Hello and welcome to my eleventh post on meal planning. I mentioned last post that I would probably only do a few more of these but I had so many good photos so….here we go again. It’s been a roller coaster of ups and downs with our weather here lately. Freezing temps at night and then a high of 70 the next day. Rather a pain as you can never put away the warm weather clothes.
We did buy more chard and strawberries last weekend but haven’t put them in the ground yet. This weekend we will plant, get an estimate for a fence around Doug’s astronomy shed and shop for a mattress.
Yes, we live on the edge. I may even buy more yarn …..oooooo !
So, here is what we had last week.
Monday: Quesadillas with leftover flank steak, beans and rice.
Tuesday: We took Aja to the park and by the time we got home, we were both famished. Rather than wait, we ate at Waffle House.
Wednesday: Paula Dean’s version of Perlew.
Thursday: Cheesy Beef Noodle Bake
Saturday: Smoked sausage and corn casserole (Recipe follows)
Sunday: Chicken, black beans, rice and tomatoes
That was a pretty good week because I made the leftovers and bits in the fridge. Nothing went to waste and we frequently had great lunches to take to work. Now it’s payday and time to plan a new menu. Hope your week went well.
Here is the recipe for the Corn and Bacon Casserole.
Creamy Corn and Bacon Casserole
6 slices of bacon, chopped
1 medium red onion, chopped
1 medium sweet red pepper, cored and chopped
1 bag of frozen corn kernels (16 oz) thawed
¼ cup parsley
2 large eggs
½ cup heavy cream
Salt and pepper
¼ tsp. cumin
1 cup sharp cheddar cheese
1 tsp. cornstarch
Heat oven to 375 F. Grease up a casserole dish or spray with PAM.
Heat a large skillet and cook bacon, onion and pepper until soft.
Stir in corn and parsley.
In a large bowl mix the eggs, heavy cream, salt, pepper and cumin. Stir veggie mixture into the wet ingredients.
After mixing gently add the cornstarch and cheese.
Slide this mixture into a baking dish and bake for 30 minutes or until set.