Menu Plan Monday~June 17, 2013

 

Welcome to Menu Plan Monday hosted by Laura at Orgjunkie.com!  Hope you all had a great week!

We went to camp for the first time this year.  We had a nice time, ate some good food, and enjoyed some time on the boat, too.  We tried the new marshmallows made for s'mores.  They were almost too big.  lol  Perfect fit for a graham cracker square, but harder to roast over the fire for some reason. We decided we'll cut them in half next time.

 

On Father's Day, we rose early to pack up camp and head home for lunch with my family, to honor my Dad.  My mom made the traditional Italian Sunday Dinner...homemade sauce, spaghetti, meatballs, sausage, hard boiled eggs, homemade bread and salad.  We had a nice time.  Then visited J's Dad in the evening and watched a few classic movies with him. 

 

Here's our plan for this week:

 

Sunday~Dinner at Mom's

 

Monday~Slow Cooker Cube Steaks in Gravy, Mashed Potatoes, Green Beans

 

Tuesday~Grilled Ham Steaks, Pierogies, Roasted Cabbage

 

Wednesday~Italian Sausage and Penne

 

Thursday~Chicken and Steak Fajitas, Salsa Rice, Grilled Veggie

 

Friday~Pizza and Wings....eat out or take out!

 

Saturday~Camping or Motorcycle Rally Food

 

Have a great week!

~peace and blessings~

Lisa

 

 

Zucchini Bread Cookies

Zucchini Bread Cookies

First, sorry about the photo.  It doesn't really give the cookies justice.  They are a flatter cookies, but so moist and soft.  My kids, 7 and 13, love these "vegetable cookies".  I think the oatmeal provides a nice texture to the cookie.

Zucchini Bread Cookies

1 cup all-purpose flour

1 1/4 teaspoons ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Coarse salt

1 1/2 sticks unsalted butter, room temperature

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

1 large egg or 1/4 cup egg beaters

1/2 teaspoon pure vanilla extract

1 cup finely grated zucchini

1 cup old-fashioned rolled oats

Directions

1. Preheat oven to 350 degrees. Sift flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl. Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.
2. Beat flour mixture into butter mixture. Mix in zucchini and oats. Refrigerate until firm, about 1 hour.
3. Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.

Enjoy!

~peace and blessings~
Lisa

Zucchini Fritters

Zucchini Fritters

It's that time in the summer, when Zucchini is in abundance.  I've made several Zucchini dishes that have become family favorites.  You can see them here.  I made these fritters the other night as a side.  They were delicious and would serve 6-8 people. 

1 whole Medium Zucchini, Unpeeled And Grated

1 cup Flour

1 teaspoon Baking Powder

½ teaspoons Salt

2 Tablespoons Vegetable Oil

2 whole Medium Eggs or 1/2 cup Egg Beaters

1 Tablespoon Grated Parmesan Cheese

1 whole Small Onion, Diced (I omitted the onions)

1 cup Italian Bread Crumbs

1 dash Oregano

1 dash Garlic Salt

Oil, For Frying

Add all of the ingredients (except the last amount of frying oil) into a large mixing bowl. Mix well.

Cover the bottom of a skillet with oil and heat over medium heat. Drop the mixture by tablespoons into the hot oil. Brown on both sides. Remove the completed fritters onto a paper towel lined plate and repeat with the remaining batter.

Enjoy!

~peace and blessings~

Lisa

Classic Cheesecake

For a retirement/going away party I hosted last night, I made this classic Cheesecake as dessert.  I served strawberries and blueberries to top of the slices.    It was given rave reviews.  Above is what is left of the cheesecake.  I apologize for the poor picture.  Here's the recipe:

Classic Cheesecake

1-1/2cups Graham Cracker Crumbs

3 Tbsp. sugar

1/3 cup butter or margarine, melted

4 pkg. (8 oz. each)  Cream Cheese, softened

1 cup sugar

1 tsp. vanilla

4 eggs

 

Heat oven to 325°F.

Mix  graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. 
   
Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. 
   
Bake 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours. 

Enjoy!

