Monday, March 26, 2012

Menu Monday, March 26

Wow!  What a busy couple of weeks we've had!  Sorry I didn't post last week's menu plan.  If you felt the pain of not having it, trust me, you were not alone!

During the past two weeks we celebrated my daughter's birthday (3 times...), got a dozen cornish rock chicks, God continued healing a back injury I have and I started a "reboot" of my personal diet.  I'll be telling you all about it in the coming posts.

Anyway, here is this week's menu.  Hope it leaves you and your family nourished and blessed!

Breakfast – Oatmeal w/ peaches 
Lunch – Leftovers
Dinner - Porcupines, brown rice, green beans

Monday, March 12, 2012

Menu Monday, March 12

Today my baby girl turns 11 years old.  It's amazing how quickly the time has gone.  I'm so proud of the amazing young woman she is becoming.  I've often said Reilly is an "old soul"; so caring of others' feelings, willing to step in and help with little or no complaint.  She truly has a servant's heart.  I'm excited to be on life's journey with her to see where God takes her.  I know that whatever she chooses to do it will be with excellence.

As is our family custom, Reilly got to choose the meals she most wanted for her special day.  Glad she chose things we all love! 

Monday ~ Reilly's Birthday:
Breakfast – Cinnamon bread french toast
Lunch – Tuna melts, raw veggies & fruit
Dinner – Chicken fettucine alfredo, Caesar salad, homemade french bread, pineapple upside down cake w/ fresh whipped cream for dessert

Thursday, March 8, 2012

Picture Faux Pas

By the way...this is me.
(Had you goin' there for a sec, huh?)

 Thanks so much to all of you who let me know that a lot of pictures are missing on my past posts!!!  I admit it...I was lazy.  When I was copying over posts from my old site, I didn't do something I should have done.  So, please be patient with me while I fix it up right.

You are the best!

Honey Maple Glazed Ham & Carrots

On Monday, I promised I would share my recipe for my Honey Maple Glazed Ham.  It is so easy you aren't going to believe it.  And it's so good you aren't going to believe that either.

You can use this recipe with either a pre-cooked ham or one that is not.  The hams we usually use are just cured and need to be cooked.  That can make a difference in the time it takes for your ham to be finished. 

Monday, March 5, 2012

Menu Monday, March 5

Over the weekend, my family had a hankering for a good old-fashioned ham dinner with all the trimmings.  Lucky for us, our little piggy was tucked away safely in the freezer so all I had to do was open the door and pull out a ham. 

I'm going to share my recipe this week for my Honey Maple Glazed Ham that is out of this world.  Everyone who has had it raves about it.  I thought you might just want this recipe in case ham is on your Easter menu!

In the meantime...

Breakfast – Oatmeal w/ cranberries
Lunch – PB&J on toast, raw veggies & fruit
Dinner – Leftovers

Friday, March 2, 2012

Tortilla Soup

I first tried a version of this soup many, many moons ago.  One of my co-workers made this in the employee kitchen on a Cinco de Mayo and made the whole office smell luscious.    I really enjoyed the aroma, flavors, colors and textures.  But in order to make this soup a "go" for my carnivorous man, I added protein in the form of ground beef and beans.