Meal Planning with Connie

Okay, this is really just sausage gravy dressed up a bit with some chopped mushrooms and onions. Everyone one in Sunday school seemed to enjoy these. If you don't like mushrooms and/or onions, just leave them out and have plain old country-style sausage gravy! I used Mary B.'s frozen tea biscuits for the biscuits. Breakfast Shortcakes Breakfast Shortcakes 1 lb. bulk pork sausage 1 container mushrooms, chopped 1/2 cup chopped onion 1/2 cup flour 3 - 4 cups (depending on how thick you like your gravy) half-and-half or milk salt and freshly ground pepper Biscuits, baked (I use frozen tea biscuits) Cook the sausage, breaking up chunks, in a large skillet over medium heat until done; Remove from pan and drain. Return to pan and add the mushrooms and onion; Cook until onion and mushrooms are tender and any liquid is evaporated. Add the flour, stirring until the sausage mixture is well coated with the flour. Slowly stir in the half-and-half; cook until thickened....

Shrimp Creole Shrimp Creole This was quick, easy and tasty! I left out the butter, so this dish was almost fat-free! This recipe inspired by one in Quick and Easy Weeknight Favorites , one of the cookbooks in our September Giveaways. Be sure to register to win our October Giveaways! Details HERE ! 2 tablespoons butter ½ cup chopped green pepper 4 green onions, finely chopped 1 clove garlic, minced 1 (14 ½ ounce) can Cajun-style stewed tomatoes, undrained 1 (6-ounce) tomato paste 1 cup chicken broth ½ teaspoon salt ¼ teaspoon ground red pepper 1 pound peeled, medium-size fresh shrimp Hot cooked rice Melt butter in a skillet over medium-high heat; add green pepper, green onions, and garlic. Cook stirring constantly for about 4 minutes. Add tomatoes, broth, salt and red pepper; cook about 2 minutes over medium-high heat. Add shrimp, and cook about 4 minutes or until shrimp are pink. Serve over rice. Since we're all trying to shed a few pounds, I just made s...

October is Breast Cancer Awareness Month! For the past 25 years, the National Breast Cancer Awareness Organization has brought attention to breast cancer during the month of October. Be sure to visit their website for more information! This month's prizes are in celebration of the strides that have been made in preventing and defeating breast cancer. I ask that anyone entering this month's drawing either be a breast cancer survivor or that you present the prize to a breast cancer survivor in your life. The prizes are also in memory of my dear mother-in-law, who bravely battled this horrific disease. Please give generously to the breast cancer research center of your choice. We are giving away two sets of kitchen-oriented items with the famous pink ribbon emblem. Each set includes: 1 set (2) of Pink Ribbon Chip Clips 1 Pampered Chef Special Edition Pink Ribbon Cake Tester 1 Calphalon Over-sized Dish Towel To enter, e-mail me at: mealplanwithconnie@att.net Drawings will be h...

Crescent Sausage Rolls Crescent Sausage Rolls Yummy!! Yummy!! Yummy!! This recipe is adapted from one I found at Amy’s Finer Things . She has some really good step-by-step photos for this recipe. 1 can crescent rolls (I used reduced-fat crescents) 1 box brown-and-serve sausage links (I used turkey) Shredded cheddar cheese 1. Unroll crescents; separate into rectangles. Pinch diagonal seams to seal. 2. Sprinkle each rectangle with cheddar cheese. 3. Slice each rectangle in half. Place a sausage at each end and roll up. 4. Slice each roll into two or three pieces. 5. Bake at 375° for 13-15 minutes.

This was quick and tasty! Larry really liked it! I will definitely make it again! Fresh Fruit Salad Fresh Fruit Salad 1 cup fresh strawberries, halved 1 cup diced golden delicious apple 1 cup miniature marshmallows ½ cup chopped pecans Dressing ingredients: 1 ripe, med. size banana 1/2 c. sour cream (I used low fat.) 3 tablespoons orange juice 1 tablespoon. honey 1/2 tsp. poppy seeds (optional) In food processor, puree all the dressing ingredients, except the poppy seeds. Pour into a small bowl and stir in poppy seeds. Toss with fruits, marshmallow and nuts.

It’s meal plan day!! Don’t forget to tidy your fridge and sort your coupons before planning next week’s menu! Sunday Coupon Preview Cooking Quote of the Week: If you ever have to support a flagging conversation, introduce the topic of eating. ~ Leigh Hunt Let us, with a gladsome mind, Praise the Lord, for He is kind; All things living He doth feed, His full hand supplies their need. ~ John Milton Monday - Chicken Pot Pie Soup 2 cups cubed cooked chicken breast meat 1 (16 ounce) package frozen mixed vegetables, thawed 1 (10.75 ounce) can condensed cream of potato soup 1 (10.75 ounce) can condensed cream of chicken soup 2 cups half-and-half or milk In a medium sauce pan combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup and milk. Heat through and serve with crumbled crackers on top. Tuesday - Canadian Bacon and Pepperoni Pizza Canadian Bacon and Pepperoni Pizza 1 tube refrigerated pizza crust 1 jar pizza Sauce 1 small package of pepperonis 1 small packag...

Congratulations to our winners!! Vonda S. - 1. Simmering Favorites - Slow Cooker 28 Delicious Recipes , a set of pot holders, a coffee measuring scoop and a veggie brush Brenda H. - 2. Southern Living Quick & Easy Weeknight Favorites, a set of pot holders, a coffee measuring scoop and a veggie brush Many thanks to Susan for providing the fun cookbooks for our September giveaways. I know Vonda and Brenda will enjoy them! Thanks to all who entered our drawing! Be sure to register for our October Giveaways. They are in memory of my sweet mother-in-law and in honor of Breast Cancer Awareness Month. Details coming soon!