Food

Meal Plan: Week 6

February 7, 2019

It’s Thursday, and that means it’s meal planning day here at the log cabin! This week, I will once again be trying out some new recipes!

Shredded Beef and Black Bean Chili

Slow Cooker BBQ Ribs with Garlic & Bacon Green Beans and Roasted Garlic Parmesan Potatoes

Chicken Thighs with Sweet and Sour Sauce with Jasmine Rice and Stir Fry Vegetables

Crock Pot Chicken Bacon Chowder

Last Sunday, we tried out a new recipe for our big Sunday morning breakfast. My kids, along with my husband, made the most amazing baked oatmeal to serve instead of our typical pancakes and it was dreamy!

12CupWhole rolled Oats   (not quick or instant)
14Cupflour  
34Cupmilk  
12CupCoconut oil   (or butter) melted
4Eggs  
12CupMaple Syrup   (or honey)
1TeaspoonBaking powder  
12TeaspoonSalt  
2-3TeaspoonCinnamon  
1-2TeaspoonVanilla  
1CupRaisins  
2CupApples   (or pears) chopped
1CupApplesauce   natural, unsweetened

Directions 

  1. The night before breakfast: Mix the oats, flour, milk, together in a large bowl. Cover and refrigerate.
  2. In the morning: Transfer Oats to a greased 9×13 pan.
  3. Preheat the oven to 350°F.
  4. In the bowl, beat the oil, syrup, and eggs until glossy
  5. Add the baking powder, salt, cinnamon, and vanilla.
  6. Beat the oats mixture back in, then add raisins and fruit, stirring to combine.
  7. Pour back into the 9×13 glass dish and put the pan in the preheated 350°F oven. Bake for 20-30 minutes until a knife inserted in the center comes out clean and the oatmeal is not mushy to the touch.
  8. Serve warm

Let me know if you try it!

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