Menu Plan Week of 6/4/12

Here’s our menu for the upcoming week. Tomorrow we celebrate one year in the marriage covenant together! As such, we are having a special meal of filet mignon our grocery store was running an awesome deal on it last week — Providence! :D)

Oatmeal (this recipe)

Leftovers or Sandwiches, fruit

Filet Mignon, baked potatoes, veggies
Breakfast Pizza
Chili Frito Pie, veggie, rolls
Cheesy Baked Grits, veggie, biscuits
Hamburger Pasta Skillet , veggie, rolls

Our Sabbath dinner isn’t finalized yet, though. I’m thinking of some kind of recipe using the flounder I have in the freezer, along with a veggie and bread. Emma has already asked to make peanut-butter cookies for the dessert 🙂

In Christ,



Vegetable Cookies

Today I made an old family recipe: Vegetable Cookies. One might get the impression from the title that these cookies are healthy; honestly I have no idea if they are or not as I do not have the nutritional values. They are quite yummy though! Here’s the recipe:

Cast of Characters.
  • 1 cup grated raw carrots.
  • 1 cup honey
  • 2 eggs
  • 1/2 cup butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 tablespoons baking powder
  • 1 cup raisins
  • 1 cup chopped nuts
  • 2 teaspon cinnamon
  • 1/2 teaspoon ground cloves
  • 2 cups oats
  • 2 cups flour
Directions: First, cream butter and honey. Next add carrots and eggs.
Then add flour and the rest of the dry ingredients. Lastly, add oats, nuts, and raisins.
Rylee helped by adding the raisins.
Drop by spoonfuls on greased cookie sheet and bake at 375 degrees for fifteen minutes.
Final result:
(I know they look the same baked as non-baked lol)
And Rylee’s favorite time: clean up:


Two days ago I made Apple-Walnut-Pancakes from scratch! They turned out oh-so-yummy. The apples in them were my favorite part. I love the taste of warm apples, always! 🙂 They were a big hit with the girls too. So a win, all around. They weren’t the prettiest pancakes to look at (I’m not that good yet!) but they made our tummies happy!

The recipe comes from Taste of Home’s Healthy Cooking magazine.


* 1 cup all-purpose flour
* 1 cup whole wheat flour
* 1 tablespoon brown sugar
* 2 teaspoons baking powder
* 1 teaspoon salt
* 2 egg whites
* 1 egg, lightly beaten
* 2 cups fat-free milk
* 2 tablespoons canola oil
* 1 medium apple, peeled and chopped
* 1/2 cup chopped walnuts
* Maple syrup


* In a large bowl, combine the flours, brown sugar, baking powder and salt. Combine the egg whites, egg, milk and oil; add to dry ingredients just until moistened. Fold in apple and walnuts.
* Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup. Yield: 18 pancakes.

Nutrition Facts: 2 pancakes (calculated without syrup) equals 208 calories, 8 g fat (1 g saturated fat), 25 mg cholesterol, 396 mg sodium, 27 g carbohydrate, 3 g fiber, 8 g protein.