Menu Madness: July 11 – 17, 2010

Trying a few new recipes this coming week. I hope they come out as good as they look!

Breakfasts:

Sun: Poached eggs, english muffins, fruit
Mon: French toast,  juice
Tue: Cinnamon and brown sugar oatmeal
Wed: Blueberry muffins, smoothies
Thur: scrambled eggs, toast, juice
Fri: cold cereal with raisins
Sat: Waffles, fruit

Lunches:

Sun: N/A (See previous posts)
Mon: Leftovers
Tue: BLTs and apple slices
Wed: Tuna salad sandwiches, carrot sticks
Thu: Leftovers
Fri: Nutella on tortillas, grapes
Sat: N/A (See above)

Suppers:

Sun: garlic Roast Pork with Root Veggies, brownies
Mon: Meatloaf, couscous, glazed carrots
Tue: Chicken Cutlets, mashed potatoes, corn
Wed: Pasta Alfredo, salad, bread
Thu: Turkey burgers with lettuce and tomato, baked beans
Fri: Greek Salad, bread, fruit cup
Sat: Barbecue ribs, 3-bean salad, ice cream

WFMW: Recipe Edition (Corn Pone!)

What is corn pone, you ask? It is a delicious hybrid of corn bread and corn pudding! I was given this recipe several years ago in Ohio by my friend Rita, who was staying with us while going to graduate school.

This tastes just as good at room temperature as it does straight out of the oven, so it is perfect for taking to picnics or barbecues. The corn pone is usually a big hit when I serve it, so I think you’ll really like it!  🙂

Here’s a picture of this tasty dish:

corn pone

Recipe: Corn Pone

Ingredients

  • 1 Can whole kernel corn (with juice)
  • 1 Can creamed corn
  • 2 Eggs
  • 8oz Sour cream
  • 1 Stick melted butter
  • 1 Box corn muffin mix (Jiffy brand size)

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray 9×13 pan with non-stick spray.
  3. In medium bowl, combine together first 5 ingredients.
  4. Mix in the corn muffin mix.
  5. Pour mixture into pan and bake about 30 minutes or until center stops shaking.

Quick Notes

You don’t want the corn pone to be too “done” like corn bread or too “wet” like corn pudding; so, check after 25 minutes or so. The center should be gently solid and the top golden.

Variations

According to Rita, you can use fresh corn for this recipe if you want. Just cut the corn off four large ears of corn and omit the creamed corn. Follow the rest of the recipe as is. (I’ve actually never tried it with the fresh corn myself, though.)

Enjoy!

(BTW: Did you can get a free recipe book from Jiffy here. You can get the corn muffin mix – and many of their other mixes – for under a dollar and the recipes I’ve tried so far have been easy to make and rather tasty.)

This post is linked at WFMW, Recipe Swap and Recipe Roundtable.

Other Recipes you might like:

Peas and Macaroni

Sausage, Peppers and Potatoes

Peanut butter play-dough

Menu Madness: June 27-July 3, 2010

Another week of menus. You’ll find real quick that I’m not so great at coming up with a lot of different, creative menus. 😉 Usually my menus consist of the usual favorites with one or two new ones thrown in. 🙂 Without further ado:

Breakfasts:

Sunday: Waffles with blueberries, sausage
Monday: Apple and cinnamon oatmeal
Tuesday: Boiled eggs, toast, grapefruit juice
Wednesday: Cereal with banana
Thursday: Granola bars, orange juice
Friday: Raspberry smoothies, bagel
Saturday: Homemade pop tarts, fruit

Lunches:

Sunday: N/A*
Monday: Fruit and cheese platter with crackers
Tuesday: Leftovers
Wednesday: Tuna salad sandwiches, carrot sticks
Thursday: Leftovers
Friday: Peanut Butter play dough with raisins, celery sticks, and m&ms
Saturday: N/A*

Suppers:

Sunday: Eggplant Parmesan, salad, Italian bread, chocolate pudding pie (celebrating Father’s day since DH worked last weekend.)
Monday: Beef tacos (lettuce, tomato, and avocado included), ice pops
Tuesday: Asian-style chicken (made with fresh veggies and brown rice instead)
Wednesday: Peas and macaroni, homemade fruit cocktail (with drained maraschino cherries added)
Thursday: Pork Tenderloin with roasted potatoes and roasted veggies, jello
Friday: English muffin pizzas, popcorn (Family game night!)
Saturday: Eating out. 🙂

*As I’ve said before, we don’t eat lunch on the weekends because we usually have late breakfasts on those days.

What’s on your menu this week? Let us know in the comments!