Monday, June 13, 2016

Menu Plan Monday - June 13

For this Menu Plan Monday, I planned ahead by beginning the cooking on Sunday. Above are homemade cinnamon rolls. The recipe says to make them small, but I made fewer of them and made them LARGE. The trick to having plump, soft cinnamon rolls (or any other roll or biscuit, for that matter) is to place them very close together before the second rise and baking. When you do this, they keep in moisture and also rise high, as there is no other place for them to go. On the second day, simply warm them in the microwave to soften or else dip them in milk.

Deviled eggs (below) are super simple to make and I do not use a recipe. They are too easy. Add to the mashed yolks enough mayonnaise or Miracle Whip (or your favorite salad dressing) to be moist but not too wet. Place a squirt of prepared mustard. If you use real mayonnaise, add a teaspoon of sugar or an equivalent amount of sugar substitute. Fill the whites and sprinkle with paprika.

This week's menu plan goes like this:


White Bean, Potato, & Asparagus Salad (Forks Over Knives)
Roast Beef
Potatoes & Carrots
Deviled Eggs


Wet Burritos (use left-over roast beef)
Tossed Salads


Scalloped Potatoes with Bacon
Baked Chicken Breasts
Broccoli & Cauliflower


Macaroni & Cheese with Hamburger Crumbles
Raspberry Cobbler



Turkey Burgers on the Grill
Chef Salads
Chips & Dip


On Your Own

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