We are back to doing school this week plus we’re making Halloween costumes, so things are busy… not much change there. You will notice the menu is a little heavy on the chicken side. The reason is that I am out of everything but chicken. If it’s too much chicken for you, feel free to look through past weekly plans to get different ideas. Have a great week!
Tag Archives: Meal plans
We are having a garage sale this weekend, (as long as the weather cooperates), so I am trying to keep everything to a minimum without being tempted to eat out to much. I did schedule a couple times for eating out during the actual sale because I’m hoping we’ll be so busy I won’t have time to cook. I doubt I will have time to make the pretzel buns for the Turkey O’Toole sandwiches, but I’m gonna give it a shot. We use frozen fish fillets for the fish tacos so that dinner comes together rather quickly. The rest of the dinners are from the magical crock pot. Let me know what you tried and loved!
This bread pudding is so amazing. The outside is crispy, while the inside remains creamy and wonderful. The sweetness of the orange juice is toned down by the tartness of the cranberries. You could top it with maple syrup or make a sugar glaze, but I don’t think it needs it. This is really simple to put together but does take some advanced planning for best results. I suggest starting about two days in advance, but you could make it and bake it and see how it comes out.
1 loaf (18-20 slices) bread, cubed and left out overnight, (or for enough hours to dry it out a little)
1 C dried cranberries (give or take to your liking)
2 1/2 C milk
1/4 C orange juice concentrate
juice of one orange
zest of one orange
1 1/2 C sugar
Grease a 9×13 baking dish and arrange the cubed bread, (I used white this times, but have used wheat. It’s still good, but not as wonderfully creamy). You should have enough bread to fill the dish nicely. Sprinkle the tope with cranberries.
Combine the last six ingredients in a blender. Pour over the bread making sure to get all the bread cubes soaking. Cover and place it in the fridge overnight or up to twelve hours.
Preheat oven to 350. Set the dish out and allow it to warm a little before putting it in the oven lest the dish breaks due to thermal shock and all of your hard work is wasted. Bake for 1 hr and 20-30 minutes. You’ll need to check it the last ten minutes to make sure the tips don’t burn. You will know it’s done because it will be all puffed up, the top edges will be toasted, and a toothpick should come out clean. Let it sit for 30 minutes before cutting.
It is good cold, but exquisite warm. The kids liked it, but were really close to loving it. My husband, who hates bread pudding and custards of any kind, loves this recipe. He calls is, “Orange Cranberry Deliciousness”. When he found out I was making it, he made me promise to save him a piece. Here it is honey, waiting for you to get home.
(Forgive the picture. I am reduced to using my phone for photo and it likes to make things yellowish.)
We’re gearing up for cooler weather here so I’m hoping to get in as much grilling as possible. My husband says you can grill any time of the year, but I hate to ask him to stand out in the snow to flip burgers. I found a wonderful looking Caramel Pear Cake that I can’t wait to try. I also hope to have some of our family favorite recipes posted soon. Here’s to hoping you find this plan helpful!
It seems like just over night it became Fall. The nights have gotten very cool, the days are shorter and cooler, the trees are showing signs of changing, and the garden is bursting with good things to eat. That means it’s time for Harvest cooking! This weeks menu is full of lots of simple veggie sides to make the best use of the fresh produce that we have right now. Check back later this week for the recipes for my simple sides and Annanized Bread Pudding.