Well we are back to the beginning of my 12 week plan. As I start the 12 weeks over I will probably make small changes from week to week. It is mostly produce related. Now that it is summer I like to use as much fresh produce as possible. My menus are planned using frozen veggies and some frozen fruit. It is does call for something fresh it is usually something that I can get year round, like carrots, potatoes, etc.. So I will be substituting fresh veggies and fruit wherever I can this summer, depending on what is available.

I am not going to put all my recipes in, some of the meals, especially breakfast are pretty common, but if there is something you would like a recipe for that I didn’t add, please feel free to ask.

Week 1:  Breakfast Meal Plan

Meal 1: Banana Bread

3 or 4 bananas
½ cup applesauce
1-cup sugar
3 eggs
2 2/3 cup flour
2 tsp. baking powder
1 tsp. baking soda
¾ tsp. salt

Preheat the oven to 375 and prepare bread pan.  Cream the applesauce, sugar and the eggs.  Add the flour, baking powder, baking soda, salt, and bananas.  Stir until the batter is well mixed. Pour into prepared pan.  Bake about 50 min, or until bread is done. Cool before serving.

Meal 2: French Toasted Banana Bread
4 eggs
1-teaspoon sugar, optional
1-teaspoon salt
1-cup rice milk
Leftover banana bread
Ghee
Maple syrup or other syrup

Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and rice milk.

Over medium-low heat, heat griddle or skillet coated with a thin layer of ghee or margarine.

Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.

Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with ghee and syrup.

Recipe for French toast serves 4.

Meal 3: Scrambled Eggs with Toast

Meal 4: Pancakes

Meal 5: Cream of Wheat

1/4 cup 10 minute Cream of Wheat (yellow box)
1.5 T ghee
2 T sugar
1/4 t kosher salt
1/4 t cinnamon
1/4 t good vanilla extract
2.25 to 2.5 cups rice milk

Melt 1 T of ghee in a medium saucepan over medium low heat. Once melted, add the cream of wheat and stir often until it just barely begins to brown. (If you go too far and get noticeable browning, throw it out and start over.) Stirring constantly, add 2.25 cups of rice milk, reserving the remaining 1/4-cup to adjust the consistency later. You’ll get a burst of steam when you first start to add the rice milk to the frying cream of wheat, so watch out, but if you don’t stir at this point, you’ll get lumps. Once the rice milk has been added, turn the heat down to low, and add the salt, sugar and cinnamon. Let cook slowly for about ten minutes, stirring often, then stir in the vanilla and remove from heat. The porridge will continue to cook for a bit, and will thicken some as it cools. Consistency is key here — you want the finished product to have the texture of a warm loose pudding, which means it needs to be on the liquidy side at this point. If it’s too thick, add a bit more rice milk to thin it out. Cover the saucepan and let it sit for five minutes or so, then stir in the remaining half T of ghee and pour into two bowls.

Meal 6: Cereal with Fresh Fruit

Week 1:  Dinner Meal Plan
Day 1: Roast Beef, Mashed Potatoes and Gravy, Mixed Vegetables.
Day 2: Chicken Fajitas, Tortilla Chips and Salsa
Day 3: Chicken Sandwiches, Tater Tots, Fruit Salad
Day 4: Beef Stew over Rice
Day 5: Meatloaf, Baked Potatoes, Green Beans

Enjoy and have a great week.