Meal and Menu Planning For the Family Part 5

Stocking your cupboards up with lots of spices is important to keep your food tasting delicious.

If you are a regular visitor you know that I love adding a little Spice to my food.

Most people don’t realize you shouldn’t leave your spices by the stove because the heat will dry them out. I store mine in containers in a basket across my kitchen.

I put them in baskets so there easy to take to the stove when I’m cooking.

Lots of people don’t know

spices expire too

just like that jug of milk in your refrigerator that has seen better days.

Check the expiration date when you buy them from the store. For help with picking the right spices for your recipe  see my  Herb and Spicee Glossary

Part One,

Part Two

and

Part Three

If you have some menu ideas, even if you don’t have the recipes you can join me on Monday for Marvelous Menu Meme

Wordless Wednesday: Yoder’s Kitchen

Marvelous Menu Meme #12

Did you miss me? I’m a bit late on Marvelous Menu Today. Hey, it’s a thing called life that causes that.. So here we go for the Marvelous Menu Meme for this week.

Do you want to join the fun, grab my button and add it to the actual post and come back and comment.

It can be a picture of food, a recipe, menu, meal ideas.

You get the picture, right? If it’s food your in for the fun.

Monday:

Leftover Chicken Salad

Tuesday:
Zucchini Quiche
1/2 cup whole milk
4 large eggs
1 small yellow onion
1 cup zucchini, chopped
1 cup small curd cottage cheese
1/4 cup green pepper, diced
1/2 cup mild salsa
1. Preheat oven to 350 degree F.
2. Stir all ingredients together and pour into a well greased baking dish. Bake for 50 minutes or toothpick comes back clean.

Wednesday
Veggie Burritos
1 small can mexicorn
1 (15 ounce) can black beans; drained
1/4 cup chopped green onions
1 Colby jack cheese, shredded
1 small tomato, chopped
1/2 cup romaine lettuce, shredded
Flour tortilla shells
1. In a large saucepan heat all ingredients except lettuce, and tomato.
2. Warm Tortillas with damp paper towel on top of it in microwave for 20-30 seconds.
3. Add all ingredients into tortilla, wrap up, and enjoy.

Thursday:
Easy Curry Chicken

2 cups French’s fried onions
1 teaspoon curry powder
1 teaspoon dried parsley
2 large eggs, beaten
4 boneless skinless chicken breasts

1. In a large bowl, mix French’s fried onions, curry powder, and dried parsley.
2. Dip chicken into eggs then into curry mixture.
3. Place on a greased roasting pan and bake for 30 minutes on 400 degrees F.

Friday:
Freebie Friday or Leftovers

Saturday:
Spaghetti Casserole

Sunday:
Grilled Tomato, Basil and Cheese Sandwiches
8 slices rye bread
2 large ripe tomatoes, slices
4 slices Mozzarella Cheese
2 teaspoons dried basil
Mayonnaise

1. Spread mayo on each piece of bread then layer: mozzarella cheese, tomato and 1/2 teaspoon basil.
2. In a large skillet, add butter/margarine into pan with each sandwich. Heat on medium-low for a few minutes until bread is golden brown.

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Meal and Menu Planning For the Family Part 4

Making

breakfast and lunch

doesn’t have to be a chore each day.

You can keep your pantry and refrigerator stocked with lunch meat, peanut butter, jelly, cheese and any other lunch food.

I have used leftovers from last night’s dinner for lunch on a regular basis.

For breakfast it doesn’t have to be boring dried cereal by itself.

You can pre-cook

pancakes,

hard boiled eggs,

waffles,

and

oatmeal

just to name a few items. Some other ideas for breakfast foods are cinnamon toast, muffins, and bagels.

If you have some menu ideas,

even if you don’t have the recipes you can join me on Monday for

Marvelous Menu Meme

Delicious Chicken, Peach and Cherry Salad

A creamy fruit salad made with TLC for family and friends. Yesterday’s Chicken is today delicious salad.

Preparation time: 20 minutes
Refrigerate: 1 hour
Servings: 6
Ingredients:
3 ripe peaches, remove seeds and diced
2 cups cooked chicken, remove skin, chopped
1 (10 ounce) jar cherries, remove pits and half
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