Menu Plan Monday!

Happy Monday everyone, this is what's on the menu for this week. As always remember that some days I switch meals around or end up not making them if something comes up, but for the most part I stick to everything on here INCLUDING breakfast and lunch.

I am still adding my link to Laura's blog "I'm an Organizing Junkie", as a way to support her but there's no way that I can look through all the blogs participating, there's just too many and not enough time in the day for me LOL

BREAKFAST: Old Timey Drop Doughnuts, Apple Juice
LUNCH: Crab Salad Tortilla Wraps
DINNER: Slow Cooker Beef Stroganoff




BREAKFAST: Cinnamon Bun Oatmeal, Warm Milk
LUNCH: Grilled Cheese and Tomato
DINNER: Ham Tettrazini




BREAKFAST: Cereal, Juice
LUNCH: Popcorn Chicken Salad
DINNER: Homemade Pizza

BREAKFAST: Molasses Buns, Chocolate Milk
LUNCH: Toasted Bacon and Egg Sandwiches, Fruit Salad
DINNER: Chicken Cacciatore



BREAKFAST: Sandra's Sausage Biscuits
LUNCH: Chicken nuggets, Mac & Cheese
DINNER: Garlic and Lemon Roasted Chicken





BREAKFAST: Vanilla Waffles with Boysenberry Sauce
LUNCH: Corned Beef Hash
DINNER: Mom's Cassoulet



BREAKFAST: Bacon, Sausage, Eggs
LUNCH: Roast Beef Sandwiches, Curly Fries
DINNER: Vegetable Soup, Grilled Cheese Sandwiches

Favorite Ingredients Friday!

It's friday and time for another Favorite Ingredients Friday, so here we go....if you want to join in please go by the wonderful lady at "Overwhelmed with Joy".

Pumpkin Gingerbread Cake

* 2 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking soda
* 1 teaspoon each ground cinnamon, ground ginger and ground cloves
* 1/4 teaspoon salt
* 1 cup Apple NESTLÉ JUICY JUICE All Natural 100% Juice
* 2/3 cup unsulphured molasses
* 3/4 cup granulated sugar
* 1/2 cup vegetable shortening
* 1 cup LIBBY'S® 100% Pure Pumpkin
* 1 large egg
* Frozen whipped topping, thawed (optional)

PREHEAT oven to 350° F. Grease 9-inch-round cake pan.

COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in medium bowl; stir well. Combine Juicy Juice and molasses in separate medium bowl; stir well.

BEAT sugar and shortening in large mixer bowl until creamy. Beat in pumpkin and egg. Alternately beat in flour mixture and juice mixture at low speed, beginning and ending with flour mixture. Pour batter into prepared pan.

BAKE for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 30 minutes. Remove from pan; cool completely on wire rack. Cut into wedges. Serve with dollop of whipped topping.

NOTE: A 9 x 5-inch loaf pan may be used in place of 9-inch-round cake pan. Increase bake time to 70 to 75 minutes

Menu Plan Monday!

Happy Monday everyone, this is what's on the menu for this week. As always remember that some days I switch meals around or end up not making them if something comes up, but for the most part I stick to everything on here INCLUDING breakfast and lunch.

If you're interested in playing along or just checking out what everyone is cooking, run on over to "I'm an Organizing Junkie".

I've recently picked up a LOT of new cookbooks so I'll be trying some new recipes again this week.




BREAKFAST: Scrambled eggs with ham and cheese, toast, Milk
LUNCH: Hotdogs
DINNER: Chicken with green peppers




BREAKFAST: Breakfast Smoothies, Oatmeal
LUNCH: Tuna Salad
DINNER: Beef Curry





BREAKFAST: Cereal, Juice
LUNCH: Grilled cheese and tomato
DINNER: Johnny Marzetti





BREAKFAST: Pumpkin Pancakes
LUNCH: Crab Salad
DINNER: Slow cooker Beef Stroganoff




BREAKFAST: Cinnamon French Toast
LUNCH: Sandwiches, Fruit
DINNER: Ham Tettrazini (I use this recipe and just substitute the ham for the chicken)




BREAKFAST: Vanilla Waffles with Boysenberry Sauce
LUNCH: Bratwurst w/ Fries
DINNER: Spaghetti with Garlic Bread

BREAKFAST: Bacon, Sausage, Eggs
LUNCH: Clean out the fridge lunch...whatever is leftover
DINNER: Homemade Pizza

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DESSERTS:

Pumpkin Gingerbread Cake

* 2 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking soda
* 1 teaspoon each ground cinnamon, ground ginger and ground cloves
* 1/4 teaspoon salt
* 1 cup Apple NESTLÉ JUICY JUICE All Natural 100% Juice
* 2/3 cup unsulphured molasses
* 3/4 cup granulated sugar
* 1/2 cup vegetable shortening
* 1 cup LIBBY'S® 100% Pure Pumpkin
* 1 large egg
* Frozen whipped topping, thawed (optional)

PREHEAT oven to 350° F. Grease 9-inch-round cake pan.

COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in medium bowl; stir well. Combine Juicy Juice and molasses in separate medium bowl; stir well.

BEAT sugar and shortening in large mixer bowl until creamy. Beat in pumpkin and egg. Alternately beat in flour mixture and juice mixture at low speed, beginning and ending with flour mixture. Pour batter into prepared pan.

