Menu Plan Monday

Monday: Eggs benedict

Tuesday: Chicken and leek bake

Wednesday: Creamy pan fried pork chops with apple and onion

Thursday:  Meatloaf, mashed potatoes and peas

Friday: Tacos
  
See other menu plans over at Organizing Junkie

Menu Plan Monday

Monday: Lasagna and salad

Tuesday: Meatloaf, mashed potatoes and peas

Wednesday: Grilled cheese and tomato soup

Thursday: Herb roasted chicken, green bean casserole

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Menu Plan Monday

Monday: Grilled cheese and tomato soup

Tuesday: Creamy chicken picasso, mashed potatoes and green beans

Wednesday:  Stuffed peppers and salad

Thursday:  Chicken tikka and jasmine rice

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Dessert Wontons

Time for another Secret Recipe Club reveal. This month I was assigned the blog Bizzy Bakes . Another great blog with so many delicious looking recipes, however I feel really guilty that this month I left my recipe making to the last minute and went for something super easy, although still delicious. I blame this on the fact that we have all been sick for the past three weeks, and I have had little energy for cooking. I went with these Dessert Wontons as I knew that Randal would love them and we could make them quickly. I changed the cooking method to go with the more traditional fried wontons as I knew that we would prefer fried over  boiling and then baking these, and he was doing the cooking tonight.    These turned out great and Randal ended up eating the entire plate immediately!

8 wonton wrappers
2/3 cup cream cheese
3/4 cup sugar
1 tbsp cinnamon  (we prefer a really nice toasted Saigon cinnamon)
water
oil for frying

Heat oil in a small, deep pan until it reaches 325.

Mix together the sugar and cinnamon.

In a small bowl, mix together the cream cheese and 1/2 cup of the cinnamon sugar mixture.

Place a teaspoon of the filling onto the center of each wonton wrapper, brush the edges with water and fold over to make a triangle.

Fry for 2 to 3 minutes, until golden brown on both sides, remove from oil and immediately coat in the remaining cinnamon sugar (if you wait too long, or drain the oil, the cinnamon sugar won't stick).