It's Monday again. Last week was a bit hectic at our house. I didn't see Phillip much because PC hosted the district UIL meet, so he didn't get home until 7:20 on Tuesday and 6:45 on Thursday (but went to hang out with his boss on Thursday night...got home about 9:30). Hopefully, this week will be calmer. I know I haven't posted much lately other than meal plans, but honestly, with a 21 month old toddler around, I don't have a lot of time. I promise to post a few pictures of Emily this week and especially next week after Easter.
On to the meal plan...
Sunday: Apple Nut Muffins, Delicious Bunny Treats and Make-Ahead Maple-Pecan Breakfast Casserole for church
Monday: cracker crumb chicken, corn, sweet potatoes
Tuesday: herbed cheese stuffed salmon, broccoli, leftover mashed potatoes
Wednesday: BBQ meatballs, corn, leftover baked beans
Thursday: Candis' Chicken, Butternut Squash Bake (I made and froze this on Friday. It looked pretty yummy!)
Friday: Desperado Casserole, chips
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3 comments:
Aww, I miss having cracker crumb chicken. Do you make it like Grandmommy used to? And what about the meatballs? Is that her recipe too?
My mother made great bar b q beef patties which you grandmommy probably ate while visiting and may have gotten the recipe. I think it had ketchup, sugar, onions and maybe worcestor sauce you pour over the patties and bake. Seems I remember you grandmommy saying she made them into balls. Just wondering if it is the same recipe.
My BBQ Meatball recipe is my aunt's. We've discovered that if her name is on the recipe, it's good!
Here it is.
3 lb. ground meat
2 T dry chop’t onion
3/4 C evap. milk
1/2 t garlic powder
1 C oatmeal
2 t salt
1 C (36) saltine crumbs
1/2 t pepper
2 eggs
2 t chili powder
Combine all ingredients — mixture will be soft. Shape into 2 T-sized balls for dinner; 1 T-sized for appetizers. Place in single layer on waxed paper & freeze until solid. Store in freezer bag until ready to use.
Sauce
3 C ketchup
3/4 t liquid smoke
11/2 C brown sugar
11/2 T dry chop’t onion
3/4 t garlic powder
Combine & stir until sugar dissolves.
Cook: Place frozen meatballs in 9x13" pan. Pour on sauce. Bake at 350° for 1 hour. If not frozen, bake about 20-30 minutes until bubbly.
Yield: 45 large or 80 small
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