Tuesday, November 26, 2013

Menu Plan Monday - For the week of Nov. 25, 2013


Monday

Vegetables Lasagne
Tossed Salad




Tuesday
Red Lentil Chili
Corn Tortillas
  
Wednesday
Cucumber/Tomato Salad
 
 
Thursday
Thanksgiving
(Dinner for 6)
Turkey with Dressing
Ham
Mashed Potatoes & Gravy
Squash & Green Bean Casserole
Sweet Potatoes with Caramelized Onions
Cranberries
Rolls
Pumpkin Pie
Cookies
 
 Friday 
Turkey Club Sandwiches
Leftover Cranberry Sauce
Pickles & Chips
 
Saturday
             
 Crockpot Ham and Bean Soup
Cornbread
Tossed Salad
 
 Sunday
(Anniversary Sunday Dinner at
Heaven's View Baptist Church)
 






Have a Blessed Day,

 


Saturday, November 23, 2013

Recipe of the Week - Mashed Sweet Potatoes with Caramelized Onions

           Mashed Sweet Potatoes with Caramelized Onions

½ cup margarine                              
2 lbs. yellow onions, thinly sliced           
4 lbs. sweet potatoes, peeled & cubed   
½ cup milk, lowfat
1/4 tsp. salt
1/4 tsp. black pepper
1/3 c. sour cream, light            

To caramelize the onions, in a large skillet heat ¼ c. of the margarine.  Add onions and cook, stirring frequently, until golden brown.  Season with salt and pepper.  Remove from heat and set aside.  Cook the potatoes in a large pot, covered in lightly salted boiling water for 12 minutes or until tender; drain.  Add the remaining ¼ c. margarine to the pot and mash until smooth.  Stir in milk and sour cream and salt and pepper to taste.  Stir in caramelized onions, reserving a few to garnish.  Cook and stir over low heat until heated through.  Transfer to serving dish and top with reserved onions. 

Make ahead:  Prepare potatoes through step 3 stirring into caramelized onions, but do not heat through.  Transfer to a 2 ½-3 quart casserole.  Cover and chill up to 24 hours.  Before serving, bake in a 325 oven for 55-60 minutes or until heated through.

This is one of my new favorite Thanksgiving recipes and will be on our table this year.   
 
Have a Blessed Day,


Friday, November 15, 2013

His Word for My Week - Formula for Success

Scripture:

 Reflection:
Who doesn't want to prosper?  We all would like to have the "good things" in life and God does want to bless us with the good things He has created.  So how do we go about receiving those blessings?

  1. Study the Scriptures diligently to the degree that our speech will be filled with His Word.
  2. Meditate on God's Word day and night thinking about it until we truly understand it. 
  3. Obey God's Word by applying it to our lives.  Every problem calls for "a look in the Book" with thoughtful inspection followed by action based on the Truth.
Three steps to success and prosperity God's Way...Study, Meditate, Obey...the result....Blessing!

Prayer:

"Heavenly Father, Forgive me for the times when I have allowed the busyness of life to keep me from time with You in Your Word.  How grateful I am to have your Word available to me.  May I not neglect the wisdom that lies within It.  Lord, You know that I struggle with verse memorization.  I need Your help in being able to commit the Scriptures to memory and to be able to recall them when needed.  Thank You for the times of joy and amazement when You have revealed to me something new in Your Word.  Nothing is more exciting than that!   For the Lamp and the Light that directs my  way in life, I thank You! In Jesus Name and for His sake, Amen."

Have a Blessed Day,


Monday, November 11, 2013

Recipe of the Week - Corn Supper Cakes with Salsa

Corn Supper Cakes with Salsa
 
Corn Cakes:
1 large egg
2 1/2 c. corn kernels or 10 oz. frozen corn, thawed and drained
1/3 c. diced red bell pepper
1/3 c. soy, rice, or coconut milk
2 tbs. melted butter
1/3 c. rice flour
3 tbs. yellow cornmeal
1 tsp. honey or agave syrup
1 1/2 tsp. baking powder
Salt and Pepper to taste (I use salt substitute)
 
Salsa:
1 avocado, halved pitted, peeled, and cut into small diced
2 large tomatoes cut into medium dice 
2 scallions, sliced thin
2 tablespoons chopped fresh cilantro
1/4 c. crumbled feta cheese
1 garlic clove, minced
1 tablespoon lime juice
 Salt and pepper
 
  • Mix salsa ingredients together and allow to marinate. 
  • In a large bowl, whisk egg until well blended.  Stir in corn, red pepper, milk, and melted butter.  In a small bowl, mix together flour, cornmeal, honey, baking powder, and salt and pepper to taste.  Add to the corn mixture and stir just until dry ingredients are evenly moistened. 
  • Place a 12-14" non-stick frying pan over medium-high heat.  When pan is hot, spoon batter into pan in 3-tbs. portions, spacing them about 3" apart.  Use the back of the spoon to gently spread each portion out into a 3" circle.
  • Cook cakes until tops look dry and bottoms are lightly browned, 1 to 2 minutes.  Turn cakes over with a wide spatula and continue to cook until lightly browned on other side, about 1 more minute.  Transfer to warming tray.  Repeat to cook remaining batter.
  • Serve cakes topped with salsa and garnish with cilantro sprigs and lime wedges.
Serve with Jicama Sticks and Melon Wedges drizzled with Lime Juice and Honey. 
 
Have a Yummy Day,


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