Hello Everyone! For more menu planning check out Laura
Sunday- Cabbage Roll Casserole, pea salad, black olives for those interested, and butterscotch brownies for dessert.
Monday-BBQ Chicken on the grill,potato salad, spanish rice, zucchini and carrots cooked in olive oil.
Tuesday- going out to dinner with another couple
Wednesday-Chili and crackers
Thursday- Vermicelli Ham Bake, apple sauce and chocolate chip muffins
Friday- pizza
Butterscotch BrowniesMonday-BBQ Chicken on the grill,potato salad, spanish rice, zucchini and carrots cooked in olive oil.
Tuesday- going out to dinner with another couple
Wednesday-Chili and crackers
Thursday- Vermicelli Ham Bake, apple sauce and chocolate chip muffins
Friday- pizza
1/4 Cup butter
1 Cup brown Sugar
1 egg
3/4 Cup Flour
1tsp. baking powder
1/4 Tsp. salt
1/2 Cup chopped nuts
1/2 tsp. Vanilla
preheat oven to 350 degrees. Grease a 8 or 9 inch pan. Melt butter and brown sugar in saucepan:cool to warm. Add egg and beat well. Add flour, baking powder and salt; mix well. Add nuts and vanilla. Bake 20 - 25 min. Cut while warm.
** if doubling recipe, use a 9 x 13 pan and bake for 30 min.**
Crunchy Pea Salad
1 Package ( 16 oz) Frozen peas, thawed
1 can ( 8oz) sliced water chestnuts, drained
1/2 Cup diced radishes
1/2 Cup diced sweet red pepper
1/3 cup red onion
1/3 Cup reduced- fat mayonnaise
1tsp. dill weed
1/2 tsp garlic salt
1/2 tsp. poppy seeds
In A Large serving bowl, combine peas, water chestnuts, radishes, red pepper and onion. In a small bowl, combine the remaining ingredients. Pour over vegetables and toss gently to coat. Cover and refrigerate until serving. Yield 6 servings
please note I did NOT put the chestnuts in this salad as we do not eat them here,I did however add a little bacon in it! This was wonderfully delicious! Even for me and I normally do not like peas!
1 Package ( 16 oz) Frozen peas, thawed
1 can ( 8oz) sliced water chestnuts, drained
1/2 Cup diced radishes
1/2 Cup diced sweet red pepper
1/3 cup red onion
1/3 Cup reduced- fat mayonnaise
1tsp. dill weed
1/2 tsp garlic salt
1/2 tsp. poppy seeds
In A Large serving bowl, combine peas, water chestnuts, radishes, red pepper and onion. In a small bowl, combine the remaining ingredients. Pour over vegetables and toss gently to coat. Cover and refrigerate until serving. Yield 6 servings
please note I did NOT put the chestnuts in this salad as we do not eat them here,I did however add a little bacon in it! This was wonderfully delicious! Even for me and I normally do not like peas!
Cabbage Roll Casserole
Ingredients... - 2 pounds ground beef
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cans (15 ounces each) tomato sauce, divided
- 1 teaspoon dried thyme
- 1/2 teaspoon dill weed
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 2 cups cooked rice
- 4 bacon strips, cooked and crumbled
- 1 medium head cabbage (2 pounds), shredded
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
6 comments:
Everything looks yummy. It's funny but on Tuesday we are going to dinner also with another couple. Have a great time.
I love cabbage rolls, the recipe really looks interesting!
Your menu and recipes look great! I'm going to try that pea salad next week =)
Everything sounds delish!! Oh... the french toast was a hit!!
Good menu, Tina, very good.
Have a nice week
Chili is one of my favorite meals! In fact, my Mom is probably going to be making chili for our family dinner this week! I love my Mom's chili!
Hope you have a wonderful week!
Karen
www.homeschoolblogger.com/salt
www.homesteadblogger.com/tagblog
Post a Comment