Monday, April 25, 2011

Menu Plan 4/24

My garden will have a good amount of lettuce & spinach to harvest this week. My other veggies are coming along nicely, and the local farmer's market opens soon - can't wait!

Sunday - Easter dinner was pork BBQ sandwiches, broccoli salad, cole slaw & strawberry pie for dessert

Monday - stir fry with leftover pork, lots of veggies, brown rice

Tuesday - Brinner - oat pancakes & veggie/egg scrambles

Wednesday - dinner at church

Thursday - baked chicken with pasta & veggies

Friday - dinner with friends

Saturday - grilled steak salads with grilled toast

Thursday, April 21, 2011

Pumpkin Waffles

We're on a roll with Breakfast for Dinner (Brinner) lately.  Here's another favorite recipe.

Pumpkin Waffles

1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
1/2 cup cane sugar
2 T ground flax
1 t baking soda
1/2 t salt
2 t ground cinnamon
1/4 t ground cloves
4 eggs
2 cups buttermilk
1 cup pure pumpkin
6 T melted butter

Mix all dry ingredients together in a large bowl. In a smaller bowl, beat eggs then add buttermilk, pumpkin and melted butter. Whisk until combined thoroughly. 

Make waffles according to your waffle maker's manufacturer instructions. 

I have a Belgian waffle maker and this recipe makes 8 large waffles for me. The following nutritional information is based on 8 servings.

Calories - 335
Total Fat - 12 g
Total Carbs - 48 g
Dietary Fiber - 5 g
Sugars - 9 g
Protein - 11 g

Sunday, April 17, 2011

Menu Plan 4/17

A busy week leading up to Easter....

Sunday - FIFI (Find It, Fix It)

Monday - steak salads

Tuesday - pumpkin waffles, eggs to order, fruit salad

Wednesday - baked chicken & rice, roasted veggies

Thursday - salmon patties, barley, steamed veggies

Friday - steak fajitas

Saturday - veggie soup, bruschetta

Sunday, April 10, 2011

Menu Plan 4/10

My garden is producing enough lettuce for fresh salad greens every day! Since our daughter doesn't like salads, I'll still have a steamed veggie with most meals.

Sunday - FIFI (Find It, Fix It) aka leftovers

Monday - Italian chicken, garden salad, brown rice

Tuesday -egg/bacon/veggie burritos, fruit salad

Wednesday - dinner at church/small group

Thursday - grilled steak salads with grilled Texas toast

Friday - Dill & Lemon salmon fillets, pasta, garden salad

Saturday - Asian Chicken and Slaw with orzo pasta on the side

Sunday, April 3, 2011

Menu Plan 4/3

Sunday - open face hamburgers, grilled onions, steamed veggies

Monday - spaghetti and meatballs, steamed veggies, salad

Tuesday - Crustless Cheese Quiche, Anytime Bran Muffins, fruit salad

Wednesday - dinner at church/small group

Thursday - Vegetable soup, grilled cheese sandwiches

Friday - grilled chicken wraps, salad

Saturday - steak stir fry with lots of veggies, served over brown rice

Saturday, April 2, 2011

Crustless Cheese Quiche

adapted from a Taste of Home recipe

2 cups small curd cottage cheese
2 cups (8 oz) shredded cheddar cheese
4 eggs, lightly beaten
2 Tbsp butter, melted
1-10 oz pkg of frozen spinach, thawed and drained
1/2 cup chopped, cooked veggies of your choice (I like broccoli)
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
chopped tomatoes for garnish

In a bowl, combine the first six ingredients. Combine flour, baking powder and salt; add to the cheese mixture and mix well. Transfer to a greased 9 inch pie plate. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees for 30 minutes longer or until a knife inserted near the center comes out clean. Garnish with tomatoes.

Yield: 8 servings
Nutritional Info (per serving):
255 calories, 15 g total fat, 10 g total carbs, 19 g protein
Nutritional exchanges: 1 starch, 2 high fat meat