October 7, Week 40
Monday:
These were very popular with the kids in my classes it introduced them to yogurt they thought they hated and to fruits they had never had such as mandarin oranges.
Breakfast Sundaes
½ c. yogurt–your favorite flavor
Fruit: Berries, peaches, or other fresh or canned fruit
1 c. cold cereal
These look amazing when made in a clear drink cup
1. Cut fruit into bite-size pieces
2. Place fruit in a cereal or soup bowl or clear glass or plastic cup.
3. Spoon yogurt on top
4. Pour cereal over the yogurt
5. Add other fruit of your choice on top of the cereal
These look amazing when layering the ingredients in a clear cup. Use fruits in season or rotate canned fruits. Very cool looking!
Tuesday:
Pancake Roll-Up
2 Leftover or frozen pancakes thawed
2 Breakfast sausage roll
½ c. Applesauce
Syrup
Toothpicks
1. Place a paper towel on a microwave-proof dish
2. Place sausage on the towel
3. Cover with a paper towel
4. Microwave 25 seconds
5. Turn sausage, cover, and cook for an additional 25 seconds or until done in the center
6. Brush the pancake with syrup of your choice
7. Place sausage on pancake and roll
8. Secure the pancake with a toothpick
9. Place on a microwave-proof dish and cook for 30 seconds or until heated through
10. Dip into applesauce and enjoy
Wednesday:
Want to rotate those dried beans?
Refried Beans
2 lbs. dry pinto beans (not canned!) you can use almost any bean or a combination
1 large onion, diced
1 ½ Tbsp. garlic powder
2 tsp. salt
2 tsp cumin
2 tsp. oregano
1 tsp. chili powder
1 tsp. lemon juice
4 cups water
Soak beans:
1. Rinse beans well and sort through to remove any debris.
2. Place beans in a large saucepan.
3. Add water to cover 2" above the beans.
4. Bring to a boil over medium-high heat. Boil for 10 minutes.
5. Remove from heat, leave covered, and let sit for 60 minutes or longer.
6. Strain and rinse.
When ready to make refried beans:
Place beans in a pot.
Add remaining ingredients and stir to mix well.
Add water to barely cover the beans.
Add lid and cook until onions are softened and beans are tender. Check often and add water as needed.
Strain.
Mash beans using a potato masher or hand blender.
Beans will appear watery but will thicken up as they cool.
Allow to cool completely and add water if a thinner bean mix is desired.
Beans may be stored in your refrigerator for up to 4 days or they can be frozen.
Thursday:
I love a good honey mustard sauce and it’s so easy to make.
Maple Dijon Sauce
1/2 cup Dijon mustard
1/2 cup maple syrup
1. Heat maple syrup in the microwave for 25 seconds on high. The syrup should be warm but not hot.
2. Add Dijon mustard and beat with a whisk until smooth.
Friday:
While creating our own sauces from items already in our home make a great barbecue sauce. Combine sauce with meat and serve over rice, pasta, potatoes, or brush on grilled meats.
Carolyn's Best Barbecue Sauce Small Batch
7 lbs. Catchup 1 24oz. bottle catsup
#10 Can water 2 ½ c. water
1 c. Apple cider vinegar ¼ c. Apple cider vinegar
1 c. Worcestershire ¼ c. Worcestershire
2 c. Onion or 1 C dehydrated onion ½ c. onion or ¼ c. dehydrated
8 tsp. Chili powder 1 ½ tsp. chili powder
yields 9 pints
Keep in fridge, freezer or can.
1. Dice onions.
2. Combine all ingredients in a large, very large pot.
3. Stir well to combine.
4. Cook over low heat stirring often until thickened, about 3 hours.
5. Pour into pint jars and process 30 minutes.
This sauce is awesome on chicken and ribs. It is also great when combined with canned beef, chicken, or turkey and served over rice.
OR make a small batch and use now.
Saturday:
Make a meal from scratch
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