What a great and busy weekend we had and it doesn't look as if it is slowing down for the week either. While at the wedding last night we learned that a dear family friend was remaining in town until Tuesday so we are having her and a friend of hers for dinner tonight. This means that I am revising my Weekly Menu because it just doesn't seem right to serve company a Meatless Monday meal of Tomato Panini and Corn on the Cob. Also, since I changed Monday's menu I will also need to change Wednesday's menu so that I can use up the rest of the chicken that I take out for today. A couple of weeks ago I had Chicken Marsala on the menu (one of Frank's favorite meals) but had to remove it and replace it with Chicken Stir-Fry. So I am adding that to this weeks menu so here we go.......
Revised Weekly Menu
Apple Crumb Pie
Crockpot Teriyaki Chicken
Shrimp Pad Thai
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Apple Crumb Pie
Preheat oven to 400*
1 Pie Crust
5 cups of Apples, cored, peeled and cut into 8ths. (I use 3 different types of apples, 2 of each usually equals 5 cups.
1/2 c. sugar
1 t. cinnamon
Place crust into deep dish pie pan. Toss apples with cinnamon and sugar. Pour into crust.
3/4 c. flour
1/3 c. sugar
6 T. butter, cut into tablespoon portions
Pulse flour, sugar and butter in food processor until crumbly. Pour over apples. Bake for 35-40 min or until apples are tender. If the topping is getting too brown you can cover with foil while it finishes baking. Print Recipe