a couple quality kitchen appliances to speed the prep process along would be money well spent. Coincidentally, I came across the Kohl's Black Friday ad and saw that they had a Cuisinart Food Processor at a crazy markdown. That, coupled with $50 that I had received as an early Christmas gift and a 15% off card, I paid a little less than $5 out of pocket for an awesome food processor. I've had it 5 days and I've already used every feature on it. I've used it to make biscuits (within 10 minutes of arriving home with it! LOL), waffles, shredded veggies on a salad and this morning I used it for cinnamon roll dough-delish!
Hopefully, this new addition to my kitchen will save me time and help me be more efficient. I'm feeling a little less funk-ish. We've tried several new recipes in the past couple weeks, all of which the family thought were yummy. That's a plus. I'm back to planning and using cash, so hopefully that will keep the budget in check. I've made a few concessions though for my sanity. I have purchased a few convenience items (bag of fries and popcorn chicken and a couple take and bake pizzas). I know that these are certainly not healthy choices, but if I'm hitting McDonald's on a crazy night, it is certainly no healthier. We'll save these things for those on the go nights and save money by not eating out. One day, I hope to have all of this mastered with several homemade options in the freezer to just pop in the oven. But, until that day comes, I'm doing what I can.
My second, and notably the biggest, concession is that I've allowed the girls to eat school lunch. This was a huge hurdle for me to overcome, but when lunches came home day after day uneaten, I decided to give this one up. The girls liked the food I sent and most often ate it every day as soon as they got home from school (or occasionally on the way home), but they got teased at school because their food was different so they would eat only the food they thought would be acceptable to their peers and leave the rest inside their lunchboxes so no one would see it. :(
On the higher side, our school is working hard to make the lunches healthier. Salad bar is offered every day with a variety of fresh fruits and veggies. They make much of their bread items from scratch-adding whole wheat (not solely, but some is better than none). They serve bone-in chicken instead of processed patties. I appreciate the effort being made and if I could get them to ditch the canned goods, I'd probably be completely ok with it (but beggars can't be choosers it seems!). Now, the downside... I've heard that they might ditch some of the healthy measures they've taken because the general population of kids won't eat the healthier foods. Ugh! We'll see how that goes!
I've rambled enough for now. Hopefully I can get a minute to post my menu plan for this week and include links for some of our new dishes. Have a great day!
Monday, November 28, 2011
Week 45: Try new "in season" produce
I like to think that my family eats a pretty wide variety of foods. I plan meals that use a variety of ingredients and from different cultures. You would think that by now, before I pat myself on the back, I should think again. Last Sunday I was walking through the produce section of our local grocery store and could point out at least 10 (and probably more) foods that I've never tried, much less prepared for a family meal. Ahhh, a new goal forming! We will try at least one new food each week for the rest of the year. Last weeks (if you didn't realize, I'm behind a week) new veggie was turnips. Hubby brought a few home from his second job and peeled them and ate them raw. Little Man and I didn't care for them, but Baby Girl loved them and wanted more. Big Girl was undecided-she ate the piece she was given, but didn't want more, so who knows on that one. I think in my next menu plan I will try to find a different preparation to see if a can win over the non-lovers (myself included).
The new veggie for this week is leeks. I've always considered leeks to be a fancier food. We'll see. I'm going to make a batch of potato and leek soup this weekend. It's not the focus of any meal-so if it's terrible, we'll still have other food! :)
If you have a great recipe using either turnips or leeks, I'd love to hear it.
Other possibilities for the rest of the year are spaghetti squash, acorn squash, various types of potatoes, parsnips and fruits like persimmons, papaya, etc. I don't necessarily know if the fruits are in season, but they have been on sale in this particular store lately, so I might try those as well.
I'll try to keep everyone updated as to what we're trying and what the verdict is!
The new veggie for this week is leeks. I've always considered leeks to be a fancier food. We'll see. I'm going to make a batch of potato and leek soup this weekend. It's not the focus of any meal-so if it's terrible, we'll still have other food! :)
If you have a great recipe using either turnips or leeks, I'd love to hear it.
Other possibilities for the rest of the year are spaghetti squash, acorn squash, various types of potatoes, parsnips and fruits like persimmons, papaya, etc. I don't necessarily know if the fruits are in season, but they have been on sale in this particular store lately, so I might try those as well.
