Menu Plan Monday

Monday: Pepsi pot roast

Tuesday:  Italian sausage spaghetti, salad

Wednesday:  Eggs benedict, breakfast potatoes, fruit salad

Thursday: BLT and soup

Friday: Eating out

See other menu plans over at Organizing Junkie

Colcannon

I have been slightly obsessed with kale lately, and even though I usually make this famous Irish potato dish with cabbage I have also seen it made with kale.  Both versions are so good and you really can't go wrong with buttery potatoes and kale!

2 lbs  potatoes
8 tbsp butter
3 cups chopped kale
1 cup milk
4 spring onions
Salt and pepper

Cook the potatoes in salted water until tender.

Melt 4 tablespoons of butter in a medium pan, cook kale until wilted, about 5 minutes.

In a small pan, heat the milk and chopped spring onions until barely simmering.

Drain the potatoes, return to the pot and mash.  Add the kale and the milk and onions and mix together.  Season with salt and pepper.

Put the colcanon in a serving bowl, use a large spoon to create a well in the center and melt the remaining 4 tablespoons of butter in a small bowl and pour into the well.

Italian Sausage Melt

Just a quick and easy italian sausage casserole.  We liked this, but Randal thought he might like it better with a marinara sauce instead of the alfredo.

1 1/4  cups bisquick

1/4  cup butter, softened

2  tablespoons very hot water

1/2  lb bulk spicy Italian sausage

1/2  cup chopped green bell pepper

1  cup Alfredo sauce

1  cup shredded mozzarella cheese

1/2  cup grape tomatoes, cut in half

2  tablespoons fresh basil leaves, cut into strips

Heat oven to 400. Grease bottom of 8-inch square  baking dish.

In medium bowl, stir bisquick, butter and water until dough forms. Press dough in bottom of pan.

Cook sausage and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink. Spread sausage mixture over crust; spread pasta sauce over sausage. Sprinkle with cheese.

Bake 25 to 30 minutes. Sprinkle tomatoes and basil over top.

Egg Drop Soup

I always order the egg drop soup when we go to PF Changs, but I always thought it was too complicated for me to try making at home.  Once I started looking around for a recipe, I quickly realised how wong I was.  This is seriously one of the quickest and easiest soups I have ever made, and I will definitely be making it again!

5 cups chicken broth
1 tsp ginger
1/4 tsp garlic powder
1/4 tsp white pepper
1.5 tbsp corn starch
3 eggs
Chives

Reserve one cup of the chicken broth, pour the remaining 4 cups into a pan, add the ginger, garlic and white pepper.  Bring to a boil.

Beat the three eggs into a small bowl.

Mix the corn starch into the reserved cup of chicken broth, and pour into the pan of boiling broth, bring back to a boil and cook for a minute or two.  Take the soup off the heat, stir the soup while slowly pouring the eggs into the broth.  Garnish with chives.

Menu Plan Monday

Monday: Italian sausage bake, layered pea salad

Tuesday:  Egg drop soup, sweet and sour chicken with rice

Wednesday:  Eggs benedict, breakfast potatoes, fruit salad

Thursday: BLT and colcannon soup

Friday: Eating out

See other menu plans over at Organizing Junkie

Beer Battered Grilled Cheese

This is another recipe I found on pinterest and I knew I had to try it. Who doesn't love the beer and cheese combination (well, apart from my husband!)?

4 slices hickory-smoked bacon
4 slices white bread
2 slices provolone cheese
2 slices Cheddar cheese
1 egg
3/4 cup beer
1/4 cup all-purpose flour
1/4 teaspoon chili powder
1 tablespoon butter

1. Cook bacon until crisp, set aside.

2. On 2 of the bread slices, place 1 slice provolone cheese, 2 slices bacon and 1 slice Cheddar cheese on each. Top with remaining bread slices.

3. Heat griddle over medium-high heat. In shallow bowl, beat egg, beer, flour and chili powder until smooth. Dip each sandwich into batter, giving it a few seconds on each side to absorb.

4. Melt butter on hot griddle. Place sandwiches on griddle. Cook 3 to 4 minutes on each side until golden brown.

Menu Plan Monday

Monday: Randal has the day off work today, so we are eating out

Tuesday: Pastitsio and salad

Wednesday: Grilled chicken with meyer lemon salsa, colcannon and fresh green beans

Thursday: Beer battered grilled cheese, zuppa toscana soup

Friday: Eating out

See other menu plans over at Organizing Junkie