Menu Plann

Suppe Menus
August 19th - 25th

Saturday
take out pizza

Sunday
breakfast for supper

Monday
grilled sausage links, potato salad, baked beans, corn on the cob

Tuesday
spaghetti and meatballs, caesar salad, garlic bread

Wednesday
out for supper

Thursday
soft tacos, spanish rice, refried beans

Friday
leftovers

Menu Plan

Supper Menus
August 12th - 18th

Saturday
out for supper

Sunday
breakfast for supper

Monday
spicy romano chicken, garlic breadsticks, olive garden salad

Tuesday
orange chicken

Wednesday
summer sub sandwich, potato chips

Thursday
grilled chicken and pineapple, kings Hawaiian rolls, caribbean confetti rice, spinach, key lime pie

Friday
leftovers

Menu Plan

Supper Menus
August 5th - 11th

Saturday
homemade pizza

Sunday
supper at parent's house

Monday
meatballs, mashed potatoes, macaroni and cheese, green beans, dinner rolls, strawberry shortcake

Tuesday
leftovers

Wednesday
out for supper

Thursday
soft tacos, spanish rice, refried beans

Friday
school party

Strawberry Shortcake

I can't seem to get enough strawberries these days.

I don't know if it is because they are just so beautiful and plentiful right now,

or if it has something to do with summer coming swiftly to an end 

and I'm trying to catch hold of the last lovely bits of it.

Whatever it is,

I know I will making this delicious strawberry shortcake at least once every summer

from. now. on. :-) 

You will need -

1 box vanilla cake mix, prepared according to package directions

1 cup sugar

6 tablespoons cornstarch

2 cups water

1 3 ounce package strawberry jello

2 lbs strawberries, chopped (save a few whole for garnish)

8 ounces whipped cream cheese

1 can sweetened condensed milk

1 12 ounce carton of cool whip

First, bake your cake and allow to cool completely.

Slice into cubes.

Next, prepare the strawberry sauce.

Combine sugar, cornstarch, and water in a small saucepan.

Bring to a boil, stirring constantly.

When boiling, add jello and turn off heat.

Continue to stir until thickened.

Let cool completely, and then add chopped strawberries.

Then, prepare the cream.

 Mix softened whipped cream cheese with condensed milk until smooth and creamy.

Then add cool whip and mix until combined throughly.

Finally, assemble the trifle.

Layer cake, strawberries and cream three times.

Top with cream and whole berries.

Refrigerate until serving.

Enjoy!

Menu Plan

Supper Menus
July 29th - August 5th

Saturday
supper - grilled steaks, grilled corn, peppers, and zucchini, mashed new potatoes, sliced tomatoes

Sunday
breakfast - breakfast ring
dinner - church potluck, taking spiral pasta salad, strawberry shortcake trifle
supper - breakfast for supper

Monday
breakfast - chocolate chip muffins
supper - chicken spaghetti, garlic knots

Tuesday
supper - mexican lasagna, chips and salsa

Wednesday
supper - black bean burgers, french fries

Thursday
leftovers

Friday
homemade pizza

Strawberry Ice Cream Cake

There's just nothing like summer, strawberries, and cake and ice cream!

Prepare a white box cake mix according to package directions

Let cool completely.

Soften a carton of Blue Bell Strawberries and Homemade Vanilla 

for a few minutes on the counter.

Slice up a pound of strawberries

and leave a few whole for garnish.

Slice your cake into four layers and place one inside a spring form pan.

Spread a few scoops of ice cream onto the cake

and layer strawberries around the outside.

Repeat layers three times,

spreading strawberries over the top on the last layer.

Cover and place cake in freezer for 12 -24 hours. 

Remove cake from spring form pan and decorate with whipped cream and whole strawberries.

Enjoy!

Southern Buttermilk Biscuits

I am forever trying to make the 

lightest, fluffiest, flakiest 

buttermilk biscuits. :-)

Here are some tips I have gathered over the years -

everything must be cold!

cold bowl, cold fork, cold ingredients, cold biscuit cutter

never use your warm hands

freeze your stick of butter and then grate it into your flour

real buttermilk, no substitutes

cut and stack your dough (this makes layers!)

press and lift to cut the biscuits, don't twist your cutter

bake biscuits touching to help them rise

Any other tips you'd like to share with me?

