I can’t tell you how much less stressed I was last week once I had a little bit of organization in my life.
It may seem like a teeny tiny thing, but not having to really think about what to make for dinner every day was a HUGE weight lifted.
I don’t know about you, but when I don’t plan a menu, I tend to panic somewhere around lunchtime when I realize ,”Oh dear God, I haven’t taken anything out for dinner”. So, having it all written down and planned… oh mama, it makes my life simpler.
(Of course, linking with Organizing Junkie , the Goddess of all things organized 🙂
4th Week of Lent
Sunday: Nacho Bar with all the “fixins”. (steak, chicken, cheese, hot peppers, sour cream, salsa, pico, shredded lettuce, black beans and refried beans). YUM!
Monday: garlic chicken, herb & butter rice, & corn
Tuesday: sloppy joes, potato chips, applesauce
Wednesday: Formal Dinner Night: ham, mac & cheese, corn, salad, baked spiced apples and peach pie for dessert
Thursday: swiss chicken in crock pot (recipe to be posted), egg noodles, and french cut green beans with sesame seeds
Friday:(meatless)Eggplant Rollatini and crusty french bread with sun-dried tomato basil butter:
This is one of my FAVORITE butter recipes!
16 years ago, Russ & I went on our honeymoon to a fantastic place called The Inn at Thorn Hill in Jackson, New Hampshire. Not only was the atmosphere absolutely PERFECT for newlyweds because it was so cozy and romantic, but the food was probably the best I have ever eaten. (we always said we would go back one day…. perhaps if we re-new our vows….)
One of our favorites while dining at the Inn was the crispy bread and delicious butter and on our last night there, I begged and begged and finally was given the easy, yet absolutely delicious, recipe.
Affectionately known as:
1/4 c. sun-dried tomatoes, chopped
1 LARGE clove of garlic (apx. the size of a walnut), diced
2 sticks of butter, room temperature
Combine butter & tomatoes in blender.
Add in diced garlic
Add in apx. 1 TBS of dried basil
Blend all ingredients together until well combined & no large chunks.
Store in refrigerator for up to 3 weeks.
This butter is fantastic on crispy Italian bread, either toasted or plain.
Great served along-side pasta dishes.
I hope you will love this as much as we do 🙂
Saturday:Breakfast for Dinner: Belgian waffles with fresh fruit, homemade whipped cream, and maple sausage links