Menu Day

It is still baseball and softball season around the B house. That means this week's supper menu will again consist of quick, easy and frugal meals. Mr. B grilled quite a bit of chicken this past weekend and we have enough left over to prepare three additional meals.

I also have two wonderful sugar free recipes to share, honey banana nut bread and honey almond cookies. I hope you and your family enjoy them as much as we did.

Monday - out
Tuesday - chicken & black bean whole wheat burritos, Mexican rice
Wednesday - bbq chicken sandwiches, potato salad
Thursday - chicken fried rice, noodle soup
Friday - toasted ham & cheese sandwiches w/ sauteed onions, bell peppers & mushrooms, tomato soup
Saturday - meatless spaghetti, garlic toast, salad (fresh lettuce & spinach greens from our garden)
Sunday - crock pot sausage & kraut, beer bread
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Honey Banana Walnut Bread2/3 cup honey

1/2 cup olive oil

3 eggs, beaten

3 ripe bananas, mashed

1/4 tsp. salt

1 tsp. vanilla

2 cups unbleached all-purpose flour

1 tsp. baking soda

1 cup walnuts, chopped

Glaze (below) optional

Beat together the honey and oil; mix in eggs. Add mashed bananas, salt and vanilla, mix well. Sift together flour and baking soda. Gradually blend the flour mixture in with the banana mixture until the batter is smooth. Fold in the walnuts. Grease a Bundt pan OR a large loaf pan. Pour in the batter and bake at 350 degrees for 40-55 minutes or until a toothpick inserted in the center comes out clean. Lower the oven temperature if the bread is browning to quickly. Cool on a wire rack for 5-10 minutes. Loosen edges with a knife, turn bread out onto a wire rack and continue cooling. Glaze: 1 cup confectioners sugar, 1 tsp. vanilla, 1-2 Tbsp. milk. Mix confectioners sugar, vanilla and milk with wire whisk until smooth. Drizzle over cooled bread.

Honey Almond Cookies

1 1/2 cup honey

1 1/2 stick butter, softened

1 egg, beaten

1 tsp. almond extract

2 3/4 cup unbleached all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 c. almonds, finely chopped

45 - 50 whole almonds

In a medium mixing bowl, cream together honey, butter, egg and almond extract. In a smaller bowl sift together flour, baking soda and salt. Stir into honey mixture. When flour mixture is almost incorporated into honey mixture add chopped almonds. Mix well. Refrigerate dough 30 minutes. Drop by teaspoonfuls onto the greased baking sheet. Top each cookie with a whole almond. Bake in a pre-heated 350 degree oven for 12-15 minutes or until golden.