Thursday, November 4, 2010

Honey Roasted Sweet Potatoes

Photo courtesy foodnetwork.com.


This is adapted from an Ellie Krieger recipe.  I didn't have a fresh lemon, so I used orange zest instead.  Next time I'll use orange juice or 2 tsp orange zest (I used 1 tsp tonight, and it wasn't strong enough for me.)  I left it as I prepared it tonight in the recipe, so that you can adjust it to your liking.

Honey Roasted Sweet Potatoes
serves 4-6

4 large sweet potatoes
2 tbsp olive oil
2 tbsp honey
1 tsp orange zest
1/2 tsp salt

Preheat oven to 350 degrees.

Peel the sweet potatoes, and cut into 1-inch pieces.  Place in a 9x12 baking dish.  In a small bowl, whisk together the olive oil, honey, and zest.  Pour over the sweet potatoes, sprinkle them with salt, and toss to coat.  Bake for one hour, or until potatoes are tender, stirring occasionally.

We had these tonight with Unfried Chicken Legs, green beans, mandarin oranges, and butter French bread.

Wednesday, November 3, 2010

Overnight French Toast

I am not a morning person.  At all.  I like to send my daughter off with a nice hearty breakfast, but have ZERO desire to cook in the morning.  I want to sit with my coffee, not stand over the stove.  Enter overnight French toast.  Mix it up, put it in the fridge overnight, then just pull out & bake in the morning.  That's my kind of cooking!  We usually have grapes, bananas, or apples on the side with this.

Overnight French Toast
Serves 2

4 slices cinnamon bread
4 eggs
1/4 c milk
1 tsp ground cinnamon

Spray an 8x8 glass baking dish with non-stick cooking spray.  Lay bread slices in a single layer in prepared dish.  In a mixing bowl, whisk together eggs, milk, and cinnamon.  Pour over bread.  Cover dish, and refrigerate over night.

In the morning, pull the dish out of the fridge, and sit it on the counter.  Preheat oven to 350 degrees.  Bake French Toast for 30 minutes, or until golden brown.

*Sometimes I sprinkle some berries, chopped bananas, finely chopped apples, or nuts over the bread, before pouring the egg on top.

*This recipe can easily be doubled, but when I do so I use a 9x13 dish instead.

Tuesday, November 2, 2010

Monday, November 1, 2010

Menu Plan Monday

I hope that everyone had a safe weekend!  We are back home again, with no plans to head out again in the near future.  :)  Here's what's cooking this week!

Breakfasts:
Cereal with fruit
Oatmeal with maple syrup, brown sugar, and raisins
Cinnamon toast and bananas
Waffles
French toast
Homemade "Pop-Tarts"
Eggs, bacon, toast, and grits

Lunches:
Sandwiches (twice)
Smoothies, carrot sticks, celery sticks with peanut butter
Pasta salad
Snack lunch
*We'll be at our friend's house on Friday for lunch.
Snacks (We usually have a big breakfast on Sundays, then just have snacks at lunch time.)

Dinners:
Chick-fil-a with our friends for our weekly "date"
Fried cod
Leftover vegetable soup
Spaghetti
Bacon-wrapped scallops
Glazed meatballs
Unfried chicken legs

I have to admit that I don't usually plan our sides.  We keep cans of just about every vegetable on hand, have a few bags in the freezer as well, have canned fruit in the fridge, and keep fresh produce on hand.  We always have rice and pasta, and sometimes pick up bread to go with our meals.  (I miss making my own rolls & French bread with my bread machine!)  Anyway, we kind of just fly by the seat of our pants on the side dishes...

What are you having this week?