So many thoughts and Menu Plan Monday

Well, my plan was to get my dinnner menu ready last night and posted on the Organizing Junkie site for Menu Plan Monday, but sometimes things don't always work out the way you want.  I'm sorry to start this out on such a sad note, but one of the associate pastors at my church passed away yesterday morning.  He was a dear friend to so many, a devoted husband and father, and he touched so many lives.  This is such a shock to our church and  it makes me think about life without my husband.  It also make me think about my mother - my dad passed away last November and I just can't imagine being without the person you love.  So ladies, I ask you today to please take a moment to tell your significant other how you feel about them, share a hug, and enjoy a laugh or two together.

* * * * * * * * * * * * * * * * * * * * * * * *

So, on a brighter note - my boys are happy because there is a 2 hour delay today due to fog!  I'm hoping that there is school because Kyle has a basketball game tonight and Carl and I were looking forward to watching the team play.  I'm planning on finishing up a few small painting projects around the house tonight too so I can get ready to post on Leslie's Watcha Working on Wednesday post.

Here is our menu for this week - like I mentioned on Sunday, my weeknights really flow better when I have some meals planned - I hope you find a recipe here that you like and I can't wait to see what everyone else has posted for Menu Plan Monday. 

Breakfast:

Wednesday: 

Pumpkin Butterscotch Muffins (from Colleen)

Friday: 

OATMEAL RAISIN MUFFINS
1 egg

3/4 c. milk

1 c. raisins

1 chopped apple

1/2 c. oil

1 c. all-purpose flour

1 c. quick oats

1/3 c. sugar

3 tsp. baking powder

1 tsp. salt

1 tsp. nutmeg

2 tsp. cinnamon

Beat eggg; stir in remaining ingredients, mixing just to moisten.  Pour into 12 greased muffin cups until 3/4 full.  Bake at 400 degrees for 15-20 minutes.  Serve cool or piping hot with butter.

Dinner:

Monday:  ???

Tuesday: 

Savor Meat Loaf (from the back of the Hunts tomato sauce can), mashed potatoes, corn

1 can (15.25 oz) Hunts seasoned tomatoe sauce for meatloaf

2 lbs. lean ground beef

2 large eggs, beaten

1 c. quick cooking oats

dry break crumbs or crushed crackers

Preheat oven to 400 degrees.  Mix together 1/2 can sauce, ground beef, eggs, and oats.  Place meat mixture into loaf pan.  Bake uncovered 1 hour; drain.  Top meatloaf with remaining sauce.  Bake an additional 10 minutes.  Let stand 10 minutes before serving.

Wednesday: 

 STIR FRY BEEF AND BROCCOLI

1 lb. beef tenderloin, cut in 1/2 inch cubes
2-3 tblsp oil (more if necessary)

1/2 c. onion, diced

1 lb fresh broccoli, cut in flowerettes

1/2 c. chicken broth

2 tblsp soy sauce (or lite soy)

1 tsp. cornstarch

4 med fresh tomatoes, cut in wedges

Brown tenderloin cubes in hot oil in wok or skillet on all sides; remove.   Drain on paper towel.  Cook onion in oil until tender; remove.  Add to beef.  Set aside.  Add broccoli (along with more oil if necessary).  Stir-fry until broccoli is partially tender.  Combine broth, soy sauce and cornstarch in small bowl.  Add reserved beef and onions to broccoli; pour broth mixture over all.  Stir to mix.  Lower heat to simmer; simmer 5 minutes, covered.  Add tomato wedges; gentley mix with other ingredients.  Cook until tomatoes are just heated through.  Serve on a bed of rice.  4 servings. 

Thursday: 

Leftovers!!

Friday:  

Entering another chili cookoff and using Pioneer Woman's Simple Chili Recipe

2 garlic cloves, chopped

1 tsp. ground oregano

1 tblsp ground cumin

1/4 tsp. cayenne pepper (optional)

2 tblsp ground beef

one 8-oz. can tomato sauce (I used 2 cans)

1 tsp. salt

1/4 cup masa (corn flour - but I used cornmeal)

Optional ingredients:

1 can pinto beans, drained

1 can kidney beans, drained

1 jalapeno, seeded and finely diced

1 can diced tomatoes and chilies (Rotel brand)

shredded cheddar cheese

chopped onions

Fritos

Place ground beef and garlic in large pot and cook until brown; drain off fat.  Pour in tomato sauce, spices and salt.  Stir together well, cover and reduce heat to low.  Cover the pot and simmer for 1 hour, stirring occasionally.  If the mixture becomes overly dry, add in 1/2 cup water at a time as needed.  After an hour, place masa in small bowl and add 1/2 cup water - stir together with a fork.  Dump masa mix in chili and stir together.  Adjust seasonings, add more masa paste and/or water to get the chili to your upreferred consistency.  Add the beans, jalapenos, and tomatoes if desired.  Simmer for 10 minutes.  Serve with shredded cheese, onion, and Fritos.

Saturday: 
Chicken Broccoli Braid from Pampered Chef

Sunday: 
Colts game!
Stromboli 
I'm going to make the regular kind (for Carl) and
I think I might try to make a buffalo chicken version for Kyle

* * * * * * * * * * * * * * * * * * * * *

I hope you have a wonderful day, find some great recipes, and share a kind word with someone you love.