I haven't felt much like menu planning the last few weeks. Maybe because it's getting so hot. Maybe because I keep forgetting to call the appliance repair guy to come check out why my oven stopped working.
Although I'm pretty sure I know why -- it was feeling overworked! It quit after I baked four dozen cookies, and then tried to bake a lasagna. Fortunately, my parents didn't mind me coming over to use their oven and share the lasagna! Or the bbq chicken pizza, or the strawberry banana bread...
But it's been mostly about easy, stove-top meals lately:
Tacos, grilled cheese and tomato soup, spaghetti, pancakes and eggs for dinner, quesadillas, bbq burgers or chicken, fried fish and sauteed veggies...
I'm about done with soup for the season, but I need to make that yummy Swiss Chard and Artichoke soup one more time before the artichokes disappear for another 11 months.
And I definitely want to get back to baking this week. I've got six pounds of organic blueberries waiting for me to turn them into blueberry cobbler, pie, muffins and jam! And we're about to have zucchini coming out of our ears. Time for zucchini bread!!
On that note, here's a recipe (I'm sorry, I don't remember where I found this one):
Zucchini breadFor more Menu Plan Monday, visit Organizing Junkie. She's got a giveaway going on this week!
3 1/4 cups all purpose flour
1 1/2 tsp salt
1 tsp ground nutmeg
2 tsp baking soda
1 tsp ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
2/3 cup water
2 cups grated zucchini
1 tsp lemon juice
1 cup chopped walnuts or pecans
(Note, adding a handful of chocolate chips is great too)
Preheat oven to 350 degrees. Mix dry ingredients except for nuts (and chocolate chips if you go that route) in a large bowl. In a separate bowl, mix wet ingredients. Fold into dry, and add nuts (and chips). Bake in two greased loaf pans for one hour, or until done.