~peace and blessings~
Lisa   



Coconut Banana Muffins



Coconut Banana Muffins

3 cups flour
2 cups sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup coconut oil
2 eggs
3/4 cup whole milk
2 tsp. pure vanilla extract
1 cup mashed ripe bananas (2-3 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup sweetened shredded coconut

Preheat the oven to 350 degrees F.
Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
Fold the diced bananas and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Enjoy!

~peace and blessings~

Lisa


Zucchini Fries

I love, love, love deep-fried zucchini, but since turning over a new leaf and adopting a healthier lifestyle, that just isn't in the diet. I have seen several recipes online for zucchini fries and used several of them as inspiration for my own version of this yummy treat. The ingredients are:

one zucchini, flour, egg beaters, panko bread crumbs, salt, pepper, and garlic powder. Also FF Ranch for dipping or your favorite marinara would be great too.

First, cut your zucchini in half, in half again and then into strips that resemble pickle wedges. Dredge them in flour that has been seasoned with salt and pepper. I used about 1/2 cup of flour, 1/2 tsp. salt and 1/2 tsp. pepper.

The take your flour dredged sticks and toss them into about 1/2 cup of egg beaters (or 2 egg whites), that have also been seasoned with salt and pepper.

Then dredge them into panko bread crumbs that have been seasoned with salt, pepper and garlic powder. I bit of Parmesan would be nice, but not worth the calories.

Place the breaded zucchini on a baking pan that has been lined with foil and sprayed with Pam. Bake in a 400 degree oven for 15 minutes, turning them over once half way during baking to ensure even browning. Remove from the oven and sprinkle with salt, to your liking.

Serve with a side of low-fat ranch! Crispy, yummy goodness!

Enjoy!

~peace and blessings~

Lisa

Crumb Topped Apple Pie

My dad sent home with us a large bag of apples from his apple tree. We made a Crumb Topped Apple Pie for yesterday's dessert. First, J and Miss M peeled and cored the apples using our Apple Peeler Corer from Pampered Chef. I love that gadget!

We filled a ready made pie crust (I use Marie Callender's Deep Dish Pie Crusts.) with 5 cups of peeled and sliced apples. I would recommend using a tart apple because the topping is sweet.


Combine sugar, flour and cinnamon for the filling and sprinkle it over the apples in the pie pan.

Next, combine the topping ingredients and sprinkle that over the filling. Be sure to use cold butter in the topping. It will make it crumblier. (Is that even a word?!)

Bake on an aluminum foil covered baking sheet on 450 degrees for 10 minutes, then reduce to 350 degrees and back for an additional 50-60 minutes until filling is bubbly.

Enjoy!

Crumb Topped Apple Pie

1 pie shell for a 9 inch pie (I used a frozen Marie Callender's Deep Dish Pie Shell)

FILLING:
5 large tart apples, peeled and thinly sliced
2/3 cup sugar
5 teaspoons all-purpose flour
1-1/4 teaspoons ground cinnamon

TOPPING:
2/3 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter

Directions

•For filling, place apples in crust. Combine the sugar, flour and
cinnamon; sprinkle over apples.

•For topping, combine flour and sugar in a small bowl; cut in butter
until crumbly. Sprinkle over filling. Bake at 450° for 10
minutes. Reduce heat to 350°; bake 50-60 minutes longer or until
topping is golden brown and filling is bubbly. Cool on a wire rack.
Yield: 8 servings.


Thank you for stopping by!

~peace and blessings~

Lisa

Gobs!

Gobs, or whoopie pies as some parts of the US call them, are a big part of our traditions here in West Central PA. This is my first attempt at making Gobs. My mom has made them for as long as I can remember and they were always a treat. These are the recipes I used:

Cakes

1/2 cup butter
1 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
1 large egg
1/2 cup cocoa
2 1/3 cups All Purpose Flour
1 cup milk

Directions
1) Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

2) To make the cakes: In a large mixing bowl, beat together the butter, sugar, baking powder, baking soda, salt, and vanilla till smooth. Add the egg, again beating till smooth.

3) Add the cocoa, stirring to combine.

4) Add the flour to the batter alternately with the milk, beating till smooth. Scrape down the sides and bottom of the bowl, and beat again briefly to soften and combine any chunky scrapings.

