Menu Plan Monday...

Along with our typical fruits and veggies we got, this week at the farmer's market we got about 20 Red Haven peaches. I will make a peach pie and use the others to freeze filling for my Nanny's homemeade fried pies. I have fond memories of pressing the edges with a fork to seal them when I was little!! I also picked up some apricots at the grocery store to make some preserves. YUMMY!!

Here is one of our favorite meals from last week...

Syrian green beans, mashed cauliflower, New York strip steak


Sunday--leftovers

Monday--(didn't use this last week)--chicken breasts, veg. casserole in pita bread with feta cheese

Tuesday--pan fried tilapia (a new favorite), deep fried green beans from Sandra's blog, couscous

Wednesday--meatloaf, cornbread dressing with gravy, mashed cauliflower (trying to keep the carbs down ...hubby wanted mashed potatoes)

Thursday--homemade chicken strips, homemade mac and cheese, corn on the cob (making up for the carbs with this one!)

Friday--butter nut squash, sausage, bowtie pasta--homemade green chili cheese bread (recipe below), salad

Saturday--crock pot pork chops, Syrian green beans , and deviled eggs (hubby's request)

Sunday--leftovers


I got this recipe from my MIL...it is soooo yummy!!

GREEN CHILI CHEESE BREAD

1 c. milk, heated until almost boiling
1/4 - 1/3 c. butter or margarine
2 T. sugar
2 t. salt
2 pkgs. dry yeast
1/2 c. warm water
1 egg beaten
4.5 c. all purpose flour, divided
2 c. shredded cheddar cheese
1 (3.5 oz.) can French fried conions, coarsely chopped
1 (4 oz.) can geen chilies

Combine milk, butter, sugar, and salt in saucepan and place over med. heat. Stir until butter melts. Let cool until luke warm (105-115 degrees). Dissolve yeast in water in a large mixing bowl; let stand 5 minutes or until bubbly. Add milk mixture and egg, stirring until well combined. Stir in 2 cups flour and beat with mixer for 3 minutes. Add 1.5-2 cups more flour and turn dough onto a floured surface. Knead for 5 minutes, adding a little more flour if needed. Dough should be smooth and elastic. Place dough in a greased bowl turning dough to spread oil over sides of bowl and top of dough. Let rise in warm place free from drafts for 45 minutes or until doubled in bulk. Punch down and let rest 10 minutes. Turn dough onto floured surface. Gradually knead in remaining ingredients (cheese, onion, and chilies).

Divide dough in half. Shape into round loaves and place into greased 8" round cake pans. Let rise 30 minutes or until doubled. Bake in preheated oven at 350 degrees for 40 minutes.

(My mil makes these in small loaf pans for Christmas gifts.)