It's Tuesday again. Oh well. We had that kind of a week last week, and I don't think things are going to wind down any time soon! Because :
1. Water tank broke. . .a day and a half with NO hot water AND the year-old basement renovations need to be re-renovated now! We've had people coming in ever day at various times! It's been crazy! I think I liked having renovations done on our own schedule as originally done, but. . .that is just how it goes! And
2. Little A is deciding to hold onto his jaundice as long as possible! He's a whopping 7 weeks now, and still his bilirubin tests are coming back off. More appointments for him this week as well. Hopefully he'll give up his stubborn streak of holding on to this. . .:)
So, the menu plan for last week turned into this: Freezer meals: Lasagna galric bread and corn, Chicken enchilladas, salads, sanwiches, out once, pancakes, leftovers. See, nothing fancy.
The menu plan for this week looks like this:
Monday-Chicken Milani (5 ingredient CP meal), buns
Tuesday-Oven Cheese and Bacon Chicken (I used the oven method this time, not the CP one--and it was still delish!), Mashed Potato Casserole, corn
Wednesday-Hamburger Helper, salad
Thursday (CP)-Honey Garlic Chicken Thighs, rice, beans
Sunday (BFS)-Blueberry French Toast Casserole (see below), bacon
We loved the other French Toast Casserole I made (since it is full of SUGAR!!!), so I decided to try something a little lighter. A friend made a comment on that post about making a blueberry kind, so when my mom showed me this recipe, I thought I would give it a try. Have no idea where it came from, but if you google it, I'm sure you'll come up with a thousand of them!
Blueberry French Toast
6 slices of sturdy, thick cut white bread (about 1 inch thick)
2 t. butter. for pan
8 large eggs
3 c. milk
3 T. brown sugar
1 t. vanilla
1/2 t. cinnamon
1/2 t. salt
1 c. blueberries
1/2 c. maple syrup
1. Butter a 9x13 inch baking dish. Arrange slices of bread on the bottom of pan, overlapping the slices.
2. In a large bowl, combine eggs, milk, sugar, vanilla, cinnamon, and salt.. Whisk until blended. Pour mixture over bread slices, making sure to cover bread evenly. Gently press down the bread to insure that the bread is fully submerged. Sprinkle blueberries evenly over the top. Cover with foil and refrigerate for 5 hours or best overnight.
3. Preheat oven to 350F. Bake for 40 minutes, until puffed and light golden. Serve with maple syrup.
No Snack for Saturday recipe, but hopefully this easy breakfast recipe will do. I'll let you know how mine turns out!