The front of our pantry looks like this
which means the inside of our pantry is full of pretzel sticks and little boxes of raisins and other after school snacks. And my menu planning is once again centered around food that can be made between when I get home from work and when dinner is served - at exactly 6:00 pm - with a flurry of little people pulling at my skirt.
I thought I would share my menu for this week, in case you need a little inspiration. You might notice that the hundred degree heat has gotten to me, which really just makes me want to eat salads every night. But alas, I'm married to a man, and men complain if they don't get their share of "meat separate meals" as mine says!
Monday - Panzanella
picture and recipe from Sparkling Ink
Tuesday - Cauliflower and Pasta Gratin (I make a very similar version and have been curious about this one; can't wait to try it)
picture and recipe from Kitchenist
Wednesday - Pork chops, smahed potatoes, salad (hello meat separate meal!)
picture and recipe from The Pioneer Woman
Thursday - Zucchini and almond pasta salad
picture and recipe from Smitten Kitchen
Friday - Chilaquilies
picture and recipe from Fishfood
Saturday - Sloppy Joes and corn on the cob
*No picture, my dad's recipe*
Sunday - Grilled glazed steaks and asparagus, and rustic plum and almond galette
picture and recipe from Gourmet
picture and recipe from kiss my spatula
And now, for a recipe that's actually mine...
I had some overripe bananas and a surplus of blueberries, and a need for more after school snacks. So I made these - they are yummy, moist, and relatively healthy :)
Blueberry Banana Mini Muffins
2 very ripe bananas, mashed
2 eggs, lightly beaten
1/3 cup sugar
1/3 cup melted butter
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 375 degrees and grease mini muffin pan (this recipe made about 28 mini muffins).
Mix mashed bananas, sugar, eggs, sugar and butter in a large bowl. Add blueberries. Mix remaining dry ingredients in a separate bowl, then carefully mix into blueberry mixture. Spoon into muffin pan and bake for 11 minutes.
Have a yummy week!
2 comments:
Yum! Yum! I'm not very good at meal planning. I never know what I will feel like. I just stop at Whole Foods on the way home. I do try to keep chicken in the freezer and pasta in the pantry. I am really impressed.
Thank you so much for the lovely mention of my recipe. Have a wonderful week!
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