Menu Plan Monday ...on Tuesday

Running late this week but I did manage to get a menu planned out for the week. Last week's menu worked out pretty well. Even though I didn't get to stick to the meals for each day as planned, I went shopping and had the food on hand to cook for each dinner. I ended up juggling the meals around at the end of the week because I was following the B.R.A.T. diet due to a bad stomach virus that I'm fighting to get rid of. It was nice knowing that I didn't have to run out for meals because they had been planned. I've used a couple of last week's meals for this week already on Sun. and Mon.

Here's this week's menu....

Sunday - tacos and Spanish rice
Monday - Amish fried chicken, spicy mac n cheese, gr. beans
Tuesday - rigatoni w/turkey meatballs
Wednesday - hot dogs and chili cheese fries
Thursday - chicken soulvaki with rice & salad - made with chicken instead of pork
Friday - mushroom swiss sliders, fried potatoes, corn on the cob
Saturday - homemade pizza (could possibly change)

Find out what everyone else has planned for this week over at Menu Plan Monday. Take a few minutes to peruse these ladies' menus! There are some clever dinner plans out there! I enjoy reading through all of them.

Menu Plan Monday

I'm going to try something new. I've decided to join everyone for Menu Plan Monday at I'm an Organizing Junkie.

Sticking to a menu plan has never been easy for me. By posting my menu for everyone to see, maybe it will help me to stick to it this time.

With the flu kicking our butts here at home, I figure that if I can at least get dinner on the table every night, I'll be doing ok.

Here's my first menu plan:

Monday: chili
Tuesday: corned beef, potatoes & carrots
Wednesday: Amish fried chicken, fried noodles and corn
Thursday: crockpot pork chops & gravy over rice w/ green beans
Friday: tacos & Spanish rice

Check out other menus at Menu Plan Monday.

Happy to be back!

Hey everyone!

I was starting to think that I would never make it back here. Of course, with the kids back in school, germs start coming home with them. My son ended up with a sinus infection and the stomach flu. He was nice enough to pass it along to Mom and Dad and now it looks like my daughter might be coming down with it. ---Yuck---

For the last month or so I haven't been doing anything creative in the kitchen. Since we're finally settling in at home, I'm ready to get back into the kitchen.

I can't wait to catch up on what everyone has been cooking and blogging about! I've been feeling so out of the loop. I've really missed talking to everyone.

So for the next few days I'll be browsing around blogland and making some updates here.

Stop by and say "hi"!

Tami

I miss my blogging friends

I have not dropped off the face of the Earth but it feels real close to it.

We made a whirlwind decision to move again just a couple of weeks ago. So just about everything in our lives got put on hold so that we could focus on getting things done. We moved this weekend so now we are faced with the daunting task of unpacking.

Thanks to the At&t rep giving me some false info about U-Verse being availabe in our area, we are without TV or Internet service until this coming Wed. Such is life....right? Nothing is ever perfect.

I really hope to be back clacking on my full-sized keyboard by the middle of the week. My son has been enjoying watching his "old" mom hen pecking her way through on the phone.

I miss talking with everyone! I can't wait to get back to see what everyone has been up to.

Hope to talk to you soon!
Hugs,
Tami

Creamy Peanut Butter Pie

If you are a peanut butter lover, you've gotta try this easy pie. Its rich, thick and creamy filling matches perfectly with the graham cracker crust.


This recipe is a variant of a Grave Yard Peanut Butter Pie that I created for Moms Menu for Halloween.

Creamy Peanut Butter Pie

4 oz. cream cheese, softened at room temp.
1/2 of a small jar of peanut butter (does not
have to be exact amt. I just "eyeballed" it)
1/2 C. powdered sugar
1/3 C. milk
8 oz. Cool Whip, thawed - divided per directions
1 graham cracker crust

In a large bowl, Beat together cream cheese, peanut butter, powdered sugar and milk until very creamy. Fold in 6 oz. Cool Whip until all ingredients are completely mixed together. Pour the mixture into the crust - I used a store bought graham cracker crust. Reserve leftover Cool Whip for decorating the top of the pie.

Cover pie and stick it into the freezer for at least 2 hrs. Thaw for approximately 1 hour before serving.

I've made this pie up to 3 days ahead of time and it is perfect as long as you thaw it for 1 hour before serving it.

Repeat with freezing and thawing any leftovers. I wouldn't recommend doing this more than this one time.

Now, grab a spoon or fork and dig into it! Yum!