Sunday, April 26, 2009

Menu Plan Monday - April 27

I have a large loose leaf binder in which I keep a ton of recipes. Most of them I have used and really like - others I will never make again. My goal this summer is to re-type all of the recipes that I want to save and pitch the others. I want to make a really nice index and alphabetize the recipes in a little larger book.

I just went through the recipe binder and chose the menu plan from it. You'll notice we're having potatoes a lot this week - it happens sometimes when we're low on grocery money. We are biting the bullet this week and getting Jeff's sleeping machine. The sleep clinic called a couple of times to tell us it's ready and waiting, but we couldn't swing our portion of the cost. A surprise check came in the mail on Friday and it was almost enough to pay for it. I take it as a sign from God that we need to get the machine and not put it off any longer.

Anyway, here's this week's plan:
Items marked with * indicate recipe included either below the menu plan or online at another site. Remember to visit Organized Junkie for more menu plans.


*Taco Potato Pie*
Chips & Salsa


Turkey & Gravy over Mashed Potatoes
Green Beans
Tossed Salads

Wednesday - Breakfast Night

Mini Maple Cinnamon Rolls
*Amish Baked Oatmeal*
Scrambled Eggs


Pizza & Pop


*Easy Steak Stroganoff*
Mashed Potatoes
*Peanut Butter Cake*


*Stovetop Lasagna*
Tossed Salad
*Italian Bread Sticks*


On Your Own

*Stovetop Lasagna*

1 box dry lasagna noodles, broken in med. sized pieces
1 jar pasta sauce
1 16 oz. cottage cheese or ricotta cheese
1 lb. hamburger
Parmesan cheese

Brown hamburger while noodles cook according to pkg. directions. Drain burger and add cooked and drained noodles, pasta sauce, and cottage cheese. Mix well but be careful not to tear noodles. Top with a bit of Parmesan cheese.

*Peanut Butter Cake*

3/4 cup butter or margarine
3/4 cup creamy peanut butter
1 cup granulated sugar
1/2 cup firmly packed brown sugar
1 1/2 tsp. vanilla extract
3 large eggs
2 3/4 cups all-purpose flour, preferably unbleached, sifted
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk or sour milk
3/4 cup chocolate syrup

For Glaze:
1 cup powdered sugar
1/4 cup chocolate syrup
1 tsp. vanilla extract
Water, as needed

Preheat oven to 350 degrees F. Grease a 10 inch bundt pan. Beat shortening, peanut butter, granulated sugar and brown sugar on low speed until creamy. Add vanilla and eggs, one at a time, beating well.

In medium bowl, combine flour, baking powder, baking soda, and salt. Add to peanut butter mixture alternately with buttermilk, until well blended. Spoon 2 cups batter into medium bowl. Stir in 3/4 cup chocolate syrup. Spoon plain batter into pan. Spoon chocolate batter over plain batter. Do not mix.

Bake 70 to 80 minutes or until a toothpick inserted near center comes out clean. Cake will rise and then fall during baking. Place cake, fluted side up, on serving plate and cool completely.

To make icing, mix powdered sugar, 1/4 cup chocolate syrup and vanilla. Add water, a few drops at a time, until of drizzling consistency. Drizzle over cooled cake.


-S said...

Hi there! I found your blog on Menu Plan Monday. I just wanted to thank you for posting the skillet lasagna recipe - I have some no cook noodles in the pantry and this looks like a great way to use them!

Rachel @ springpad said...

I love breakfast for dinner - and yours looks great! (so does the recipe for peanut butter cake, yum!)... You should check out springpad's
weekly meal planner - it's a great way to organize your menus and your recipes... especially if you're looking to reorganize all of your recipes, it's a great place to store them and add to your collection... I think you'd really like it!

Christy said...

Looks good!

Anonymous said...

Good luck with the recipes! I've been doing just what you describe, sorting out and throwing the bad ones and typing the good ones.

We're having potatoes lots this week too. . . it is the end of the month! Praise the LORD for His providing for you!