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Welcome to my
tiny little area of the web!
This week, I'd like to share with you a breakfast, lunch AND dinner
week!! Hope you enjoy this menu as much as I did.....
Breakfast
Blueberry
Muffins
2 cups
flour
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
2/3 cup sugar
1 egg
3/4 cup milk (skim, 2%, or whole)
1 cup blueberries (if they're not in season in your area, frozen work
well, and no need to thaw. Throw them in frozen!)
Sift
together the flour, baking powder and salt. In a separate bowl,
cream together the butter and sugar.
Add the egg and milk, beat until fluffy.
Add flour mixture to the creamed butter a little at a time. Add
the blueberries. Spoon the batter into sprayed muffin cups,
filling each about 3/4 full.
Bake at 425 degrees for 18 minutes or until golden.
Serve with
a hot cup of Earl Grey tea.
Lunch
Smoked
Turkey and Ham Sandwiches on
French Bread
1 loaf
French Bread
1/2 lb. Smoked Turkey
1/2 lb. Sliced Ham
1/2 lb. Swiss Cheese
1-2 Tomatoes
1 small can sliced black olives, (optional)
1/2 lb. bacon, cooked and drained on paper towels
1 Onion, sliced thin
Mayonnaise, if you choose
Slice the bread into approximately 6-7" pieces.
Slice so you can open it up.
Slap a little mayonnaise on the bread, if you wish.
Layer the smoked turkey, the ham, then the
cheese. Sprinkle black olives on the cheese.
Top with slices of bacon, then top with tomato slices.
Add onion to your taste on each sandwich.
Sprinkle just a little oregano on top layer of sandwich, close up, and
then wrap each sandwich in aluminum foil.
Bake on cookie sheet in packs of aluminum foil for
18-20 minutes. Remove from oven and serve.
These sandwiches are just awesome!!!!!
Serve with
a side of potato salad, macaroni salad, or potato chips on the side.
Serve with
Perrier Water with a slice of lemon.
EXCELLENT!!!!!!
Dinner
Entree
Spicy Lime
Chicken
2
tablespoons fresh lime juice
3 tablespoons olive
oil
1 teaspoon garlic powder
1/4 teaspoon red pepper flakes
Salt to taste
4 boneless chicken breasts
1 small avocado, peeled and cubed
1 medium tomato, sliced
1 onion, sliced
In a small
bowl, whisk together the lime juice, olive oil, garlic and red pepper
flakes. Add salt to taste. Pour the sauce over the chicken
and set it aside to marinate for 15 minutes.
Place the chicken in a broiler pan. Reserve the marinade.
Broil the
chicken until done, turning every so often.
In a separate bowl, combine the avocado, tomato, onion, and lime
marinade. Spoon the mixture over the chicken just before serving.
Makes 4
servings.
Side Dish
Asparagus
Casserole
1 teaspoon
olive oil
1 medium onion, chopped
1/2 teaspoon garlic powder
4 cups asparagus tips
1 8-oz. package of egg noodles or rotini
3/4 cup heavy cream
1/2 cup grated Swiss cheese, or shredded
Salt and pepper to taste
1/4 cup grated Parmesan cheese
In a
saucepan, heat the olive oil and sauté the onions.
Add the garlic powder and sauté for 1 minute.
Add the asparagus and water to cover. Cover the pan
and steam the asparagus until tender. Add water if needed.
Cook the
noodles according to package directions and drain.
Drain the asparagus. Spray casserole dish with cooking
spray. In the casserole, combine the asparagus, cream, Swiss
cheese, salt and pepper. Fold in the noodles.
Sprinkle with parmesan cheese.
Bake at
350 degrees for 45-50 minutes.
Makes 4
servings.
Dessert
Rum Cake
1 18-oz.
box yellow cake mix
1 3-oz. box instant vanilla pudding mix
4 eggs
1 teaspoon nutmeg
3/4 cup rum
3/4 cup oil
In a bowl,
combine the vanilla pudding mix and the cake mix.
Add the eggs, nutmeg, rum and oil. Beat with an electric mixer at
low speed for 5 minutes. Pour the batter into a greased and
floured tube pan, or a regular cake pan. Bake at 350 degrees for
50 minutes or until a toothpick inserted in the center comes out
clean. Purchase Betty Crocker Cream Cheese icing and spread over
cake after it cools completely.
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