5) Drop the dough by the 1/4-cupful onto the prepared baking sheets, leaving plenty of room between the cakes; they'll spread. A muffin scoop works well here.

6) Bake the cakes for 15 to 16 minutes, till they're set and firm to the touch. Remove them from the oven, and cool on the pans. While still lukewarm, use a spatula to separate them from the pan or parchment; then allow to cool completely.

This is the filling recipe I used today. It's very sweet.

Makes 3 3/4 cups.

1 cup (2 sticks) unsalted butter, room temperature
2 cups sifted confectioners' sugar
1 jar (7 1/2 ounces) marshmallow Fluff
2 teaspoons pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy, about 3 minutes. Add Fluff and vanilla and continue mixing until well combined.

Match up the cakes and then place a spoonful of filling onto the bottom of one cake and top with the matching cake to make a sandwich.

Enjoy!

peace and blessings,

Lisa

Baking

It has been awhile since I was able to bake. The stove in the apartment was not level, so everything came out lopsided and the oven cooked at a very hot temperature. I've been thrilled to be back into the baking world and have made several things since we've moved in about 10 days ago. I have baked muffins, a cake and a pie.

I received an email from Duncan Hines about their new line of cake mixes awhile back. I finally picked one up to make for the family.

I also bought myself, with birthday money, a new bundt pan and keeper.

The cake came out very well and was quite moist. Everyone loved it! The Duncan Hines website had a recipe for biscotti from the mix, so that's next on my to try list.

Last night, my mom brought me a huge sack of apples from their apple tree. Today I made my first apple pie of the season. I think it came out beautifully! I hope it tastes just as good!

Here's the recipe:

Apple Pie

1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6 to 7 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
Pastry for double-crust pie (9 inches)
1 tablespoon butter
1 egg white
Additional sugar

In a small bowl, combine the sugars, flour and spices; set aside. In
a large bowl, toss apples with lemon juice. Add sugar mixture; toss
to coat.

Line a 9-in. pie plate with bottom crust; trim pastry even with edge.
Fill with apple mixture; dot with butter. Roll out remaining pastry
to fit top of pie. Place over filling. Trim, seal and flute edges.
Cut slits in pastry.

Beat egg white until foamy; brush over pastry. Sprinkle with sugar.
Cover edges loosely with foil.
Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes, until bubbly and crust is golden. Cool on a wire rack. Serves 8.

Enjoy!

Thank you for stopping by My Little Corner of the World!

Blessings and peace,

Lisa

What's on the Menu Wednesday~June 16, 2010

photo by Kraft Foods

Tonight's menu features Weeknight Taco Salads. This is a recipe that I found in Food and Family Magazine by Kraft foods awhile ago. This will be our first night trying them, but I think the kids will love the individual tortilla bowls.

Weeknight Taco Salads

4 flour tortillas (8 inch)
1 lb. ground beef
1 pkt. (1-1/4 oz.) Taco Seasoning Mix
4 cups shredded lettuce
1 cup Mexican Style Finely Shredded Four Cheese
1 large tomato, chopped

Optional toppings: black olives, taco sauce, sour cream, green onions
1/4 cup Ranch Dressing

Heat oven to 425°F.
Crumple 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Place 1 tortilla over each ball; spray with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
Meanwhile, cook meat with taco seasoning mix as directed on package.
Fill shells with lettuce, meat mixture, cheese and tomatoes just before serving.

Drizzle with dressing.

Enjoy!

Join Debbie at Dining with Debbie for many other recipes.

Peace and blessings,

Lisa

Semi-homemade Snickerdoodles

I made these little bites of goodness today. The weather actually cooled down enough to turn on the oven without overheating the kitchen. I also made them as a pick me up for dh and to use up some ingredients in the pantry before we move to wherever it is we're moving until the house is ready. They're quick, easy and simple.

Snickerdoodles

1 pouch (1 lb 1.5 oz) sugar cookie mix
2 tablespoons all-purpose flour
1/3 cup butter or margarine, softened
1 egg
1/4 cup sugar
1 teaspoon ground cinnamon



1. Heat oven to 375°F. In large bowl, stir cookie mix, flour, butter and egg until dough forms.

2. Shape dough into 1-inch balls. In small bowl, mix sugar and cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheets.

