Mon – Leftovers
Tues – Dinner out (so far, I'm loving this week)
Weds – Grilled brats and asparagus
Thurs – 1-pot spaghetti (BH&G recipe I made when first learning to cook.)
Fri – Stir fry beef
Alts – Tomato quiche (will tackle on the weekend when I have more time); "Popple" with hashbrowns, eggs, sausage, cheese suggested by a reader. Will either experiment with what I remember of her description, or make a last-minute call to confirm what to do. Jody, if you're out there, leave the recipe in the comments so we can make it!
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I think "stir fry" has appeared for 3 weeks running. I have yet to make it. We have a birthday this week so will enjoy a mid-week night out. We also have a rarity in our house after this weekend's cooking -- leftovers! Usually they're devoured at lunchtime, but the fridge needs emptying out. I'm getting a wide range of stories about how many of you all handle menu planning which I'll share later this week. For now, happy cooking.
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Per your request, here's the recipe for Pepperoni Hopple-Popple. There are so many versions you could make, but here's the one I followed.
ReplyDelete2-1/2 c. froz. shredded hash brown potatoes
1/3 c. chopped onion (I used onion powder because the kids don't like chunks of onion)
3 tbsp butter
5 eggs
1/2 c. milk
1 tsp. Italian seasoning
1/4 to 1/2 tsp. pepper
25 slices pepperoni
1 c. (4 oz.) shredded Mexican cheese blend
In large skillet, cook potatoes and onion in butter until tender and lightly browned. Meanwhile, in a large bowl, beat eggs, milk, Italian seasoning, salt and pepper.
Pour over potato mixture. Sprinkle with pepperoni. Cover and cook on medium-low heat for 10 to 12 minutes or until eggs are set. Remove from heat. Sprinkle with cheese; cover and let stand for 2 minutes. Cut into wedges.
Yield: 6 servings
Source: Taste of Home Fun Food, Sept. 22, 2008