I'll try to keep everyone updated as to what we're trying and what the verdict is!
Monday, November 14, 2011
Apple Zucchini Muffins
I am a week and a half into my 60 pounds of apples from Azure Standard and I'm sort of tiring of apples. Don't get me wrong, I love apples, but I'm tired of the same applesauce, apple butter, dried apples, apples for eating... you get the idea.I thought I'd shake things up last week by having zucchini muffins. Woooo! I'm definitely thinking outside the box now, right? I didn't matter, because as soon as I started making them, one of the daycare kids was hanging on me clutching two apples. "Can you please make apple muffins?" Who am I to say no to a kid who wants to eat more apples. So, we constructed a new recipe on the fly.
Apple Zucchini Muffins
1/3 cup butter melted
1/2 cup sugar (I use evaporated cane juice.)
1 egg
1 cup shredded zucchini
2 apples-peeled, cored and chopped (Although I think leaving the peel on would be fine too.)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 1/2 cups whole white wheat flour (I'm sure you could use all-purpose or bread flour too-I just don't.)
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees. Combine wet ingredients in a large bowl. Then add baking powder, baking soda, salt, and cinnamon. Stir it in. Add the flour, stirring until just combined. Fold in nuts if you are using those. Spray muffin cups with non-stick spray or just rub some oil in all of them. Fill muffin cups 3/4 full. Bake 15 - 20 minutes.
These muffins came out super moist and the kids each ate two. That is success if ever I saw it!
Linked up with Muffin Monday at Talking Dollars and Cents
Week 44: Organize for Efficiency
I have been in a serious funk for about the last month. I'm tired of eating the same things, cooking with the same ingredients, looking in the same cabinets stocked to the brim with the same old stuff. Ugh! Throw me a pity party! Yesterday, I decided that I'd had enough of eating the same stuff. I was going to branch out and fix different things. So I head over to allrecipes.com and begin poking around. I found myself quickly overwhelmed and thought, "Now what?"
I have a recipe collection that I've been working on since before I was married. It isn't anything fancy-just a couple of 3 ring binders divided into various categories and when I had several recipes sitting in a pile, I would go through and put them in sheet protectors and file them in the correct category. It occurred to me around 10 o'clock last night that I have hundreds of recipes in my binder that I haven't actually tried.
Hmmm, I think I have a project! I grabbed a few pieces of looseleaf paper to jot ideas on and grabbed my binders. An hour and a half and a couch full of miscellaneous recipes later, I cleaned my binder out and made a menu plan for the next two weeks. There are several recipes that sound great along with some tried and true dishes. I weeded out all of the recipes that I read and thought, "What was I thinking?" or ones that didn't measure up to the new way of eating that we've adopted (remember these binders are close to 15 years old-there was a lot of junk in there).
I'm kind of excited about our menu for the first time in several weeks. Granted, I picked a two week span that is full of busy night or holidays, but I can't pick when motivation strikes, can I?
Here is our menu plan for the next two weeks.
Today (Monday)
B: Banana Muffins, Dried Apples
L: Scrambled Eggs, Biscuit w/ Jelly, Hash Browns, Banana
S: Leftover Biscuits and Granola Bars (I had something else planned, but only had 3 kids, so I didn't make a big effort).
