My hubby is a Fireman and works 24 hour shifts at the firehouse 3 times a week- The kids and I usually eat leftovers those days or "easy meals". Sundays are my day off unless DH is working that Sat. then I take Saturday off. Recipes for the items in bold can be found at the bottom :)
M- B- strawberry and yogurt Smoothies,L- Tuna sandwich on toast, D-Pumpkin and black bean soup and homemade bread
T- B- grits and eggs, L- leftovers/Sandwiches D-leftovers/Sandwiches
W- B- Rice Pudding L- PB and J with carrot sticks D- Rice Medley and garden salad
Th-B- orange Julius, L-baked potato bar D-hamburger and gravy, string beans, and mashed potatoes
F-B-waffles L- cheese and meat cold cut tray D-Sweet and sour chicken stir fry, rice, sliced kiwi
S- B-cold cereal L- leftovers/Sandwiches D-leftovers/Sandwiches
S- B- Pancakes L- Grilled cheese and fruit cups D-baked lemon fish and Cream cheese and Chives mashed potatoes
Pumpkin and Black bean Soup (as found here: http://tammysrecipes.com/)
1 onion, chopped
4 garlic cloves, minced
1 tablespoon ground cumin
1/2 teaspoon ground black pepper
2 tablespoons butter
4 to 4 1/2 cups freshly cooked black beans*
1 1/2 cups fresh or canned tomatoes, diced
3/4 teaspoon sugar
4 cups beef broth
16 ounces (2 cups) pumpkin puree
1/3 to 1/2 pound turkey pastrami, diced or chopped**
3 tablespoons red wine vinegar
1. In a 6-quart stock pot, saute the onion, garlic, cumin and pepper over moderate heat, until onions are translucent.
2. Add beans, tomatoes, sugar, broth and pumpkin, stirring to combine. Simmer uncovered for 25+ minutes.***
3. Add pastrami and vinegar and heat through.
*Can substitute three 15-ounce cans of black beans, rinsed and drained. The original recipe also said to puree the beans, but we like them left whole!
**I order my turkey pastrami thin sliced and then dice it for this. You could also use turkey ham.
***This soup can be simmered or covered and left heated on low until ready to serve. However, it does need to be simmered for at least 25 minutes.
Rice Medley (as found here: http://tammysrecipes.com/rice_medley)
1 cup (uncooked measurement) of rice, cooked according to package instructions*
1/2 pound ground beef
1/2 onion, diced
1/4 green pepper, diced (optional)
1 clove garlic, minced
1 cup cooked peas (hot)
1/2 cup hot cooked corn, optional
1/4 teaspoon pepper
salt, to taste
1. Brown ground beef with onion, green pepper (if using), and garlic. Drain grease.
2. In a large bowl, toss cooked meat with the hot rice, peas, corn (if using), and pepper. Add salt to taste (this recipe needs salt, so don't skip that part!) and serve.
*Or, 3 cups of cooked rice; you can use yellow rice instead of plain rice if you wish.
Preparation Time: 30 minutes
In Blender Combine
1/4 cup frozen orange juice concentrate
1 tsp. vanilla
Sugar/splenda (too taste)
2 cups milk
2 large handfuls ice
Blend and taste- add sweetener too taste and enjoy!
2 cups Original Bisquick® mix (or use a homemade one or any other brand even low fat ones work fine)
1 1/3 cups milk
2 tablespoons vegetable oil
1 tsp. Cinnamon
1 tbsp. Sugar/ splenda
1 tsp. vanilla
1.Heat waffle iron; grease with vegetable oil or shortening.
2.Stir ingredients until blended. Pour onto center of hot waffle iron. Close lid of waffle iron.
3.Bake about 5 minutes or until steaming stops. Carefully remove waffle.
(Total time will vary; cook or bake time is per batch.)
Sweet and sour chicken stir fry
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
1 yellow pepper, cut into strips
1/3 cup Sweet 'N Sour Sauce
1/4 cup Balsamic Vinaigrette Dressing
2 Tbsp. soy sauce
2 cups frozen broccoli florets, thawed
1-1/2 cups instant white rice, cooked
HEAT oil in large nonstick skillet on medium-high heat. Add chicken and peppers; cook 8 min. or until chicken is cooked through, stirring occasionally.
ADD sweet-and-sour sauce, dressing, soy sauce and broccoli; mix well. Cook 2 min. or until heated through, stirring occasionally.
SERVE over the hot rice.
Ultimate Melt In Your Mouth Pancakes
2 cups Bisquick® mix (or use a homemade one or any other brand even low fat ones work fine)
1 cup milk
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons baking powder
1.Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
2.Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
3.Cook until edges are dry. Turn; cook until golden. To keep warm, place in single layer on cookie sheet. Cover with aluminum foil, and place in 200°F oven up to 10 minutes.
As many fillets as your family will need
Old Bay with Lemon
Salt and pepper
Cast iron pan
Small amount of oil
sprinkle both sides with Old Bay with Lemon and coat both sides with flour salt and pepper. Coat the bottom of the skillet with oil. Put fish in pan and put pats of butter on the fish- cook at 450 until done.