This is some of the last days of my vacation. It has been a very restful time,and gave me a chance to catch up on some housework. I have enjoyed cooking this last week,and haven't felt like I was in a rush to get something on the table to eat. Here is the menu for this week:
Breakfasts:
Cereal
Eggs & bacon
Smoothies
yogurt & fruit
Lunches:
Usually leftovers, or sammies
Supper/Dinner:
Monday: Roasted Chicken, Sweet Potatoes, Salad, Fresh Pineapple,Choc Cake
Tuesday: Crockpot Ham & Beans, Cornbread
Wednesday: Chicken & Noodles,Mashed Potatoes, Veggie
Thursday: Breakfast for Dinner, Oat Pancakes (Recipe to follow), bacon, eggs
Friday: Tacos with trimmings
Saturday: Crockpot Cranberry Porkchops (From $5 Dinners Cookbook), Sweet Potatoes, Cabbage, green beans
Sunday: Lasagna (stouffers) & Salad
Oat pancakes
(Gluten Free and delicious!) Start the night before!
Ingredients:
2 cups oat flour
2 cups of buttermilk, yogurt or sour cream
1 tsp. baking soda (sodium bicarbonate)
1/2 tsp. sea salt
1/4 melted butter (can use as little as 2 Tblsp butter)
2 large eggs
1 tsp. vanilla extract or scrapings from a half a vanilla bean
water for thinning
Directions:
Mix oat flour and buttermilk and let sit in warm place over night.
Stir in all other ingredients. Add water to make desired consistency.
Cook on hot oiled griddle or cast iron skillet.
Some recipes say you can mix the whole thing together the day before and let sit in refrigerator for 12-24 hours. I have not tried it that way.
Check out Orgjunkie, for more menu plans!
