Monday, March 16, 2015

Menu Plan Monday - March 16

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I would like to share with you something I read during my devotion time this morning. I have read the Bible through each year for the past 13 years and have found that it has tremendously impacted my life. I rarely skip a day, and when I do, I double up the next. I took this from Stormie Omartian's book, Praying God's Will for your Life.

Fifteen Reasons to Read the Bible Daily

  1. To be rid of anxiety and have peace (Ps. 119:165)
  2. To set things right when life is out of control (Ps. 19:7-8)
  3. To have direction and know God's will (Ps. 119:105)
  4. To experience healing and deliverance (Ps. 107:20)
  5. To grow in the Lord (1 Peter 2:2)
  6. To have strength, comfort, and hope (Ps. 119:28, 50, 114)
  7. To shape yourself and your life correctly (Ps. 119:11)
  8. To be able to see clearly (Ps. 119:130)
  9. To know what's really in your heart (Heb. 4:12)
  10. To build faith (Rom. 10:17)
  11. To have joy (Ps. 16:11)
  12. To understand God's power (John 1:3)
  13. To have more life in this life (Ps. 119:50)
  14. To distinguish good from evil (Ps. 119:101-2)
  15. To understand God's love for you (John 1:14)

Monday

Herbed Rice (see recipe below)
Cubed Steaks
Buttered Baby Carrots

Tuesday

Corned Beef Briscuit
Saurkraut
Mashed Potatoes
G.F. Mint Chocolate Chip Cookies (see recipe below)

Wednesday

Taco Salad
Mexican Black Beans
Vanilla Pudding

Thursday

Chips & Salsa

Friday

Pizza & Pop

Saturday

Burgers
Potato Chips
Fruit Salad

Sunday

On Your Own

*Herbed Rice*


1 medium yellow onion, chopped
1 clove garlic, chopped
1 cup basmati rice (or brown rice), raw not instant
1/4 cup wild rice, raw
1/2 tsp. dried oregano
1/2 tsp. ground thyme
1/2 tsp. dried basil
2 1/2 cups water
1 Tbsp. dried parsley
1/2 tsp. sea salt
Few grinds of peppercorn

Bring water to a boil. Then lower heat and add  all ingredients. Bring to another boil and then lower heat to simmer. Cover pan and and simmer for 30 minutes. Turn off heat and keep lid on for another 15 minutes or so. Fluff with a fork and add butter or olive oil to each individual serving as each person desires. Serves 3-4 


*Minty Irish Gluten-free Chocolate Chip Cookies*

3/4 c. butter, softened
1 1/4 c. packed brown sugar (I just add a Tbsp. molasses to cane sugar)
1/4 c. sugar
3/4 tsp. pure vanilla extract
1/4 tsp. pure peppermint extract
2 eggs
1 Tbsp. Milk
1 3/4 cup gluten-free flour (your choice; rice is good)
1/2 cup tapioca starch
1 tsp. baking soda
1 tsp. baking powder
1 tsp. sea salt
12 oz. bag of chocolate chips (I use Enjoy Life brand)

Preheat oven to 375degrees F. Line a cookie sheet with parchment paper or use a silicone baking mat. In a large bowl, cream butter with sugars. Add extracts, eggs, and milk; mix well. Mix together flours, starch, baking powder, baking soda, and salt separately. Mix the dry ingredients into the wet ones. Stir in chocolate chips. Drop by rounded teaspoonfuls onto the lined cookie sheet about 3 inches apart. Bake until lightly browned and not shiny, about 6-8 minutes. Cool for a few minutes before removing to a cooling rack.


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