So this is what I am thinking this week:
M - Chicken Enchiladas based on a recipe from allrecipes.com and sour cream cornbread (recipe below)
T - Meatloaf and green Mashed Potatoes with green beans or broccoli -- kind of St. Patrick'sy
W - Almond Meal coated Chicken Breasts with Rice Pilaf
Th - Cream of Vegetable soup with ham --Been craving this like crazy lately.
F - Breakfast for dinner
I got this from my Gluten-free recipe swap but it is fantastic and insanely easy to mix up. I actually made 2 batches tonight since I realized the first one wasn't going to be enough. I made muffins and they taste so yummy! I used sour cream and oil.
Nancy's Sour Cream Cornbread
1 cup of cornmeal
1 cup of buttermilk of light sour cream (I like to use the sour cream)
1/4 cup oil or bacon grease
1/4 t salt
1/8 t sugar, if desired
1/4 tsp each baking soda and baking powder
1 egg or equivalent of "egg beaters" or other substitute.
Mix up and bake at 425 till brown and risen. Time depends on whether you do muffins or a "cake".
This is Nancy's note with the recipe:
light as feathers!!!!
I like to cook this up in my "mini-muffins" pan..bakes really fast.
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