Tonight everyone was able to sit around the dinner table together - something that hasn't happened on a weeknight for a couple weeks. We decided to call these nights "Family Nights" instead of "Normal Nights" since a meeting-free evening is not that normal anymore. We had fun sharing our stories from the day, and everyone "licked the platter clean" with tonight's meal (except the squash - not a hit). Here's our week in food:
Monday - Marvelous Meatballs (Crockpot) over rice or egg noodles, Baked butternut squash
Tuesday - Three bean hot dish (Crockpot)
Wednesday - Hot Dogs & Chips (AWANA/4-H night)
Thursday - Creamy Hashbrowns with Bacon (Crockpot), poached eggs
Friday - Microwave Chicken that Emelie's preparing as a 4-H project
Saturday - Progressive Dinner for the homeschool group parents (whoo hoo - a night out)
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I'm going to need the 3 bean recipe I am guessing. Now I will stop harassing you and go to bed.
ReplyDeleteHere you go:
ReplyDeleteThree Bean Hot Dish
1/2 lb hamburger
1/2 lb bacon
1 medium onion, chopped
1/2 cup ketchup
1 tsp salt
1/4 cup molasses
1/2 tsp pepper
1/2 cup BBQ sauce
4 tsp mustard
1/2 tsp chili powder
16 oz. can baked beans
16 oz. can kidney beans
16 oz. can butter beans
Brown hamburger, bacon, and onion. Drain. Add remaining ingredients. Bake at 325 for 2 hours, or on low in crockpot for 6 hours.
Here you go, Lisa:
ReplyDeleteCreamy Hashbrowns
1 package (2 lbs) frozen cubed hashbrowns
2 cups (8 oz) Velveeta
2 cups (16 oz) sour cream (I'll skimp on this, about 1 cup)
2 cans cream of chicken soup
1 lb. bacon, cooked and crumbled (I'll use 1/2 lb)
1 large onion, chopped
1/4 cup butter
1/4 tsp pepper
Place potatoes in an ungreased crockpot. Combine the remaining ingredients and pour over the potatoes. Mix well. Cover and cook on low for 4-5 hours.
Jog for three hours on a treadmill to counter-act the artery-clogging affects of this dish!
Now I have two new recipes from Stumpf-a-doodle-do! :)
ReplyDelete