This week were having

• quesadilla casserole
• pepperoni pizza puffs
• bacon and egg sandwich
• cobb salad
• pizza

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This week we’re having..

• grilled bacon cheeseburger calzone
• spaghetti
• chipotle pork quesadillas
• cheesy rice fritters
• pizza
• and a whatever Craig wants and a frozen meal one day

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What you need

For the cupcakes

1 1/2 cups bisquick

3/4 cups sugar

1/3 baking cocoa

1/4 cup chocolate flavored malted milk powder

2/3 cup milk

1/4 cup vegetable oil

1 teaspoon vanilla

2 eggs

For the frosting

2 tbsp chocolate flavor malt powder

Frosting

2 tbsps chocolate malted milk

2 tbsp milk

2 cups powdered sugar

1 tbsp cocoa

1/4 cup butter

1. mix the ingredients for the cupcakes together and cook at 400 for 15 – 20 minutes
2. mix the icing
3. ice the cupcakes

yeah it’s that easy

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1. Meat pies and chocolate pudding

Menu this week is:

• Cobb Salad
• Chicken and Bacon puff pastry
• Meatloaf and Scalloped Potatoes
• Pasta
• Tacos
• Paninis
• Piza

Menu this week is:

• Cobb Salad
• Chicken and Bacon puff pastry
• Meatloaf and Scalloped Potatoes
• Pasta
• Tacos
• Paninis
• Piza

Menu Plan Monday is a post from: If you are reading this post in a reader please stop by and leave some comment love.

1. Menu Plan Monday
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And so starts the summer of salad. It is becoming pretty obvious that we are in for a hot summer, I guess we were due because I can’t remember having 100 degree days this early in summer(because summer in TX really starts at the beginning of May regardless of what the calendar says) for awhile. I told Craig it is just too hot to have the oven on and I want to just try to do a summer of salads. We won’t eat salad everyday but hopefully the majority of days and the rest will still hopefully be light on the oven and stove.

For lunch one day we are going to have a Waldorf Sandwich, I think it sounds good but Craig is a hater of all condiments.

For dinner -

• BLTs
• Blue Cheese Salad
• Cobb Salad
• Tortellini Salad/ Tomozzakala Salad

And so starts the summer of salad. It is becoming pretty obvious that we are in for a hot summer, I guess we were due because I can’t remember having 100 degree days this early in summer(because summer in TX really starts at the beginning of May regardless of what the calendar says) for awhile. I told Craig it is just too hot to have the oven on and I want to just try to do a summer of salads. We won’t eat salad everyday but hopefully the majority of days and the rest will still hopefully be light on the oven and stove.

For lunch one day we are going to have a Waldorf Sandwich, I think it sounds good but Craig is a hater of all condiments.

For dinner -

• BLTs
• Blue Cheese Salad
• Cobb Salad
• Tortellini Salad/ Tomozzakala Salad

Menu Plan Monday is a post from: If you are reading this post in a reader please stop by and leave some comment love.

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1. Quiche
2. paninis
3. tacos
4. ground beef bbq
5. couscous slowcooker
6. stuffed cornbread (or whatever it’s called)

1. Quiche
2. paninis
3. tacos
4. ground beef bbq
5. couscous slowcooker
6. stuffed cornbread (or whatever it’s called)

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What you need

1lb pork tenderloin

pepper

crushed red pepper flakes

canola oil (or whatever)

3 garlic cloves (the original recipe called for 2, it also asked for an onion but we didn’t have one)

1/2 cup barbecue sauce

1/4 cup ketchup

1 tsp vinegar

1. Sear tenderloin on all sides. Then season with pepper and red pepper flakes
2. The next step called for the tenderloin to be wrapped in foil and then cooked in the oven for 25 minutes and 325 degrees. We ended up having to cook it about twice as long. The pork was tender and would have been nice if we wanted to just eat it like that. It was not pulled pork material and I wish I would have put it into the crockpot, which is what I will do next time.
3. while the meat is cooking put together the rest of the ingredients and bring to a simmer.
4. mix the meat and the sauce together.

We had intended to make barbecue pulled pork stuffed baked potatoe but since the meat wouldn’t really pull apart we just thinly sliced it and ate it like that.

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This is what we have planned for this week

• Black beans and rice enchiladas
• chicken wings and veggies
• fish sticks and veggies
• chicken with stuffing and veggies
• bbq pulled pork stuffed baked potatoes
• hamburgers and french fries

This is what we have planned for this week

• Black beans and rice enchiladas
• chicken wings and veggies
• fish sticks and veggies
• chicken with stuffing and veggies
• bbq pulled pork stuffed baked potatoes
• hamburgers and french fries

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What you need:

1/12 lbs extra lean ground beef

1 tablespoon olive oil

1 medium green bell pepper chopped

1 small jalapeno chile

2/3 cup chopped onion

2 cans black eyed peas drained and rinsed

2 cans fire roasted diced tomoatoes

1 1/4 tsp gound cumin

1 tsp garlic powder

1 tsp chili powder

1/2 tsp pepper

1 cup Bisquick Heart Smart mix

1 cup yellow cornmeal

1 cup fat free milk

1. Heat oven to 375
2. In 12 inch skillet cook beef over medium heat drain in colander
3. in same skillet heat oil in medium heat add bell pepper, jalapeno, and onions cook stirring occasionally
4. stir in beef peas, tomatoes, cumin, garlic powder, chili powder, and pepper bring to boil, then let simmer for 3 to 5 minutes
5. spoon ingredients into baking dish
6. stir together remaining ingredients and then spoon over beef mixture

**** if I were to make this again I would substitute the bisquick, milk, and cornmeal for cornbread we didn’t like the taste of this ****

1. bake 30 to 35 minutes

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This week we’re having

• spaghetti
• paninis
• parmesan crusted fish
• black eyed pea casserole
• slow cooker couscous stuffed peppers
• homemade pizza

This week we’re having

• spaghetti
• paninis
• parmesan crusted fish
• black eyed pea casserole
• slow cooker couscous stuffed peppers
• homemade pizza

Menu Plan Monday is a post from: If you are reading this post in a reader please stop by and leave some comment love.

1. Menu Plan Monday
2. Menu Plan Monday
3. Menu Plan Monday