Menu Ideas
Thanksgiving Day Menu
Nov 24th
Posted by Ellen Easley Wallace in Menu Ideas
Turkey
Cornbread Dressing
Appetizers:
Mexican Cheesecake
Trash Mix
Cold Dip
Stuffed Mushrooms
Sweet Potato Cheeseball
Pumpkin Spice Dip
Sides:
Sweet Potato Casserole
Wild Rice & Cranberry Salad
Garlic Almond Green Beans OR
Spinach Squares OR
Broccoli Casserole OR
Asparagus Au Gratin
Fruit Sides:
Pineapple Souffle OR
Cranberry Sauce Salad OR
Orange Salad
Breads:
French Bread OR
30 Minute Hot Rolls OR




(No Ratings Yet)My Honeymoon “Camping” Menu
Jun 9th
Posted by Ellen Easley Wallace in Menu Ideas
I have been asked what I chose to take on my honeymoon to eat. So, I decided to share our Honeymoon Menu with you.
Coming from a family of non-sandwich-lovers, we’ve become pretty creative when camping. What I took for Ryan and me is a pretty normal camping menu for my family. We normally take our hibachi grill but the Tishomingo cabin had a grill there, as well as a tiny kitchen.
Here’s our menu:
Sunday:
- Supper: Grilled Hamburgers (seasoned with lemon pepper and seasoning salt) with trimmings (mayo, mustard, ketchup, lettuce, tomatoes, cheese, pickles, onions, burgers, buns), French Fries (I cut up the potatoes and baked them in the oven), Grilled Peaches (You can find the recipe here)
Monday:
- Breakfast: Cinnamon Rolls (I made them from my sour dough bread dough), grits, sausage, fruit
- Lunch: Chicken Strips (leftover from the wedding), grapes, cheese cubes, bread (just sorta mix ‘n match lunch that day!)
- Supper: Hot Dogs (we grilled them on Sunday night), Chips – I know, real healthy!
Tuesday:
- Breakfast: Just about the same as Monday
- Lunch: Leftover Hot dogs
- Supper: Grilled Chicken Breasts (marinated all day in low-fat Italian dressing, seasoned with lemon pepper and seasoning salt), Baked Potatoes, Grilled Shish Kabob Veggies (mushrooms, onions, tomatoes, bell pepper – works well to use leftovers from hamburger slicing on Sunday! – seasoned with lemon pepper and seasoning salt), Homemade Bread Sticks, S’mores
Wednesday:
- Breakfast: About the same as before – but also had eggs and sweet bread a friend made us as a wedding gift
- Lunch: Sandwiches on the way out
We were hiking and such most days so I tried to make lunch really easy and breakfast and supper were more exciting. We had cookies, wedding cake and S’mores stuff around for desserts. I also tried to have MINIMAL leftovers since we had to pack everything left to take home.
Sometimes, my family will get po-boy style buns to make sandwiches with instead of just bread, and we’ve also taken the “sausage dogs” instead of hot dogs to make sausage po-boys (I’m trying to decide which would be healthier, sausage or hot dogs – I think neither maybe, but it’s fun when you’re camping!).
Pictured: Ryan and I roasting marshmallows for s’mores over the grill




(No Ratings Yet)Healthy Meals for Busy Moms on a Budget
May 15th
Posted by Ellen Easley Wallace in Menu Ideas
May 15, I have the opportunity to present for the MHEA (Mississippi Home Educators Association) Spring Conference. As promised at the conference, below are the recipes & menu I referred to during my presenation with a monthly menu below.
Week 1
Sunday – Simple Savoury Pork Roast with Green Beans, Butter Beans, Brown Rice, French Bread
Monday – Chicken Spectacular with Salad & Bread (chip extra lettuce, slice extra tomatoes for tacos tomorrow)
Tuesday – Tacos with Low-fat Black Bean Dip (brown extra meat for Spaghetti on Saturday)
Wednesday – Breakfast Night – Scrambled Eggs, Grits, Toast/Biscuits, Fruit
Thursday – Chicken Breasts Grilled with Lemon Pepper & Seasoning Salt (Save 1-2 (1-inch thick) chicken strips per breast & freeze), Steamed Frozen Vegetable Blend, Baked Potatoes, Bread
Friday – Pizza with Salad
Saturday – Spaghetti with Meat Sauce (using leftover beef from Tuesday)
Week 2
Sunday – Ham (save leftovers for Wednesday) with Macaroni & Cheese (Double for Wednesday), Steamed Broccoli, Pineapple Souffle, Bread
Monday – Taco Soup (Double & freeze leftovers for week 4)
Tuesday – Chicken Pot Pie (Make double and freeze half for week 4 dinner) with Sauteed Squash & Zucchini, Bread
Wednesday – Leftover Ham, Macaroni & Cheese, Green Beans, Bread
Thursday – Lemonade Chicken (Save 1-2 (1-inch) chicken strips per chicken breast), Brown Rice, Grilled Shish-Kabob Veggies, Grilled Corn on the Cob, Bread
Friday – Pizza with Salad
Saturday – Hamburgers with Salad
Week 3
Sunday – Apricot Glazed Pork Chops with Salad, Squash Casserole, Bread
Monday – Chicken Salad Sandwiches with Carrot/Celery sticks & Ranch Dip
Tuesday – Beef ‘N Bean Burritos with Green Beans and bread
Wednesday – Honey Garlic Chicken (Made with Chicken Strips frozen from previous dishes – add more if needed), Salad or other Vegetable, Bread
Thursday – Lentil Soup (Lentils have protein, but you can add chopped, cooked chicken for extra protein) with Bread or Crackers
Friday – Pizza with Salad
Saturday – Meatloaf with Turnip Greens, Corn on the Cob, Mashed Potatoes, Bread
Week 4
Sunday – Red Beans & Rice with Sausage or Pickled Pork, Green Beans, Bread
Monday – Parmesan Chicken & Veggie Pasta, Stuffed Zucchini, Bread
Tuesday – Taco Soup (leftovers from Week 2)
Wednesday – Italian Fish Bake, Coleslaw, Turnip or Mustard Greens, Cornbread
Thursday – Chicken Pot Pie from the Freezer (Made in week 2), Steamed Frozen Vegetable Blend, Bread
Friday – Pizza with Salad
Saturday - Hamburgers with Terrific Taters




(7 votes, average: 5.00 out of 5)Menu Ideas – April 30, 2009
Apr 30th
Posted by Ellen Easley Wallace in Menu Ideas
Try out this menu for dinner one night this week – Everything is cooked either on the grill or in a skillet so you won’t have to heat up the house!
Lemonade Chicken
Green Salad (made with the Kumback Dressing above)
Roasted Corn on the Cob
Okra & Tomatoes
Cornbread or Dinner Roll




(3 votes, average: 5.00 out of 5)Menu Ideas – 4/23/09
Apr 23rd
Posted by Ellen Easley Wallace in Menu Ideas
This week’s menu idea is very similar to our Sunday dinner this week:
Tacos -
- Beef
- Lettuce
- Tomatoes
- Cheese
- Salsa
- Sour Cream
- Guacamole
- Olives
- Taco Shells
Sides/Salads
Low Fat Black Bean Dip, served with chips




(2 votes, average: 5.00 out of 5)
