SaturdayLunch: Skyline Chili
Sunday
Lunch: Blueberry Buckle, scrambled eggs with cheese, yogurt and fruit
Dinner: Baked Steak in Tangy Tomato Sauce, mashed potatoes, buttered corn
Monday
Lunch: Chicken Fingers and carrot sticks with ranch
Dinner: Overnight French Toast, sausage patties, fresh fruit
Tuesday
Lunch: Chicken Corn Dogs, tater tots
Dinner: Skillet Stroganoff, Summer Succotash
Wednesday
Lunch: Cheese Quesadillas
Dinner: Grilled Burgers, Onion Rings, Chocolate Malts
Thursday
Lunch: Pizza Rolls
Dinner: Homemade tacos , fruit
Friday
Lunch: Taco Salads (leftover taco ingredients+frozen chili)
Dinner: Chicken Drumsticks and Thighs with Hoisin Molasses BBQ sauce, Broccoli Salad, bread
* Tried and true
* New to me
2 comments:
Hi there,
Thank you, as always I am a faithful reader! Do you still use the 3T of shortening in the steak recipe or do you have a lighter way of doing it these days? I'm sure it gives great flavor but 3T of lard would blow up DH's Weight Watcher calculator! Maybe a bit of butter and some olive oil? What do you think?
You know, Shaun, I never measure when I am making recipes like this -- that I make all the time. I'm sure I have used olive oil and butter or a combination of both. And I'm sure 3 tablespoons is way more than you need -- just use what is necessary for browning. Start with one and add more if needed.
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