Banana Sour Cream Muffins

1/2 cup butter

(room temperature)

1-1/4 cups sugar

2 eggs

1/4 cup sour cream

1 tsp. baking soda

2 bananas, mashed

1-1/2 cups flour

1 tsp. vanilla

1/2 tsp. salt

350 oven. Line muffin tin with paper baking cups.

Cream butter and sugar. Add eggs; beat well. Stir in next 5 ingredients.

Fill muffin tins 2/3 full.
Bake 20 to 25 minutes or until tops spring back when lightly touched.

Berry Baked Oatmeal

1/2 C applesauce
1/2 C brown sugar {or 1/3 C honey}
1 egg
3 C oats (quick-cooking)
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 C milk
1 tsp. vanilla
3/4 C frozen berries (or fresh)

Combine the dry ingredients together in a bowl and stir well. 
Add in the milk, vanilla, egg and applesauce. Stir until moistened.
Then, gently stir in the berries.  Pour into a lightly greased 8x8 inch glass baking dish. 
Bake at 350 for 40ish minutes, until center is set. 
Serve warm. 

Whole Wheat Blueberry Buttermilk Pancakes

Ingredients

• 2 C white whole wheat flour
• 1 tsp. baking soda
• 2 tsp. baking powder
• 1/2 – 3/4 tsp. salt
• 1 heaping tsp. honey
• 2 eggs
• 3 C buttermilk
• 1 C fresh or frozen blueberries

Directions
In a large bowl, mix together 2 C white whole wheat flour, along with 1 tsp. baking soda, 2 tsp, baking powder and about a 1/2 tsp. salt.  Stir well.
Then, lightly beat two eggs in a small bowl, add the honey. 
Pour the eggs and honey mixture into the dry ingredients. 
Add in 3 C buttermilk. 
Whisk until combined. 
Then, fold in the blueberries.
{Alternatively, you can add the blueberries to the dry ingredients before adding the wet ones.  Tossing them in the flour mixture first will help prevent them from turning your batter a blueish-purple color}.  
Scoop the pancakes onto a hot griddle, preheated to around 350 degrees.  If your griddle is notorious for sticking, be sure to coat with with butter or olive oil as you normally would. 
To scoop, I recommend using a ladle – one scoop (about 1/3 C) is the perfect size for a 3-inch pancake.
Cook pancakes until bubbles form in the pancake.  This takes about 5 minutes.  Then, flip.  
Cook on the other side until nicely browned; an additional 2-3 minutes. 
Stack on a plate and repeat until all batter is gone. 
Serve warm with maple syrup, honey or a nice blueberry sauce too. 
Often, I’ll eat these without anything on top – the yummy blueberries inside are good enough for me! 
Your family is sure to enjoy these!

Easy Twice Baked Potato Casserole

Ingredients

• 6-8 large russet potatoes
• 3 T butter
• 1/3 cup milk
• 3 cup spinach, fresh or frozen
• 1/4 cup bacon crumbles {nitrate-free recommended}
• 1 1/2 cup shredded Colby Jack Cheese
• Sea salt, to taste
• Black Pepper, to taste

Instructions

1. Begin by scrubbing the potatoes. Then, pat them dry.
2. Lightly spray your crockpot with cooking spray. Arrange your potatoes in the crockpot. Sprinkle the potatoes with sea salt.
3. Cover and cook the potatoes on low for 6-8 hours, or on high for 3-4 hours, until potatoes are tender.*
4. Remove from the crockpot and carefully slice the potatoes open to cool.
5. When potatoes are cool enough to handle, scrape the potato out of the center and into a large bowl. At this point, go ahead and pre-heat your oven to 350.
6. Mash the potatoes with a potato masher or a fork a few times.
7. Add in 3 T butter, 1/3 C milk.
8. Using a hand held mixer, whip the potatoes until they start to become creamy and smooth. Add milk 1 T at a time to achieve desired consistency.
9. Add in 3 C spinach (if using frozen, thaw & drain before adding), 1/4 C bacon crumbles, and 1 C shredded Colby Jack Cheese. Stir until well blended.
10. Season with sea salt & pepper, to taste.
11. Lightly grease a 9x13 glass baking dish. Pour the potato mixture into the baking dish. Garnish with remaining 1/2 C cheese.
12. Bake the potatoes at 350 for 25-30 minutes until warmed throughout and the cheese is melted.
13. *Alternatively, you can bake the potatoes in an oven heated to 400 degrees for 1 hour.

Notes

This recipe may be prepared ahead of time and either refrigerated or frozen until ready to serve. If refrigerating, increase cooking time to 1 hour at 350 degrees, or until center is hot. If freezing, thaw in the refrigerator, and follow the refrigerated baking directions.

