Monday: I found this recipe for Black Bean Edamame Salad that I’d like to try. I think it would be great with tortilla chips. It looks a little exotic for other family members, so I think I’ll take advantage of Kroger’s $1 hotdog sale too.
Tuesday: Sweet and Sour Chicken — this was on last week’s menu plan, but didn’t happen. I shared my usual recipe, which is: Chicken Helper. In the comments, readers recommended this recipe and this one, so I may branch out a bit …
Wednesday: Lasagna: we ate at Fazoli’s Sunday and one of the kids asked why I never made “regular lasagna” anymore (I’ve been making skillet lasagna instead because it’s easier). Looks like it’s time to make a big 9 x 13 pan again … I like making two of these so I can put one into the freezer — if I currently have room there.
Thursday: make-your-own pizza — I had a request for this lately; I haven’t made it in a while. Basically, I make pizza dough into individual pizzas and then each person can add their toppings of choice. Great for picky eaters!
Friday: Cheesy Chicken Tater Tot Crockpot Casserole — requested frequently, we skip the bacon …
Rhubarb is ready in the garden, and my picked her large strawberry patch when I visited last weekend and sent me home with a BUNCH of berries. I think I will make this — I have a copy of this recipe in my “recipe drawer.”
3 cups rhubarb, finely chopped
1/2 cup shortening (I’ll probably use olive oil)
1 1/2 cup sugar
1 cup milk
2 1/2 cups flour
1/2 t salt
1/2 t baking soda
1 1/2 t baking powder
Cover rhubarb with boiling water. Let stand 4 minutes. Drain. Cream oil and sugar; add eggs and beat well. Stir dry ingredients and add alternately with milk. Fold in rhubarb/. Bake in 9 x 13 greased pan at 350 for about 40 minutes …
I will then serve them with strawberries over the top — yum.
What are you cooking this week? More menu ideas at OrgJunkie’s.