Monday: Shake-n-Bake chicken, twice baked potatoes, green beans w/ honey pecan butter.
Tuesday: Baked Ham, baby carrots, pinto beans, cheese garlic biscuits
Wednesday: Taco Soup w/ Mexican Cornbread (I'm making some for a friend AND for us - just making a double portion of it all...easy!!)
Thursday: LH Women's Event - Operation Crazy Love. I'll be treated to a Panera dinner and Michael and Cole get a 'Man Club' night out : )
Friday: Michael leaves for the David's Men Retreat w/ some buddies from church. Cole and I are on our own until Saturday night. I'm thinkin' homemade pizza!
Recipes for the week:
Green Beans w/ Honey Pecan Butter:
1/2 c. finely chopped pecans
1 stick butter
2 Tbsp. honey
1/2 tsp. ground black pepper
2 lb. fresh trimmed green beans (keep beans whole)
Bake pecans until golden; grind fine. In a bowl, mix butter, honey, pepper, and pecans until smooth. Roll in wax paper on Saran Wrap to make a tube about 6 inches long. Keep in fridge 2 days or freeze up to 2 months.
Cook beans until tender; drain. Return to pan with 1/2 of butter stick. Cook over medium heat until the butter melts and beans are hot. Serve.
Mexican Cornbread:
1/2 can cream corn
1 1/2 c. corn meal
2 tsp. baking powder
1/2 tsp. salt
1/2 c. oil
3 eggs
1 c. sour cream
1 1/2 c. shredded cheese
1 small can chopped green chilies
Mix everything well and pour into 9x13 inch greased pan. Bake at 400 degrees about 20 minutes until golden brown and done to the touch.
Cheese Garlic Biscuits:
2 c. Bisquick
2/3 c. milk
1/2 c. grated Cheddar cheese
2 tsp. margarine, melted
1/8 tsp. garlic powder
Mix Bisquick, milk, and cheese until mixture sticks together in large ball. Drop by spoonfuls onto ungreased cookie sheet. Bake at 450 degrees for 8-10 minutes. Mix melted margarine and garlic powder. Brush over warm biscuits.
Recipes from my Sumner Co. School Nutrition Cookbook. Submitted by Deb Hunt and Amanda Richardson
No comments:
Post a Comment