Weekly Menu Plan ~ May 10, 2009 ~ Mother’s Day

Happy Mother’s Day to all the Moms out there!!  Hope you all had a wonderful day, I know that I have.  We had a great family get together yesterday here at our house.  It was great to see everyone & catch up!

Our week this week isn’t too crazy.  I am meeting up with 2 of my girlfriends on Thursday night at P.F. Changs!  YUM!  Love the Shanghai Cucumbers & Singapore Street Noodles.  I can’t wait!

Sunday ~ Burgers, baked beans, broccoli & mixed greens salad

Monday ~ Salmon w/ buckwheat, roasted asparagus & salad (kids having pasta w/meat sauce)

Tuesday ~ Grilled Chicken, baked sweet potatoes, green beans & salad

Wednesday ~ Soft Tacos, refried beans, corn & salad

Thursday~ Kim out w/friends to P.F. Changs.  Mac & Cheese for the kids & Aaron

Friday~ Homemade Pizza (Bob’s Red Mill) BBQ chicken or Buffalo Chicken for me; cheese & marinara for the kids

Saturday~ Leftovers

Baked Goods

Pamela’s GF Bread

Bob’s Red Mill Bread Sticks (making with the pizza crust mix!)

Brownies

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Creamy Fried Confetti Corn

If you ever want a way to make your veggies as unhealthy as possible, just open up a Southern Living cookbook.  :)  Now, unhealthy doesn’t = bad, in fact in this case, unhealthy = just the opposite….mouth-watering, amazing goodness.  I wish that I had gotten a picture of this dish for you guys, but I was in such a hurry with feeding a crowd of 18 or so people that I wasn’t able to.  By the time I though of it, the dish appeared if it had been licked clean.   Note to self:  double this recipe next time if serving any more than 2 people!  LOL!   I don’t  think I have ever heard as many people rave about a veggie dish ever.  This is only the second time that I have made it (once was at my sister’s for Easter last year, the other was today; it was a recipe my sister found in her Southern Living cookbook).  I found this picture online:

Creamy Fried Confetti Corn

8 bacon slices, chopped

4 cups fresh sweet corn, about 8 ears (I used frozen)

1 medium white onion (I omitted this and added a minced clove of garlic)

1/3 cup chopped red bell pepper

1/3 cup chopped green bell pepper

1 8 oz package cream cheese, cubed

½ cup half-and-half

1 tsp. Sugar

1 tsp. Salt

1 tsp. Pepper

~ Cook chopped bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserving 2 TBSP drippings in skillet. Set bacon aside.

~ Saute corn, onion (or garlic), and bell peppers in hot drippings in skillet over medium-high heat 6 minutes or until tender. Add cream cheese and half-and-half, stirring until cream cheese melts. Stir in sugar, salt, and pepper. Top with bacon. Yield: 6 to 8 servings (not sure how accurate these serving amounts are…not sure they took into account the yummy goodness that is this dish).