Feb. 2013 Menu for Wednesday Night Meal Swap…
Choice:
Heather – Apricot Chicken
North American/European:
Bridget – Chicken Pot Pie
Andi – out this month
Italian/Mediterranean:
Kirsten – Lasagna Roll Ups
Lisa – out this month
Asian/Indian:
Nicole – out this month
Ashley – Asian Peanut Butter Pork Crockpot
Southwestern/Latin American:
Kristine – Mexican Lasagna
Kellie – Southwestern Pork Burritos
Soups/Stews:
Emily – Chicken Wild Rice Soup
Erin – Chihuahua Chili
January 2013 Menu:
Seafood/Fish –
Heather G. (New England Clam Chowder)
Megan (Coconut Crusted Tilapia with Apricot Dipping Sauce)
Poultry –
Heather T. (Cilantro Lime Chicken w/Corn and Black Beans)
Beef –
Lindsey M. (Steak Stroganoff)
Meatless or Your Choice –
Vanessa (Beer Chicken)
Sarah (Vegetable and Chickpea Curry)
Pork –
Lindsay L. (Pork tenderloins with Gorgonzola sauce)
Next Meal Swap: 11:30am Friday Jan. 18th. There are only 7 of us swapping in January.
February 2013 Menu Assignments:
Seafood/Fish – Lindsay L.
Poultry – Heather G. and Megan
Beef – Ann and Heather T.
Meatless or Your Choice – Lindsey M. and Gretchen
Pork – Vanessa and Sarah
Note Readers: Regular Meal Planning Mondays will return on 1/21/13.
Boozy French Toast
1 load supermarket Challah bread in 1-inch slices
3 cups whole milk
3 eggs
3 tbsp sugar
1/2 tsp salt
6 tbsp flavoring (eg. Bailey’s, Cointreau, Frangelico, Chambord, Creme de Cassis)
or 1-2 tsp of vanilla or almond extract
Prep Day: Generously grease a 9×13 baking dish with salted butter. Arrange bread in two tightly-packed layers in the pan. Cut bread into smaller pieces to fit in the gaps if needed. For thinner, sliced bread, use a third layer (going beyond three layers, however, makes baking difficult). If using fillings of nuts or dried fruits, put them between the layers during assembly. Whisk the milk, eggs, sugar, salt and flavorings of choice and pour over the bread. Sprinkle the top with raw sugar and cinnamon. Wrap tightly with plastic and refrigerate overnight. The bread will absorb all of the milk custard while you are sleeping. Freeze.
Serve Day: Bake at 425F for 30 minutes or until all puffed and golden. This may take longer if you have additional layers. Cut into generous squares and serve with maple syrup, fresh fruit, powdered sugar, etc. Yum!
Northerly Nosh 