Meal Plan...on Tuesday

Well, things have been super busy in our household. Our 2nd son was born on October 25th and after a few complications, I was released from the hospital on Oct 30th. Luckily my mom flew in just in time to help my hubbie take care of our 30 mo old and newborn son. Unfortunately, my mom had to fly home and I am on my own again. Thus, the meal plans are starting back up! I also finally cleaned out my freezer. Now, I have a very clear picture of what I have to clean/use up! So, here is what I have planned for this week!

Monday: Spaghetti Dinner (delivering dinner to a sick friend)
Tuesday: Leftover spaghetti
Wednesday: Marinated Pork Chops with Pad Thai noodles
Thursday: Cube Steaks with Triple Corn Casserole and fresh sliced tomato
Friday: Bean and Cheese Enchiladas with Spanish Rice and Salad
Saturday: LO
Sunday:Bacon Wrapped BBQ Chicken with Squash
Monday: Chicken and Rice

I also plan on using up my brown bananas this week. I will be making a Cranberry Banana Bread. This is a easy quick bread recipe. I merged 2 recipes to create this yummy creation. So, here you go...


Cranberry Banana Bread
2 c all-purpose flour

1 1/4 c light brown sugar, packed
1 1/2 t baking powder
1/2 t baking soda
1 t salt
1 large egg, beaten
3/4 cup milk
4 T butter, melted
1 c dried cranberries, or 12 oz fresh cranberries
4 brown bananas, mashed

Spray your loaf pan with PAM and lightly sprinkle with flour (or use a nonstick pan). Mix flour, sugar, baking powder, baking soda, and salt in a bowl. In a seperate bowl, combine egg, milk, butter, and mashed banana.

Pour the banan mix into the flour mix and stir to combine. Add cranberries. Pour into pan and bake 1 hour 15 minutes if using fresh cranberries, or 45 minutes if using dried cranberries. Remove and allow to cool. Then smear warm bread with fresh butter and endulge!