This week I’m committed to using up stuff I have in my freezer (mostly meat but also some frozen veggies and fruit for smoothies). Someday soon (next house?) I hope to get a second freezer. Right now the one I have is jammed with stuff. So, I’m looking forward to clearing it out a little bit, and the money we’ll save on groceries!
Ummm, let’s see … this week I think we’ll have …
1) Our very favorite meat loaf, garlic mashed potatoes, and vegetables.
2) French Dip (this is likely our family’s favorite meal and it’s easy as a blink), green salad, fresh fruit.
3) Baked teriyaki chicken (truly amazing recipe!), steamed rice, broccoli
4) Breakfast for dinner: Granola Pancakes, scrambled eggs with bacon, fruit smoothies
5) Fettuccine Alfredo w/ grilled chicken, steamed carrots and green beans
I think I’ll also make some pumpkin bread (recipe below).
3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground clove
Preheat the oven to 350 degrees F. Grease and flour three 9x5 inch loaf pans. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.