Saturday morning my daughter and I spent a little time baking. It was a slow start as I was up until 12:30 the night (morning?) before. At 8 months pregnant, that was not a good idea. :-O But we still got some baking done and have been reaping the benefits so far this week. We made 4 loaves of pumpkin bread, close to 5 dozen molasses cookies and peanut butter cookie dough to keep on hand in the fridge. I was also able to bake a couple batches of rolls using this recipe. I’ve made 3 batches of this dough this week and have been loving it! All you do is throw it together, let it rise in the container (I use a 1 gallon ice cream bucket) then throw it in the fridge overnight. The next day you have your dough to use whenever you need it. And it’s GOOD!!!
There is actually a couple of cookbooks out there with more recipe ideas in them, that I would love to get… Artisan Bread in 5 minutes a Day & Healthy Bread in 5 minutes a Day. That last link has a video of them making the bread with the recipe right on there!
Last week I tried a couple of new recipes that I really liked. The first was Asian Peanut Butter Pork for the Crock Pot. Num, Num, Num!!! The kids all balked at the sauce at first asking if they HAD to try it. But once they did try it, they loved it. My oldest even asked for more sauce. 🙂 I also made Crock Pot Hash Brown Breakfast Casserole. I made it with ham and it needed a little salsa, I thought… but overall very satisfying. Lastly, and probably my favorite, was Inwood Hamburgers. It was 60+ degrees here in Minnesota this weekend… that’s a big deal for us. 🙂 So we decided to take advantage of that and grill up the burgers that I got at my monthly meal exchange. I will be making these again whether we grill them or not because they were so flavorful! I’ll include the recipe at the bottom.
On to this week’s plan (or maybe I should say guideline)…
(Just found THIS RECIPE and will try it next time)
Leftovers and sandwiches with fruit, veggies and a cookie.
M – Pot Roast in the Crock Pot (freezer meal from meal exchange, recipe to follow)
T – Beef Barley Soup (using leftovers from the pot roast)
W – Thai-Style Peanut Chicken (freezer meal from meal exchange, recipe to follow)
T – Waffles and eggs
Friday – Inwood Hamburgers (easy to freeze)
Saturday –Chicken Parmigiana
Sunday – Pizza
Now let’s see if I stick with that. :-O
For hundreds more ideas head on over to orgjunkie.com where lots of other people post their menus for the week.
Thanks for stopping by today!
BROWN FAMILY ROAST
2 1/2 lb. chuck roast
1 packet of Onion Soup Mix
1 t garlic powder
1 can of tomato whatever (she used sauce + diced tomatoes)
Coat roast in onion soup, garlic powder, salt & pepper.
Put in tomato whatever
Add carrots, potatoes, and other usual roast accompanying vegetables if desired.
Cook on high in crock pot for 2 hours
Turn to low and cook 5-6 more hours or until it falls apart.
THAI-STYLE GRILLED PEANUT CHICKEN
3/8 c peanut butter
1/4 c honey
1/4 c soy sauce (or Bragg’s liquid aminos)
1 1/2 T curry powder
1 1/2 t minced garlic
1 1/2 lbs cut up chicken
Blend peanut butter with honey and soy sauce/Bragg’s until smooth. Stir in curry powder and garlic; mix well. Place chicken in a large plastic bag or a bowl. Pour peanut butter mixture over chicken and coat well. Close bag or cover bowl and chill at least 2 hours or up to 12 hours (or you may freeze at this point).
Remove chicken from marinade and broil or grill over medium heat 4-6 inches from heat. Turn chicken and brush with marinade occasionally while cooking. (Do not brush with any more marinade less than 10 minute before chicken is done.) Cook until chicken is no longer pink in thickest part (cut to test), 15-30 minutes depending on size and piece.
1 1/2 lbs ground beef
6 soft sundried tomatoes, chopped
3 green onions, finely chopped
3 cloves garlic, minced
3/4 green bell pepper, chopped
1 1/2 egg
1/4 c and 1 t bread crumbs (or substitute)
1 1/2 dashes worcestershire sauce
1 1/2 dashes hot pepper sauce
salt and pepper to taste
1 1/2 t vegetable oil
3 English Muffins, split and toasted
Mix all ingredients except oil and muffins. Form into 6 patties and pan fry in oil or grill. Serve open-faced on muffin with usual burger toppings of choice.