Chicken Fried Steak With Cream Gravy

FOR CHICKEN FRIED STEAK

• oil or shortening, for frying
• 6 -8 beef cutlets, tenderized (round or cube steak)
• 3 -4 cups seasoned flour (flour with savory seasonings of your choice orSeasoned Flour)
• 3 eggs
• 2 cups milk

FOR CREAM GRAVY

• 1/4 cup flour
• salt and pepper
• 4 cups milk
• 1 -2 tablespoon dripping, included the cooked bits

Directions:

1. 1
   Heat about 1/4-1/2 inch of oil or shortening in a frying pan.
2. 2
   Beat eggs then combine with milk.
3. 3
   Dredge tenderized beef cutlets in flour, then egg-milk wash, then a second time in flour.
4. 4
   Place dredged cutlets into heated oil and fry until golden, about 10 minutes.
5. 5
   Turn steak over and cook for another 5 minutes or so until both sides are golden.
6. 6
   Remove to a plate lined with paper towels and allow to drain.
7. 7
   TIME TO MAKE THE GRAVY: Drain all but 1-2 tablespoons of drippings from the frying pan; leave all the cooked bits you can.
8. 8
   Combine flour and seasonings with milk, then pour into the pan with drippings and bits.
9. 9
   Continually stir/whisk the gravy over medium heat for 10-15 minutes, or until desired consistency.
10. 10
    Taste and add more salt or pepper if necessary.
11. 11
    Serve generously over each piece of chicken fried steak.
12. 12
    Sop up any extra gravy with a biscuit.

May Menu plan

 I am gonna post my menu plan for  May 20th to June 20th  cause thats how we do our grocery shopping  ..  I  am going to list my breakfasts which will be repeated every week as my kids are pretty simple for what they like and lunches are the same ...  Will include all recipes for  meals

 May -June Menu Plan :


Breakfast :
Whole Wheat Blueberry Buttermilk Pancakes

Berry Baked Oatmeal
Cinnamon Rolls

Banana Sour Cream Muffins,Yogurt
Eggs and toast
Oatmeal and Berries and milk 
french toast  casserole 

Lunch:
Ultimate Chicken Fingers, pasta salade 



Suppers:
Cheesey Potatoe casserole , Shake n Bake chicken Legs, broccoli
Cheesy Broccoli and Rice with Chicken, Carrots, salade
Beef and Chicken Fajitas, Salade , nachos/salsa
Chicken Fried Steak, Mashed Potatoes, 3 bean salade, gravy, biscuits
BBQ Meatballs, rice, corn
Pasta and Creamy Mushrooms, garlic bread sticks, salade
Ranch Chicken Parmesan, BLT pasta salade *heavy on the veggies*
Slow Cooker Pulled Pork ,coleslaw,baked beans
Parmesan Cheesy Chicken, Greek Salade, garlic cheese bread sticks
Pepper Cheesesteak Sandwiches, fries, coleslaw
BBQ PorkLoin, potatoe salade,rolls
Sleezy Chicken , mashed potatoes, green beans
Easy Twice Baked Potatoe Casserole,Cranberry Pork Roast, peas

Grandma's Mashed Potatoes

6-8 medium russet potatoes
1-2 tsp. salt
1/4 C milk

Wash, peel and slice potatoes into fourths. 
Bring a large stock pot filled with water, potatoes and salt to a boil.
Boil until potatoes are tender, about 20 minutes. 
Drain the potatoes in a strainer.
Add potatoes to a metal mixing bowl.
Begin by breaking apart the potatoes with the mixer turned off. 
When they are smashed apart, add in the milk, 1/8 C at a time. 
Mix well. Adding more milk as needed. 
Whip until creamy.
Season with salt and pepper, as desired.
Enjoy!

Cheesy Broccoli and Rice with Chicken

    * 2 c. cooked whole grain rice (Tip:  cook your rice in chicken broth or with some ham juice for extra flavor.  I used a little ham juice and water.)
    * 2 cups cooked, diced chicken
    * 2 cups chopped fresh or frozen broccoli
    * 1 c. cream of mushroom soup (1 can would work fine, too)
    * 1 c. shredded sharp cheddar cheese
    * 1 1/4 c. milk
    * 1 tsp. salt
    * 1/2 tsp. pepper

Mix together in a large bowl.  Pour in a 8×11 or 9×13 pan.  Bake at 350° for 20-30 minutes or until heated through and bubbly.

BBQ Meatballs

    * 1 can (13 oz.) evaporated milk
    * 3 lbs. ground beef
    * 2 c. oatmeal
    * 1/2 tsp. pepper
    * 1 c. chopped onion
    * 1/2 tsp. garlic powder
    * 2 tsp. salt
    * 2 tsp. chili powder

Mix and shape into balls. Place in pan in a single layer.
Sauce

    * 2 c. ketchup
    * 1 1/2 c. brown sugar
    * 2 Tbsp. liquid smoke
    * 1/2 tsp. garlic powder
    * 1/2 c. chopped onion

Mix together and pour over meatballs. Bake at 350 for one hour. (I cover them for 30 minutes and then uncover for the last 30 minutes.)

