This is just going to be a quick post before I head out to spend the day at my mom's pool with my family. :) We had a horrible tornado hit last week in our area in Joplin, MO. This was a good reminder to our family that we haven't done a video inventory of our house yet, so that's what we worked on this holiday weekend.

I do have some new recipes I need to post, and hopefully I can get to those sometime this week. I have a half-day of school left on Tuesday, and then I go straight into teaching eMINTS workshops for the rest of the month of June.

Here's this week's menu. You will see a repeat from last week with the apple butter chicken that I just didn't get to, so be looking for the recipe soon. :) Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Caramelized Beef Kabobs, Foil Pack Potatoes, Grilled Pineapple, Green Beans
Monday - Eat at mom's house!
Tuesday - Ott's House Casserole, Broccoli, Salad
Wednesday - Apple Butter Glazed Chicken, Green Beans, Salad, Strawberries
Thursday - Grilled Tilapia with Horseradish Sauce, Broccoli, Salad, Strawberries
Friday -Rotisserie Chicken (from the grocery store), Spinach, Salad
Saturday - Date night with the hubby!
First, I want to thank all of you for your kind words last week. Your thoughts and prayers were much appreciated. Our family had a tough week, but we are trying to get back on track. That means I actually have a menu for you this week. I am keeping it a bit simple, and I will be grilling a lot, but this is the time of year for lots of grilling, right? ;) I will have two recipes posted for you later this week, so be sure to check back later for those details.

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Steak, Cheddar Potato Strips (207 cal), Green Beans, Salad
Monday - Turkey and Gravy on Noodles (from freezer), Green Beans, Salad, Peaches
Tuesday - Bacon Wrapped Grilled Chicken Breasts, Broccoli, Salad, Strawberries
Wednesday - Hamburgers, Deviled Eggs, Baked Beans, Salad (Book Club night)
Thursday - Apple Butter Glazed Chicken, Green Beans, Salad, Grilled Pineapple
Friday - Homemade Pizza (193 cal), Salad
Saturday - Asparagus Stuffed Chicken, Rice, Salad, Strawberries

For more menu ideas, visit  
On Wednesday, May 11, my dad lost a painful battle with stomach cancer. This happened much sooner than our family expected, but now my dad is no longer suffering and is at peace.

I have been at my mom's house since Wednesday night, so no menu planning is going to happen this week, even though I need it more than ever. This will just have to be a peanut butter sandwich week for my family.

Please look through the archives for more menu ideas, or go to I'll be back next week.
Happy Mother's Day to all of you mom's out there. I had a nice day with my boys today. Yesterday, Eric and Corey went to Monett to take care of my dad and help with the yard work while my mom and I traveled VERY early in the morning to head to Bonne Terre to visit my grandmother. We planted some flowers for her and went out for a celebration lunch before hitting the road to head back home so Mom could be back with Dad for the evening. Today, I just hung out with the boys as we tried to get the house stuff caught up. They picked some beautiful flowers for me from my rose bush, and just helped me ease my stress level by assisting me with preparations for the coming week.

I made a batch of my favorite soup for my lunches for the next couple of weeks. If you haven't tried my Fire Roasted Chicken Tortilla Soup yet, you must do so soon. It's simply spectacular. :)

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Steak, Baked Potatoes, Green Beans, Salad, Grilled Pineapple
Monday - Pepperoni Pizza Pancakes (99 cal/pancake), Salad, Strawberries
Tuesday - Grilled Bruschetta Chicken (213 cal), Grilled Asparagus, Salad, Peaches
Wednesday - Creamy Jambalaya Pasta (289 cal), Broccoli, Salad
Thursday - Grilled Fish Tacos, Salad, Strawberries
Friday - Date night
Saturday - Pretzel Roll Sandwiches, Salad, Fruit Salad

For more menu ideas, visit
These are a fun roll to use for small party sandwiches. Just be aware that they have a very high sodium content because of the salt and baking soda.

1 1/2cup Warm Water (110°F)
1 package (1/4 Oz. Packet) Active Dry Yeast
2 teaspoons Sugar
4 1/2 cups Unbleached All-purpose Flour
2 teaspoons Kosher Salt
4 Tablespoons Unsalted Butter, melted
1/4 cup Baking Soda
1 whole Egg, Lightly Beaten
Sea Salt or Pretzel Salt (to sprinkle on top)

In the bowl of a stand mixer, combine the water and the yeast and let rest 5 minutes until foamy.

Add the sugar, flour, salt, and butter; mix with the dough hook until thoroughly combined. Cover with a towel and let rise in a warm place for 1 hour or until doubled in bulk. Punch down and turn out onto a lightly floured surface.

