Menu Plan: May 28 - June 3

For my menu this week I was going for inexpesnsive meals with ingredients I mostly have on hand and it looks like I suceeded!  I spent only $50 at the grocery store and $15 of that was on coconut oil that was on a 50% off sale. 

Day	Breakfast	Dinner
Monday	Eggs, Toast & Fruit	White Bean & Kale Soup** Fococcia Bread
Tuesday	Raspberry Mint Smoothie^ Breakfast Cookie	Chicken Drumsticks in Crockpot Brown Rice Green Salad
Wednesday	Blueberry Rhubarb Baked Oatmeal^	Southwestern Chicken Salad
Thursday	Strawberry Kale Smoothie^ Hard Boiled Egg	Dinner Out
Friday	Blueberry Rhubarb Baked Oatmeal	Leftovers
Saturday	Raspberry Mint Smoothie Hard Boiled Egg	Open House for Baby Boy
Sunday	Blueberry Rhubarb Baked Oatmeal	Leftovers

* From Freezer
** Freeze Extra
^New Recipe

Friday's Five to Try #38

Today was Munchkin's last day of school for the year!  I'm so delighted to be her mommy and watch her grow and mature.  We had such a busy day and I feel like I'm about ready to fall asleep on my laptop but before I do here are the recipes that made my list (Pictures are original to recipes):



Bangin' Grilled Shrimp Skewers {Ginna's Skinny Recipes}

Whole Food Makeover: Chocolate Chip Cookies {Once a Month Mom}

Blueberry Rhubarb Baked Oatmeal {Finding Joy in My Kitchen}

Grilled Chicken Drumsticks with Spicy Apple Glaze {Brown Eyed Baker}

Homemade Iced Oatmeal Cookies {Once a Month Mom}

Menu Plan: May 21 - 27

Baby boy is a month old today!  And I'm slowly figuring out my new normal, which actually is going quite well.

Day	Breakfast	Dinner
Monday	Cherry Vanilla Oatmeal^	Thai Noodles with Shrimp
Tuesday	Green Monster Smoothie	Turkey Barley Soup* Banana Bread* Green Salad
Wednesday	Eggs, Toast & Fruit	Leftovers
Thursday	Cherry Vanilla Oatmeal	BBQ Chicken Steamed Broccoli Green Salad
Friday	Green Monster Smoothie	Chicken Salads Crusty Bread
Saturday	Banana Strawberry Smoothie	Balsamic-Glazed Halibut^ Sweet Potatoes Green Salad
Sunday	Dutch Babies	Leftovers

* From Freezer
** Freeze Extra
^New Recipe

Friday's Five to Try #37

Do you ever have one of those days that just flies by and you have not a clue what you accomplished?  I'm having one of those days! As you can tell I'm on a bit of a dressing and smoothie kick, must be all the wonderful weather we have been having lately.  Here's my list (Pictures are original to recipes):

Strawberry "Daiquiri" Smoothie {Hospitality Haven}

Mustard Vinaigrette {Lynn's Kitchen Adventures}

Strawberry Coconut Smoothie {Heavenly Homemakers}

There isn't a recipe posted for this but I'm looking forward to duplicating the idea.

Thai Chicken Wraps {Mel's Kitchen Cafe}

Maple Mustard Dressing {Hospitality Haven}

Banana Nut Bread

We really enjoy banana bread in our house; I particulary enjoy a generous slice slathered with cream cheese and occasionally I pass it off for breakast ..... I blame my grandma and mother for this!

Banana Nut Bread - Adapted from Cooking Light, September 2003

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened 
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain Greek yogurt
1 teaspoon vanilla extract
1 cup walnut halves and pieces
Cooking spray

Preheat oven to 350°.Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in walnuts.  Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.

Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Once completely cooled I like to wrap the banana bread in plastic wrap and wait to serve for a day or two, this really improves the texture.  Of course getting your family to let it be could be a real challenge especially if they were around to smell it baking!

Menu Plan: May 13 - 20

Day	Breakfast	Dinner
Monday	Green Monster Smoothie	Leftovers
Tuesday	Cheesy Crustless Quiche Pineapple or Orange Slices	Honey Cashew Chicken with Rice^ (sub brown rice)
Wednesday	Strawberry Rhubarb Baked Oatmeal	Tuna & Apple Salad
Thursday	Mango Smoothie Breakfast Cookie	Steak Spinach-Bacon Mac and Cheese Salad
Friday	Cheesy Crustless Quiche Pineapple or Orange Slices	Steak Salad
Saturday	Strawberry Rhubarb Baked Oatmeal	Thai Noodles with Shrimp
Sunday	Finnish Pancakes	Leftovers

* From Freezer
** Freeze Extra
^New Recipe