At our table this week 12/7 ~12/13

Menu planning tip:  Make up a menu for the week and have a list of ingredients that you need for that menu.  This is my favorite list and you can find this free printable here.

Weekday Breakfasts:

Bananas

String cheese

Bread

Honey nut cheerios

Oatmeal

Leftover breakfast from the weekend

Lunch to go:

Spilt pea soup, carrot sticks, clementines, Ina's ranch dressing, triscuits, dark chocolate square

Leftovers


Weekday Dinners:

Dinner out with the kids
Baked Tacos
Left overs
Indian Fish Coconut Curry
Black Bean and Toasted Corn Tacos




Weekend Brunch:

Simple Churros, fruit, Orange juice
Egg nest and bacon

Weekend Dinners:

Homemade Macaroni and Cheese

Honey Mustard Pork Roast with Bacon

Pannekoeken (dutch pancake)

I got this recipe from a church cookbook I purchased when Brian and I were engaged.

It was probably one of the first recipes that I made as a young wife.  Although Brian does love this recipe.  Our little breakfast king is in love with this recipe. He requests it, whenever he gets the chance. Many recipes come and go in our little family, but this one has stuck around and I am sure I will be making it for years to come.  I hope it becomes a family favorite for you too.

Pannekoeken

2 Tbs. butter

1/2 cup of skim milk

2 eggs

1/2 cup of flour

Preheat the oven to 450 degrees. Put the butter in a pie plate or a cast iron skillet and melt it in the oven while it is preheating.  Watch this closely, you don't want your butter to burn.

While you are melting the butter.  Mix together the milk, eggs, and flour in that order.  Pour the mixture into your buttered pan.  Bake until golden and puffy 12-15 mins

Serve immediately with powdered sugar and warm maple syrup.  Fresh fruit served on top is really nice too.

Source: Open door church cookbook