Pasta and Creamy Mushrooms

1 lb penne pasta
1 T light butter
8 oz sliced mushrooms (mix and match types)
1/2 C onion
3 large garlic cloves, minced or chopped
1/2 tsp. salt, divided
1/4 tsp. pepper
2/3 C whipping cream
1/2 C freshly grated Parmesan
1 tsp. parsley

Cook pasta (omit salt and any oils). Meanwhile, melt 1 T butter in a skillet. Add mushrooms, onions and garlic and cook until all liquids are gone. Sprinkle with 1/4 tsp. salt and pepper. Add cooked pasta, whipping cream and cheese. Toss to coat. Stir in remaining salt and parsley and enjoy!

Sleezy Chicken

8 boneless chicken breasts

Butter Mixture
1/2 cup butter
2 cloves garlic minced

Crumb Mixture
1/2 Italian bread crumbs
1 1/2 cup grated cheddar cheese
1/4 cup grated Parmesan cheese
1 tsp salt
1/2 tsp pepper

    * Preheat oven to 350 degrees
    * Melt butter and add garlic in a bowl
    * Combine all crumb mixture ingredients in another dish
    * Dip chicken into butter and then roll and thoroughly coat in crumb mixture
    * (At this point the chicken may be frozen for later baking)
    * Place chicken pieces in a large baking dish. Drizzle any remaining butter on top and sprinkle with any remaining crumbs.
    * Bake 45-60 minutes.

BLT Pasta Salad

• 
  
• 
  
• 1 cup mayonnaise or 1 cup salad dressing
• 1/4 cup lemon juice concentrate
• 2 teaspoons sugar
• 2 teaspoons chicken flavor instant bouillon
• 1 (7 ounce) package rotini pasta or 1 (7 ounce) package other pastas, cooked and drained
• 8 slices bacon, cooked and crumbled
• 1 large tomato, seeded and chopped
• 1/4 cup green onion, sliced
• 4 cups lettuce, thinly sliced

Directions:

1. Combine mayonnaise, lemon juice, sugar and bouillon for the dressing.
2. Combine rotini, bacon, tomato, and green onion.
3. I recommend waiting until you are ready to serve before mixing in the lettuce.

Ranch Chicken Parmesan

2 chicken breasts
1/4 C Ranch salad dressing (we used fat-free)
1/4 C bread crumbs
1/8 C Parmesan cheese, grated
1/2 tsp. season salt (salt-free)
1/4 tsp. garlic powder
1/8 tsp. pepper

Marinade chicken breasts in salad dressing for at least an hour. Make bread crumbs by taking 1 thick slice of bread and grating it in the blender. Measure out 1/4 C and freeze the other bread crumbs for later use. Combine bread crumbs with cheese and seasonings and mix to combine . Dip marinaded chicken (remove any extra dressing) in the bread crumb mixture. Place chicken in a sprayed glass baking dish.  Bake at 400 for 30-35 minutes until internal temps reach 180 degrees F. Enjoy with veggies.

Greek Salade

DRESSING

• 1 cup olive oil (can reduce to 3/4 cup)
• 1 extra large lemon, juice of (can use 2 lemons ( make certain that the lemon is at room temperature before squeezing)
• 2 -4 teaspoons dried oregano (start with 2 teaspoons)
• 3 teaspoons fresh minced garlic (about 2 medium cloves)
• 1 teaspoon dried basil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt (or to taste)
• 1 teaspoon sugar
• 1/2 teaspoon fresh ground black pepper (or to taste)

SALAD INGREDIENTS

• 1 large romaine lettuce, chopped (or use 2 small)
• 2 -3 plum tomatoes, cut in wedges (use Roma tomatoes)
• 1 English cucumber (peeled, seeded and chopped)
• 1 red onion, cut in slices
• 1 green bell pepper (seeded and cut into rings or sliced) (optional)
• 1/2 lb feta cheese, crumbled (or to taste)
• 1 cup kalamata olive

Directions:

1. For the dressing; in a processor or use a wire whisk process/whisk the olive oil with lemon juice, 2 teaspoons dried oregano, garlic, dried, basil, red wine vinegar, salt and sugar until smooth (add in more oregano and lemon juice if needed).
2. Season with black pepper.
3. Chill in fridge for a couple of hours before using to blend flavors.
4. Place the salad ingredients in a large bowl.
5. Pour dressing over; toss to combine.
6. If desired allow the salad to sit at room temperature for 20 minutes before serving, or you can refrigerate for 1 hour (tossing a few time during sitting time).