Menu Plan Monday #10

I don't know what I would do without a menu plan. Well, yes I do and it isn't a pretty sight. Knowing what I'm cooking when I get home is half the battle. It empowers me to make it through that dinner rush hour!

Everyone is taking a hit in the pocketbook when it comes to the rising cost of gas and groceries. The bread we prefer was $3.45 a loaf on my last trip to the grocery store. This weekend I went to the local bakery outlet and purchased the same bread for $1.00 per loaf. That's a substantial savings. For $4.80 I purchased 4 loaves of bread and a package of hot dog buns. I walked out of that place with a smile on my face. What are you doing to combat the rising cost of groceries?

Our girls leave Friday morning for Young Christians Weekend with our youth group. This will provide Lawman and I with some much needed couple R&R time. Of course, it won't all be R&R time as we're planning to paint our bedroom on Friday.

Anyone including egg salad sandwiches or deviled eggs on the menu this week? Ha! I know we'll be eating them for lunch and dinner. For more menu ideas, check out Laura's place.

Monday - Leftover beef enchiladas, salad, deviled eggs

Tuesday - Hotdogs on the grill, french fries, deviled eggs

Wednesday - Macaroni & Cheese, Green Beans

Thursday - Bacon Chicken Crescent Ring, Peas

Friday - Pasta (Lawman's got a 60 mile bike ride on Saturday morning so he wants to load up on carbs.)

Saturday - date night

Here's a simples dessert that Imake quite often. Has the taste of a pie but without all the fuss. I had some apples that needed to be used so I whipped this up tonight.

Fruit Cobbler, Serves 6 to 8

Preheat oven to 375. Combine in a bowl:

1 stick butter or margarine, melted

1 c. sugar

1 c. flour

3/4 c. milk

1 1/2 tsp. baking powder

Mix well and pour into a greased 8" square pan. Top with 1 can pie filling (or 3 cups fresh fruit) and 1 cup sugar*. Spoon fruit on top of mixture and do not stir. Bake for 40 to 45 minutes. (*I reduce this to 1/2 c. )