I know that it's only Sunday, but my Mondays are busy with outside of the home activities, so I decided to go ahead and post this week's menu today.
Sunday: leftovers for lunch, cereal for supper (We always eat cereal for supper on Sunday nights.)
Monday: 7 can soup (crock pot meal since we are gone all afternoon)
Tuesday: penne pasta with bacon and spinach
Wednesday: roast (crock pot), homemade macaroni and cheese, black eyed peas (from my freezer--I put them up last summer)
Thursday: spaghetti with homemade tomato sauce
Friday: shrimp and grits
I will serve a green salad and homemade bread with most meals. Our lunches consist of leftovers or baked chicken strips diced and served in a flour tortilla or over a green salad along with fresh fruit and raw carrots and broccoli. Breakfasts are mostly self-serve because I am exercising and then showering in the mornings. The children choose from frozen waffles (I know, unhealthy!), peanut butter and bread, scrambled eggs, or oatmeal. I always eat a Clif granola bar and drink lots of coffee!
Shrimp and Grits
3 cups chicken broth
1 cup uncooked quick cooking grits
1/2 tsp. salt
1/4 tsp. pepper
2 Tbs. butter
2 cups shredded cheddar cheese
6 slices bacon
2 pounds shrimp, peeled
1 Tbs. fresh lemon juice
2 tsp. Worcestershire sauce
2 Tbs. chopped fresh parsley
2 tsp. chopped garlic (in a jar in the produce section)
Bring broth to a boil and then stir in grits. Cook, stirring occasionally 5-7 minutes, or until thickened. Remove from heat. Stir in salt, pepper, butter, and cheese. Set aside and keep warm. (I remove some of the grits for Olivia before adding the cheese--she does not like cheese!) Cook bacon, drain on paper towels, and then crumble. Cook shrimp in bacon grease. You can drain some of the bacon grease off if it looks like too much. (I always drain most of it off.) Add lemon juice and next 4 ingredients. Cook 3 minutes. Stir in bacon.
Spoon grits onto individual serving plates. Top with shrimp mixture and serve immediately.
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