Line two sheet pans with parchment paper.

Cut the dough into 18 pieces (2 ounces each). To shape, take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand.

Place the ball on the baking sheet pinched seam side down, with at least 1 inch between each roll. Cover with a towel and let rise in a warm place for 30 minutes until doubled.

Preheat oven to 425°F and place oven racks on the lowest and middle positions.

In a large saucepan, bring 2 quarts of water to a low boil. Add the baking soda and lower heat to a simmer. Put the rolls into the poaching liquid, seam side down. Poach for 30 seconds then carefully turn the roll over in the liquid. Poach other side for 30 seconds then remove with a slotted spoon to the same prepared sheet pans, seam side down. Repeat with the remaining rolls.

With a pastry brush, glaze each roll with the lightly beaten egg, making sure to coat all sides completely. Top each roll with a sprinkle of pretzel salt. With a sharp straight edged knife, cut a slash or x in the top of each roll.

Bake the rolls in the preheated oven for 15-20 minutes.

Serving Size: Makes 16 rolls

Recipe Source -Tasty Kitchen
This recipe combines two family favorites - pancakes and pizza! These savory pancakes are great served with warm pasta sauce for dipping or poured right over the top like syrup. Is it breakfast for dinner or dinner for breakfast? You decide, but either way, you will enjoy this tasty dish.

2 cups Bisquick Heart Smart
1 egg
1 1/4 cups skim milk
2 oz. shredded part skim mozzarella cheese
51 slices Hormel Turkey Pepperoni, diced
1/2 t garlic powder
1 t parsley
1 t oregano
1 t basil

In a large mixing bowl, whisk together the Bisquick, egg, and milk. Stir in the cheese, pepperoni, and spices. Pour by slightly less than 1/4 cupfuls onto hot griddle. Cook until bubbles break the surface. Turn; cook until golden. Serve with warmed pasta sauce (not included in nutritional information).

Serving Size: Makes 14 pancakes

Recipe adapted from Plain Chicken
These are a fun alternative to regular Rice Krispie treats.

4 tablespoons butter
1 1/3 cups peanut butter
1/2 cup confectioners' sugar
1/3 cup honey
2 teaspoons vanilla extract
3 cups Rice Krispies cereal
2 1/2 cups oats
1 cup mini chocolate chips

Melt butter in a medium saucepan over medium heat. Remove pan from heat and stir in peanut butter, confectioners' sugar, honey and vanilla. Stir in Rice Krispies and oats and allow mixture to cool.

Stir in the chocolate chips. Form mixture into 1-inch balls, pressing tightly to form balls. Store in refrigerator.

Serving Size: Makes 50 1 inch balls

Recipe source - Dinners for a Year and Beyond

I had one loaf of frozen bread loaf in the freezer, and came up with this recipe to use it up. It was a big hit with the boys.

1 loaf Rhodes White Bread Dough , thawed
12 oz. grilled chicken breast (cooked and sliced thin)
2 oz. shredded reduced fat cheddar cheese
1/4 cup Otts Original Silver Dollar City Barbecue Sauce
1 egg white
onion powder

Spray counter lightly with non-stick cooking spray. Roll thawed bread dough into a 12x16-inch rectangle.

Place sliced grilled chicken in a 4-inch strip down center of dough. Top with sauce and cheese. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.

Lift braid with both hands and place on a large, sprayed baking sheet. Brush with egg white and sprinkle with onion powder and parsley. Bake at 350°F 30-35 minutes or until golden brown. Cool slightly and slice to serve.

Serving Size: Makes 8 servings

This is going to be another short post, but at least I have a menu for you this week! :) We are having a college student move in with us during her student teaching semester, so we spent much of our weekend moving rooms around in preparation for her coming.

This week's menu has lots of easy-to-prepare recipes. I needed to be able to cook a lot on Sunday in preparation for the busy week. The only recipe I don't have for you is the BBQ Chicken Cheddar Braid, since I made it up, but I will post directions later in the week. I had one loaf of frozen bread dough left, and that's how I decided to use it up. :)

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Creamy Chicken Breasts, Rice, Salad, Green Beans
Monday - Ott's House Casserole, Broccoli, Salad, Strawberries
Tuesday - BBQ Chicken Cheddar Braid (recipe coming later this week), Green Beans, Salad
Wednesday - Chili Ranch Grilled Pork, Cheddar Potato Strips, Grilled Asparagus, Salad
Thursday - Adirondacker Burgers, Green Beans, Salad, Peaches
Friday - Crockpot Cowboy Stew, Salad
Saturday - unknown - don't know our schedule yet

For more menu ideas, visit