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Sunday, June 13, 2010

My Menu Monday

If you were here last week you may notice some duplicates.  It is because of doctors visits and not getting my shopping in as soon as I would have liked we didn't get to use all of the meals we had planned last week.

Monday 14th-

Breakfast-Eggs and Toast

Lunch-Grilled Cheese Sandwiches and Tomato Soup

Dinner-Stuffed Green Peppers, veggies, chocolate chip cookies

Snack-animal crackers



Tuesday 15th-

Breakfast-Cereal

Lunch-Peanut Butter and Jelly Sandwiches and Baby Carrots

Dinner-Hot dogs, Chips and Ice Cream

Snack-fresh fruit



Wednesday 16th

Breakfast-Peanut Butter and Honey Toast

Lunch-Soup and crackers

Dinner-Hamburger steak with Gravy and Mashed Potatoes, Broccoli, dump cake

Snack-string cheese and crackers


Thursday 17th

Breakfast-Cereal

Lunch-bagels and cream cheese

Dinner-Homemade Chili over rice, stir fried veggies, cantaloupe

Snack-applesauce


Friday 18th

Breakfast-oatmeal

Lunch-ramen with veggies

Dinner-burritos-kid dinner

Snack-pretzels


Saturday 19th

Breakfast-eggos

Lunch-muffins and apples

Dinner-Dog food dip and corn chips

Snack-gold fish crackers


Sunday 20th

Brunch-French toast

Dinner-slow cooker chicken and dumplings, Carrots

Snack-So Papilla Cheesecake for Fathers day


Monday 21st

Breakfast-English muffins and fruit

Lunch-Mac and cheese

Dinner-Cheeseburgers, Texas ranch potato salad, veggies Carmel Marshmallow treats

Snack-Apple butter on toast

Here is the recipe for Texas Ranch Potato Salad.  It's so yummy!!

Texas Ranch Potato Salad

Ingredients

1 (1 ounce) package ranch dressing mix

2 cups mayonnaise

3/4 cup chopped green onion

1 pound bacon slices

5 pounds unpeeled red potatoes


1. Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours.

2. In a small bowl, stir together the ranch dressing mix, mayonnaise and green onion. Cover, and refrigerate for about 2 hours to blend flavors.

3. Wrap bacon in paper towels and place on a plate. Cook in the microwave until crisp, about 15 minutes depending on the power of your microwave. Cool.

4. Stir the mayonnaise mixture into the bowl of potatoes. Crumble bacon into the bowl, and stir to distribute. Serve.

1 comment:

  1. Ummmm, those potatoes sound wonderful. Can't wait to try them. Thanks for the recipe.

    I came over via Santa's Gift Shop link party. Hope you can visit me sometimes over at Pittypat Paperie.

    ReplyDelete