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
Monday, April 25, 2011
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
Pumpkin Waffles
1 1/2 cups whole wheat flour1 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 - 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 - 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
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
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
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