It's been a few weeks since I've shared some of our menu choices, so, thought I would take a moment and update everyone! .... And, while I'm at it, share one of the latest "good" recipes I've discovered.
Enjoy!
Monday - Spaghetti and Meatballs with salad
Tuesday - Fish Tacos
Wednesday - German Schnitzel with Noodles
Thursday - Chicken Noodle Soup
Friday - Mexican Night at Verna's
Saturday - Brown Sugar Chicken over Rice
Sunday - Leftovers
Monday - Ziti Pasta with salad
Tuesday - Sandwich Night
Wednesday - Lentil Quiche (stay tuned for the recipe in a moment)
Thursday - Corn and Bacon Chowder with Dumplings (we're at the end of our corn season...so, the corn recipes won't be quite as prevalent)
Friday - Pizza Night
Saturday - Italian Meatloaf
Sunday - Leftovers
Monday - Chicken Pot Pie
Tuesday - Fish with a Coconut Sauce, Rice and Beans
Wednesday - 4th of July at the Ellis' - my contribution was deviled eggs and chips
Thursday - French Dip Sandwiches with Broccoli, Potato, and Cheddar Cheese Soup
Friday - Delectable Marinade Chicken over leftover Rice and Beans with Mchicha (local spinach)
Saturday - Fried Rice with bacon and veggies
Sunday - Leftovers
Monday - Pizza
Tuesday - Canneloni with Boerwors sauce and garlic bread with tomatoes, garlic, onions, balsamic vinegar
Wednesday - Aussie Chicken with steamed broccoli
Thursday - Soup Night
Friday - Mexican Night at Verna's
Saturday - Saturday Movie Night at the Stamps...Potluck style
Sunday - Frittata
Now...the recipe for the
Lentil Quiche....
Remember, I never really stick with a recipe; but, I got the original idea from www.allrecipes.com. You can do a search there on Lentil Quiche to find the original.
Chopped Onion
Pressed Garlic
Olive Oil
Lentils
Water
Chopped Broccoli
Chopped Tomatoes (and any other veggies you have on hand)
4 Eggs
1 Cup of Milk
Salt, Pepper, Italian Seasoning
Cheddar Cheese
BACON :)
First, I put the onions, garlic, olive oil, and bacon in a pie dish and put them in the oven, at 375 F, to cook for about 15 minutes.
I then took a frying pan and put the lentils in some water and set them to steam for a bit. When the lentils seemed to be done, in about 15 minutes or so, I drained most of the water and put the broccoli on top to steam a bit as well.
I then added the lentils, broccoli, and tomatoes to the dish with the onion, garlic, and bacon (after taking a moment to tear up the bacon into bite size bits.) I also threw in some chopped up carrots and zucchini that I had on hand. You can use whatever veggies you have to supplement and chunk up the dish.
On top of this, I put the seasonings, about a cup of milk, the 4 eggs and the shredded cheddar cheese. I then put it back in the oven for about 45 minutes.
It was firm at this time, and I left it on the counter for a few minutes to cool before serving it to the children. It was a hit, all around!