We have finally gotten back in the routine of menu planning! Yahoo! [smile] Perhaps you think my enthusiasm a little over exaggerated, but menu planning is something that really works for us. By mapping out at least what we plan to eat for dinner, we are able to stick to a grocery budget and watch our waistlines. [smile] I will admit that we don’t always stick rigidly to our plan, but knowing that we have the ingredients on hand for a few specific meals during the week really takes the pressure off the late afternoon dinner decision making.
Since we’ve started back our menu planning process, Caleb has been encouraging me to post a few of our favorite go to recipes. Particularly because a couple of them have come up in conversations he’s had with friends who read my musings and he’s promised that they would show up. [smile] Below is one of our all time favorite super easy dinner recipes and the other is a new treat we’ve been making lately to celebrate the changing season. Hope these inspire your dinner plans for the coming weeks.
“Easy Stuffed Baked Potatoes”- I usually serve these hearty stuffed potatoes as the entree with broccoli as a side.
Lightly coat 2 baking potatoes with olive oil and coarse grain sea salt. Place potatoes on a baking sheet and bake at 400 degrees for about 40 minutes. While the potatoes are baking, combine one can of black beans and one can of original Rotel (canned tomatoes and peppers) in a small saucepan. Cook on low until black bean mixture is simmering. Remove potatoes from oven and top with black beans. May garnish with sour cream/Greek yogurt and/or shredded cheese.
“Oven S’mores”- It is very possible that everyone has been making s’mores like this for years, but it’s new to us. [smile]
Line baking sheet with tin foil. Place half graham crackers on tin foil. Top with mini Hershey’s chocolate bar and 2 marshmallows. Broil on high. Don’t leave these to sit in the oven. Watch them and remove from oven when marshmallows have reached desired done-ness.