3. Bake 11 to 12 minutes or until set. Cool 1 minute. Remove from cookie sheets. If desired, roll tops of warm cookies in additional sugar-cinnamon mixture. Cool completely, about 20 minutes. Enjoy!

Blessings,

Lisa

Chocolate Mint Trifle

I made this for our Christmas Eve Dinner Desert. I didn't really follow a recipe, but here is my version.

Ingredients:

1 chocolate cake, baked in a 13 x9 pan, cooled and cubed

2 boxes instant chocolate pudding, prepared according to package directions

1 tub Cool-Whip Light (8 ounces), thawed

Andes mints, chopped

In a trifle bowl, layer half of the cubed chocolate cake, half of the pudding, half of the chopped candy and half of the cool-whip. Repeat using remaining cake, pudding and cool-whip, ending with candies. Chill for 4 hours or overnight to let flavors blend. Serve chilled. Enjoy!

Blessings,

Lisa

Pork Medallions with Lemon Sauce

This recipe is from the April 17th issue of All You Magazine. The pork was really tender and very delicious. I served it with rice pilaf and sugar snap peas. I forgot to take a photo, but here is the recipe:

Pork Medallions in Lemon Sauce

1-1 lb. pork tenderloin, cut into 1-inch slices
Salt
1/2 cup all-purpose flour
2 Tbsp. olive oil
1/2 cup white wine
1/4 cup lemon juice
1 Tbsp. unsalted butter
2 Tbsp. finely chopped fresh parsley

1. Flatten each pork slice to 3/4 inch thickness by pressing it with flat side of a chef's knife. Sprinkle pork slices with slat. Place flour in a shallow dish and dredge pork slices in it.

2. Warm oil in a large skillet over medium-high heat. Working in batches, if necessary, cook pork medallions, turning once until well browned on both sides, about 4 minutes total. Transfer pork to a plate.

3. Add wine and lemon juice to skillet and bring to a boil, scraping up brown bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened about 5 minutes. Remove from heat; stir in butter and parsley. Return pork to pan and warm through, turning slices to coat with sauce. Serve immediately.

Enjoy!

Blessings,
Lisa

Tonight's Dinner

Friday's dinner menu has been changed because I won't be attending a party tonight as planned. I am feeling better each day and should be in good shape soon. Tonight we will be having Slow Cooker Spaghetti Sauce over spaghetti, with veal parmesan and Basil Garlic Cheese Bread. I've been using the slow cooker sauce recipe for a few years from a past issue of Taste of Home. The Basil Garlic Cheese Bread is from Simple and Delicious.

Slow Cooker Spaghetti Sauce


1 pound ground beef



1 medium onion, chopped



1 can(28 oz.) crushed tomatoes (I use Furman's)



1 can (8 oz.) tomato sauce



1 can (6 oz.) tomato paste



1 bay leaf



1 tablespoon brown sugar



4 garlic cloves, minced



1 teaspoon dried basil



1 teaspoon dried oregano



1 teaspoon salt



1/2 teaspoon dried thyme




In a skillet, cook ground beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow-cooker. Add the next 10 ingredients. Cover and cook on low for 7-8 hours, or until heated through. Discard bay leaf. Serve over your favorite pasta.This sauce also freezes well.

Basil-Garlic Cheese Bread

1/2 cup butter, softened
2 tablespoons parmesan cheese, grated
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons garlic, minced
1-2 teaspoon basil, dried (I use 1/2 tsp)
1 loaf French bread, halved lengthwise (unsliced)

In a small bowl, combine the first six ingredients; spread over cut sides of bread. Place on an ungreased baking sheet. Broil 4-6 inches from the heat for 2-3 minutes or until lightly browned. Cut into 2-in. slices.

Enjoy!

