Simple GAB

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!

Wow this week really flew by and it is time again to post my Menu Plan.

Be sure to visit I’m An Organizing Junkie for a great list of  bloggers who are also posting their weekly menus.

It is now the part of the summer that I must take note of what will be ready in the garden, so I can incorporate those veggies  into our meals. Right now we are at the tail end of the peas, but still have some beans, and the zucchini is just becoming ready to pick.

Here is what’s on the menu for the week:

Monday

Creamy Zucchini with Linguine (I’m using the very first  garlic from the garden!)

Tuesday

Grilled Chicken Caesar Salad and Garlic bread

Wednesday

Grilled Pork chops, rice, green beans from our garden

Thursday
Diner’s Choice  (the boys choose)

Friday

Make your own pizza party.  I think I will be having some fresh garlic on mine!

Saturday

Baseball cookout @ coaches house!  (we only have to BYOB)

Sunday

Slow Cooker Honey Mustard Lime Chicken from Meal Planning 101.

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I think I will be sneaking in this delicious Zucchini Breakfast Casserole for either Saturday or Sunday’s breakfast.

Here goes week 2 of  recording my Menu Plan.  Last week I  finally joined I’m An Organizing Junkie and  the group of other  bloggers who have been regularly posting their weekly menus.

I’ve been putting my menu in  Google calendar as a visual reminder.
This week is supposed to be hot, so I am shooting for some lighter meals, or those that will not have me slaving over a hot stove for too long! Plus we are getting more veggies from the garden, so there are lots of peas and green beans to use up this week.

Here is what’s up for the week:

Monday
Pasta with Scallops & Sweet Peas (from the garden)

Tuesday
Sandwiches (needed a quick meal)

Wednesday

Shrimp & Black Bean Quesadillas  *see recipe variation below

Thursday
Diner’s Choice ( the boys choose since Mr B&W is  not home for dinner)

Friday

Pasta with Tuna, Tomatoes and  Zucchini (finally have some ready in the garden)

It is a variation on this recipe.

Saturday

Grilled Pork chops, rice, Green Beans from our garden

Sunday
Leftovers

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Shrimp & Black Bean Enchiladas (or Quesadillas)

adapted from The Mayo Clinic/Williams Sonoma Cookbook
1 can ro-tel, (or about 1-1½ cup red or green salsa)
¼ c frozen corn, thawed
¼ C black beans (I use a little more, like 1/3)
a little lemon zest (or lime, but lemon adds a diff. flavor)
I also like to add ½ can chopped green chiles, too.

mix all together, set aside about ¼ of it for topping

To the rest add ½-¾ lb cooked shrimp & mix well

Roll mixture in tortillas, set in baking pan (sprayed with oil or cooking spray)
top with Grated Mexican cheese blend, cover with foil
Bake 350 for about 20 min, remove foil, cook 5 more min
Top with remaining mixture.
Variation for Quesadillas:

Cover ½ a tortilla with several spoonfuls of  the mix (including the shrimp),  top with a handful of grated  cheese,  fold in half, and brown on each side in a skillet. (I like to make them on my George Forman grill because it is so fast)

I am trying to stay more organized by actually recording my Menu Plan instead of keeping it floating around inside my head! So I am finally joining I’m An Organizing Junkie and all the other fine bloggers who have been regularly posting their menus. This week’s MPM is hosted by The Happy Housewife.
I’ve even posted my menu in my Google calendar so it stares right at me. (which is great because you can keep the link to a recipe attached to the entry!) I will add links to any recipes I am using from around the web.
So here’s what’s up for this week:

Monday
Grilled Chicken, Bacon Ranch Pasta Salad

Tuesday
Sausage & peppers over pasta, Garlic Bread

Wednesday
Grilled Chicken Caesar Salad

Thursday
Diner’s Choice (this means the boys choose since Mr B&W is teaching class & not home for dinner)

Friday
Sirloin Tips, Rice, Fresh Green Beans from the garden!

Saturday
Crock Pot Pork Loin (which The Happy Housewife posted, and it looked sooo easy I have to try it, too!), Fresh Sweet Peas from our garden, rice.

Sunday
Leftover Pork with rice and more peas

Phew, that was not too hard.
Oh if you need some ideas for your Menu Plan, check out this neat feature from Woman’s Day magazine:
Month of Menus