Wednesday, August 24, 2011

Menu Plan 8/24/11 - 9/6/11

Breakfast: 

French Toast Sticks
Waffles
Pumpkin Muffins or Pumpkin Bread (still undecided) ;)

Lunch:

Mini pizza bagels/fruit/veg
Deli sandwiches/fruit/yogurt
Chicken Ranch wraps/yogurt/fruit
Cheese Quesadilla's/fruit
Tuna Melts/fruit/yogurt

Dinner:



8/26 - Pizza with friends!!!!

8/27 - out for dinner!

8/28 - lunch  Tomato, Mozzarella, and Pesto Panini's http://lovetocookagain.blogspot.com/2011/08/tomato-mozzarella-pesto-paninis.html/fruit salad/chips   Dinner: Shepherding Group


8/30 - Stirfry/rice/egg rolls


9/1 - Mom's Meatloaf/biscuits/green beans

9/2 - Grilled Pizza (Our Best Bites)/raw veggies


9/4 - Leftovers for lunch    Dinner: Buffalo Grilled Cheese http://lovetocookagain.blogspot.com/2011/08/buffalo-chicken-grilled-cheese-sandwich.html/celery and ranch dip/pasta salad

9/5 - Grill out! Burgers/hotdogs

9/6 - Spaghetti/bread/salad





Bacon Cheddar Scones (Annie's Eats)



Ingredients:
For the scones:
3 cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1-2 tsp. ground black pepper (depending on your preference)
8 tbsp. cold unsalted butter, cut into small cubes
1½ cups grated cheddar cheese
4 green onions, thinly slices
10 slices bacon, cooked and chopped or crumbled into small pieces
1 cup buttermilk (plus up to ½ cup extra, if needed)
For the egg wash:
1 large egg
2 tbsp. water

Directions:
Preheat the oven to 400˚ F.  In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, salt and black pepper; mix briefly to combine.  Add the cubes of butter and mix on low speed until the mixture is crumbly and the butter pieces are about the size of small peas.  (Alternatively, this can be done in a regular mixing bowl, using a pastry blender or two knives to cut the butter into the dry ingredients.)  Add in the grated cheese and mix just until incorporated.
Mix in the green onions, bacon, and 1 cup of the buttermilk into the flour-butter mixture.  Stir by hand just until all the ingredients are incorporated.  If the dough is too dry to come together, mix in the remaining buttermilk a tablespoon or two at a time until the dough can be formed into a ball.  Transfer the dough to a lightly floured surface and pat the dough into an 8-inch disk.  Slice the dough into 8 to 10 wedges.
In a small bowl combine the egg and water and whisk together.  Brush each wedge lightly with the egg wash.  Transfer the scones to an ungreased baking sheet.  Bake for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Cinnamon Swirl Bread

cinnamon swirl babble 1 200x300 Cinnamon Swirl Bread


Ingredients:


1 scant tablespoon instant or rapid rise yeast (1 packet)
3 1/2 cups (350g) unbleached all-purpose flour
1 1/4 cups (295mL) warm water (110 degrees)
2 tablespoons oil
2 tablespoons honey
3/4 teaspoon kosher salt
butter for pan and brushing on finished bread
1 egg white
1 cup (150g) granulated sugar
2 tablespoons ground cinnamon

Directions:


1. In an electric mixer fitted with the dough hook and set to low speed, mix together yeast and 3 cups of flour. Pour in the water, oil, honey, and salt. Mix on low speed for about 10 minutes, until the dough is smooth and elastic.  Add up to a 1/2 cup more flour if needed.
2. Turn out onto a lightly floured board and knead by hand a few times. Drizzle the inside of the mixer bowl with a bit more oil. Roll the dough around in the oil and cover in plastic wrap. Let rise in a warm place until doubled in size.
3.  Butter a large loaf pan and set aside.  Preheat the oven to 350 degrees.  Turn out the dough onto a floured surface and roll out into a long rectangle the width of the loaf pan.  In a small bowl, mix together the egg white, sugar, and cinnamon, and spread out evenly across the dough.  Roll up carefully, and pinch the dough on the ends, and all along the edge to create a seam that will hold in the filling.  Lay the dough, seam side down, in the prepared pan.  Cover with a clean kitchen towel, and allow to rise for 30 minutes, or until almost doubled in size.
4. Bake for 25-30 Turn minutes, or until the top and bottom of the bread is golden brown. Brush the top of the bread with butter. Tilt the bread pan on its side and allow to cool for 20 minutes. Turn the bread out and allow to cool completely, if you can with that long.

Crock Pot Hawaiian BBQ Chicken (Six Sister's Stuff)


 
 
Ingredients:

4-6 Boneless Chicken Breasts (mine were still frozen!)
1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz. can Pineapple Chunks, drained

Directions:
Spray the inside of your crock pot with cooking spray for an easy cleanup!  Place frozen chicken breasts in the crock pot and cover with sauce.  Empty can of drained pineapple chunks on top.  Cook on High for 2-3 hours or Low for 4-6 hours.  Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce.  Serve over rice.

15 Minute Creamy Avocado Pasta (Oh She Glows)

IMG_0191



Yield: Serves 2

Ingredients:
  • 1 medium sized ripe Avocado, pitted
  • 1/2 lemon, juiced + lemon zest to garnish
  • 2-3 garlic cloves, to taste (I used 3 and it was quite garlicky, but if you are not a big fan of garlic use 1 clove)
  • 1/2 tsp kosher salt, or to taste
  • ~1/4 cup Fresh Basil, (probably optional)
  • 2 tbsp extra virgin olive oil
  • 2 servings/6 oz of your choice of pasta (I used 3oz of spelt and 3 oz of Kamut spaghetti)
  • Freshly ground black pepper, to taste

Directions:
1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.