Saturday – Sabbath- Make ahead meals- Dinner out for the family on the way to a Chris Tomlin concert. I had homemade baked beans and homemade gluten free chicken strips, both from the freezer. I love freezer cooking!

Sunday – soup & sandwich day – Homemade Chicken & rice soup and grilled cheese sandwiches

Monday – chicken –  Chicken with rice and beans

Tuesday – pizza –  Homemade Pizza, carrot sticks

Wednesday – super simple – leftovers

Thursday – beef – Sloppy Joes, brocolli, carrot sticks

Friday – Sabbath Dinner –  BBQ Chicken with homemade BBQ sauce, oven baked fries, green beans

 

 

For more ideas, visit Menu Plan Monday and Menu Planning Mayhem.

This recipe makes a nice moist, flavorful muffin. And because they are my special gluten free muffins, I don’t have to share with the family. Good thing they freeze well, or I would most likely eat too many. 🙂
I did let my family try a taste, and they all liked them.

Gluten Free Chocolate Banana Muffins

3 very ripe bananas
2/3 c. vegetable oil
2 eggs
1/2 c. light brown sugar
1 tsp vanilla
1 1/2 c. gluten free all purpose flour
3 Tbsp. cocoa
1 tsp. baking soda
1 cup chocolate chips

In a medium bowl, mash bananas, add eggs and beat. Add sugar and vanilla. Stir in dry ingredients and chocolate chips. Mix until combined. Spoon into greased muffin tin, about 3/4 full. Bake 15-20 min. at 350. Let cool slightly before removing to wire rack.

Makes 16-18 muffins
They freeze well. You can also frost if you want to, but they don’t really need it.

 

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I made Taco Beans for lunch one day last week. They came out really good. To cooked pinto beans, I added tomato sauce, chili powder and cumin. I served it over rice, and the kids really loved it. I think next time, I’ll add diced tomatoes, also. And top with a little cheddar cheese. yum!

Have you ever made up a recipe that your family really loved?

 

Saturday – Sabbath- Make ahead meals- Cheeseburgers, homemade french fries – husband cooked

Sunday – soup & sandwich day – Bean soup and grilled cheese sandwiches

Monday – chicken –  Chicken Strips, homemade BBQ sauce for dipping, salad from garden

Tuesday – pizza –  Homemade Pizza, carrot sticks

Wednesday – super simple – leftovers

Thursday – beef – Spaghetti with meat sauce, green beans, salad from garden if there is any left

Friday – Sabbath Dinner –  Roasted Chicken, mashed potatoes, beets

 

 

For more ideas, visit Menu Plan Monday and Menu Planning Mayhem.

This Cinnamon Syrup is so yummy! And can be used in multiple ways. It’s good over pancakes or waffles. It’s yummy over cake. I like it in my tea, too. Just add a spoonful instead of your regular sweetener. It would also make a great gift. Put in a pretty jar and add to a basket of tea and cookies. Or in a basket with pancake & waffle items.

The best part is it’s super simple to make with ingredients you already have in your pantry!

 

 

Cinnamon Syrup

1/2 cup white sugar
1/2 cup packed brown sugar
2 Tablespoons all purpose flour (I used cornstarch)
1tsp ground cinnamon
1 tsp. vanilla extract
1 cup water

Stir dry ingredients together in a small saucepan. Stir in vanilla and water. Over medium heat, stir occasionally until boiling. Let it boil for a few minutes while stirring until it thickens. Remove from heat.

You can use it right away, or put into containers and store in the fridge.

 

I think it would also taste great drizzle over coffee cake or this Cinnamon Bundt Cake.

 

 

 

 

 

I moved a couple of our theme nights around this week. I think it will work better. If not, I’ll switch them again.  🙂

 

Saturday – Sabbath- Make ahead meals- Spaghetti, green beans, homemade french bread

Sunday – soup & sandwich day – Dinner at Church

Monday – chicken –  Chicken and rice, broccoli

Tuesday – pizza –  Homemade Pizza, salad from garden

Wednesday – super simple – leftovers

Thursday – beef – Meatloaf, baked potatoes, beets

Friday – Sabbath Dinner –  Roasted Chicken, mashed potatoes, salad from garden

 

 

For more ideas, visit Menu Plan Monday and Menu Planning Mayhem.

I got this recipe from an email list I was on years ago. My family loves this bread. You can’t taste the tomatoes It tastes almost like zucchini bread. If yo uhave a lot of green tomatoes from your garden, this is a great way to use them up.

 

Green Tomato Bread

3 eggs

2 cups sugar

2 cups ground green tomatoes

1 cup oil (can be cut down to 3/4 cup)

1 teaspoon vanilla

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon baking powder

3 teaspoons cinnamon (can be cut down to 1 1/2 teaspoons)

1 cup nuts (optional)

 

Preheat oven to 350 degrees. Combine ingredients and mix well.

Pour into two greased loaf pans. Bake for 1 hour or until pick inserted coumes out clean.

This bread freezes well. So you can eat one and freeze one.

 

 

 

Last week’s menu was a bust. The kids and I had bad colds. Thankfully, I had chicken broth and cooked chicken in the freezer for chicken soup. I think we only followed the menu for 2 days. lol

A menu shouldn’t be set in stone, something to be followed no matter what else is going on. A menu is a tool to help you. And we needed soothing,  EASY comfort foods lat week.

 

Saturday – Sabbath- Make ahead meals- Chicken, Rice, beets

Sunday – soup & sandwich day – Bean Soup

Monday – beef –  Hamburgers with lettuce & tomatoes from garden, oven baked fries

Tuesday – pizza –  Homemade Pizza, salad from garden

Wednesday – super simple – leftovers

Thursday – chicken – Chicken & Rice, salad from garden

Friday – Sabbath Dinner –  Roasted Chicken, mashed potatoes, salad from garden

 

 

For more ideas, visit Menu Plan Monday and Menu Planning Mayhem.