Blessings,

Lisa

Football Food

As part of dh's birthday celebration, we had family over to watch the Steelers game today. I made Zesty Potato Soup, a Tailgate Sandwich Ring and Pizza Dip with Fritos Scoops for dipping. Here are the recipes:



Zesty Potato Soup
INGREDIENTS
4 large potatoes, peeled and cubed
2 cups water
1 teaspoon dried minced onion
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
4 ounces process American cheese (Velveeta), cubed
1/3 cup chopped green chilies
2 tablespoons butter
1 tablespoon chicken bouillon granules
2 teaspoons minced fresh parsley
DIRECTIONS
In a large saucepan, combine the potatoes, water, onion, garlic, salt and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. (Do not drain.) Mash potatoes in liquid until almost smooth. Add remaining ingredients; cook and stir until cheese is melted. Yield: 6 servings.




Tailgate Sandwich Ring

I received this recipe in an email from Gooseberry Patch. I added the hard salami to the sandwich and omitted the onions per dh's request. I am not a mayonnaise fan, but combined with the bacon it was wonderful on this sandwich.


2 (11 ounce) French bread dough, refrigerated tubes
1/2 lb bacon, crisply cooked and crumbled
3/4 cup mayonnaise
1 tablespoon green onion, chopped
1/2 lb turkey, deli sliced
1/2 lb deli ham, sliced
1/2 lb provolone cheese, sliced
2 tomatoes, sliced
2 cups lettuce, chopped

Spray a Bundt® pan with non-stick vegetable spray. Place both tubes of dough into pan, seam-side up, joining ends together to form one large ring. Pinch edges to seal tightly. Lightly spray top of dough with non-stick vegetable spray. Bake at 350 degrees for 40 to 45 minutes, until golden. Carefully turn out; cool completely.

Combine bacon, mayonnaise and onion; mix well. Slice bread horizontally. Spread half the bacon mixture over bottom half of bread. Top with turkey, ham and provolone. Place on an ungreased baking sheet. Bake at 350 degrees until cheese melts.

Top with tomatoes and lettuce. Spread remaining bacon mixture on top half; place over lettuce. Slice into wedges. Serves 8.




Pizza Dip

1 (8 ounce) package cream cheese
1 (8 ounce) jar pizza sauce
20 slices pepperoni, quartered
1 (8 ounce) bag shredded mozzarella cheese
Parmesan Cheese
Italian Seasoning

Preheat oven to 350.
Spread cream cheese on bottom of pie plate.
Top with pizza sauce, then pepperoni, then mozerella. Sprinkle with parmesan cheese and Italian Seasoning to your taste.
Bake only about 10-15 minutes, till cheese is melted.

Serve with Fritos or Tortilla Chips


Enjoy!

Blessings,
Lisa

Menu Plan Monday, August 18, 2008

Good morning!

It's my last week of summer vacation! I don't know where the time has gone, but I'm sad that it's over and excited about a new school year at the same time.

Last week's menu was followed, but not in order. We did try the Zesty Pork Chops and Grilled Veggies recipe. They were very good and a keeper recipe. Today is baking day. I'm making some Honey Wheat Bread and Old Fashioned Cinnamon Rolls.

Here's the plan for this week:

Sunday~BBQ Italian Chicken, Supreme Linguine Salad and Corn on the Cob

Monday~Hot Ham and Cheese Sandwiches, Homemade French Fries with Ranch for dipping, and Baked Beans

Tuesday~Super Sloppy Joes, Macaroni and Cheese, Steamed Green Beans

Wednesday~Chicken in Cream Sauce over Linguine, Tossed Salad, Garlic Toast

Thursday~ Dinner Out for my Birthday

Friday~ Pizza and Wings

Saturday~Grilled Bacon Cheeseburgers, Potato and Veggie Packets, Fruit

Have a week full of blessings,

Lisa

Menu Plan Monday, July 21, 2008

It's another Monday! Where has the week gone? We followed last week's plan. The BBQ Chicken Salad was delicious. It's a definite keeper. Saturday's wedding reception food was delicious. They served classic "hunky" wedding food including homemade Haluski. It was the best that I've ever had. I'm going to attempt to recreate it this week. Congratulations to Bryan and Cindy on their marriage!

A "Happy Birthday" goes out to my baby brother, Dom, AKA Uncle Buddy! He turns 34 today! I wish him all the happiness he deserves.

