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Our Wednesday Meal Plan

Today was Ricky’s day off, so I wanted to have an original dinner for him and the family since he’s been working the past few nights and eating sandwiches and leftovers.

Our morning was simply cereal on the way out the door and for lunch we packed a “picnic” since the kids and I were going to the Miss PattyCake show at church. Lunch consisted of:
Turkey and Muenster cheese roll up with lettuce, tomato and mustard
Grapes, Cheese crackers and Fruit snacks

Dinner became, what I would consider, a southern meal. As you already know, I pulled out the George Foreman grill for the first time to do BBQ chicken, but alas, had not yet stocked the fridge with BBQ sauce, so I made my own in a small saucepan by starting out with about a cup of ketchup and adding about a Tablspoon each of spicy (horseradish) mustard, brown sugar and worsterchire sauce, and then a few shakes of Texas Pete (hot sauce), garlic salt, ground red pepper and cumin. I let those all combine on medium low heat for about 15 minutes and then cool down before adding it with the chicken into a ZipLock bag to marinate for about a half hour before putting it on the grill. Delicious!

I rounded out the meal with a can of baked beans, salad with homemade Cole Slaw dressing, Paula Deen’s  easy rolls and a can of Glory Collard Greens (even the Cone boys agree these are pretty close to as good as homemade, and I am nowhere near confident enough to learn how to make true greens yet!). For dessert I whipped up a Peach and Blueberry cobbler I modified from off the back of the Publix Self-Rising Flour bag! So good! I’m learning that if you do a few things from scratch and then take help from the store on some basics, you can really make a memorable meal.