It would be nice if I actually had a plan! I've been battling a little health issue, which has interfered with my life, including planning the meals for this week. But I'm not giving up!
Today, we had cereal with milk and hash browns for breakfast. Lunch was baked potato and quiche with salsa, a weird combo, but my dd17 loves baked potatoes and since they have more bio-available potassium than a banana, I let her have them as often as she wishes. She also weighs 98 pounds... I on the other hand, stick with the quiche.
black eyed pea salad with fresh cilantro. I didn't like it as much as I had anticipated, but my dh likes cilantro, so he'll have the rest with lunches, or crackers for a snack later in the week. I also took a loaf of Panera Asiago Cheese bread from the freezer, and toasted it in the oven to have warm with the rest of a cheese ball.
The Pantry Challenge plan for the rest of Week 4 looks something like this:
Quiche cups with phyllo dough, fresh orange juice
Homemade waffles with peanut butter and bananas, milk (using my waffle maker!!!)
Bagels with cream cheese, milk or cocoa
Shredded Wheat with milk
Cinnamon rolls with milk, stewed apples
Chili with beans, onions, cheese and fritos, Apple Sticky Bun Bread Pudding (new!)
Spaghetti/Ravoili with tomato meat sauce, parmesan, green salad
Chicken Tortilla Soup
Homemade Chicken Pot Pie
Cabbage Sausage Stew, bread
Beef and Noodles with English peas, (my new recipe for the week) with Cinnamon Pumpkin Cake
Bean & Cheese Quesadillas, carrot sticks with ranch
Green salad with baked chicken, orange slices
Grilled Cheese sammies,
Creamy Mac & Cheese or Creamy Fettuccine (another new recipe!)
Pigs in Blankets (to have with leftover chili)
Leftovers from dinners
I'm going to try my Any Meal Cheese Pie recipe, and make Quiche Cups using phyllo dough I have frozen. I've gotten to the "creative stage" in the Pantry Challenge! I'm out of my comfort zone, and am having to put together things we don't normally eat, but I know I can do this!
Ann asked if I would post my recipe for homemade biscuits, but I have to admit that it is not my original recipe. It came from a Southern Living magazine article written by Deborah Lowery, circa 1987, and the recipe was created by Mrs. Ken Altizer, from Charlotte, North Carolina.
2 1/4 cups flour
1/4 tsp. salt
1 Tbsp. baking powder
1 Tbsp. sugar
1/2 cup shortening
1 egg, beaten
2/3 cup milk
Combine dry ingredients, then cut in shortening. Combine egg and milk, beat slightly, then add to flour mixture, stirring until just moistened. Turn dough out onto a floured surface, and knead 3 or 4 times. Roll or pat out dough to 1/2 inch thickness and cut with biscuit cutter. Bake at 450* for 10-12 minutes or until golden. Remove from oven and brush with melted butter, if desired.
I hope you like them as much as we do!
13 hours ago