Meal Plan Monday: Happy Memorial Day!

Meal Plan Monday

Good Memorial Day morning!  I realize that I have dropped off the map, Pinteresting Blogosphere-wise, and I am honestly okay with that.  Recently, I experienced the true ugliness of cyberbullying that almost made me pull the plug (a few times, in fact) on all forms of social media in my life.

Friends and family asked me not to, so here I am.

And I’m happy to be back, truly.

So happy, in fact, that I’m planning a super-special blog post (at some point in the near future) about the importance (and near-extinction) of consideration of others in our everyday lives.  Yes, there is a brutal Thoughtful Thursday post percolating on the back burner of my mind simply waiting to boil over when I next turn my back.

But that’s for another day because this is not Thursday; it’s Meal Plan Monday!

Saturday, we ate out in a belated birthday dinner for my dad (as my aunt and uncle were visiting).  On Sunday, I finally FINALLY made the double batch of meatballs for meatball subs (when Josh’s mom visits) and spaghetti and meatballs for a rolling Sunday dinner of flickering lights courtesy of a flooding thunderstorm.

P.S. It is supposed to rain for the next several days (through next Monday).  I think once I post this entry I will be building an ark.

How is this week going to shape up?  See below!

Saturday:  Daddy’s bday dinner at Logan’s (one week late, but you know):  my mom and I had their grilled meatloaf which was super yummers!

Sunday:  spaghetti and meatballs (baked instead of in the slow cooker), grapes

Monday:  burgers and seasoned fries

Tuesday:  tacos

Wednesday:  Chick Fil A (last day of the month and we need to use the calendar card)

Thursday:  leftovers or hot dogs

Friday:  pizza rolls, salad (need to make these and make extra and freeze)

Saturday:  shrimp stir-fry with oyster sauce (but with different veg), rice, egg rolls

Sunday:  mini meatloaves, green beans, and mashed potatoes

How is your week shaping up?


‘Zert: Easy Peanut Butter Fudge in 10 Minutes (Slow Roasted Italian Recipe)

New Recipe Challenge

I think I’ve waxed poetic about my love for The Slow Roasted Italian’s site before.  Even though my dinner dish I’ve planned for this week doesn’t exactly fit in with the challenge, since we’ve made the 2-ingredient pizza dough pizza before, I wanted to include a new recipe from their site.

This one did not disappoint.  I’ve considered making peanut butter fudge in the past, preferably Alton Brown’s recipe, but it took this challenge to get me off of my duff and into the kitchen to make some.  And I seem to be in a peanut butter phase right now.  Me.  The child who hated peanut butter growing up.

I made this while making the Cinnamon Sugar Biscotti earlier.  It has to set up in the fridge for four hours, so it was nearly dinner time before Muffin and I could enjoy the fruits of our labor (Muffin licked the beaters after the fudge went into the fridge).  Here are the pics of the process (sort of).

Here’s how I did it (pretty much following the directions found in their Parade article verbatim):

Easy Peanut Butter Fudge

1/2 cup unsalted butter

1/4 teaspoon kosher salt (I used closer to 1/2)

2 cups packed brown sugar

1/2 cup whole milk (I used 2%)

1 1/2 cups peanut butter

1 tablespoon pure vanilla extract

2 cups powdered sugar (I pretty much packed mine)

Line an 8×8 baking sheet with foil (I couldn’t find my 8×8, so I used a 9×9).  Set aside.

In a medium saucepan over medium heat, melt butter.  Add brown sugar, milk, and salt.  (I ended up putting them all in the same pot and melting them all together…oops!)  Stir until mixture starts to bubble.  Allow mixture to boil for 2 minutes.

Remove from heat and stir in vanilla (and enjoy the bubbling show) and peanut butter.  Once the peanut butter is melted and combined, add powdered sugar and beat with an electric mixer (I used my hand mixer) until smooth.

Pour into the prepared 8×8 baking dish.  Cover with foil and refrigerate for 4 hours.  Cut into squares (this is very rich, so my squares were 1 cm x 1 cm…you feel less guilty for eating multiples that way).  I kept mine refrigerated.  Serve and enjoy!

Muffin calls dessert ‘Zert, so we had this for ‘Zert after the Quick and Easy Cheeseburger Pies and Hamburger Topping Salad.  This is after he ate 3 after nap time.  He ate two for ‘Zert.  And, as you can see in the picture below, Josh liked them as well.

These were definitely Muffin Approved!

Muffin Approved

What are you making for ‘Zert this week?