Bacon Cheddar Waffles and Menu Plan

Last week, I had tri-tip planned for dinner one night.  After a long day with my first graders, I didn't want to eat tri-tip, let alone cook it in the oven.  I was exhausted and wanted something easy and comforting.  What's more comforting than breakfast for dinner?!

Bacon Cheddar Waffles
(Recipe modified from Taste of Home)
4 slices bacon
2 Tbsp brown sugar
1 tsp coriander
1 cup cheddar cheese, grated
1 1/2 cup white whole wheat flour
1 tsp baking powder
1/2 tsp salt
2 eggs, separated
1 cup milk (I use 1% milk)
1/4 cup butter, melted

For bacon:
Heat large a large skillet on the stove.  When the skillet is hot, add the bacon.  Sprinkle the bacon with half the coriander and brown sugar.  When the bacon has browned, turn it over and sprinkle with the remaining sugar and coriander.  Cook until crisp and brown.  Remove from skillet and set aside.

For waffles:
In a large bowl, combine dry ingredients.  In a small bowl, combine egg yolks, milk and butter until combined.  Add to dry ingredients and stir until combined.  Beat egg whites until soft peaks form.  Gently fold egg whites into the waffle batter.  Crumble bacon.  Gently fold cheese and bacon into the batter.

Heat waffle iron according to manufacture's directions until golden brown.  Serve with syrup drizzled over the top and fruit and scrambled eggs on the side.

Dinners
Sunday: Asian Beef Noodle Bowl
Monday: Pulled Pork with corn and cheddar biscuits
Tuesday: Kheema, rice and flasbread
Wednesday: Pasta with portabella mushrooms
Thursday: Pulled pork quesadillas and tomato salad
Friday: pizza night

Lunches:
Avocado, cheese and tomato mini pitas
tortellini, olive and spinach salad
spinach pizza roll-ups

Breakfast:
Bagels
cereal
yogurt
fruit

Snacks:
yogurt pretzels
fruit
veggie sticks


I'll be linking to Menu Plan Monday, Mouthwathering Monday, Tempt My Tummy Tuesday,  Tuesday's Tasty Tidbits,  At the Table Tuesdays, What's on the Menu Wednesday, This Chick Cooks, Full Plate Thursday, and What's for Dinner?

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My Favorite Brisket and Menu Plan

I started making this brisket recipe about 10 years ago.  Its a great meal to make on a lazy Sunday when you're just hanging out at home.  We've had a very cool summer, so this was perfect last Sunday when my son and I were just hanging out together at the house.

My Favorite Brisket
1 2-3lb. brisket
1 jar chili sauce (some day I will make my own, I usually use store bought)
10-12 small red potatoes, cut in half
2 cups chicken broth
Salt and pepper to taste

Preheat oven to 350 degrees
Salt and pepper outside of the brisket.
Place brisket in roasting pan.  Add potatoes around meat.  Top with chili sauce.
Bake 21/2-3 hours, until brisket is tender . If you're using a larger cut of meat, you will have to add cooking time)

Dinners:
Sunday: Peach-Whiskey Barbeque Chicken and parmesan baked zucchini
Monday: Pork and Fontina Sandwiches
Tuesday: Baked Camembert Pasta
Wednesday: leftovers
Thursday: Baked Salmon Packets with pesto and Angel Hair
Friday: Homemade Pizza

Lunches:
Sandwiches
Salads
Pita and Hummus

Breakfast:
cereal
bagels
homemade english muffins

I'll be linking to Menu Plan Monday, Mouthwathering Monday, Tempt My Tummy Tuesday,  Tuesday's Tasty Tidbits,  At the Table Tuesdays, What's on the Menu Wednesday, Full Plate Thursday, and What's for Dinner?

Garlic-Parmesan Pizza Dough and Menu Plan

We have pizza and movie night every Friday, which you know if you read my blog with any regularity.  I've experimented with many different pizza dough recipes.  I finally decided to experiment and make one of my own.  This is what I came up with and my family loves it!

