Menu Plan Monday

Can't believe it is already the last day of February!

Wow!  Time is just flying by!

Time for another week of menu planning, and I won't be home this coming weekend.

I will be at my annual weekend scrap retreat some amazing girls.

I cannot wait!

Monday-Beef Stroganoff, green beans, bread and butter

Tuesday-WW Chicken Parmesan, steamed spaghetti squash, broccoli, salad, garlic bread

Wednesday-Tacos, Spanish rice, creamed corn

Thursday-WW Salisbury Steak recipe, mashed potatoes, peas

Friday-Scrappy Retreat (the boys are on their own)

Saturday-Scrappy Retreat (the boys are on their own)

Sunday-Dinner at my mom's



Honey-Pecan Cinnamon Rolls Recipe

For all of you cinnamon lovers who are still trying to eat healthy, I have an awesome WW recipe for them!

Honey-Pecan Cinnamon Rolls (I used almonds instead)
WW points=3pts per serving

1 (1lb) loaf frozen white bread dough
2 T granulated sugar
2 tsp cinnamon (I eyeballed it)
Butter flavored cooking spray
1/3 C honey
1/3 C brown sugar
3 T chopped pecans, toasted (I used untoasted almonds)

1.  Thaw dough in refrigerator for 12 hours; cover and bring to room temp (about an hour).  Preheat oven to 350 degrees.

2.  Combine granulated sugar and cinnamon.  (I added a bit of brown sugar to this mixture as well from my 1/3 C measurement).  Roll dough into a 12x8-inch rectangle on a lightly floured surface. 

Lightly coat with cooking spray.

Sprinkle with the sugar and cinnamon mixture.

Lightly spray with cooking spray again.

Beginning at long side, roll up dough tightly, jelly-roll fashion; pinch the seam to seal.

Cut roll crosswise into 12 (1-inch thick) slices.

3. Place honey in microwave safe dish (I used my pie plate that I was cooking the rolls in).  Microwave on HIGH for 20 seconds until it coats the bottom of dish evenly.  Sprinkle brown sugar and nuts on top of honey. 

Place rolls, cut side down, in pan.

Cover and let rise in a warm place (85 degrees), free from draft.

(I let mine rise in the over before preheating it).

**Yes, I made 2 batches as well, but one of them was to share with my brother and sister-in-law.  They loved them!

4.  Bake at 350 degrees for 30 minutes or until lightly browned and fluffy.  Invert rolls immediately onto a platter; cool 5 minutes.  Yield: 1 dozen (serving size is 1 roll)

Recipe Sharing WW style

This is my favorite recipe by far! 

I am a huge salisbury steak fan, and when I decided to try this WW recipe, I fell in love with it!

The hubster and little guys love it too, so that is a win, win for me! 

Healthy and good, you cannot go wrong!

Let me know if you try it out.

Salisbury Steak

1 lb ground round

2/3 C finely chopped onion

1/3 C uncooked instant rice

1/4 tsp pepper

1/8 tsp salt

1 large egg white

Cooking Spray

1 1/4 C presliced fresh mushrooms or 4 oz can (drained)

2 (10.5 ounces) cans beef consomme

1 1/2 T Worcestershire sauce

2 T water

1 1/2 T cornstarch

1.  Combine first six ingredients in a bowl; combine well.  Divide into 4 equal portions (I can usually get 6 out of this). 

2.  Coat a large nonstick skillet with cooking spray.  (I use my electric skilliet).  Place on medium high heat.,  Add patties once skillet is hot.  Cook 5 minutes on each side or until browned.  Remove from skillet; set aside and keep warm.

3.  Recoat skillet with cooking spray.  Add mushrooms and saute over medium-high heat for 3 minutes.  Add consomme and Worcestershire sauce; cook 10 minutes.  Return patties to skillet.  Cover, reduce heat, and simmer 15 minutes. 

4.  Combine water and cornstarch; stir well.  Stir cornstarch mixture into broth mixture in skillet; bring to a boil and cook 1 minute or until thickened.  Stir constantly.  Spoon gravy over patties when serving.

Yield:  4 servings (serving size is 1 patty and 6 tablespoons gravy).

Points:  8