Here is our meal plan for this week:
Sunday: Hot Dogs
Monday: Honey Mustard Pork Chops and a green salad
Thursday: Curry Grilled Chicken with grilled vegetables
Friday: Spaghetti and Meatballs
An easy, delicious meal.
4 boneless, skinless chicken breasts (cut them in half if they are extra thick)
1 cup apricot jam
1 cup plain yogurt
1 tablespoon Dijon mustard
Preheat the oven to 350 degrees F.
First, coat each chicken breast with flour and place on the bottom of a 9 by 13 inch baking dish.
Place them in the oven and cook for 30 minutes.
Meanwhile, mix together the jam, yogurt, and Dijon mustard.
Pour over the chicken breasts.
Cook for another 20 – 30 minutes or until the chicken is cooked through.
Serve over rice.
Black raspberries aren’t very juicy, but they are even sweeter than blueberries. They make great jam.
Super easy lasagna-make it!
3/4 pound ground beef
1/2 cup chopped onion
1/4 cup shredded parmesan cheese
2 cups shredded mozzarella cheese
2 cups cottage cheese
1 to 1 1/2 cans Hunts spaghetti sauce
1/2 teaspoon dried sweet basil
1/2 teaspoon dried oregano
2 tablespoons packed brown sugar
9-12 uncooked lasagna noodles
Preheat the oven to 350 degrees F.
Cook the ground beef with the onion and drain. Set aside.
In a medium bowl, mix together the eggs, parmesan cheese, 1 cup mozzarella cheese, and cottage cheese. Set aside.
Mix together the spaghetti sauce, basil, oregano, and brown sugar.
Cook over medium heat until warm.
Add the meat and onion to the sauce.
Spread a thin layer of the sauce on the bottom of a 9 by 13 inch baking dish-this will be the base.
Place 3-4 uncooked lasagna noodles on top of the sauce.
Spread 1/3 of the cheese mixture on top of the noodles.
Pour 1/3 of the remaining sauce over the whole thing.
Repeat the last 3 steps 2 more times.
Sprinkle the remaining 1 cup mozzerella cheese over the top.
Bake for 45-60 minutes.
Makes 8 scones.
2 cups flour
1/2 cup granulated sugar
1/3 cup Dutch processed or dark cocoa powder (unsweetened)
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup cold butter, cut into small pieces
1 egg, slightly beaten
1/2 cup milk or cream
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans, toasted*
Preheat the oven to 400 degrees F.
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder, and salt.
Using a food processor or pastry cutter, cut in the butter until the mixture resembles a coarse crumble.
In a small bowl, whisk together the egg, milk or cream, and vanilla.
Add the egg mixture to the flour mixture, stirring until a dough forms.
Knead in the chocolate chips and pecans.
There are 2 ways to do the next step:
1. Transfer the dough to a lightly floured surface and pat into and 8 inch round about 1 inch thick.
Cut the round into 8 wedges.
Place the wedges 1 inch apart on an ungreased baking sheet.
2. Divide the dough between the 8 sections of a scone pan. (Maple Oat Scones)
Bake for 12-14 minutes.
*To toast the chopped nuts, place them in a pan just large enough to hold them and toast in a 350 degree oven for 2 minutes or until they smell so yummy that you want to eat them all.
This week we picked up a non-organic basket from Bountiful Baskets. (See Meal Plan #1 for more information on Bountiful Baskets.) Here is what was in it: Kiwi, nectarines, bananas, grapefruit, pineapple, lettuce, cauliflower, squash, and zucchini.
Here is our meal plan:
Sunday: Grilled Chicken and a green salad
Tuesday: Lamb Steaks with grilled zucchini and squash
Wednesday: Fettuccini Alfredo
Thursday: Meatloaf , cauliflower, and a green salad
Friday: Apricot Chicken and green beans
We are going to use the fruit for breakfasts and desserts.