Menu Plan

Supper Menus
July 22nd - 28th

Saturday
supper at wedding reception

Sunday
breakfast for supper

Monday
out of town

Tuesday
spaghetti and meatballs, caesar salad, garlic knots

Wednesday
grilled chicken, squash and corn casserole, southern style green beans and new potatoes, fresh sliced tomatoes, southern buttermilk biscuits, strawberry ice cream cake

Thursday
jalapeno chicken enchiladas, refried beans, spanish rice

Friday
leftovers

A Simple Make-Ahead Italian Picnic

on the menu -

italian pressed sandwiches

kettle potato chips

seasonal fruit

individual tiramisu cheesecakes

sparkling water

We have a beautiful 5 mile greenway trail in our town

that Mr. H. and I love to walk.  

It ends in a lovely park with 2 more miles of trails.

We recently walked the entire trail and then through the park to have a picnic. 

I prepared the picnic the night before.

We had pressed italian sandwiches and potato chips.

I brought a long a jar of strawberries and blueberries.

And, we had no bake tiramisu cheesecakes for dessert. 

Find a pretty spot to spread your picnic blanket. 

Don't forget to pack a mason jar of water to put a few fresh picked flowers in. :-) 

Relax and enjoy!

"There are few things so pleasant as a picnic eaten in perfect comfort."  

~ W. Somerset Maugham 

Menu Plan

Supper Plan

May 27th - June 2nd

Saturday

homemade pizza

Sunday

breakfast for supper

Monday

picnic lunch - pressed italian sandwiches, potato chips, fresh berries, tiramisu cheesecake in a jar, san pelligrino bottles
supper - invited to friend's house, taking potato salad

Tuesday

crispy tacos, refried beans, spanish rice

Wednesday 

grilled chicken and vegetables, rice, salad 

Thursday

spaghetti, caesar salad, garlic knots 

Friday
leftovers 

Orzo Pasta Salad with Spring Vegetables

for 12 servings you will need -

1 tablespoon oil

2 shallots, minced

2 garlic cloves, minced

12 oz orzo pasta, cooked and cooled

1 bunch asparagus, chopped and cooked

1 can quartered artichoke hearts, drained

1 package sun-dried tomatoes

1 lemon

1/4 cup vinegar

1/3 cup oil

1 teaspoon salt

1/2 teaspoon pepper

Heat oil in saucepan and cook shallots and garlic until softened and starting to brown.

In a large bowl, combine shallots, garlic, pasta, asparagus, artichoke hearts, tomatoes, and zest of the lemon.

In a small bowl combine juice of the lemon, vinegar, oil and seasonings. 

Stir dressing into salad and refrigerate overnight.  Serve cold and enjoy!

Menu Plan

Supper Menus

May 6th - 12th

Saturday

out for supper

Sunday

leftovers

Monday

grilled chicken
orzo pasta salad with spring vegetables

Tuesday

FFA banquet
taking sugar cookies

Wednesday

fehttuchini alfredo, blackened chicken

Thursday

homemade pizzas 

Friday

chicken and beef fajitas, spanish rice, refried beans, mexican street corn salad, chips and salsa 

Black Bean Burgers with Chipotle Mayo

If you like frozen veggie patties from the grocery,

you'll love these fresh homemade ones!

You will need -

1 can black beans, rinsed and drained well

1/4 bell pepper, finely diced

1/4 onion, finely diced

1 tablespoon chili powder

1 teaspoon cumin

1/4 teaspoon garlic powder

1 egg

2/3 cup panko bread crumbs

1 cup mayonnaise 

2 chipotle chilies in adobo sauce

1 tablespoon adobo sauce

2 teaspoons lime juice

Place beans in a bowl and mash with fork.

Add pepper, onion, seasonings, egg, and bread crumbs.

Combine well and shape into 4 patties.

Place on cookie sheet and bake at 375 for 20 minutes,

turning patties over half way through cooking time.

Combine mayonnaise, chilies, sauce and lime juice in blender and blend until smooth.

Top patties with chipotle sauce and enjoy!