D: Creamy Chicken Enchiladas, Spanish Rice, Refried Beans
Tuesday
B: Pumpkin Bread, Grapes
L: *Sausage Sandwich Squares, Bananas, Peas, Nuts
S: *Zucchini Chip Cookies
D: Chef Salad
Wednesday (day care closes early)
B: Egg Muffins, Apples
L: Pancakes, Yogurt, Applesauce, Dried Cranberries
D: *Mini Frittatas, Hash Browns
Thursday
B: Apple Muffins, Oranges
L: Stromboli, Corn, Peaches, Animal Crackers
S: Apple Slices
D: *Pita Pocket Pizzas, Carrot Sticks or Salad
Friday
B: Waffles, Blueberries
L: PB & J Sandwich, Pearsauce, Broccoli, Deviled Eggs
S: Carrots & Raisins
D: Teriyaki Chicken & Fried Rice
Saturday (out of town)
Sunday (returning late afternoon)
D: *Chicken Lasagna, Salad
Monday
B: Cinnamon Apple Oatmeal
L: Chicken Noodle Soup, Pineapple, Tomato Wedges, Roll
S: Chocolate Zucchini Muffins
D: *Layered Fiesta Casserole
Tuesday
B: *Oatmeal Pancakes, Blueberries
L: Eggs, Biscuit & Gravy, Roasted Potatoes, Mango
S: Cheese & Crackers
D: *Chicken & Dumplings, Carrots
Wednesday
B: *Oatmeal Muffins, Raisins
L: Spaghetti, French Bread, Broccoli, Apple Slices
S: Ham Sandwich
D: *Pork Chops w/ Mushroom Gravy, Mashed Potatoes, Salad
Thursday (closed)
B: *Sausage Quiche
L: Cheeseburger & Fries
D: Tuna Casserole
Friday (closed)
B: Leftovers
L: Leftovers
D: Chili Frito Pie
Saturday
B: Freezer Stash
L: Leftovers
D: Thanksgiving Dinner with family
Sunday
B: Freezer Stash
L: Thanksgiving Leftovers
D: *Breakfast Bake
*Denotes new recipe that I will be trying.
Linked up at Menu Plan Monday on OrgJunkie and On the Menu Monday at Stone Gable
I have a recipe collection that I've been working on since before I was married. It isn't anything fancy-just a couple of 3 ring binders divided into various categories and when I had several recipes sitting in a pile, I would go through and put them in sheet protectors and file them in the correct category. It occurred to me around 10 o'clock last night that I have hundreds of recipes in my binder that I haven't actually tried.
 |
| Discarded recipes from the recipe binders |
I'm kind of excited about our menu for the first time in several weeks. Granted, I picked a two week span that is full of busy night or holidays, but I can't pick when motivation strikes, can I?
Here is our menu plan for the next two weeks.
Today (Monday)
B: Banana Muffins, Dried Apples
L: Scrambled Eggs, Biscuit w/ Jelly, Hash Browns, Banana
S: Leftover Biscuits and Granola Bars (I had something else planned, but only had 3 kids, so I didn't make a big effort).
D: Creamy Chicken Enchiladas, Spanish Rice, Refried Beans
Tuesday
B: Pumpkin Bread, Grapes
L: *Sausage Sandwich Squares, Bananas, Peas, Nuts
S: *Zucchini Chip Cookies
D: Chef Salad
Wednesday (day care closes early)
B: Egg Muffins, Apples
L: Pancakes, Yogurt, Applesauce, Dried Cranberries
D: *Mini Frittatas, Hash Browns
Thursday
B: Apple Muffins, Oranges
L: Stromboli, Corn, Peaches, Animal Crackers
S: Apple Slices
D: *Pita Pocket Pizzas, Carrot Sticks or Salad
Friday
B: Waffles, Blueberries
L: PB & J Sandwich, Pearsauce, Broccoli, Deviled Eggs
S: Carrots & Raisins
D: Teriyaki Chicken & Fried Rice
Saturday (out of town)
Sunday (returning late afternoon)
D: *Chicken Lasagna, Salad
Monday
B: Cinnamon Apple Oatmeal
L: Chicken Noodle Soup, Pineapple, Tomato Wedges, Roll
S: Chocolate Zucchini Muffins
D: *Layered Fiesta Casserole
Tuesday
B: *Oatmeal Pancakes, Blueberries
L: Eggs, Biscuit & Gravy, Roasted Potatoes, Mango
S: Cheese & Crackers
D: *Chicken & Dumplings, Carrots
Wednesday
B: *Oatmeal Muffins, Raisins
L: Spaghetti, French Bread, Broccoli, Apple Slices
S: Ham Sandwich
D: *Pork Chops w/ Mushroom Gravy, Mashed Potatoes, Salad
Thursday (closed)
B: *Sausage Quiche
L: Cheeseburger & Fries
D: Tuna Casserole
Friday (closed)
B: Leftovers
L: Leftovers
D: Chili Frito Pie
Saturday
B: Freezer Stash
L: Leftovers
D: Thanksgiving Dinner with family
Sunday
B: Freezer Stash
L: Thanksgiving Leftovers
D: *Breakfast Bake
*Denotes new recipe that I will be trying.
Linked up at Menu Plan Monday on OrgJunkie and On the Menu Monday at Stone Gable
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