BAKE for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 30 minutes. Remove from pan; cool completely on wire rack. Cut into wedges. Serve with dollop of whipped topping.

NOTE: A 9 x 5-inch loaf pan may be used in place of 9-inch-round cake pan. Increase bake time to 70 to 75 minutes.

Menu Plan Monday!!!

Happy Monday everyone, this is what's on the menu for this week. As always remember that some days I switch meals around or end up not making them if something comes up, but for the most part I stick to everything on here INCLUDING breakfast and lunch.

If you're interested in playing along or just checking out what everyone is cooking, run on over to "I'm an Organizing Junkie".

I've recently picked up a LOT of new cookbooks so I'll be trying some new recipes again this week.




BREAKFAST: Apple Fritters, Milk
LUNCH: Grocery shopping so I'll grab something while out
DINNER: Meatballs in Burgundy Sauce




BREAKFAST: French toast stick, Juice
LUNCH: Tuna Salad
DINNER: Slow Cooker Chicken Enchilada Roll Ups





BREAKFAST: Raisin Cinnamon Toast
LUNCH: Pigs in a blanket, Apple Juice
DINNER: Smothered Steaks w/ mashed potatoes




BREAKFAST: Scrambled Eggs, Sausage, Toast
LUNCH: Grilled Cheese and Tomato, Yogurt
DINNER: Ham and Cheese Chicken Rolls w/ Mashed potatoes




BREAKFAST: Strawberry cream cheese Crepes
LUNCH: Chili Dogs
DINNER: Fettucine Alfredo




BREAKFAST: Pancakes
LUNCH: Taco Bell
DINNER: Chicken with green peppers and Rice




BREAKFAST: Bacon, Sausage, Eggs
LUNCH:
DINNER: Beef Curry

Apple Fritters!

I saw this recipe over at Kelli's blog and I just knew that it would be a hit with the kids. Apple fritters, yummy.....I'm not much into frying though I have to say, there go months where I don't fry anything at all so this is a treat in more ways than one.

Let me know if you try them and enjoy them :)

APPLE FRITTERS

2 cups self rising flour
3 tablespoons sugar
2 eggs well beaten
1 cup milk
2 cups tart apples,chopped

Sift together dry ingredients. Gradually add beaten eggs and milk combined.
Refrigerate batter for about 2 hours.


Stir in the apples.


Drop by tablespoon into hot oil and fry until golden brown. Roll in powdered sugar or a sugar/cinnamon combination.

Menu Plan Monday!!!

Happy Monday everyone, this is what's on the menu for this week. As always remember that some days I switch meals around or end up not making them if something comes up, but for the most part I stick to everything on here INCLUDING breakfast and lunch.

If you're interested in playing along or just checking out what everyone is cooking, run on over to "I'm an Organizing Junkie".

Last week's menu was all about Slow Cooking and I have to tell you that I was sooooo happy with the recipes I tried. You can find them all on my blog here....Yummy!




BREAKFAST: Cereal, Chocolate Milk
LUNCH: Bacon & Cheddar Chicken Nuggets, Fruit
DINNER: Galinha Piri Piri w/ homemade fries (recipe below the menu)




BREAKFAST: Scrambled eggs, toast
LUNCH: Quesadillas
DINNER: Spaghetti w/ Garlic Bread




BREAKFAST: Raisin Cinnamon Toast
LUNCH: Mac 'n Cheese, little smokies
DINNER: Smothered Steaks w/ mashed potatoes




BREAKFAST: Amish Style French Toast
LUNCH: Sandwiches, Yogurt
DINNER: Best Chili Ever




BREAKFAST: Waffles
LUNCH: Chili Dogs
DINNER: Fettucine Alfredo




BREAKFAST: Breakfast Casserole
LUNCH: Taco Bell
DINNER: Pork Chops w/ Rice




BREAKFAST: Bacon, Sausage, Eggs
LUNCH: Grilled Cheese Sandwiches
DINNER: Fish and Chips

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Portuguese Chicken Piri Piri

Here's the Portuguese Chicken Piri Piri recipe, it requires lots of marinading time but is well worth the wait. I usually just marinate it the day before and let it sit in the refrigerator until the next day. YUMMY!

I serve mine with homemade fries and some portuguese salad (lettuce, onion, tomatoes, olive oil, vinegar, salt and pepper)


2 tablespoons grated fresh lemon rind
3 tablespoons lemon juice
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons hot pepper flakes
1/2 teaspoon salt
2 (1 kg) lbs chicken pieces



1. In large glass bowl, combine all ingredients except chicken; mix well.

2. Add chicken, turning to coat.

3. Cover and refrigerate for 4 hours, turning occasionally; can be refrigerated for up to 24 hours if you want to make it ahead.

4. Reserving marinade, place chicken, skin side down, on a greased grill over medium heat; close lid and cook for 10 minutes.

5. Turn and brush with marinade; cook for 30 to 40 minutes or until juices run clear when chicken is pierced.

6. For a less spicy version, replace above marinade with Portuguese Paprika Marinade: 1/3 cup dry white wine, 1 tsp grated lemon rind, 3 tbsp lemon juice, 2 tbsp tomato paste, 1 tbsp olive oil, 1/2 tsp paprika, 1/4 tsp salt, 1/4 tsp hot pepper sauce, and 2 cloves of garlic, minced.