I know my posted menus have been sporadic lately, but I do actually still create them. I just don't always get them posted. Since I'm only cooking for two, I usually cook about three meals on Sundays, and then the hubby and I eat on that all week. We actually do a pretty regular date night now that we are empty nesters, and treat ourselves to dinner out once a week as well.

My best menu news is that my son has taken up my menu planning habits now that he is in an apartment at college, and believe it or not, he cooks! He has followed my Sunday cooking tradition, and cooks a few things for himself that he can eat all week. My favorite thing is that he texts me photos of his meals. I love that kid! Some girl is going to be very lucky some day to snag that boy. :) Can you tell I'm a proud mom?

Well, anyway, here are the meals I'm making for this week. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. 

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Red Beans & Rice, Salad, Peaches 

--> Maple Soy Glazed Salmon, Rice, Asparagus, Salad 


--> Taco Cornbread Casserole, Applesauce 

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Swedish Meatballs, Noodles, Green Beans, Salad

 

 For more menu ideas, visit orgjunkie.com.

A great way to use up those brown bananas sitting the counter. :)

Ingredients:

MUFFINS:
2 C flour
1 C sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp nutmeg
2 eggs
1 C sour cream
2 bananas, ripe with brown spots on the peels
1 tsp vanilla
1/4 C butter, melted

STREUSEL:
1/4 C sugar
3 Tb flour
1/4 tsp cinnamon
2 Tb butter

Directions:

1. Preheat your oven to 375 degrees.

2. Into a large mixing bowl place 2 C flour, 1 C sugar, 1 tsp baking powder, 1/2 tsp salt, 1/2 tsp baking soda, 1/4 tsp cinnamon and 1/4

3. Into a medium-sized mixing bowl place 2 eggs, 1 C sour cream, 2 ripe bananas and 1 tsp vanilla. Blend them together with a hand-held mixer. (Or use your stand mixer, if you so choose). Make sure all the bananas get mashed up and well incorporated. You don't want any big banana chunks. :) 

4. Pour 1/4 C melted butter into the bowl. Mix it just until combined.

5. Pour the wet ingredients into the dry ingredients and mix it with a wooden spoon, just until incorporated. You want to be careful not to over mix here. You don't want dry muffins. 

6. To mix the streusel topping, place 1/4 C sugar, 3 Tb flour and 1/4 tsp cinnamon in a small mixing bowl. Toss it together with a fork to combine. 

7. Add 2 Tb cold butter and cut it in to the mixture. It should be a bit clumpy.

8. Scoop the banana batter into muffin tins. Fill them about 2/3 full.

9. Sprinkle the streusel topping over the top of the batter. 10. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

11. Take the pan out of the oven and let it sit on your counter for 5 minutes. Remove the muffins from the pan and let the cool on a wire rack.

Time: 15 min. prep + 20-25 min. baking

Yield: 18 muffins

Recipe Source - Jamie Cooks It Up

Ingredients

6 tbsp. unsalted butter
½ cup thinly sliced shallots
2 tbsp. fresh thyme leaves
1 clove garlic, minced
6 tbsp. all-purpose flour
Pan juices from roasted turkey
About 4½-5 cups chicken or turkey stock
½ cup apple cider
Salt and pepper

Directions

Melt the butter in a medium saucepan over medium-high heat. Add the shallots, thyme and garlic to the pan and sauté until the shallots are beginning to brown, about 6-8 minutes. Add the flour to the pan and cook, stirring often, until lightly browned, about 4-5 minutes.

Measure the pan juices from the turkey and add enough stock to total 5 cups. Gradually add the stock mixture into the pan with the butter mixture, whisking in each small addition before adding more. Once all of the liquid is incorporated, bring the mixture to a boil. Add in the cider and continue to boil until slightly thickened, about 10 minutes. Season with salt and pepper to taste. Serve warm.

Recipe Source - Annie's Eats

Ingredients:

4 (6 - 7 oz) skinless salmon fillets
1/3 cup real maple syrup
3 Tbsp soy sauce (not low-sodium)
2 cloves garlic, minced
Freshly ground black pepper and chopped green onions (optional)

Directions:

In a mixing bowl whisk together maple syrup, soy sauce and garlic. Place salmon into a baking dish then pour maple syrup mixture evenly over salmon. Cover and refrigerate 30 minutes, carefully rotating salmon once halfway through.

Preheat oven to 400 degrees during last 10 minutes of marinating salmon.

Spray a 13 by 9 inch baking dish with cooking spray then transfer marinated salmon into greased dish (don't discard marinade). Bake in preheated oven until salmon is cooked through, about 15 minutes.

Meanwhile, pour marinade into a small saucepan, bring to a boil over medium-high heat, stirring frequently. Once it reaches a boil, reduce heat slightly and allow to cook several minutes, stirring frequently, until reduced to 1/4 cup.

Serve salmon warm with 1 Tbsp of the maple soy glaze drizzled over top and black pepper and green onions if desire.

Recipe source: Cooking Classy