Monday, April 20, 2009

Menu for this week

Weeeeellll, I haven't been very good with putting the menus on by blog lately.

Also, you may have noticed I've fallen off the wagon somewhat in my avoidance of all things computer-related. Shhh. Don't tell anyone and maybe they won't notice.


Monday:
Breakfast: Green Smoothie
Lunch: Egg salad sandwich
Dinner: Chicken and veg
Chicken and veg: Take cheap cuts of chicken, or a whole chicken whichever you prefer.
Wash it and put it in a large roaster
Peel and wash various vegetables: Sweet potato, potatoes, carrots, celery, onions.
Plonk veggies in pan with chicken.
Sprinkle on the spices you like. Salt and pepper too, if you like.
Cook a long long time.
Enjoy.


Tuesday:
Breakfast: Green Smoothie
Lunch: Tomato Sandwich. Or another egg salad sandwich because I really enjoyed the one I had today.
Dinner: Pinto beans, carrots, onions, cornbread, salad.


Wednesday:
Breakfast: Green Smoothie
Lunch: Depends. Cheese and pickle? Tomato? Egg salad? The world's my oyster.
Dinner: Tacos with the leftover pinto beans. Fried onions, tortillas, cheese, lettuce, tomatoes, sour cream, salsa, lettuce...you get the general idea.


Thursday:
Breakfast: Green smoothie
Lunch: Miracle soup. Or another sandwich, depending on how I feel.
Dinner: Hamburgers, french fries (Both homemade), salad


Friday:
Breakfast: Green Smoothie
Lunch: Tuna fish sandwich. And I bet I'll have some pickled beets and Kroger brand barbeque chips with that. Oh my. I can't wait.
Dinner: Macaroni and cheese. You would not believe how good Bert can make it.


Saturday:
Breakfast: Apple French Toast Casserole
Lunch: Whatever
Dinner: Homemade pizza and salad.


Sunday: We have Stake Conference next weekend and thus have Fast Sunday this week.
Breakfast: Fast Sunday
Lunch: Fast Sunday
Dinner: Spaghetti Bolognaise.



Apple French Toast Casserole
4 Tbsp butter
3 large aples, peeled and thinly sliced
3/4 cup brown sugar, packed
2 Tbsp water
1 tsp cinnamon
8 slices italian bread, 1 inch thick
4 large eggs
1 1/4 cups milk
2 tsp vanilla extract

Melt the butter in a large skillet and add apples. Cook and stir for about 5 minutes. Add brown sugar, water and cinnamon. Cook for 10 minutes until apples are tender. Spoon mixture into 9x13 inch baking dish. Cover apples with bread slices, making sure to cover the entire surface. Trim the bread to fit if needed.
Beat eggs until foamy, then beat in milk and add vanilla. Pour egg mixture over the bread slices. Cover the dish with plastic wrap and refrigerate overnight.
In the morning, remove the dish from the fridge and heat oven to 375f.
Bake, uncovered, for 35 minutes or until bread is golden and firm. Let sit for 10 minutes before serving.

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