Menu Plan Monday!!

 

Breakfast: Choice of Greek yogurt w/cinnamon apples or cottage cheese & apples

Lunch is always salad and/or leftovers

I didn't plan out specific dinners this week. We bought turkey tenderloin, chicken breasts, pork tenderloin and ground turkey, fresh veggies to make a salad and various frozen veggies. 

Menu Plan Monday

 

Monday:

Breakfast: Vanilla Greek yogurt with berries & granola 

Lunch: Salad

Dinner: Roasted pork tenderloin, brussel sprouts & butternut squash

Tuesday:

Breakfast: Breakfast burrito

Lunch: leftovers

Dinner: Buffalo chicken casserole

Wednesday:

Breakfast: Vanilla Greek yogurt with berries & granola 

Lunch: Leftovers

Dinner: Steak & Zucchini stir fry

Thursday:

Breakfast: Breakfast burrito

Lunch: Leftovers

Dinner: Lemon parmesan chicken with asparagus

Friday:

Breakfast: Vanilla Greek yogurt with berries & granola 

Lunch: Leftovers

Dinner: Cook's choice 😉

Saturday & Sunday: 

Whatever we can cook up, use up and conjure up!

We may go out or do take out for  a meal as well

Menu Plan Monday - Thanksgiving Week!

Breakfast this week: Geek yogurt with fruit or cottage cheese with fruit

Lunches: Leftovers or Salad w/protein

Dinner:

Monday: Sheet pan balsamic basil chicken cauliflower bowl

Tuesday: Taco zoodle casserole

Wednesday: Honey chili chicken

Thanksgiving: Having dinner at Babe's family & dessert with my family

Friday: Ground beef cauliflower hash

Saturday & Sunday: We either go out, get takeout, finish up any leftovers, etc

HAVE A GREAT WEEK!!!    

Bacon and Egg Breakfast Bites

 

BACON AND EGG BREAKFAST BITES

(MAKES 3 SERVINGS, 4 EGG CUPS EACH) TOTAL TIME: 34 MIN. PREP TIME: 5 MIN. COOKING TIME: 29 MIN

Ingredients:

Nonstick cooking spray 

6 large eggs, lightly beaten 

2 cups broccoli florets, coarsely chopped 

3 slices raw center-cut bacon (or turkey bacon, or vegan alternative) 

1 cup cooked quinoa 

¼ cup shredded cheddar cheese 

1 green onion, thinly sliced 

Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

Directions:

1. Preheat oven to 350° F. 

2. Prepare muffin pan by coating lightly with spray; set aside. 

3. Steam broccoli for 4 to 5 minutes, until tender-crisp; set aside. 

4. Heat a medium nonstick pan over medium-high heat. Add bacon; cook, stirring occasionally, 5 to 6 minutes, until bacon is crisp. Transfer to a paper towel-lined plate. When cool enough to handle, chop bacon. 

5. Combine eggs, broccoli, bacon, quinoa, cheese, green onion, salt (if desired), and pepper (if desired), in a large mixing bowl; mix well. 

6. Evenly divide egg mixture among prepared muffin cups. 

7. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean, and eggs are set.

Quiche

Easy Bacon and Cheese Quiche

Rated: Submitted By: DAWNROBYN Photo By: TM Prep Time: 10 Minutes Cook Time: 50 Minutes Ready In: 1 Hour Servings: 6

"This is an easy, delicious quiche that will take no time to prepare and your friends will ask for the recipe! I have made this for numerous office gatherings and everyone raves about it!"

Ingredients:

1 (3 ounce) can bacon bits 1/2 cup chopped onion 5 ounces shredded Swiss cheese 3 ounces grated Parmesan cheese

1 (9 inch) deep dish frozen pie crust 4 eggs, lightly beaten 1 cup half-and-half cream

Directions:

1.	Preheat oven to 400 degrees F (200 degrees C).
2.	In a medium bowl, mix the bacon, onions, and both cheeses. Place this mixture in the unthawed pie crust.
3.	Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture.
4.	Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.

