Sunday, April 29, 2018

Weekly Menu Plan for April 29 to May 5, 2018

It's almost May!  It's all about mom, country, and the Indy 500 this month!  Woohoo!  And it looks like spring my have arrived here in Indianapolis - keeping my fingers crossed!

The end of the school year brings a rush of activity around here - band concerts, recitals, graduations, Mother's Day, and a ton of other stuff.  I like to grill out as much as possible starting now!  Fast and easy, plus my husband does most of the work.  Win, Win for me!

Here is what's cooking in my kitchen this week:  Links to recipes can be found below.

This menu plan is linked to Menu Plan Monday at I'm An Organizing Junkie.

For a printable copy of this week's menu, click HERE.  


Strawberry Shortcake is from Swanky Recipes  - so good!


Lemon Cream Pie is from Mel's Kitchen CafĂ©  - one of our favorites


Orange Tapioca Salad is from Taste of Home - I make this all summer long, so refreshing!


Meatloaf is from Southern Plate - and is low carb and yummy!
Almond Joy Cookies are from Mom on Timeout - easy, gluten free, and we love them!


Boston Cream Pie is from Kraft - everyone loves this dessert!

That's if for the week!  Hope you find something you like!

Sunday, April 22, 2018

Weekly Menu Plan 4-22 to 4-28-2018

I have to keep reminding myself of this.  It seems spring must be preoccupied this year, and is late for a very important date.  But it will get here.  Eventually.

This week is supposed to be warmer than last week, so hopefully it will arrive in full force soon.  In any event, time marches on whether spring shows up or not!  I can't believe we are in the last full week of April already.  May might get here before spring does!

I've got another busy week planned, not much time to cook this week.  Here is the menu plan for the week:

If you would like a printed copy of this menu plan, click HERE.  


Crabmeat Salad is from All Recipes


Instant Pot Beef Stroganoff is from Lets Dish Recipes

This menu plan is linked to Menu Plan Monday at I'm An Organizing Junkie.

Have a great week!

Tuesday, April 17, 2018

Ham and Bacon Grits Casserole

Sometimes when I go grocery shopping, I get carried away.  I look at something, like a ham, and if it's on sale like this one was, I think I want a BIG HAM.  We will have leftovers, hooray!

And then I make this BIG HAM (this one was 11 pounds), and it was so good Sunday night.  Spiral sliced, honey glazed, what's not to yum?  We ate and nibbled some more as we put it away, and when I got it out the next day it had grown back to its original size!  Maybe even bigger.  So I fried up a couple slices to eat with breakfast, and we had huge ham sandwiches at lunch time.  

And when I got it out the next day it had grown back to its original size. AGAIN.  And then I faced a brutal truth....we would never be able to eat all of this ham.  If we eat it every day until we die, there will still be leftovers.  I have outgrown my need for an 11 pound ham.  The bad news is, I have another one in my freezer.  They were on sale before Easter for 99 cents a pound at both Aldis and Meiers.   For spiral sliced ham!  And I have to tell you, Aldis carries the best spiral cut hams I have ever tasted.  Thank Heaven ham is gluten free, or we would really be ham-heavy.  So......'s my plan.  I made this quite yummy quiche-like Ham and Bacon and Grits Casserole.  It can be breakfast, or it can be dinner.  For us, it will be breakfast for a few days.  Then, I will boil the rest of the ham and the bone for several hours.  I will pull off the remaining 80 pounds of ham from the bone, strain the stock, and make soup with some of the remaining ham and some beans.  I will cube the remaining ham and freeze it.  And then I'm thinking I may gift the frozen ham, because I think this ham might be enough for me for awhile.  Yep.

Here is what it looked like fresh from the oven:

Here is my recipe for the Ham and Bacon Grits Casserole:

For a printable copy of this recipe, click HERE.

This recipe is linked to Menu Plan Monday #109 at Southern Bite.

Sunday, April 15, 2018

Gluten Free Carrot Pineapple Bread

I love breakfast.  It's my favorite meal of the day.  And the older I get, the more I like to linger over breakfast and just savor it.  Even if it's just a bowl of cereal, I still enjoy it!  And a cup or two of hot is good!

Every now and then, mostly every now, I love to start the day with something sweet to go with my coffee.  I don't know why, it's just me.  I love coffee cakes, and doughnuts, and muffins, and pastries, and sweet breads.  Of course, being gluten free makes that a little more difficult.  I go without it mostly.  But, I try to bake myself some treats for when I really get a craving.  And this past week I was craving carbs big time.  I know, I know, the whole low carb thing.  But sometimes I just want to eat what I want to eat.  Like today.

