This Weeks Menu

Monday - Make your own pizza.

I usually buy Mama Mary's individual size pre-cooked pizza crust and have everyone make their own pizza. Lately the store hasn't had the individual size. I've been buying the package with 2 medium size. I make one for myself and the girls make the other. We have plenty of left overs for lunch.

Tuesday - Deli Dinner

We make our own sandwiches. I usually have a few choices of lunch meat. I cut up some fruit. For a treat, sometimes I'll have chips.

Wednesday - Meatloaf, Green Beans, & Potatoes

This I will pull from the freezer. I have about 3 loaves left of the 10 lb batch my husband and I made. I love having meatloaf in the freezer.

Thursday - Jambalaya

Friday - Mini Shrimp Scampi & Angel Hair Pasta and green salad

I can't forget to buy the shrimp on Friday morning.

Saturday - Chicken Bolognese and green salad

My husband will have to enjoy this Sunday for lunch. Which will be even better actually.

Sunday - Left Overs

Now, all I need to do is go shopping.

Best Buttermilk Pancakes

Sorry I don't have a picture, but I haven't made these yet. These are just too good not to post right now.

My daughters and I were lucky enough to have these at a friends house over the weekend. Delicious! Oh my gosh they were good. My daughters could NOT stop eating them. I don't think there was one single pancake left. When my friend told me there was cornmeal in the pancakes, I must admit, I was a little curious, but the cornmeal gives the pancakes a great texture and little crunch. Thanks MH for a wonderful meal!

Best Buttermilk Pancakes

Martha Stewart

Makes about twenty-four 4-1/2 inch pancakes

1-1/2 cups all-purpose flour

1/2 cup yellow cornmeal

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

3 teaspoons sugar

2 large eggs, separated, whites beaten to soft peaks

3 cups buttermilk

4 tablespoons unsalted butter, melted plus 1/2 teaspoon for griddle

Preheat electric griddle to 375 degrees. Whisk flour, cornmeal, baking powder, baking soda, salt, and sugar in a bowl. Add egg yolks, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps; fold in egg whites.

Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Use a pastry brush to spread remaining 1/2 teaspoon of butter on griddle. Wipe off excess.

Use a 2-ounce ladle, about 1/4 cup, and pour batter in pools two inches apart. When pancakes bubble on top and are slightly dry around edges, about 2-1/2 minutes, flip. Cook until golden on bottom, about 1-1/2 minutes.

Place on plate in preheated oven until ready to serve.

NOTE:  My friend uses half the buttermilk (1-1/2 cups). She has found it too runny otherwise. She also added smashed bananas. Very yummy addition.