Meal Planning with Connie

Meal Plan at a Glance for Sept. 21st - 26th Monday - Chicken Fajita Chowder Tuesday - Philly Cheese Steak Pizza Wednesday - Eat at church Thursday - Gobbler Cobbler, Easy Corn-on-the-cob with Herbed Butter and Simplest Cole Slaw Friday - Eat out!!! Saturday - Shrimp and Wild Rice, Super Easy Caesar Salad and Hush Puppies Click HERE for all recipes!

We had a full, but fun, week-end, with two wedding receptions, a trip to Oxford, a visit from my dad and a late Sunday lunch with Dude and Aunt Jean. All events included some really good eats!! Both wedding receptions were lovely! With the growing trend of destination weddings, these receptions are becoming a regular event in our area and, I assume, across the country. Great food was served at both! Best wishes and many blessings to both of these sweet couples!! Emileigh's Table Our Plate Lunches Chocolate Chip Pecan Pie (We momentarily dug in before remembering to snap a picture!) Saturday, I had an errand I needed to do in Oxford. Larry and I decided to make a little morning trip of it! We drove out to the Plein Air community in Taylor, located about 8 miles outside Oxford, and ate a plate lunch at Emileigh’s Table . Everything was absolutely delicious and came served on their fun, eclectic collection of dinner plates. I had the shrimp and grits, green beans and succotash. Larr

Ham, Swiss and Cheddar Breakfast Bake Ham, Swiss and Cheddar Breakfast Bake 4 cups bread cubes (I used some of Aunt Jean’s Sourdough Bread , but French would work well, too.) 2 (6 oz. cans) chopped ham (This ham is in a “tuna-sized can and is usually find near the tuna.) 2 cups Swiss cheese of your choice 2 cups cheddar cheese 1 cup sour cream 8 eggs 1 cup milk (I used fat-free half-and-half.) ½ teaspoon dry mustard salt and pepper, to taste (I used a teaspoon of salt and a couple of dashes of pepper.) Coat a 9x13 pan with cooking spray. Place bread cubes in prepared dish. Sprinkle ham and cheese over bread. Whisk together eggs and sour cream. Add milk, dry mustard, salt and pepper. Pour egg mixture over ingredients in baking dish; cover with foil. Refrigerate for several hours or overnight. When ready to cook, remove foil and bake at 350 degrees for about 45 minutes, or until golden brown and done.