WEEKLY MENU

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE BREAKFAST LUNCH DINNER
Monday 1/9 CEREAL SANDWICHES Heather’s GREEN & WHITE CHILI
Tuesday 1/10 TOAST LEFTOVERS SPLIT PEA SOUP using last week’s ham bone
Wednesday 1/11 YOGURT SOUP Ree’s CHICKEN with TOMATOES & GARLIC
Thursday 1/12 FRUIT CHEESE & FRUIT Chris’ TURKEY HOT BROWN CROSTINIS
Friday 1/13 OATMEAL C.O.R.N. Michelle’s FRENCH COUNTRY CASSOULET
Saturday 1/14 OUT leftovers Chris’ GARLIC POTATO SOUP
Sunday 1/15 SCRAMBLED EGGS & BACON TAILGATING FOOD Ree’s FAVORITE MEATLOAF

BANANA SPICE CAKE

BANANA SPICE CAKE
1/3 cup butter, melted
1 cup sugar
2 eggs
2/3 cups sour milk
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1 teaspoon vanilla
1 teaspoon baking soda
2 cups flour, sifted
2 small VERY RIPE bananas, well mashed
1/2 cup golden raisins
1/2 cup maple syrup

  • Pre-heat oven to 350 degrees.
  • GREASE loaf pan or 8×8 baking dish.*
  • With a wooden spoon blend the butter, sugar and eggs.
  • Blend in bananas until well mixed.
  • Sift dry ingredients together.
  • Add dry ingredients and mix well with swift strokes.
  • Add vanilla and raisins.
  • Bake 45-55 minutes until toothpick comes out clean.
  • Immediately invert on to serving plate.
  • Wait 15 minutes for cooling.
  • Warm the maple syrup in the microwave for 30 seconds.
  • Using a toothpick, pierce holes into the top of the cake.
  • Drizzle maple syrup over the cake and allow it to drip down the sides.

*Works really well in today’s decorative bundt style pans.

Recipe (page 142) adapted from ‘A Thousand Ways to Please a Husband’ by Louise Bennett Weaver and Helen Cowles LeCron

I seriously adapted this one into a modern easy to use recipe.

SHEPHERD’S PIE

Shepherd’s Pie adapted from Taste of Home Everyday Light Meals
6 medium potatoes
1 pound carrots, cut into 1/4-inch slices
1 1/2 pound lean ground beef
1 large onion, chopped
1 jar (12oz) fat-free beef gravy
1 teaspoon salt, divided
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/3 cup fat-free milk
1 tablespoon butter
2 tablespoon shredded Parmesan cheese

Directions:  
  • Peel and cube the potatoes; place in a large saucepan and cover with water.  Bring to a boil over medium-high heat; cover and cook for 20 minutes or until tender.  Add 1inch of water to another saucepan; add carrots.  Bring to a boil.  Reduce heat; cover and simmer until crisp-tender, about 7-9 minutes.  Drain.
  • In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Stir in the carrots, gravy, 1/2 tsp salt, sage, thyme, rosemary and pepper.  Transfer to a shallow 3qut baking dish coated with nonstick cooking spray.
  • Drain the potatoes; mash with milk, butter and remaining salt.  Spread over meat mixture.  Sprinkle with Parmesan cheese.  Bake, uncovered, at 375 degrees for 40-45 minutes or until heated through. 

Nutrition Facts:
Cal 390
Fat 13g (6g sat fat)
Choles 53mg
Sodium 859mg
Carb 43g
Fiber 6g
Protein 30g

Diabetic Exchange:  3 lean meat, 2 starch, 2 vegetable, 1/2 fat

Modifications:
-I used ground chicken instead of ground beef.
-I added a can of Italian styled diced tomatoes.
-I used a packaged gravy instead of a jar.
-I did not sprinkle with Parmesan cheese.

Here’s what you’ll need:
  • Peel and cube the potatoes.
  • Slice up the carrots.
  • Dice up the onion.

  • Put the carrots in water to boil and soften.
  • Preheat the oven to 375 degrees.
  • Brown the meat.
  • Cook the potatoes, drain and add the butter.
  • Add the onion to the ground chicken.
  • Once the chicken is cooked through, add the carrots.
 
  • I decided to use a can of Italian-style diced tomatoes.  Add the tomatoes and the herbs.
  • Make the gravy.  If using jarred gravy, skip this step.
  • Add the gravy to the pot and let simmer for 5-6 minutes.
  • Pour into a greased baking dish.
  • Spread the mashed potatoes over the top.
  • Bake in the oven for 40-45 minutes.
Here’s what you’ll end up with:
Our Thoughts:
We love shepherd’s pie around this house and this one is no different.  The addition of the brown gravy in with the mixture of onions and tomatoes really gave an extra depth. This is a perfect comfort food dish!

BUCKET LIST ~PLANS FOR THIS WEEK… BUCKET LIST

PLANS FOR THIS WEEK…  NOT MANY!
YOU SEE,
TODAY I AM CELEBRATING LIFE.

1 year ago today, 12-29-10, my life changed forever with a cancer diagnosis.  What I am doing this week is making a BUCKET LIST.  No, not because I’m dying, but because I’m living. I’m doing well and recovering. Miracles DO happen.
There are so many things I want to do before I do die, but there never seems to be enough time, money or energy so I’m making a list as I go and changing that.  I’m fortunate that I have already done so many things, but there are so many more yet to do!  I no longer stress out over the small things and they were right, they are all small things! 
  • #  1 – eat a hangover burger – 12-28-11
  • #  2 – go to a PRO football game
  • #  3 – go to a PRO hockey game
  • #  4 – finish my novels
  • #  5 – finish my cookbooks
  • #  6 – get published
  • #  7 – Go to Vermont/New England and see the changing colors in the fall
  • #  8 – Go to Disneyworld/Epcot Center
  • #  9 – Go to an Olympics
  • #10 – Get a postcard series of pictures published
  • #11 – Go white water rafting
  • #12 – Go Deep Sea Fishing (if only for the pictures)
  • #13 – Design and publish a quilt pattern
  • #14 – Travel 1st Class
  • #15 –
Every time I update this list I will change to the current date to show my progress.

CROQUE PASTRAMI

In my opinion the key to a good sandwich is all in the layering.  Make sure that your layers are complimentary to each other. I put the cheese on the bottom so it melts better.
I’ve made my version of Croque Madames before, but today with it snowing like a banshee I am making a new version with what I have on hand and calling it :

CROQUE PASTRAMI
per person
2 slices bread
2 large slices pastrami
1 slice Havarti
2 thin slices red onion
1 1/2 tablespoons of French Island
1 fried egg, basted

  • Make a basted egg.
  • Saute the onions until slightly caramelized.
  • Layer a slice of cheese followed by pastrami pieces to fit the size of the cheese on the first slice of bread.
  • Spread the French Island evenly on top.
  • Layer onions in the dressing and top with the fried egg.
  • Gently break the yolk.
  • Top with remaining piece of bread and grill until toasted.

**1/2 1000 Island 1/2 French Remoulade