Skip to main content

Week 54 Menu and Kitchen Tip #5

Wow, it's hard getting back into the swing of things after our vacation last week. It was really nice to eat at great restaurants and have a break from cooking. I'm going to try to be realistic while I plan my menu this week and make things that are easy and work with our crazy schedule this week.

Speaking of crazy schedules, my Kitchen Tip for today is a time saver that I haven't taken advantage of until last week. My husband bought me this rice cooker for Christmas last year, but I've only used it to make rice. I read in the manual that it steams vegetables too. So, last week while I was teaching piano lessons I put my rice cooker to work steaming some red potatoes. It worked great -- cooked perfectly! Then I steamed some broccoli and then put all the veggies in the rice cooker and left it on warm until we were ready for dinner. So, my kitchen tip for today is use your rice cooker to steam things other than rice, like veggies!Now on to my menu for this week:

Monday: sloppy joes, oven baked potato chips

Tuesday: tinfoil dinners

Wednesday: chicken manicotti

Thursday: breakfast for dinner, maybe waffles

Friday: mini turkey meatballs, potatoes

Saturday: easy

Sunday: grilled steak and rice (this has been on my menu for a few weeks, maybe I'll make it this week)

All right, there's my menu. If you've planned your menu for this week, please share! Have a good one!

Popular posts from this blog

One Hour Rolls

These rolls are amazing!  I've been making these rolls since 2001 when I was a newlywed and my sister-in-law shared the recipe with me.  The rolls are light, fluffy, easy to make and they only take one hour!  And delicious too!   I've made these rolls more times than I can count, so I've perfected the art of making them.  Here are some step-by-step instructions with pictures for you. Here's what you'll need.  I buy pretty much all of the ingredients in this recipe at Sam's club, thus the huge containers.  You need warm water, yeast, oil, sugar, salt, egg and flour. In the mixer bowl, add warm water (not hot), oil, sugar and yeast.  Mix together. After ten or fifteen minutes the yeast mixture should be puffed up like this.  Time to add the salt and beaten egg. Then mix in the flour.  (I've used a mixture of half wheat and half white flour successfully.) Keep adding flour until the dough is manageable.  It will be a little sticky, b

The Best French Bread I've Ever Made

This is the best french bread I've ever made.  I got this recipe from my friend, Nikki, who gave us some of this bread as a thank you for my hubby helping them move a piano.  I remember it being delicious and we gobbled it up fast.  I was intimidated for some reason by the recipe and waited a few years before I made it. We needed some bread for to make some turkey, provolone, avocado sandwiches, so I made some of this bread and it was perfect!  We sliced one loaf like they do at Subway.  Then later I made normal shaped sandwiches with the rest of the bread.  Delicious... light and fluffy and yummy! Update 2/22/12: This is still my favorite bread after making it for a year! It turns out perfect every time and it's gone in a flash! printable recipe French Bread recipe from my friend, Nikki Yield: 2 loaves   Ingredients 2 c. warm water 1 pkg (or 1 heaping Tbsp.) yeast 1/4 c. granulated sugar 1 T. olive oil

One Hour Breadsticks

I got this fast and easy recipe for breadsticks from my sister over 10 years ago. I've been making it ever since. Give them a try. They're super easy and yummy! Printable recipe One Hour Breadsticks recipe from my sister, Lissa Ingredients 3 c. flour 2 T. sugar 1/2 tsp. salt 1 1/2 c. warm water 1 T. instant yeast Directions Mix all ingredients for three minutes in mixer (I use my kitchenaid), adding more flour if needed so the dough is workable and not too sticky.  Let rest for 10 minutes. Roll out and brush with melted butter, then sprinkle with parmesan cheese and garlic salt/powder.  Put on greased pan and cut into breadsticks. (I use a pizza cutter to cut them).  Let rest for 10 minutes.  Bake for 15 - 20 minutes at 350 or until lightly browned. My notes: I usually half this recipe and it fills up almost a whole cookie sheet or a pizza stone. If you want to