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Monday, November 14, 2011
My first Menu Plan Monday in two months! We had a baby check-up this afternoon. I'm about 14 weeks along and heard the little punkin's heartbeat. Never gets old!
I'm glad I'm getting some energy back because this is a pretty busy week. And I can't believe next week is Thanksgiving! Excited but, phew, I can't figure out how this year has flown by!
Meghan is the chef this week, and the recipe below is one of her favorites. I grew up eating this easy skillet meal. My father called it by its unpoetic sailor’s name. This comfort food sends my children into shrieks of glee. It’s very rich, so we don’t have it very often, but with eggs and a loaf of whole wheat toast, it makes for an easy, frugal meal.
You can try stretching the gravy by adding a can of mixed veggies, but my children call that heresy. They would prefer that veggies were on the side.
Creamed Beef on Toast
3 Tbl Butter
3 Tbl Oil
1/2 C Flour
4 C Milk
1 tsp Salt
2 packs roast beef (those thin lunchmeat packs that are less than $1)
1/4 tsp pepper
Melt butter and oil in a large saucepan. Stir in flour. Add milk and keep stirring. Add salt & pepper. Cut beef into strips and stir in. If too thick, add a little more milk. Heat to boil and remove. Serve over warm toast.
This week we will be enjoying:
Monday (Bryan works late) - Beef Gravy, Toast, Scrambled Eggs
Tuesday (Homeschool Mom's Meeting) - Mexican Dinner, Sweet Potatoes
Wednesday (4-H Council Meeting, AWANA) - Cold Cuts, Chips
Thursday (Karate) - Teriyaki Chicken, Rice, Edamame
Friday - Baked French Toast, Fruit, Sausage
Saturday - Swedish Meatballs, Rice, Noodles, Steamed Broccoli
Our menus for past years can be found at our website. Breakfast menu is here; lunch menu is here.