Thai Cashew Chicken

you will need - 

1 lb chicken tenders, cut into bite sized pieces

2 tablespoons cornstarch 

1/4 teaspoon salt

1/4 teaspoon pepper

1 - 2 tablespoons peanut oil

2 red bell peppers, chopped

1 head of broccoli, chopped

4 green onions, sliced thinly

2/3 cup cashews

1/4 cup soy sauce

3 tablespoons rice vinegar

2 tablespoons honey

1 tablespoon grated fresh ginger root

2 garlic cloves, minced

1/2 teaspoon red pepper flakes

Toss chicken with cornstarch, salt and pepper.

Heat oil in a saucepan and brown chicken pieces on both sides.

Remove chicken from pan.

Add peppers, broccoli, onions and cashews to pan.

Cook until vegetables start to soften.

Meanwhile, combine soy sauce, vinegar, honey, ginger, cloves, and red pepper.

Add sauce and chicken to vegetables.

Continue to cook until vegetables are tender and chicken is cooked through.

Serve with rice, couscous or quinoa. 

Enjoy!

Menu Plan

Supper Menus

April 29th - May 5th

Saturday

invited to friends house for supper

Sunday

breakfast for supper

Monday

thai cashew chicken, quinoa 

Tuesday

hosting college students - bbq sausage and chicken wraps, baked beans, skillet corn, macaroni salad, potato chips, dewberry cobbler, ice cream

Wednesday

lettuce wraps

Thursday

homemade black bean burgers with chipotle mayo

Friday

soccer banquet

Spicy Thai Noodles

you will need -

1 lb noodles (angel hair, linguine, or spaghetti)

1/4 cup sesame oil

1/4 cup vegetable oil

1 tablespoon red pepper flakes

1/4 cup soy sauce

1/4 cup honey 

1/2 cup peanuts, chopped

several green onions, chopped

a bunch of cilantro, chopped

Cook noodles, drain and set aside.

Heat oils and pepper in a small skillet.

Strain out pepper and return oil to skillet.

Add soy sauce and honey.

Pour sauce over cooked noodles.

Serve with peanuts, onions and cilantro.

Serves 6-8 

Enjoy! 

Menu Plan

Supper Menus
April 8th - 14th

Saturday
grilled steak and pepper kabobs, baked potatoes

Sunday
sandwiches on homemade bread, chips

Monday
sheet pan garlic butter tilapia with asparagus and cherry tomatoes

Tuesday
sheet pan parmesan pesto chicken, caprese salad

Wednesday
spicy thai noodles

Thursday
greek chicken sheet pan dinner with potatoes, green beans and feta cheese

Friday
leftovers

One Pot Spinach Pasta

You will need - 

9 ounce bag fresh spinach leaves, divided
1 package sliced sun-dried tomatoes with basil
1 large onion, sliced
3 garlic cloves, sliced
1 pound dry linguine, broken in half
2 teaspoons dried Italian seasoning
2 teaspoons sea salt
1 teaspoon fresh ground pepper
1 teaspoon crushed red pepper flakes
5 cups chicken broth
4 ounces fresh Parmesan cheese, shredded

Combine 1/2 of the spinach with the tomatoes, onion, garlic, linguine, Italian seasoning, salt, pepper and crushed red pepper in a large pot over medium-high heat. Pour chicken broth over all.  Cover and bring to a boil.  Cook about 10 minutes until pasta is tender, tossing occasionally as pasta cooks.  Add parmesan and stir to combine.  Toss in the remaining spinach leaves and serve.  Enjoy! 

Makes 6 servings. 

Menu Plan

Supper Menus
January 14th - 20th

Saturday
bbq chicken, baked potatoes, spinach

Sunday
out for supper

Monday
veggie burgers, chips, dip

Tuesday
supper with college students - homestyle lasagna, italian mac and cheese, italian meatballs, garlic knots, caesar salad, eclair cake

Wednesday
grilled chicken, roasted vegetables, rustic bread

Thursday
soccer tournament - not sure of supper plans

Friday
soccer tournament - not sure of supper plans

Menu Plan

Supper Menus

January 7th - 13th

Saturday

homestyle lasagna, cheesy italian bread, caesar salad 

Sunday

broccoli cheese soup, bread bowls

Monday

sliders, homemade buffalo chicken bites

Tuesday

slow cooker french dip sandwiches, potato chips

Wednesday

orange chicken, rice 

Thursday

out for supper

Friday
leftovers