Menu Monday

Monday:  Steak Skewers, Sauteed Summer (Yellow) Squash,  Tomatoes with onion in oil vinegar and spices, Iced Tea

Tuesday:  Spice it up Salmon, butternut squash smashed with butter and cinnamon. sauteed spinach, Iced Tea

Wednesday:  Apple Shallot Pork Chop, collards, gluten free corn muffins, iced tea.

Thursday:  Meatloaf, Mashed Cauliflower, peas, Ice Tea

Friday:  Hasta la Vista Pasta Lasagna, Salad with tomato and cucumber, Italian dressing, Iced Tea

Saturday:  Perfect Pork Pot Roast, Carrots, Sweet Potato, Iced Tea

Sunday:  Left Overs or Dine Out

Menu Monday

Monday:  Slow Cooker Kahlua Pig, broccoli, rice

Tuesday:  Eggplant Parmesan, Salad, Iced Tea

Wednesday:  Better Butter Chicken, Rice, Braised Red Chard  (This Chicken Recipe is one of my husband’s favorites.  I keep catching him dragging his finger across the pan to gather whatever sauce is left over.  (Instead of buying all of the spices listed in this recipe, I use 1 Tablespoon Javin Brand Curry Powder.  I find it at my local Asian Market.)

Thursday:  Mexican Beef, Cooked Carrots with Honey, Sliced apples

Friday:  Paleo Spaghetti with Ground Turkey Meatballs

Saturday:  Pork Tenderloin with Cherry Sauce over Mashed Cauliflower

Sunday:  Dine out or eat left overs

Happy New Year!

May this new year bring you happiness and prosperity!

We had our traditional New Years Meal today!  Ham, black-eyed peas and collards with cornbread. Yum!  I’ll share my recipes with you below.

Black-eyed Peas

Ingredients:

  • 24 oz. Fresh Black-eyed peas
  • 4  cups chicken stock’
  • 4 thick cut slices of bacon plus grease, cut bacon in 1/2 slices
  • 1 medium onion, diced
  • 4 cloves garlic, pressed
  • 1 bay leaf
  • water as needed

Directions:

  • Fry bacon in stock pot (keep bacon grease in pot as fried)
  • add onion and garlic and fry a couple minutes
  • add stock, bay leaf and peas, boil for 1 hour.  Add water as needed.

Collards:

Ingredients:

  • 1 bunch collards
  • 1 Tbs bacon fat or walnut oil
  • medium onion, sliced thin
  • 2 tablespoons diced tomato
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 tsp salt
  • 1 Tablespoon balsamic vinegar
  • 1 tsp honey

Directions:

  • Clean collards, remove leaves from stems, chop leaves and dispose of stems.
  • Saute onion, garlic and tomato in bottom of pressure cooker
  • Add vinegar, chicken broth and seasonings along with greens and toss to coat.  Pressure cook for about 20 minutes.

Gluten Free Cornbread

This is not a sweet cornbread like “Jiffy Mix”, it’s real old fashioned southern style cornbread.  This is what I grew up eating with pinto beans or black-eyed peas.  To me it is pure heaven!

Ingredients:

  • 1-1/2 cups gluten free cornmeal (I like cream white cornmeal, ground fine)
  • 1/2 cup gluten free all purpose flour mix
  • 1/4 cup shortening or bacon grease
  • 1-1/2 cup buttermilk
  • 1 tsp sugar (or 1/2 tsp honey)
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 2 eggs

Directions:

  • Heat oven to 450° .
  • Mix all ingredients until combined.
  • Pour into greased round pan (iron skillet or 9 inch cake pan
  • Bake until golden brown about 25-30 minutes.  Serve warm.

Menu Monday

As I’ve mentioned in previous posts, I’m working on becoming better organized and using my time better.  I’ve been making weekly menus (I know, I’ve missed a few weeks, but for the most part I’ve kept up and plan to continue to do so.)  Now I’m moving to the next step and that is scheduling chores.  I’m going to plan specific days to accomplish specific chores.  Some of the places I’m using to encourage and help me through this are:  http://flylady.net and http://cleanmama.net.  I’ve used Flylady before but had trouble doing my weekly home blessing hour.  One hour was not enough time to do my home.  Clean Mama has her schedule broken up to daily chores.  She vacuums one day, dusts the next, washes floors another day, changes bedding on another day…etc.  I think that may work better for me.  Wish me luck!

Here’s my menu for this week:

Monday: Hamburger Soup, Cornbread  (I used what I had left in my fridge, instead of potatoes and peppers, I used zucchini)

Tuesday: Cracklin’ Chicken, beets, broccoli salad

Wednesday:  Pumpkin and Sweet Potato Beef Stew, pumpkin muffins

Thursday: Ham slices black eyed peas, collards, and Cornbread

Friday:  Homemade fish sticks, cole slaw, baked beans

Saturday:  Left Overs

Sunday: Pork chops, fried apples, butternut squash, kale chips

Where Learning Never Ends

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Merry Christmas!
Wishing you and yours a Merry Christmas and a Happy New Year.
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