We are in full fall mode here in Central Ohio. I am so excited. I have so many fall recipes planned, I can’t wait! Some will be this week, some over the next few weeks. I am going on a fall baking extravaganza this week, I am sure that my husband is going to wonder if I am opening a bakery on the sly! 😉 I am making more applesauce tomorrow, a whole crock pot worth, for use in some of my baked goods. 🙂
The menu plan this week is based on some of the family favorites in our house.
Sunday ~ Burgers on Chebe Homemade Buns, homemade sweet potato fries (see recipe below), broccoli and okra zuchinni medley (see recipe below).
Monday ~ Grilled Salmon, steamed brown jasmine rice, green beans and spinach salad
Tuesday ~ Garlic Pork Roast (family favorite), mashed garlic potatoes, steamed broccoli, salad and homemade biscuits (will post recipe later in the week for these with a picture).
Wednesday ~ Dinner out, most likely Cheeseburger in Paradise
Thursday ~ BBQ baby back ribs (family favorite), baked potatoes, homemade corn bread (see recipe below) & salad.
Saturday ~ I am going out for Sushi with my Mom. The kids will have leftovers with Aaron.
Baking that I have planned for the week:
Iced Pumpkin Cookies
Applesauce Spice Cookies
Apple & Spice Muffins
Pie In a Pumpkin
Sweet Potato Fries
1 large sweet potato or yam
1. Scrub and slice sweet potato/yam into fry shapes. I left the peel on, you can peel it if you like.
2. Preheat oven to 400 degrees. Pam your baking sheet.
3. Place potatoes on baking sheet in a single layer. Spray with Pam. Sprinkle with sea salt and lightly with nutmeg.
4. Bake at 400 for 15-20 minutes. Check on fries. Flip them over and bake for another 15 or so minutes. If they aren’t done yet, turn temp up to 425 and keep a close eye on them. If you want to crisp up the outside, broil for the last few minutes.
This made enough for 2 people.
4 servings (serving size: 1/2 cup)
· 1 small zucchini and 1 small yellow squash
· Cooking spray
· 1 1/2 cups sliced fresh okra
· 2 tablespoons chopped onion (I omitted this b/c I can’t eat onion)
· 1 cup chopped tomato
· 1/8 teaspoon dried basil (I used fresh)
· 1/8 teaspoon dried thyme (I omitted this)
· Dash of freshly ground black pepper
Cut zucchini in half lengthwise; cut into 1/4-inch-thick slices.
Heat a nonstick skillet coated with cooking spray over medium-high heat. Add zucchini, okra, and onion; sauté 4 minutes. Stir in tomato and remaining ingredients. Cover and cook over low heat 5 minutes or until thoroughly heated, stirring frequently.
**From the back of the Quaker Yellow Corn Meal Box
1 ¼ cups Pamela’s Baking Mix
¾ cup cornmeal
¼ cup sugar
2 tsp baking powder
½ tsp salt (I omitted this b/c there is salt in Pamela’s baking mix)
1 cup buttermilk (the box says to use skim, I like buttermilk in my cornbread)
¼ cup vegetable oil (I use canola)
2 egg whites or 1 egg beaten (I used the beaten egg).
Heat oven to 400. Pam 8 or 9 inch baking pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour into pan. Bake 20 to 25 minutes or until golden brown and toothpick comes out clean. (I did 20 minutes). Serve warm.
**You can make these into muffins. Bake for 15-20 minutes at 400. Makes 12 muffins.
BBQ Baby Back Ribs
2 racks of baby back ribs
1 – 1.5 bottles of Sweet Baby Ray’s BBQ sauce (all flavors are GF)
1. Preheat oven to 350.
2. Pam large (lasagna size) baking dish
3. Cut racks of ribs in half (so they all fit, single layers, in the baking dish).
4. Coat both sides with sauce and place in baking dish. Don’t skimp on the sauce.
5. Cover tightly (like twice) with foil.
6. Bake for 2 hours.
7. Let cool slightly on the counter. Either put in fridge or heat up the grill to finish off.
8. About 20 minutes before you want to eat, heat up the grill.
9. Place ribs on grill and brush both sides with sauce.
10. Grill until they start to brown up on both sides.
Make sure to check out Cooking & UNcooking for lots more GF Menu Plans. Thanks for hosting!
Also, for more menu plans, check out Org Junkie.