Good Eats for the Week

Here's our menu this week. Since Marvin's home for the week I hope to make a few warm lunches since he usually has sandwiches everyday, which means a bit more cooking but it's worth it.

Monday-Popcorn Chicken (from angel food) sweet potatoes, apples & raspberries
Tuesday-NEW RECIPE BBQ lentils over brown rice (I saw this on a website called 5 Dollar dinners http://www.5dollardinners.com/), steamed broccoli & fresh dinner rolls (see recipe below)
Wednesday-NEW RECIPE Pasta toss w/sausage & Peppers with a side salad, oranges and peas
Thursday-NEW RECIPE Potato Pizzas, Salad, raspberries and Steamed veggies
Friday-Homemade Chicken Nuggets, salad, home fries, pears
Saturday-Leftovers
Sunday-Speaking again so we'll be out of town for lunch and maybe we'll have some leftovers or popcorn chicken for dinner (we always get way too much of this stuff. Marvin loves it, but it's so-so in my book.)

Lunch ideas:
Mac & Cheese w/ veggies
Roasted Turkey legs with couscous & veggies
Egg Sandwiches (hey they are warm)
Chicken and Rice soup
Grilled Cheese

Without further ado here is my favorite bread recipe. Why is my favorite? Because you can put it in the fridge for up to 2 weeks and it can be used for all sorts of things. I have used it for cinnamon rolls, dinner rolls, hamburger buns, hot dog buns, and it has turned out great every time. Plus my husband loves meat, but we have a lot of meatless meals around our place, but I learned early into our marriage if I make him fresh bread he's a happy camper, even if there isn't meat on his plate.

No Rise Roll Mix
1 T. yeast
1 T. sugar
½ c. Warm water

Dissolve then add to mix:
½ c. oil
1 c. buttermilk
(Add a couple tablespoons of vinegar to 1 c. regular milk and let stand for 5 minutes if you don't have buttermilk)
½ c. sugar
½ t. baking soda
5 t. baking powder
1 t. salt
2 1/2 c. whole wheat flour & 2 1/2 c. white flour (approx. and I think it takes a bit more) *Original recipe called for 5 c. all purpose flour

Keep adding more flour till it forms a ball to knead. Knead well. Store in the fridge for up to 2 weeks. Make sure you use a container that has some extra space because it will rise in the fridge. Pull off what you need and bake it. For rolls I usually bake it at 350 for about 12 minutes.