The last two menu weeks were uninspiring to say the least. I did not plan very well and am thankful that my family ended up being fed as well as they were! I am picking up speed again, cleaning, organizing, and feeling like cooking! I am excited about these next two weeks in which I am adventurously hoping to try more new recipes than I usually do.
Oh, by the way, I tried something new this morning that I’m definitely going to do again. It was so successful that I want to share it with you! I was trying to think of a creative way to use some leftover waffles that had been left out and had gotten hard (one of the disadvantages of living in such a dry climate). I decided to try making French toast waffles. I mixed up egg and milk as usual, dipped the hard waffles into the mixture, let them sit for a while to get soft, and cooked them on my griddle like I would cook normal French toast. They turned out so yummy! Little Man and I enjoyed them with jam and syrup respectively, and Benjamin wants to get in on eating them next time.
Anyway, on to the menu!
M: Power version of Swedish Meatballs (doubling the meat balls to freeze some for later). I’m also planning on making a triple batch of banana bread today and some bran muffins. We will eat some and freeze most for future breakfasts and snacks.
T: Pappardelle with Spinach-Mushroom Sauce (a yummy sounding new recipe I found in a cook book I picked up second hand).
W: Soup Potluck at small group
Th: Chicken with 40 cloves of garlic (a new recipe that I’m simultaneously excited and nervous about!), wild rice, and steamed carrots
F: Chicken cacciatore (cook sauce and chicken in crock pot)
S: I’ll ask Benjamin to cook since I’m going to be judging for the 4-H speech competition all morning (he is an amazing cook!).
Su: Leftovers or TBD
M: Chicken Enchilada casserole (a new recipe from my mother-in-law; my husband loves it, so I’m looking forward to good results) and salad
T: Grilled Chicken, rice noodles with satay (peanut) sauce, and vegetables
Th: Stew and rolls (make double batch and use the extras for the next day’s sandwiches)
F: Portobello French dips (made in the crock pot with a venison roast)
S: pasta of Benjamin’s choice or leftovers