This summer was so busy, it feels like only one week has gone by. I really am not ready because I wanted to do so many more things than I did. Like paint more furniture and paint some walls.
I am really pleased with myself, though, for my blogging schedule and sticking with it. I think it still needs a bit of tweaking. I might leave Friday as a whatever-I-want-to-write-about day.
Since we are back to work, it's back to major meal planning. Especially with Ivy going back to her sitter.
Menu Plan Monday!
Sunday - Chicken fettuccine alfredo
Monday - Leftovers
Tuesday - Breakfast Hash
Wednesday - Hamburgers
Thursday - Salisbury steak
Friday - Leftovers
Saturday - Nachos or chicken sandwiches
Breakfast Hash is another Pinterest Recipe but this is the actual link.
- 4 cups frozen shredded hash brown potatoes
- 1/2 cup finely chopped onion
- 8 ounces bacon or turkey bacon, cooked and crumbled
- 1 cup (4 oz.) shredded cheddar cheese
- 1 can (12 fl. oz.) evaporated milk
- 1 large egg, lightly beaten or 1/4 cup egg substitute
- 1 1/2 teaspoons seasoned salt
Directions:
PREHEAT oven to 350° F. Grease 8-inch-square baking dish.
LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.
BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.
* I am omitting the onion and just using onion powder
Head over to OrgJunkie.com for more menu plans!
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