The two biggest sellers in any bookstore are the cookbooks and the diet books. The cookbooks tell you how to prepare the food, and the diet books tell you how not to eat any of it. --Andy Rooney
Not what we say about our blessings, but how we use them,
is the true measure of our thanksgiving.
Meal Plan for
November 9th - 15th
November 9th - 15th
Monday - Chicken with Mushroom Cream Sauce, Parmesan-Bacon Romaine Salad and Crescent Rolls
Chicken with Mushroom Cream Sauce
4 chicken breasts, pounded thin
1 tablespoon canola oil
3 tablespoons butter, divided
1 cup chicken broth, divided
2 tablespoons flour
Salt and pepper to taste
1 cup (8 ounces) sour cream
1 pound fresh mushrooms, sliced
Hot cooked rice
In a large skillet over medium-high heat, cook chicken breast in oil and 2 tablespoons butter until golden brown and no pink remains; drain. Remove and keep warm.
In the same skillet, combine 3/4 cup chicken broth and flour; whisk until smooth. Stir in sour cream, salt and pepper; heat through.
Meanwhile, in another skillet, combine the remaining butter, chicken broth and mushrooms; cook for 10 minutes or until liquid has evaporated.Combine the cream sauce and sauteed mushrooms.
Serve chicken breasts over rice; top with mushroom cream sauce.
Tuesday - Easy Pizza Noodle Bake and garlic bread
Easy Pizza Noodle Bake
3 c. uncooked wide egg noodles
1 lb. ground beef, browned
1 (16 oz.) jar pizza sauce
1 c. water
3/4 tsp. salt
Dash of pepper
1 teaspoon sugar (optional)
"Toppings" of choice - pepperoni, Canadian Bacon, green peppers, onions, mushrooms, etc. These are optional. You can just top with cheese!
8 oz. Mozzarella cheese, shredded
Put uncooked noodles in bottom of 8 x 8 inch pan that‘s been coated with cooking spray. Mix next 6 ingredients together. Pour over noodles. Add toppings, if using. Cover with foil. Bake at 350 degrees for 20 minutes. Remove foil and bake 10 minutes longer. Remove from oven and sprinkle with cheese. Return to oven long enough to melt cheese.
Wednesday - Leftover Buffet
Thursday - Omelets and Bacon and Grits Soufflé
Larry cooks great omelets. I am going to cook Bacon and Grits dish to go along with his omelets!
8 slices bacon
2 cups milk
1-1/4 cups water
1 cup uncooked quick-cooking grits
1/2 teaspoon salt
1 cup shredded cheese
Preheat oven to 350°F. Grease 1-1/2-quart round casserole or soufflé dish; set aside.
Cook bacon in large skillet until crisp. Remove bacon to paper towels, patting to remove excess fat. Set aside. Reserve 2 tablespoons bacon drippings.
Combine milk, water, grits and salt in medium saucepan. Bring to a boil over medium heat, stirring frequently. Simmer 2 to 3 minutes or until mixture thickens; stir constantly. Remove from heat; stir in the 2 tablespoons of reserved bacon drippings.
Crumble bacon. Reserve 1/4 cup for garnish. Stir remaining crumbled bacon and cheese into grits.
Beat eggs in medium bowl. Temper eggs by gradually stirring in a small amount of grits mixture into eggs. Stir egg mixture into remaining grits mixture. Pour into prepared dish.
Bake for 30 - 45 minutes or until knife inserted into center comes out clean. Top with reserved 1/4 cup bacon. Garnish with fresh chives. Serve immediately.
Friday - Eat out!!!
Saturday - Leftovers Buffet or Family Favorite
We have three of these sets to give away!!!
Susan has provided us with three Little Book of Holiday Appetizers published by Oxmoor House, the publishers of Southern Living books
I am slipping each of these into a cute fall potholder!
There will be three winners!
Drawing will be on November 19th at 6:00 p.m. (CST)
This will allow time for delivery to our winners before Thanksgiving!
To enter, email me at:
Good luck to all!!!