Monday: Spag bol
Tuesday: Rosemary chicken with mushrooms, mashed potatoes and green beans
Wednesday: Shrimp fried rice
Thursday: Fajita chicken bake
Friday: Eating out
See other menu plans over at Organizing Junkie
Monday, August 31, 2015
Menu Plan Monday
Monday: Spag bol
Tuesday: Rosemary chicken with mushrooms, mashed potatoes and green beans
Wednesday: Shrimp fried rice
Thursday: Fajita chicken bake
Friday: Eating out
See other menu plans over at Organizing Junkie
Wednesday, August 26, 2015
Menu Plan Monday
Clearly I am very late in posting our menu plan, however our week did not get off to a great start. Our sweet little Ellie, who is only 12 weeks old broke her leg on Monday. Then the poor little thing had a bad reaction to the pain meds the vet gave her, so we ended up back at the vet Monday afternoon. It has been a crazy few days but thankfully she is adjusting well to her cast and finally moving around, and as you can see from the pictures she is looking so much better in the second pic taken yesterday than she did in the other that was taken at the vet after she got her cast.
Monday: Chicken quesadillas
Tuesday: Bruschetta chicken
Wednesday: Mango chutney short ribs
Thursday: Meatloaf, mashed potatoes and green beans
Friday: Eating out
See other menu plans over at Organizing Junkie
Monday, August 17, 2015
Menu Plan Monday
Monday: Tacos
Tuesday: Cheeseburger sliders, fries
Wednesday:BLT's and tomato soup
Thursday: Shrimp fried rice
Friday: Eating out
See other menu plans over at Organizing Junkie
Monday, August 10, 2015
Menu Plan Monday
Monday: Spag bol
Tuesday: Hot dogs and potato salad
Wednesday: Pizza burgers
Thursday: Herb roasted chicken thighs, rice pilaf, green beans
Friday: Eating out
See other menu plans over at Organizing Junkie
Sunday, August 9, 2015
SRC - Fresh Peach Cake
Time for another Secret Recipe Club reveal! I love getting my blog assignment each month and this month I was assigned the blog Jessie Weaver. One of the things I love the most about the SRC is discovering new food blogs. Jessie is a mom of 3 from Chattanooga, TN, who, very interestingly, lives on-campus at a private high school with her husband, a dorm parent.
Randal helped me decide on this peach cake as it was really different from any other desserts we have made. Last month we chose a salad so this time we went with a sweet option. When I first read over the recipe I was a little stumped by one of the ingredients in the frosting - Milnot. I had never heard of it, but Randal was pretty sure it was some kind of canned milk product like evaporated or condensed milk. A little Googling later and I discovered he was correct, and that we could substitute half and half for the Milnot because it is very difficult to find in stores.
Randal said it reminded him a little bit of the oatmeal cake his mom used to make. The cake was brown and fluffy for the most part and a little dense wherever there was a peach. It had a nice glaze on top with nuts and coconut. Fresh peaches on the side made it perfect.
Cake:
2 eggs
2 1/2 cups mashed peaches
2 cups sugar
2 tsp baking soda
1/2 tsp salt
2 cups all-purpose flour
Topping:
1/2 cups sugar
1 cup chopped walnuts
1 stick unsalted butter
3/4 cup milnot or half and half
1 cup coconut
1 tsp vanilla extract
Preheat oven to 350.
To make the cake, in a large bowl beat the eggs, add in the chopped peaches and stir together. Add in all the dry ingredients and pour into a greased 9x13 baking pan and bake for 1 hour.
To make the topping, add all the ingredients to a saucepan, stir together and bring to a boil, reduce to heat and let simmer for about 5 minutes, until thickened. Pour over warm cake.
Randal helped me decide on this peach cake as it was really different from any other desserts we have made. Last month we chose a salad so this time we went with a sweet option. When I first read over the recipe I was a little stumped by one of the ingredients in the frosting - Milnot. I had never heard of it, but Randal was pretty sure it was some kind of canned milk product like evaporated or condensed milk. A little Googling later and I discovered he was correct, and that we could substitute half and half for the Milnot because it is very difficult to find in stores.
Randal said it reminded him a little bit of the oatmeal cake his mom used to make. The cake was brown and fluffy for the most part and a little dense wherever there was a peach. It had a nice glaze on top with nuts and coconut. Fresh peaches on the side made it perfect.
Cake:
2 eggs
2 1/2 cups mashed peaches
2 cups sugar
2 tsp baking soda
1/2 tsp salt
2 cups all-purpose flour
Topping:
1/2 cups sugar
1 cup chopped walnuts
1 stick unsalted butter
3/4 cup milnot or half and half
1 cup coconut
1 tsp vanilla extract
Preheat oven to 350.
To make the cake, in a large bowl beat the eggs, add in the chopped peaches and stir together. Add in all the dry ingredients and pour into a greased 9x13 baking pan and bake for 1 hour.
To make the topping, add all the ingredients to a saucepan, stir together and bring to a boil, reduce to heat and let simmer for about 5 minutes, until thickened. Pour over warm cake.
Tuesday, August 4, 2015
Menu Plan Monday
Monday: Mango chicken stir fry
Tuesday: Italian sausage tortellini
Wednesday: Tacos
Thursday: Baked spaghetti
Friday: Our anniversary, so eating out
See other menu plans over at Organizing Junkie
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