Here's the menu for this week:

Sunday~Spaghetti, Chicken Parmesan, Salad and Garlic Toast

Monday~Pork Tenderloin, Haluski and Salad

Tuesday~Chicken Paninis with provolone and roasted red peppers, Potato Pancakes and Creamy Cucumber Salad

Wednesday~We're going to a local theme park and will eat dinner out.

Thursday~Enchiladas, Mexican Rice, Corn

Friday~ Pizza Night

Saturday~Beef Kabobs, Potatoes with Bacon and Cheddar, Fresh Fruit Salad

Be sure to check out the other menus at Orgjunkie.com!

Have a week full of blessings,

Lisa

Menu Plan Monday, February 18, 2008

Thanks for stopping by! Last week I didn't get to make all of my new, low-sodium finds, but did try a few. The Vegetarian Spaghetti Sauce was very good. We really enjoyed it. The meatballs were a bit bland, but would be great if cooked longer in the spaghetti sauce. I was successful in making a low sodium version of cabbage and noodles because we didn't even miss the salt. Today, I made the Zucchini Lasagna. It was okay. I'll post the recipe for it after I finish the menu.

This week will be busy with our final hockey practices for the month, our final regular season game, dr. appointments and a training for me Tuesday evening. Here's the plan:

Sunday: Zucchini Lasagna (low sodium), Tossed Salad, and Multi-grain bread

Monday: Bisquick Chicken, Mashed Potatoes and Green Beans

Tuesday: dh and the kids will have hot dogs, macaroni and cheese, and fruit

Wednesday: Grilled Steak, Baked Potatoes, and Grilled Zucchini

Thursday: Mrs. Dash's Cajun Grilled Chicken, Pasta Salad and Corn

Friday: Fish Fry at our church

Saturday: Pizza and Wings

Have a wonderful week!

Peace and blessings,

Lisa

Menu Plan Monday, February 4, 2008

Happy Monday! Thank you to Laura at orgjunkie for hosting! Click the banner above to see more menu plans. I actually followed last week's menu pretty closely. We tried the Down Home Macaroni and Cheese for the first time and it was a hit. We really enjoyed it. On Poker night, the guys love the Party Pepperoncinis and the Bacon Wrapped Brown Sugar Smokies.

Lent begins on Wednesday, so it will be a challenge to come up with meatless meals each Friday until Easter. I will lean on the usuals: pizza with veggie toppings, spaghetti with meatless sauce, fish, potato soup, grilled cheese and tomato soup, but I look forward to finding and trying some new recipes.

Here's our plan for this week:

Super Bowl Sunday~ Beefy Nachos and Pepperoni Pizza

Monday~Chicken Nacho Bake, Rice Pilaf, Green Beans

Tuesday~Country Fried Steak, Mashed Potatoes, Country Gravy and Corn

Wednesday~ Zesty Potato Soup and Grilled Cheese Sandwiches

Thursday~Bisquick Oven Chicken, Olive Oil and Garlic Angel Hair Pasta, Tossed Salad

Friday~Breaded Fish Sandwiches, Pierogies and Applesauce

Saturday~Date Night with DH~Not sure if we're eating out or dining in just yet

Have a super week and be sure to leave me a comment!

Smiles and Blessings,

Lisa

Menu Plan Monday, January 21, 2008

Last week, I made Slow Cooker Pork Chops instead of Steak and Baked Potatoes. The chops were dry. I don't know if it was the pork or the recipe. I'm thinking a bit of both. I'll probably try them again with a different chop. On Saturday, we had Family Game Night and ate too much of some great food. I'll post recipes today for the items I made.

Here's the plan for this week:

Sunday~ Cajun Chicken Pasta, French Bread, and Salad

Monday~3 Cheese Ravioli with Slow Cooker Meat Sauce, Garlic Toast, Roasted Veggies

Tuesday~Soup and Sandwiches~The guys are going out for pizza with the hockey team, so the girls will have soup and sandwiches

Wednesday~Slow Cooker Steak with Gravy, Onions, Mushrooms and Green Pepper over Rice

Thursday~Chicken Fajitas, Mexican Rice, and Beans

Friday~ Pizza, Breaded Wings, Salad

Saturday~Date Night for DH and me

Have a wonderful week!

Lisa