Roast chicken dinner, salisbury steak with mushroom gravy, chicken enchilada casserole, cottage cheese ham and egg cups and potato boats.
As always, summer has positively flown by! No matter how hard you try to hang on to those lazy summer days, they still pass by at the speed of light. I'm going to miss fireflies, campfires and sunsets at the beach. Until next year...
In the meantime, I'm thinking about school lunches and soup, and squash. I love fall!
On the menu August 25 - 31, 2019:
Sunday Juicy Roasted Chicken with carrots, potatoes and gravy
No photos tonight, but this roasted chicken turned out really well. I roasted carrots and new potatoes separately and made gravy from the chicken stock (I always add some water and a bouillon cube to the bottom of the roaster just for that purpose). It's been a while since we had a roasted chicken, so this was a delicious change.
Monday leftovers / takeout / eat out
Tonight's supper was leftover chili con carne from last week along with a green salad.
Tuesday Salisbury Steak with Mushroom Gravy, yellow beans and mashed potatoes
I wanted a change from hamburgers tonight, but still wanted to serve beef, so Salisbury Steak it was. This was quick and delicious, and made lots of mushroom gravy. We continue to enjoy fresh produce from our local produce stand, and yellow beans are one of my faves. They went really well with this meal.
Wednesday Chicken Enchilada Casserole with green salad
This is another "Yum & Yummer" recipe that I've been wanting to try for a while. It serves 8 so is a good one to make if you're having company or want to have leftovers. Otherwise, I would recommend cutting the recipe in half. The original recipe calls for butternut squash, but since I didn't have any, I substituted corn, which Greta suggests in her cookbook. Note: I only used about 1 tbsp. of the chili powder, but my mom still found it spicy. The Tex-Mex cheese is also spicy, so just be aware of that if your family aren't fans of hot stuff. This was good and we enjoyed it topped with green onions, tomatoes, avocado and sour cream (not pictured).
Thursday leftovers / takeout / eat out
As I mentioned, the Chicken Enchilada Casserole made a LOT - way too much for 3 of us. So, we had it again tonight.
Friday Cottage Cheese and Egg Muffins with spinach and tomatoes
I actually went out with one of my best friends for supper tonight (another "Fired Up Friday" event). Totally loved it once again!! If you live in Huron or Bruce counties, it should be on your "must experience" list. The atmosphere is great and I can't get enough of their delicious woodfired pizza and fresh salads. Tonight there was an AH-mazing salad with a thick Blueberry Dressing that I would love to get the recipe for. Bonus - it's all you can eat and there is fantastic live music! This time it was Dames Rocket, a fantastic local all-girl band.
I made these Cottage Cheese and Egg Muffins earlier in the week. Although they might not be your choice for supper, they made an awesome lunch. One word of caution - if you're thinking these will be like little egg casseroles, they aren't. They really are more like an egg-y muffin, with the same consistency as a muffin. I used bacon instead of the ham because that's what I had, and I really enjoyed them. Note: These silicone muffin cups save the day on the regular. I absolutely hate cleaning muffin tins, especially when I've made something "sticky" like baked oatmeal cups or egg cups. These muffin cups work amazingly well and I highly recommend them.
Saturday Potato Boats with corn and coleslaw
I know this is not clean by any means, but it's still a childhood favourite for my son and I. This is something my Mom has made for us since I was a little kid, and her mom made it for her family before that. It's quick, simple and a great way to use up leftover mashed potatoes. It's also pretty cheap, especially when hot dogs go on sale, and definitely kid-friendly!
Cook 2-3 wieners per person. I usually boil them for 5 minutes. Split them partway open down the middle and spread with regular mustard. Top with mashed potatoes followed by sliced cheddar cheese. Bake in the oven for approximately 15 minutes at 350 F.
Comments