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Meal Plan Monday


Meal Plan Monday - 1 (1)Last week I shared some ramblings about my weekly chore and challenge of meal planning.   I know so many of you are in the same arena, trying to prepare nutritious weeknight meals that already before your kids fill up on after school snacks.  

My Sanity Saving Strategy for Weeknight Meals: Here's How

I had some good feedback from my last post, so I am going to continue to share my meal plan for the upcoming week so that you might get some inspirations - or better yet, maybe you can give me some good ideas!  (Thank you to those of you who posted comments or sent me an email last week!)

Here we go:

Monday:  Steak and Chicken Sheet Pan Fajitas with Spanish Rice

(inspired from Jo's comment on my last post and from this recipe feature that I wrote for Minnesota Parent magazine last April)

need:  peppers, tomatoes, cilantro, steak, Spanish rice mix

Tuesday:  Meatloaf Muffins,  Mashed Potatoes & Garden Green Beans

I am going to try an adaption of this highly rated recipe this week.  Using some of the herbs that I have dried and stored from our summer garden and some store bought pork/hamburger grind and some venison

need:   carrots, onion, pork/beef grind,  saltines, potatoes

Wednesday:   Pasta Bar

Twisting a recommendation for "pasta boats" from Jo's comment on my last post to a pasta bar idea.

need:  ham, mushrooms, bacon, broccoli, chicken, red sauce, alfredo sauce, broccoli, parmesan cheese, pesto, noodles

Thursday:   Crescent Bacon Breakfast Ring

Using up eggs is always a great option when we have laying hens.  I am going to try this recipe this week: https://www.jocooks.com/recipes/crescent-bacon-breakfast-ring/

I have a great go-t0 recipe for homemade crescent dough from this book that I will use for the dough.

need:  eggs, bacon, green onions, peppers, cheese, crescent dough

Friday:   Mini Sub Sandwiches

need:  Sarah Lee Center Cut Hoagie Rolls, lunch meat, cheese, lettuce, and extras

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I would love to hear what you are cooking too!  

Post a comment or shoot me an email.

Have a great week!

 


Minnesota Parent Column - November

The November issue of Minnesota Parent Magazine is available throughout Minnesota and online now.

MNP 1118_coverRGB

My ramblings in my School Days Column this month share my personal tips on proactive stress-management strategies to navigate holiday stress and the affects associated with long, dark winters.

 

Megan Devine- MN Parent - November

This month I also wrote a recipe feature, highlighting a great, seasonal recipe for spiced cider from the cookbook Simple Green Meals by Jen Hansard  for the "In the Kitchen" column.  Be sure to check it out!

 

Minnesota Parent - Megan Devine - spiced cider recipe

Pick up a print copy, or read the full issue by clicking --> HERE.

Find the online link to my column---> HERE.

Find the online link to the Simple Green Meals recipe feature----> HERE.

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If you like what you see, social media 'shares' are appreciated!

As always - thanks for reading!


Blueberry Scones with a Maple Glaze

Blueberry Scones with Maple Glaze - 1This morning I put together a combination that I have been thinking about for a couple of weeks.

In our freezer we have been whittling away through a couple of gallon of frozen, wild blueberries that we picked over the summer.  

Blueberry Scones with Maple Glaze - 1 (1)We also still have a couple of pints of maple syrup that we made last spring.

Blueberry Scones with Maple Glaze - 1 (2)

This is the perfect combination for blueberry pancakes, and, as we discovered this morning:

Blueberry Scones with a Maple Glaze

If you are so lucky to have these ingredients on hand, try out my recipe:

 

Recipe:  Blueberry Scones with a Maple Glaze

Ingredients:

Scones:

2 cups all-purpose flour

⅓  cup sugar

1 tablespoon baking powder

½ teaspoon salt

4 tablespoons chilled, unsalted butter - cut into small pieces

1 large egg

¾ cup milk

1 teaspoon vanilla

1/2 cup frozen (un-thawed) blueberries

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Maple Glaze:

2 tablespoons butter

1¼ cups powdered sugar

1 teaspoons vanilla

1 tablespoon maple syrup

2 tablespoon water

Directions:

1.  Preheat your oven to 450 degrees F.  Line a baking sheet with parchment paper or lightly butter a baking sheet.

2.  Combine the flour, sugar, baking powder, and salt in a large bowl.  Whisk together.  Add chilled butter pieces, incorporating them into the flour mixture with your your fingers, a pastry blender, or a stand mixer until well combined.

3.  Place the egg, milk and vanilla in a small bowl and whisk together.  

4.  Add the egg mixture to the flour mixture and stir with a rubber spatula gently, just until the ingredients are barely combined.  Gently fold in fruit.

5.  Using a ½ measuring cup scoop 6 heaping cupfuls of the scone mixture onto the lined baking sheet, gently reshaping into a tight, round dome if necessary.

6.   Bake the scones until they just start to turn golden brown - approximately 15 minutes.

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For the glaze, melt the butter in a small saucepan over low heat. Add the powdered sugar, vanilla, and maple syrup. Stir until smooth. Add water if needed to thin out the glaze. 

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7.  Spoon the glaze over the top of the scones and cool the scones on the baking sheet for 5-10 minutes.  Serve and enjoy!  

  Blueberry Scones with Maple Glaze - 1 (3)