5/26/13-6/2/13

Sunday: Hawaiian Haystacks
Monday: Fajitas w/ Mexican Rice and chips and salsa 
Tuesday: Steak, cubed potatoes, and roasted summer squash/zucchini 
Wednesday: Creamed eggs w/ melon
Thursday: Spaghetti w/ green beans
Friday: Beef stew w/ corn bread
Saturday: Chicken cabbage salad
Sunday: Sweet and sour chicken, rice, broccoli 

others:
bread
pasta salad for mutual

Week of 4/4/13

Thursday: (family visiting) Chickpea curry with naan

Friday: (family visiting) Lasagna, french bread, salad

Saturday: (family/conference) Order Pizza

Sunday: (family/conference) special breakfast, Big Lunch-pulled pork sandwiches 

             

other:

bread

conference chex mix

fruit dip

jamba juice smoothies

Grandma's Alabama Chicken

2 boneless, skinless chicken breasts

1/3 c. diced onions

3 TB diced red pepper

5 TB butter

1 c. chicken broth

1/2 c. cream

1/4 tsp lemon juice

mix:

-1/3 c. flour

-1/2 tsp paprika

-1/2 tsp salt

-1/2 tsp thyme

-1/2 tsp pepper

Dredge chicken in flour mixture. Brown in stainless steel skillet in 5 TB butter. Remove and place in a 9x9 baking dish. Saute onion and red pepper. Whisk in remaining flour leftover from dredging the chicken. Whisk in chicken broth. Stir and cook until thickened. Add cream and lemon juice. Pour over top chicken breasts and bake at 325 for 1 hour.

We served it over rice. Delicious!

Wheat Pancakes or Waffles

I love this recipe. It's been passed down on my mom's side of the family and is a GREAT way to use your food storage. I often make a batch of waffles and then keep them in the fridge and through-out the week, we just pop them in the toaster for a fast breakfast.

Mix Dry ingredients:

1 1/2 cups whole wheat flour
1/2 cup powdered milk
1 TB baking powder

Then add:

1/4 cup oil
2 eggs

Mix with a wire whisk and add water until you get a consistency a little runnier than cake batter.

Week of 3/25/13

Monday:Chicken and Dumplings, salad
Tuesday:Baked Mac and Cheese, roasted potatoes, steamed broccoli
Wednesday:Copy cat P. F. changs lettuce wraps (w/ my own twist)
Thursday: creamy garlic pasta, roasted asparagus
Friday:Grandma's Alabama Chicken, rice, steamed cauliflower
Saturday:GG's steak and potatoes-crock-pot version, fruit salad
Sunday:EASTER! Dinner with family

other:
banana bread

Week of 3/18/13

Last week was a crazy week. I ended up using freezer meals/ doing something fast for quite a few meals so a lot of these meals are rollovers from last weeks menu.

Monday: Hamburger soup, bread
Tuesday: Thit nuong over rice w/ nuoc cham, cucumbers and tomatoes
Wednesday: Oven baked chicken w/ creamy italian sauce over pasta, asparagus
Thursday: Ethel Chicken, roasted potatoes and brussel sprouts
Friday: Stacked enchiladas, corn
Saturday: Grilled chicken salad w/ balsamic vinaigrette
Sunday: Slow cooker cashew chicken over rice, stir fried veggies

other:
green smoothie

Amish Honey Whole Wheat Bread

Yield:  3 loaves

2 c warm water (110-115 degrees)
1 Tbsp plus 1 tsp yeast
2/3 tsp sugar
2 eggs
1/2 c honey
1/2 c shortening
1 Tbsp plus 1 tsp salt
7-8 c whole wheat flour (I substitute a few cups white flour to lighten it up a little)
2 Tbsp plus 2 tsp wheat gluten

1. Dissolve yeast and sugar in warm water. Let sit for about 10 mins until bubbly. While yeast is dissolving, put 2 eggs in a bowl of hot water to bring them to room temperature.
2. Put 5 cups of flour, salt, and gluten in a bowl and mix together.
3. Add in yeast mixture and stir until combined. Add in eggs, honey, and shortening and combine.
4. Add more wheat flour and knead for about 8-10 mins.
5. Place in covered bowl and let rise until double.
6. Form 3 loaves and let rise again until fully risen.
7. Bake at 400 degrees for 10 mins and 350 for 25 mins.
(for soft crust, butter crust while warm!)

adapted from recipe found here