Menu Plan Monday - 8/29 to 9/4

Seeing how I sort of blew my budget last month, it’s a new month starting (holiday weekend ahead too!) and my new budget that I’ve set up to try and get myself in to the real groove of things, I need to plan and STICK to it!

Sunday – Salisbury steak & egg noodles, dinner rolls and salad with my favorite honey mustard dressing, courtesy of Hubby (of course, he ended up running out to pick up a few things because he is not one to just make do with what you have!) We now have leftovers to last us all week long for lunches

Monday – grilled chicken and rice pilaf (providing the weather is ok) - Rice pilaf recipe to be posted soon!

Tuesday – baked tater bar

Wednesday – Sandwiches and soup

Thursday - tacos

Friday – pizzas

Saturday – big bbq for the kids and their friends (and a few adults!) … burgers, dogs, brats, pasta salad, oriental salad, brownies, chips and dip, bean dip, etc.

Recipes? Oh yeah, here you go:

French Onion Soup ... the simple version:
1/2 stick butter
3 cups onions, sliced thin
4 cups beef broth
1 sprig of fresh thyme (or use dried if that's all you have!)
Parsley (same as above, use dried if that's what you have)
1 bay leaf (and I don't have any idea WHERE mine went)
1/2 cup white wine or sherry
1 tbs Worcestershire sauce
black pepper to taste
4 slice french bread, toasted
1 1/2 cups shredded white cheese, such as Swiss, Gruyere or Jarlsberg (I had mozz so thats what I used)

Melt butter in large pot. Add onions, stir. Cover and cook on medium heat for about 15 minutes. Take off lid, stir and turn up heat a "little" and cook til onions are golden.
Dump in wine (step back from fumes!), scrape bottom to get all that good stuff off! Pour in broth, and herbs. Stir in the Worcestershire sauce. Allow to simmer for 20 to 30 minutes.
When ready to serve, turn on broiler and top the bread with cheese. Broil til cheese is bubbly and melted. Pour soup into bowl and float the bread with cheese on top. Serve and enjoy!

Honey Mustard Dressing
1/4 cup dijon mustard
1/2 cup canola oil
1/4 cup honey
1/2 tsp dried basil
1 tsp salt (I just eyeball it and I'm sure its way less)
dash of pepper
2 tbs water
3 tbs white vinegar

Mix all in jar with tight lid. This will last for a few days (5 or so) in the fridge if you don't use it all in one sitting!


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