Menu Planning

Work has been crazy. Hubby has been sick. Grocery shopping has not occurred in over two weeks, and my pantry and freezer is running low. Two out of three of those are good things, the other is in the process of getting better.
With everything that has been going on though I didn't have the time to sit down and flip through the pages of my cookbooks. Something I haven't had the opportunity to do in what feels like forever now! Now I am faced with the fact that it is the middle of the afternoon, I have no menu plan, and consequently no grocery list, for the grocery shopping trip that must happen at 4:30 this afternoon. Solution, I am turning to the the blogosphere for help this week. I have many recipes bookmarked in bloglines, time to start trying some! Oh, just an aside trying to keep things light and easy for Hubby's tummy this week.

Tuesday: Eating on the run, soooo bad
Wednesday: Creamy black lentils
Thursday: Portobello Toast
Friday: Chickpea, ginger and coriander soup
Saturday: Cooking with a dear friend, or more like watching, who is my kitchen inspiration
Sunday: Seared scallops with pureed cauliflower and asparagus

Banana Nut Muffins

I was wandering the asiles of HomeSense the other week month, and I came across these fun little silicone muffin cups.

There were also pink and purple triangle ones, which I completely regret not getting now. At the time however, I could not justify both sets when I had yet to try them out in my own kitchen. Of course the moment I used them for the first time I was completely in love with them. Now I can't image life without them. There is no more running out of those annoying little paper inserts, that I can never get apart, half way into a recipe. Oh, and they clean up so easily too!

I hoped by chance the others were still when I ventured back, but alas some other lucky sole snatched them up. Lucky them!

Banana Nut Muffins

• 2 cups flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 3 ripe bananas
• 1/4 cup sour cream
  
• 3/4 cup melted butter
• 2 eggs
• 1 cup packed brown sugar
• 1 tsp vanilla
• zest of orange
  
• 1/2 cup walnuts

Preheat oven to 375 F. Combine in bowl flour, baking soda and salt. Partially mash two fof the bananas. Then with beater whip them with sugar until light and fluffy. Add melted butter, eggs and vanilla.

Mix in dry ingredients stirring slow, and so still slightly lumpy. Fold in zest, nuts and finally banana in chunks.

Pour into muffin tins and back for 18-20 minutes.

Enjoy!

Menu Planning

Well, there is no menu plan for the week *gasp*!!!

With the medical issues we are having in our house right now I would be cooking for one. Something that just isn't worth it. So it will be a week of freezer soups, and salads for me.

Something I could probably use after eating all of that Easter chocolate ;)

Have a good week everyone.

Menu Planning

Leslie over at Definitely not Martha just wrote a fantastic post on freezing meals. I admit this is something I love to do too, but my problem is I never seem to eat it again! They sit for months and months getting more and more freezer burnt by the day. Yucky!

So last night after reading her post; it inspired me to actually clean out my freezer, and start fresh! I am actually ashamed of all the delicious meals that I threw out last night :( There were a few that I was able to salvage a couple, and we will be eating them over the next couple of weeks. Hey it is good for the grocery budget too ;)

Tuesday: Tofu and Eggplant curry (Freezer)
Wednesday: Pizza for Hubby
Thursday: Raspberry-Chipolte sauce (freezer) with pork chops and salad
Friday: Sauteed scallops with a sweetcorn salsa
Saturday: Tofu parma
Sunday: Fried chicken take II
Monday: Left overs