Hmmm... the pantry is getting kind of bare. I need to do a major shopping trip later this week, but I want to see how much I can squeeze out of what I have in there for now.
Monday: Meatball subs with sauce left over from here. (This will be next week's Sunday Supper Review)
Tuesday: Chicken enchiladas, rice and beans
Wednesday: White Chili, salad, Italian bread
Thursday: Easy Ranch Chicken, corn
Friday: Homemade Pepperoni calzones
Saturday: Chicken Scampi, salad
Sunday: Meat loaf with scalloped potatoes
Breakfasts: Cereal, pancakes, eggs, peanut butter-apple french toast*.
Lunches: chicken breast, tuna, PB&J, egg salad, carrot sticks, apples, craisins, juice/water, cookies.
Peanut Butter - Apple French Toast
Quick, easy, nutritious and delish!
8 slices bread- FROZEN
1 granny smith apple, cored and thinly sliced
Peanut butter (smooth works best)
margarine or butter
Spread a thin layer of peanut butter on one side of each piece of bread (this is why it's best to use frozen, it spreads easier and doesn't tear up the bread.) Place a few slices of apple between the peanut buttered sides of two pieces of bread. Spread a small amount of margarine on the outside of the sandwich. In frying pan treated with cooking spray, cook on each side over medium heat until golden brown (approximately 3-5 minutes). Serve with a sprinkle of powdered sugar or cinnamon on top.
Makes 4 servings
This recipe works well to make ahead and freeze, just omit the margarine until you are ready to cook.
Now head on over to Organizing Junkie for more MPM!