But today, my house is especially clean and pretty well decorated for fall. I had a house full of some of my favorite ladies for a meeting this afternoon.
So let’s get to this week’s menu shall we.
Here’s a peek at the menu board.
Monday: Mexican Shredded Beef
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| Source: A Family Feast |
Since I’ve made this already I’ll give you our review. This had great basic flavor, but really needed some salt. I was late getting this started so rushed it a little by cooking for an hour on 375 then covered as directed for another hour or so on 300. It was nice and tender.
Tuesday: Beef & Bean Enchiladas
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| Source: A Family Feast |
This is one of those building blocks meals. I used the shredded beef to make the enchiladas. The beef was even better today since it soaked in all the onion and pepper juices from the night before.
This particular enchilada sauce was good, but I like another one I made recently a little better.
Wednesday: Louisiana Red Beans and Rice for the youth group at church
I’ll be back next week to share the recipe. You’ll be amazed that you can feed 30 people for around $30.
Thursday: Leftovers
Friday: Potato and Bacon Breakfast Casserole
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| Source: Our Best Bites |
I’ll be going out of town for a conference and I plan to make this ahead for them to cook while I’m gone. No bread in this so gluten friendly. Look forward to hearing how it tastes and sampling some when I get home.
Saturday: Leftovers
Sunday: Chicken and Sausage Gumbo, gluten free
I made this before and it was really good. I’m pretty certain I combined this recipe with my old one. I’ll report back next week with the details.
I’m also really sorry I didn’t get to post yesterday, because I wanted to take a moment to thank our veterans and their families for their service to our country. Our freedom is precious and those who help defend that freedom deserve our honor, prayers and praise.
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