I cannot believe how time is flying by and that it is already time to post my Menu Plan. AJ just returned home yesterday and I did not spend a minute on menu plans, so I am behind. Now we are in the swing of fall soccer so back to quick things to get us out the door in time on practice nights (oh and this year Bubba is playing, too, so that is even more practices to schedule around!!)
Of course if you go visit I’m An Organizing Junkie for the list of bloggers who are also posting their plans you will see that over 200 are ahead of me!!
We are kind of in the middle of garden harvests, so not much to work with from there. If we are lucky we will have enough Green Beans for one meal. I am anxiously awaiting all those green tomatoes to turn red!
Here is my hastily planned menu for the week:
Monday
Herb Marinated Grilled chicken, rice, Green Beans
Tuesday
Strip steaks, Potatoes, spinach (for me) and hopefully fresh Green Beans for everyone else.
Wednesday
Soft Chicken Tacos, and cheese Quesadillas for Bubba
Thursday
Diner’s Choice (the boys choose)
Friday
Sandwiches and fruit or veggies from Thursdays trip to the Farmer’s Market.
Saturday
Yet another Baseball Celebration, I’m off the hook.
Sunday
Slow Cooker Adobo chicken, rice and assorted veggies.
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We are going Blueberry picking again, so I’m thinking we should be having some Blueberry Buckle for breakfast on the weekend.
Here is a recipe I have had for many years, given to me by a dear sweet woman, Mim, who I worked with at one of my first jobs.
Mim Paolucci’s Blueberry Buckle
¾ cup sugar
¼ cup Shortening
1 egg
¾ cup milk
2 cup fresh blueberries (or frozen)
2 cup flour
2 tsp. baking powder
¼ tsp. salt
crumb topping:
½ cup sugar
⅓ cup flour
½ tsp. cinnamom
¼ cup butter
Preheat oven to 375°, grease a 9″ round pan
Make crumb mixture by cutting dry ingredients into the butter with a pastry tool, or a couple knives, until it looks like fine bread crumbs; then set aside while making the batter.
For the batter mix together in a medium to large bowl the sugar, shortening and egg until well blended
Stir in milk and blueberries (tip: sprinkle a little flour over the blueberries and shake around before adding them so they will not sink in the batter)
Sift together in medium bowl the flour, baking powder and salt, then stir into above mixture.
Spread batter into your greased 9″ pan and sprinkle top with crumb mixture.
Bake at 375° for 45 min.
Cool until barely warm to the touch. Tastes even better if you can wait until the next day!
