Menu Plan--Crazy Plates Week

My go-to cookbooks are Crazy Plates and Eat, Shrink and Be Merry.  I used Crazy Plates so much it fell apart, so I put the loose pages in page protectors and put them in a three-ring binder.  One of my friends knew my love of these books and found a brand-new copy at the second hand store last week so she gave it to me.  I have awesome friends.

So, this week's menu is from those two books.

The Ladle in Red --basic chili (ESM, 133)

For Pizza Sake! and salad --pizza dip (ESM 34)

Happily Ever After Apple Pork Chops and steamed vegetables (CP 123)

Chicks on Sticks and veg stir-fry (Asian marinated grilled chicken)  (CP 103)

Piled-High Veggie Potpie (CP 76)

carried over from last week: Timbucktuna (ESM 111)

Menu Plan

In no particular order, here is the menu plan for this week.

Farmer Sausage with saurkraut and mashed potatoes.

Buffalo Chicken Salad 

Pizzadillas

Timbucktuna from the Eat Shrink and Be Merry Cookbook

Fiesta Pork Chop and Rice Bake

Turkey Club Super Mashers from Rachel Ray: 365 No Repeats cookbook

Breakfast tacos

This is less of a recipe and more of a framework.  Quantities of toppings will vary based on how many tacos your family will eat at at a time and how full you stuff them.  Use this method for making the taco shells and then go wild filling them! There is no need to get dressed and leave your house for this greasy spoon breakfast.

Fast Food-Style Breakfast tacos

Preheat your oven to 450 F

Take one package of thawed toaster waffles and flatten each one with a rolling pin.  
Carefully drape flattened waffles over your oven racks to shape them into taco shells.  
Bake for around 5 minutes until browned and toasted.


Prepare your filling:  scrambled eggs are a great start.  Add some crumbled breakfast sausage, bacon, shredded cheese.....use your imagination!  I'll bet anything you can stuff into a crepe would taste good in a waffle taco.  Banana and nutella?  Fresh fruit and ricotta cheese? 


Serve with syrup (or ketchup if you are my 10 year old).