Monday, January 11, 2010
Menu Plan Monday- Is it Feb. yet?
Hey all! As you know I have been doing the pantry challenge this month. I am coming up with some really interesting stuff, let me tell you. The surprising thing is that my family is loving it! I am trying to make bread bowls this week, after finding some yeast packets in my pantry. (Wish me luck!) Happy Eating Y'all!!
Monday: Bacon cheeseburgers, baked fries, salad
Tuesday: Grilled chicken over butter noodles, green beans, corn on the cob
Wednesday: Leftover buffet- if its not movin, you can eat it!
Thursday: Roast, mashed potatoes, broccoli
Friday: Homemade pizza's, salad
Saturday: Shredded beef enchiladas (made from leftover roast), refried beans and Spanish rice
Sunday: Chili in bread bowls (See recipes below)
1/2 cup water (70 to 80 degrees F)
1 cup warm milk (70 to 80 degrees F)
2 tablespoons butter, softened
2 tablespoons sugar
1 1/2 teaspoons salt
4 cups all-purpose flour
2 (.25 ounce) packages active dry yeast
1 egg white, beaten
In bowl, place the first seven ingredients in order suggested by manufacturer. Using dough hook (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When the cycle is completed, turn dough onto a lightly floured surface. Divide into six portions; shape into balls. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with egg white. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool on wire racks.
To make bowl, cut the top fourth off of bread; carefully hollow out bottom of each, leaving a 1/4-in. shell (discard removed bread or save for another use).