Pastys

I used this as my guideline:

http://www.upper-peninsula-now.com/pasty-recipe.html

But, here's what I did:

3 shredded carrots

4 stalks of celery hearts, diced

4 small yellow potatoes, shredded

3/4 rutabaga, peeled and shredded

1/2 yellow/sweet onion, minced

1 t. salt

1 t. pepper

1 T. parsley

1 lb ground beef (80/20 - when I usually go for 93/7)

I made 5 pastys from this mixture.

Baked at 375 for 1 hour.

Potato Pancakes

Mix:

3/4 c. whole wheat flour

3/4 c. white flour

2 1/2 c. potato flakes

4 t. baking powder

2 t. salt

Separately, mix:

5 c. milk

4 T. oil

4 eggs

Combine mixtures

Heat griddle to 350-375, make pancakes with 1/4-1/2 c. batter, turning once.

Pulled Pork Sandwiches and Broccolislaw

I put a pork roast in the crock pot with about 1 c. water and left it on "low 8 hours"

In the evening, I took two forks and shredded the meat, then added some barbeque sauce. I served it with whole wheat dinner rolls and broccolislaw.

Broccolislaw:
preheat oven to 350 and toast until golden brown:

a 3 oz. package of ramen noodles, crushe

10 oz. almond or cashew pieces

in a large bowl, combine:

16 oz. coleslaw or broccolislaw mix

1 bunch green onions, chopped

toasted noodles and nuts

whisk together in small bowl/measuring cup:

1/2 c. (or less) white sugar

1/2 c. (or less) oil

1/4 c. (or less) cider vinegar

1T. soy sauce

toss two mixtures together and serve

Tortellini

Jeffry isn't home for dinner during the week any more. : >( So, meals are more haphazard with just the kids and I.

Tonight: Tortellini

I cooked a package of frozen cheese tortellini per the directions on the bag.

I shredded 3 zucchini into a saucepan and added a jar of ready-made pasta sauce (I keep forgetting I have some homemade stuff in the freezer - oops!)

That was it. Not terribly exciting, but tasty.

Bean Nachos

I like Tostitos brand multi-grain tortilla chips.

I served them with black beans, sliced black olives, diced tomato, diced avocado, some leftover taco-seasoned tofu from last week, shredded cheese and sour cream.

We just microwaved them once we were done setting them up.

Another fairly easy, customizable, yet tasty meal.

Eggy in a Basket

Sundays are still "breakfast for dinner".

This week: Eggy in a Basket

I was first intrigued by these watching "V for Vendetta". They are good

So, here's what I do:

• heat a skillet (to 350 or so)
• use a glass to cut holes in however many pieces of bread I'm using (I've saved these for some cute French Toast)
• butter one side of the bread (if you can do both sides, more power to you)
• place hole-y bread, butter side down on the skillet and break an egg into the hole
• salt and pepper to taste
• try to butter the unbuttered side of the bread, or at least melt some butter on the skillet and ...
• flip once

For this batch, I topped them with cheese. I debated about trying to make Eggy-in-a-Basket-Grilled-Cheese, but figured that was a bit out of my league for the moment.

Kielbasa and Cabbage Mashed Potatoes

I grilled the Kielbasa. Or, more correctly, charred it. Jeffry liked it while the kids and I ate around the charcoal.

I sauted a package of shredded cabbage with some onion while boiling the potatoes (skins on). Once everything was soft, I mashed them together. It's a great way to hide some vegetables in dinner - if you like to do that.