Our Menu for this week…

I’m sharing our menu for this week. I recently revised (and am still working on) our family menu and shopping list. We’re getting ready to leave back to visit family on Friday so it’s a little lighter toward the end of the week.

Monday: BBQ Meatloaf — it’s a great twist on the “stand by” our kids love it and it’s easy enough that my husband can make it if I’m not going to be home. You can see the recipe here. I change mine a bit and use regular mustard and instead of bread crumbs I use oatmeal.
Tuesday : Broccoli and cheese soup and Semmel. Here’s the recipe I’m using for my soup…I’m still trying to find the perfect one. I plan on sauteing some chicken to add to it for a little protein. Semmel is a German hardroll that is fairly easy to make and really yummy to eat. I’ll add the recipe at the bottom of this post.
Wednesday: We have AWANA and 2 young ladies from our church have offered to help make dinner for our family each week. We have to be there from 5 – 8:30pm. It is such a blessing to have them willing to do this for our family, and takes a lot of stress off because I usually work on Wednesdays.
Thursday: Breakfast pizza (it’s actually called heart attack breakfast pizza). I got the recipe from a new cookbook, so I don’t have a link yet, but will include it in the future. This is the first time I’ve made it so we’ll see how it turns out but it sounds really yummy!
Friday: Leftovers. We’ll probably eat leftovers during the week for lunch too. But I’m guessing we won’t have as many as I hope. We’ll use this night to clean out the fridge before we leave on Saturday morning.
Here’s my recipe for Semmel:
1/2 cup warm water
1 tsp sugar
1 package dry yeast
3/4 cup water
3/4 cup milk
4 cups flour
1 teaspoon salt

Mix warm water, sugar, milk and dry yeast and let rise for 10 minutes.

Heat 3/4 cup water and 3/4 cup milk in a saucepan until warm.

Sift flour and salt onto pastry board. Make a groove in the flour and mix in yeast mixture and then warmed milk and water. Knead or beat with wooden spoon vigorously for approximately 10 minutes until dough makes air bubbles and is soft and smooth. Let rise for approximately 1 hour or until doubled in volume. Shape into round rolls and let rise again for 10 minutes.

Bake in 400 degree oven for 20-25 minutes. Brush with water for crispness. (I don’t do this)

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