Yesterday I decided to make a quick bread so I could have a leisurely Sunday breakfast, sipping coffee and munching on some cake-like bread.  The recipe I was looking at was for regular old glutened up zucchini bread, and I didn't have any zucchini, but the rest of the recipe sounded good as long as I used gluten free flour.  So, I decided to use up a bag of baby carrots in place of the zucchini.  And since I didn't make myself a gluten free carrot cake at Easter, I decided to add a small can of pineapple with the carrots to see what happened.

And guess what?  It worked like a charm!  It smelled so good as it was baking, rose beautifully, and was soft and moist with a really nice crumb.  It tastes like Carrot Cake's little cousin.  Delicious!

 Now, a couple notes.  I used a 1 pound bag of baby carrots, and grated them in my food processor.  I used half of the bag in the recipe (2 cups), and there was about 2 cups left over.  So I threw the rest of the grated carrots in a bowl, added another small can of crushed pineapple (drained), a couple hands full of raisins, and enough mayonnaise to moisten it.  Voila!  Easy peasy carrot raisin salad!

Also, I used Bob's Red Mill Cup for Cup Gluten Free Flour.  It already has xantham gum in the flour mix.  But, if you use a different flour that does not have xantham gum in it, you need to add 1 teaspoon of xantham gum to the recipe.

Another note, be sure to USE THE JUICE from the can of pineapple.  Gluten free flours tend to need more moisture than regular all-purpose flour, and the juice from the pineapple really works in this recipe to keep the bread deliciously moist.

I find that most gluten free baked goods begin to dry out after a day or two.  So, since this recipe makes 2 loaves, here is what I do.  I thickly slice one loaf, and wrap each slice individually in foil.  I buy a box of individual foil wrappers at Sam's Club for this.  Then I put the wrapped slices in a gallon Ziploc freezer bag, and freeze it.  I just pull out a piece at a time when I want one, let it thaw, and it's just like fresh!  For the second loaf, I slice whatever we haven't eaten by the end of the day, wrap it and refrigerate it.  It stays good in the fridge for 2-3 days.  If there's more than we will eat in a couple days, I freeze it.

If you want to make the glutened version of this, just use 3 cups regular all-purpose flour, and DRAIN THE PINEAPPLE.   I think the batter will be too runny with the juice and regular flour.

Here is the recipe:
For a printable version of this recipe, click HERE

If you try it, I hope you enjoy it as much as I have!

This recipe post is linked to Meal Plan Monday #109 at Southern Bite.

Weekly Menu Plan for April 15 to April 21, 2018

Here is what's cooking this week in my kitchen:

For a printable copy of this menu, click HERE.  
Links to recipes are below.


Instant Pot Ham is from Adventures of A Nurse
Ho Ho Cake is from Six Sisters Stuff


Meat Loaf is from Christy Jordan's A Southern Plate
Key Lime Pie is from Mom on Timeout


Flourless Peanut Butter Cookies are from Taste of Home


Mississippi Pot Roast is from Eating on a Dime


Mongolian Beef is from Dinner Then Dessert
Orange Dreamsicle Cake is from My Cake School

I hope you can find an idea or recipe you can use!

This menu plan is being shared on Menu Plan Monday at I'm An Organizing Junkie.

Sunday, April 8, 2018

Weekly Menu Plan for April 8 to April 14, 2018

Time for a new menu for the coming week!  Here is what we will be having this week:



Chicken Fried Rice is from All Recipes


Breakfast Sliders are from Mom Endeavors
Pot Roast is from All Recipes
Blueberry Apple Crisp is from Genius Kitchen

That's it for this week!  Hope you find something you like!

This post is linked to Menu Plan Monday at I'm An Organizing Junkie.

Monday, April 2, 2018

Weekly Menu Plan for April 1 to April 7, 2018

Sure hope you all had a wonderful Easter Sunday with your family and friends!  We had a full house, a ton of food, and this week's menu plan reflects my need for a short break from cooking.  I don't think I've done anything but cook and/or bake since last week!

I meant to post my Easter menu, but things just got too hectic and I ran out of time.  Maybe next year?  I doubt anyone wants to see yesterday's news!

On to this week - I have a super easy week planned so I can catch up on some housework and sewing.  Hope you can find an idea or two!

Recipe links are below.

Monday - Banana Pudding is from Food Network (Paula Deen)
Tuesday - Hot Chicken Salad is also from Paula Deen
Thursday - Pizza Sliders are from The Country Cook;  Cadbury Mini Egg Cookies are from One Little Project

This menu plan is being shared at Menu Plan Monday at I'm an Organizing Junkie.

Now off to get some work done!  :)