Monday– ham and cheese garlic bread Stromboli, carrots, chips
Tuesday– orange chicken, rice, crab ragoons
Wednesday– pork tenderloin with apples and sweet potatoes
Thursday– meatball sliders, French fries or roasted potatoes, veggies
Friday– breakfast for dinner
Saturday– creamy chicken enchiladas, rice, veggie
I’m embarrassed to even call this a recipe.
We had ham steak for dinner. I decided to fry it up. As it was cooking, I sprinkled about a tablespoon of brown sugar on both sides. Then I sprinkled another tablespoon of brown sugar on one of the sides. The Imaginative One raved about the taste. He has already asked for it to be on the menu again. Score!
Brown Sugar Ham
Stars of the recipe:
- Ham steak
- 3 or more tablespoons of brown sugar
- Cooking spray
- Warm up pan to medium heat. Spray with cooking spray or use a tablespoon of butter.
- Place ham steak in pan. Sprinkle one side with brown sugar.
- Flip it over and sprinkle the other side with brown sugar.
- Cook until browned and then brown the other side.
- You may add more brown sugar if wanted.
- Take out of pan and serve.
There is no picture of the ham because this was all that was left.
We are on our way home today. This weekend was a lot of fun. All of us recommend the Carnegie Science Center, Mt. Washington overlook, and the National Aviary in Pittsburgh, PA.
Tomorrow we are back to the daily grind. So I have to menu plan.
Monday – out to eat
Tuesday – crockpot ravioli, garlic bread, applesauce
Wednesday – hamburger veggie soup, cheese muffins
Thursday – BBQ chicken Sammies, some sort of side dish, veggies
Friday – fried ham steak, rice pilaf, peas
Saturday – eat whatever you want might
We planned a weekend getaway. The boys and I both had four days off this weekend because of President’s Day and parent-teacher conference comp. day. So we decided to take a road trip to Pittsburgh, Pennsylvania. I haven’t been back to Pittsburgh in 2.5 years so it was time to visit it again. I love this place. Maybe not the driving because it can get crazy.
I decided to make some cookies and brownies for the trip. You can’t go wrong with some yummy treats. Tonight I went to visit my aunt and took the container of brownies and the Peanut Butter Cups Chocolate Cookies to her house. She raved over the brownies as she reached for a second one. Then she told me they were the best brownies she had eaten. She couldn’t believe I made them from scratch.
Adapted from Food Network Magazine March 2012
Stars of the recipe:
1 stick butter
2 c. semi sweet chocolate chips
3/4 c. granulated sugar (I used 1/2 cup agave nectar instead.)
3/4 c. light brown sugar
1 teaspoon salt
1 cup flour
3/4 cup of toffee chips, divided
In a saucepan, melt butter and semisweet chocolate chips over low heat, stirring.
Off the heat, whisk in light brown sugar and granulated sugar (or agave nectar).
Whisk in eggs, one at a time.
Stir in vanilla.
Stir in flour and salt.
Fold in 1/2 cup of toffee chips (Heath bar chips).
Spread into a 13 by 9 pan that has been sprayed with cooking spray.
Top with 1/4 cup of toffee chips.
Bake at 325 for 45 minutes.
This is going to be a strange week. I’m going to be staying late at work on Monday and Wednesday for parent teacher conferences. They are going to be providing meals for the staff so I don’t have to worry about my dinners. Usually I cook Hubby and the boys’ dinner in the crockpot and then take the left-overs for my lunch the next day. This week we are getting lunch provided for us on Tuesday. On Wednesday and Thursday, we are bringing in ingredients and making taco soup for lunch.
Since the boys and I are off for a 4 day weekend, we are going to go away. So we are not going to need suppers for Saturday, Sunday, or Monday. I’m going to cook Friday night’s dinner Thursday and then heat it up once we get to the hotel. I’ve already had Hubby ask the hotel if they have a microwave and fridge. I’m going to also bring lunch items so we won’t have to worry about eating out for lunch.
Now onto the meals:
Monday – Complete BBQ chicken dinner in the crockpot, left over biscuits
Tuesday – ham and pineapple fried rice, veggies
Wednesday – Mediterrean chicken over angel hair pasta, corn
Thursday – hamburger and veggie soup, crackers or cheddar muffins
Friday – Stromboli – One cheese and one pepperoni, salad, applesauce
Saturday – Out to eat
Sunday – Out to eat
Monday – Out to eat
Successful dinners last week:
Fried Ham with peas and applesauce – One of Hubby’s favorite meals
Beer Braised Beef over rice – The Imaginative One loved the smell of it cooking and then loved the taste.
Breaded Pork Chops, Rice Pilaf, and Wilted Spinach
Now onto this week’s meals:
Monday – Sloppy Joes on homemade hamburger buns, cheese puffs, raw carrots
Tuesday – Crockpot chicken, roasted potatoes, veggie
Wednesday – Spaghetti, salad, garlic bread
Thursday – Ham and cheese quiche, biscuits
Friday – Chili Mac over elbow macaroni, crescent rolls, salad, veggie
Saturday – Eat whatever you want night
I’ve been working on perfecting this side dish for years. I’ve finally found the best method to make tasty potatoes that are cooked all the way through and have crispy on the outside.
I cut each potato into 16 pieces so they cook up faster.
Stars of the recipe:
- small potatoes (We like yellow potatoes.), cut into smaller pieces (I cut them into 16ths)
- extra virgin olive oil (Enough to coat the potatoes.)
- spices (Use your favorite spices ~ I like to use seasoning salt.)
- Preheat oven to 425 degrees.
- Cut up the potatoes. Place the potatoes in a mixing bowl.
- Drizzle olive oil over the potatoes. (You only want enough to coat each potato).
- Sprinkle the potatoes with spices.
- Mix up the potatoes, olive oil, and spices. (I use clean hands to do this.) Make sure each piece of potato has olive oil on it.
- Place in a single layer on a cookie sheet.
- Sprinkle more seasoning on the potatoes.
- Put the cookie sheet in the oven.
- Bake for 30 minutes, flipping the potatoes over once while they are baking.
This post has been linked to Every Day Mom’s Sunday Dinner.