Garlic Parmesan Pizza Dough
1 1/2 cup luke warm water
1 tsp dry yeast
1 Tbsp  honey
2 cups unbleached white flour
2 cups whole wheat white flour
1 tsp salt
1/3 cup olive oil
1 Tbsp parmesan
1 clove garlic

Preheat over to 500 degrees
Add yeast and honey to warm water and allow to sit until bubbles form on the top of the mixture (about 5 minutes).  Place flour and remaining ingredients in mixing bowl.  Add yeast mixture.  Blend on medium in kitchen aid mixer with hook until combined and dough forms a ball.

Allow to rise for 1-2 hours.  I've let it rise all afternoon and it seems to be alright.

Top with your favorite cheese and toppings and bake 8-10 minutes, until crust is golden brown and cheese is bubbly.

This week, I'm back to work.  I'm trying to go back to simpler meals so that when I come home from work, I don't have a lot of prep to do!  First graders will wear you out!

Sunday: Beef Brisket with veggies and Cheese Biscuits
Monday: Chicken Cordon Blue Sandwiches and sweet potato fries
Tuesday: Dinner out
Wednesday: Macaroni and Cheese
Thursday: Veggie Quesadillas and Spicy Bean and Corn Salad
Friday: Pizza and movie night

I'll be linking to Menu Plan Monday, Mouthwathering Monday, Tempt My Tummy Tuesday,  Tuesday's Tasty Tidbits,  At the Table Tuesdays, What's on the Menu Wednesday, Full Plate Thursday, and What's for Dinner?

Smoked Chicken Burritos, Summer Vacations and Menu Plan

This week, we took a trip to Safari West.  What an experience!  We're already planing to go back next year!  Dinner was amazing, and we took a Safari Adventure tour.  The animals (zebras, giraffes, buffalo and many more) were so close we could almost touch them.  My little man was so excited, especially when we got to sit on the top of the army truck.  We got home last night and we were all exhausted.  Sleeping in tents with animals all around is not a restful experience, but it was worth it for a night.

Next week, I'm heading off for a few days to visit a dear friend and her family in Seattle.  I'm looking forward to it, but I'm leaving my husband behind for 3 nights AND I have a classroom that still isn't finished and ready for the new batch of kids inevitably coming through the door in 2 weeks.  My wonderful husband and I are probably going to spend a couple days together trying to get it in order.

Smoked Chicken Burritos:

Marinade:

1 tsp. liquid smoke

juice of one lime

1 tsp hot sauce (I used cholula)

1 tsp. cumin

salt and pepper to taste

Prepare marinade and marinade for 30 minutes or overnight

For Burritos:

Salsa, store bought or homemade

Corn of on cob, cooked or 1/2 cup frozen corn

1 cup shredded pepper jack cheese

1/4 cup toasted pumpkin seeds

tortillas

Remove chicken from marinade and grill or bake until golden brown and juices run clear.  Allow to rest 5-10 minutes.  While chicken cools, place a small pan on the stove and heat 1/2 tsp canola oil.  Add pumpkin seeds and cook, turning often, until lightly browned.  Remove from pan so they don't continue to cook. 

Layer tortillas with chicken, cheese, salsa, corn and pumpkin seeds.

Since I'm leaving for a few days, I'm planning to whip up a couple dishes that my husband can just throw in the oven when he comes home from work.  There's a big joke in our house that my husband can cook, but no one wants to eat what he cooks.

So, here's what I'll be making on Sunday so the older boys will have food to eat:

Monday: Crockpot London Broil
Tuesday: Spicy Pepper and Pepper Pasta
Wednesday: leftovers
Thursday: Arugula and avocado pasta
Friday: Pizza and movie night
Saturday: BBQ, probably burgers

This week, I'm posting over at Whitehead's Monthyl Menu!

Thank you, Amber for featuring my recipe and my blog!  Please go to

Whitehead's Monthly Menu to see my post!