Menu Planning Monday with parents & Homemade English Muffins

My mom is so awesome!! She’s the one that taught by example, the importance of eating healthy, menu planning, and shopping for 2 weeks worth at a time. Here’s a picture of my mom – isn’t she gorgeous?

 

 

Well, this week my husband and I will be eating our meals at my parents house, as our kitchen is being torn apart. So this week’s meal plan is my mom’s meal plan. (Can you tell they like EatingWell.com?) I just love that these are healthy, low-calorie meals. Thanks mom!!

 

Moroccan Style Stuffed Peppers

 

Monday

Orange-Rosemary Glazed Chicken (252 cal per serving)

 

Tuesday

Southwestern Three Bean & Barley Soup (205 cal per serving)

Southwestern Three Bean & Barley Soup

 

Wednesday

dinner at the Morsches’

 

Thursday

Marsala Chicken Stew (339 cal per serving)

 

Friday

Moroccan Style Stuffed Peppers (451 cal per serving)

 

Saturday

Sweet Potato and Black Bean Chili (307 cal per serving)

 

Sunday

Couscous with Rutabaga and Beef Stew (392 cal per serving)

 

Homemade Whole-Wheat English Muffins

Ingredients: 

1 3/4 cups (14 ounces) milk, warmed
3 tablespoons butter
1 1/4 teaspoons salt
2 tablespoons granulated sugar
1 large egg, lightly beaten
4 to 4 1/4 cups flour {I used whole wheat}
2 teaspoons instant yeast
1 tsp baking powder

Step 1

Combine the warmed milk, sugar and yeast and allow yeast to proof for a few minutes, until bubbly. Add remaining ingredients and mix thoroughly, for about 5 minutes. The dough will be very sticky, but don’t add more flour.

Step 2

Lightly flour hands and fold dough over a few times, within the bowl (or on lightly floured counter top) until you have a smooth ball. Grease the bowl and allow to rise in a warm place for about 1 hour.

Step 3

Punch down dough and lay out on a surface sprinkled with corn meal. Roll out to dough to desired thickness. (The muffins will be about 1/4″ thicker after the rising and cooking process.) Cut out circles with a floured cutter (or I used a coffee mug because I wanted the muffins to be a bit bigger). Re-roll and cut out the leftover dough. Cover the muffins with a damp cloth and let rest for about 20 minutes.

 

 

Step 4

Heat a frying pan or griddle to very low heat. Do not grease, but sprinkle with cornmeal. Cover pan and cook for 7-10 minutes on each side. I use this time to either clean up the kitchen, or read my book club book.

Cool on a cooling rack. Store muffins in the fridge or freezer.

 

What are you cooking this week? I’d like to hear about it! Please link up below.

For more recipe ideas,visit my other Menu Planning Monday posts or Organizing Junkie’s Menu Plan Monday Blog Hop!

 

Come back Tuesday for the Take it on Tuesday blog hop!!




© 2012, Betsy Pool. All rights reserved.

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