This menu plan thing is actually making life a little easier. My only issue is making myself stick to the menu and to not get side tracked making other dishes. Sometimes I notice things in the fridge that may go bad, so I change up the menu a bit. Head over to
orgjunkie.com to view more recipes and menu plans.
Monday ~
Enchilada Casser-ole! Easy layered tortilla and black bean casserolle
Tuesday ~ Grilled Chicken Strip Salad, soup for the kids, and bread
Wednesday ~ Leftovers
Thursday ~Bean & Cheese Burrito's (Refried beans, and mexican blend cheese in a toasty tortilla - yes, it's that simple and very tasty!)
Friday ~
Crock-Pot Swiss Steak, onions and peppers, rice, and acorn squash
Saturday ~ Hot wings,
Smashed Figerling Potatoes or small pototoes, pumpkin squash, and candied beets.
Sunday ~ Hamburgers,
Sweet Potato Oven Fries, & Pasta Salad
(photo credit: allrecipes.com)
I was looking for a recipe for Banana Bread and came across this recipe on
Allrecipes.com for Banana Chip Bread. It is possibly the best banana bread I have ever had. I am sure the loads of choc chips makes is taste better! The only changes I did was double the recipe to make 2 loaves and added the zest of half a lemon.
Moneywise moms explains how you can pick up scarves for only $1 at Old Navy tomorrow, Saturday, November 7th. Call first to make sure your store is participating. Read about the deal
here!
I recently posted another version of this sauce, and when I made this the other night I had to share it with you. It was simply delicious; light and full of flavor. Well maybe it was not light - I am sure the olive oil is not exactly low fat, but at least its heart healthy, right? If you do not have a red chili pepper, a red bell pepper can be substituted. If you are not a fan of spicy foods, omit the red pepper flakes, but leave the chili pepper - it gives it a sweetness, not heat which is what I originally thought.
olive oil
1/2 red onion, chopped
red chili pepper, chopped
1 tbsp prepared garlic, or 3 cloves garlic chopped
1 pint Heirloom tomatoes, sliced in half
pinch red pepper flakes
aldente cooked pasta noodles (undercook them by 1 minute)
Parmesean Cheese
Heat about 4 Tbsp olive oil in large sauce pan; add onion and red chili pepper and saute until opaque. Add garlic and cook 1-2 minutes. Add tomatoes, red pepper flakes, salt and pepper. Add 2-4 more tablespoons of olive oil and simmer for about 10 minutes. Place aldente cooked noodles into sauce pan; stir and cook for 1 minute. Add 1 handfull of parmesean cheese; stir. Serve topped with parmesean cheese.
The photo looks appetizing doesn't it? I think it looks more like something that was already digested, but thankfully it tastes excellent. My kids thought it was delicious and as usual my husband loved it too. It was fairly simple to make.
4 tbsp margarine or butter
1 onion, chopped
3 celery stalks, chopped
1 tbsp prepared garlic or 2 cloves
1 pint 1/2 & 1/2
1 can chicken broth
squirt lemon juice (optional)
salt and pepper
1 large or 2 medium potatoes, peeled and cubed
1 lb asparagus spears, cut off the ends or soup will be stringy
Heat butter in heavy pot. Saute onions and celery until opaque. Add garlic and cook for a few more minutes. Add 1/2 and 1/2, chicken broth, lemon juice, salt, pepper, potato, and asparagus. Simmer, stirring occasionally for 20 minutes. When asparagus is tender, use an immersion blender to puree the soup. Taste the soup and add more salt if needed. Serve with bread or sandwiches.
Note: I had some asparagus that was going bad, so I cut off the bad parts and the ends and froze it all in a ziploc bag. This worked perfectly for the soup. I have used the end pieces before, but it was very stringy, so I do not recommend it.
Posts
