Sunday, April 15, 2012

Weekly Menu - Week of April 16

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French Toast Casserole with Praline Topping
This was one of those weeks where the meals happened, but not for any particular reason. I was making it through my days chasing Lil Miss and trying to keep her from another ER visit. In addition, it was Spring Break for the Lil Man, so there was a whole lot of kid action this week, which was wonderful. Last weekend was Easter and all of my creative energy went into planning activities with a good friend and I lost track of planning for the week's meals. It happens. Want me to add on one more? Ok. I headed off island on Tuesday and didn't get back until Wednesday night. Yup. So it happened, all of a sudden it is Sunday and I am trying to remember what we had for dinner and I am drawing a blank for the most part.  

I CAN tell you that I made Paula Deen's French Toast Casserole for our brunch and it was a huge hit!! Now, this is not something you make everyday because, well, it is one of Paula's recipes (read: lots of half and half and butter) This french toast praline combo is guaranteed to bring smiles and happy bellies...or maybe that was the mimosas.

Monday - I can't remember for the life of me (serious momnesia this week)

Tuesday - Off island dinner...sandwiches. Totally uninspired.

Wednesday - Tortellini with ham, peas and pesto and a green salad 
Thank you to the Good Apple for having this on the table when we arrived home from the ferry at 6:30 after a FULL day at the zoo. Serious thank you.

Thursday - Kalua Pork Tacos
You would think that we would get tired of these, wouldn't you? Nope. Too tasty.

Friday - Pizza Night with friends and bike riding
Someone else made dinner. I do have to throw a plug out there for her salad which was spinach, quinoa and blueberries. Super yummy. 

Saturday - Pork Deja Vu
I had a night out with the girls and the Good Apple took the kids to Scooter Night.

Sunday - Teriyaki Burgers, Sweet Potato Fries and...the winning salad from Tracey Balderach at 
Our Blessed, Beautiful Big City Life. She won the OXO Salad Spinner and our local winner was Rita Miller from Rita the Builder. Congratulations ladies!!

Here is Tracey's recipe:

2/3 cup sugar
1 teaspoon dry mustard
1 teaspoon salt
2/3 cup distilled white vinegar
3 tablespoons apple cider vinegar
4 ½ teaspoons onion juice
2 tablespoons Worcestershire sauce
1 cup vegetable oil

Combine sugar, dry mustard, salt and vinegars. Stir until sugar is dissolved.
Whisk in onion juice and Worcestershire. Add oil slowly, whisking continuously until blended. Toss with salad. Please note: You will have dressing leftover if you only use 4 cups of mixed field greens.

Spicy Pecans:
2 large egg whites
1 ½ teaspoons salt
¾ cup sugar
2 teaspoons Worcestershire sauce
2 tablespoons Hungarian Paprika
1 ½ teaspoons cayenne pepper
4 ½ cups pecan halves
6 tablespoons unsalted butter, melted and cooled.

Preheat oven to 325 degrees. Beat egg whites with salt until foamy. Add sugar,
Worcestershire, paprika, and cayenne. Fold in pecans and melted butter. Spread pecans evenly on a baking sheet. Bake 30-40 minutes, stirring every 10 minutes. Remove from over and COOL. Store pecans in airtight container. Yields 4 ½ cups ( plenty leftover for snacking as only I use 1 cup in salad)

4 cups mixed field greens ( I use lots more!)
2 green onions, chopped
4 ounces blue cheese, crumpled ( 1 cup) .. Once again, I use lots more!
1 Granny Smith apple, cored, seeded and chopped. Gala’s work great too!!
¼ cup coarsely chopped Spicy Pecans ( I never chop mine)

Optional ingredients which work wonderful:
Avocado, Rotisserie Chicken, Red Onion

Cheers and the meal planning is on again after an off week! 


  1. This comment has been removed by the author.

  2. Sounds and looks like an amazing menu! Plus, that French Toast recipe looks awesome!!


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