Planning meals

One of the first things I did last Monday was to make a supper menu for the week. I have been planning a day or two at a time but my goal is to do this at the beginning of every week. I didn't plan for the weekend meals and as a result supper sneaked up on me last night. This week I'll remember to add the weekend meals! These were last week's meals:

Monday- Chicken, rice, cauliflower & broccoli (roasted with olive oil and sea salt)

Tuesday- Tacos and triple berry crisp for dessert

Wednesday- Salmon, roasted garlic potatoes, roasted asparagus (Java and Bean did not want to try the salmon. I just made sure they each had a source of protein in their bedtime snack. One had peanut butter with an apple and the other had roasted peanuts.)

Thursday- Quinoa Linguine and tomato meat sauce

Friday- Vegetable beef soup (homemade) and gluten free English muffins (purchased)


Our main meal on Sunday is lunch after church and I failed to plan for that, too. Time to take inventory in the kitchen and come up with something!

Jabba the Banana Bread

In case you think everything I make turns to culinary gold, here's an epic fail from the coffee kitchen.

I tried a new gluten / casein free banana bread recipe. It called for a lot of baking powder and I thought that was kinda weird, but I made it anyway. I doubled the recipe to make 2 loaves but I think doubling the baking powder was a bad idea.

The batter was filled to the top of the bread pans but as you can see, it rose...and rose....and rose.

And then it fell. (FYI- my wooden cutting board has been used for one too many art projects over the years. Ignore the pink and purple marker please.)

And it looked like this. Jabba the banana bread.

The kids ate it anyway!