Ham & Egg Casserole

Ham and Egg Casserole 

      

Prep Time: 10 minutes

Cook Time: 35 minutes

Quick and easy casserole that can be served for breakfast or dinner. Recipe from www.PocketChangeGourmet.com. Adapted from Taste of Home Cookbook

Ingredients

• 1 cup fully cooked ham, cut into small pieces
• 2 cups shredded cheese {whatever you like best}
• 1/4 cup Parmesan Cheese
• 1 tablespoon flour
• 1/4 teaspoon Greek Seasoning
• 1/4 teaspoon pepper, divided in half
• 1/4 cup butter, melted
• 12 eggs
• 1 cup milk, half-and-half or whipping cream
• 1/2 tablespoon Dijon mustard

Instructions

1. Preheat oven to 350 degrees and lightly spray a 13x9 baking dish with cooking spray
2. Cut ham and add to large bowl
3. Add shredded cheese, Parmesan cheese, flour, Greek seasoning and 1/8 teaspoon pepper, combine and pour into baking dish evenly
4. Melt butter and pour over ham mixture
5. In a large measuring cup, add 1 cup milk or cream, break eggs into measuring cup, add Dijon mustard and 1/8 teaspoon pepper, whisk well
6. Pour over ham mixture
7. Bake uncovered at 350 degrees for 30-35 minutes or until a knife inserted in the middle comes out clean.
8. Optional: sprinkle casserole with more cheese and return to oven for a couple minutes until cheese is melted and bubbly

Simple Chocolate Sugared Donuts

Chocolate Donuts
1 1/2 c. Flour
1/3 c. unsweetened baking cocoa
1 tsp baking powder
1/8 tsp salt
2/3 c. sugar

Combine those ingredients into a bowl, mix well and then pour into a ziploc bag. Write the remaining remaining ingredients need to complete the recipe onto the bag.

To Use:
1 Recipe of Mix (as listed above)
1 tsp Vanilla
1/2 c. milk
2 eggs, beaten
2 T. Melted Butter

Pour batter into a donut pan which has been sprayed with non-stick spray. Fill each cavity 2/3's full to create perfectly shaped donuts. Bake at 325F for 8-13 minutes or until doughnuts spring back when touched.

Remove from pan and roll in granulated sugar.

Pumpkin Pie French Toast

This recipe is from Closet Cooking

Ingredients:
2 eggs
1/4 cup milk
1/4 cup pumpkin puree
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
2 tablespoons brown sugar
8 slices of bread

Directions:
1. Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, mutmeg and brown sugar in low flat bowl for easy dipping.
2. Dip the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minute per side.
3. Serve with maple syrup.

Pumpkin Scones

I got this recipe from The Shoebox Kitchen

Pumpkin Scones

2 cups all purpose flour

1/4 cup plus 3 tablespoons granulated sugar (we used turbinado)

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

6 tablespoons cold butter, cut into 1-inch cubes

1/2 cup canned pumpkin (we used our fresh pumpkin puree)

3 tablespoons half-and-half

1 large egg

Powdered Sugar Glaze (same credit)

• 1 cup plus 1 tablespoon powdered sugar
• 2 tablespoons milk

Spiced Glaze (same credit)

• 1 cup plus 3 tablespoons powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Pinch of ground ginger
• Pinch of ground cloves

Directions:

Preheat your oven to 425 degrees and line a baking sheet with parchment paper.

In a mixing bowl, whisk together the pumpkin, half-and-half, and egg. Set aside.

Sift together into a large mixing bowl (or the bowl of your stand mixer) the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Add the cubed butter on top.

Now, either using a pastry blender or the paddle attachment of your stand mixer on medium speed, mix the butter and dry ingredients until your reach the consistency of coarse cornmeal (pieces of butter should be no larger than a small pea). Alternatively, you could probably do this step in your food processor, much like you would do for making pie crust.

Now gradually fold the wet ingredients into the dry ingredients. We used a spatula for this step, but had to use our hands in the end to get that last bit of flour to incorporate into a well formed dough ball. As you can see above, the dough is pretty ragged, but that’s just fine. The important thing is to make sure all the dry ingredients have been moistened well.

On a well-floured surface, flatten and form the dough into a 12″ x 4″ x 1″ thick rectangle.

Using a sharp knife or pizza cutter, divide the rectangle into three equal pieces, then slice each piece into four triangular pieces by making an “X” through them

Place the triangle of dough on the parchment-lined baking sheet and bake for just 15 minutes, or until light brown. Remove to a cooling rack and let cool before icing.

Make up the powdered sugar glaze by mixing the milk and sugar until smooth, then paint the tops of the scones with the glaze using a pastry brush.

While the first glaze is drying (10 minutes or so), make up the spiced glaze by combining all ingredients and mixing until smooth. Drizzle onto the scones using your favorite drizzling method (we put the glaze in a small ziplock bag and snip off the corner, as shown above).