This past week was productively busy. I am getting the Menu up a bit late on account of having trouble getting pictures uploaded... and then I took a 5 hour (round trip) drive today to deliver Brooke to Bible Camp for the week. I'll share the pictures from our little trip next week when I get those uploaded... here are the other ones we managed to pull together last night:
Towards the end of the day of prying up tack strip, sweeping, hand scrubbing, popping out padding staples, mopping, and cutting up and disposing of the carpet and padding... Brenden told me he was having a lot of fun!! Ashley heartily agreed. I felt completely blessed.
Food to share from this past week:
I call this "Hamburger Salad". I felt like I needed something lighter for dinner on a night when we had burgers so this was my solution without cooking a different meal! Everyone else loaded up their buns while I dressed up my salad!
To send our Summer Missionary guest with some fun breakfast, I switched up Wednesday morning's breakfast to make cinnamon rolls. I took detailed pictures of the process to share the recipe at a later date (unless someone wants it sooner!!)
Another breakfast meal pic... save your money from going to McDonald's, these sausage and egg biscuits are cheap, easy, healthier and delicious! Another recipe soon to come.
As previously mentioned, today I drove Brooke to Camp. I am planning an easy dinner tonight since I still need to finish juggling a rental car back in place (our car wouldn't make the trip). I plan to spend my week really digging into lesson planning. I am just about done fielding the basics to be ready for the in-depth stage. Dinner can be both a burden and a reprieve from this process... not to mention there will only be 4 of us eating this week... and not all at the same time (kids' work schedules). I'm planning my 'eat hot and ready' meals for the nights Brenden has off and my 'easy to re-heat' meals for the days he works.
Also this week is Thursday's Bible study and HOT weather so I plan to serve fruit as a dessert, not to mention I had a doctor's appointment this past week and the doctor has challenged me to loose weight for the sake of health issues developing. Sugary heavy desserts are out... unless I have guests to eat them for me!
Friday I go for the all-so-fun mammogram. I have never had one and, at 42 and with a family history of breast cancer, I figure it is long overdue. I'm a bit nervous... if you think of it, please pray for me.
Saturday we pick Brooke up from camp and stay for the awards ceremony so our return home will be a bit later in the day. I'm planning a super quick and easy meal that night.
Menu for this week...
hubby: Rice and Chicken or Rice and Summer Sausage
me and kids: leftovers, salads
Burger and Chips
I will probably have my cheese burger salad as a healthier alternative!
Pork Steak, Baked Potato, and Green Salad
Fish Patties, Steamed Cauliflower with Cheese Sauce, and Sauteed Green Beans
The green bean recipe was inspired by a side dish from a restaurant in our old stomping ground, Lakeside. It uses fresh or frozen green beans, sliced garlic cloves and Italian dressing. Put a few tablespoons of the dressing in a pan and heat on Medium High, lightly saute the garlic then add green beans, stirring often. It is so packed full of flavor and compliments the fresh taste and snap of a good green bean well!
BBQ Chicken, Oven Roasted Potato Wedges, Salad Slaw
I will bake extra Potatoes on Wednesday and refrigerate. This day I will take them out and slice into wedges. Then I will mix some olive oil with a dash of garlic powder, onion powder, salt, and pepper and mix the potato wedges in. Then I will take the potatoes out of the oil mixture and place on a baking sheet and bake at 400 until lightly brown. 10-20 minutes.
Hot Dogs and Left-over White Chili
The last time I made White Chili I froze the extra. I will lay it out Friday night or Saturday morning and reheat when I get home from retrieving Brooke.
What are you doing and cooking this week?