Menu Plan Monday-4th of July!

I hope everyone had a great weekend, and is looking forward to a great Fourth of July weekend! My parents are coming to visit for the 4th, so I'm sure we'll have a great ole time (how many times can I type great in this post?!) 

 I did really good last week, and made everything I set out to! That doesn's mean everything tasted and turned out well, but I at least attempted my menu plan. Here's what we have cookin this week!

Monday- Lemon Garlic Tilapia, rice, and broccoli 

Tuesday- Grilled lemon pepper chicken (chicken breast marinaded in lemon pepper marinade, then grilled), mashed potato balls (recipe below), green beans

Wednesday- Homemade mini corn dogs (recipe below)

Thursday- Lasagna (mom and dad arrive!)

Friday- Parents here; might be going out to celebrate Kai's birthday; which is the following weekend! 

Saturday- Marinaded pork loin, homemade baked beans (recipe below), cream corn casserole (recipe below)

Dessert- 4th of July cupcakes! 

Recipes

Creamed Corn casserole

1 pkgs corn muffin mix (Jiffy or Corn-kits are the best)

1 can cream style corn

1 can whole kernel corn, slightly drained

8 oz sour cream

1 egg

1 stick butter

Put the stick of butter in the baking pan/casserole, and put in the oven to melt while the oven is preheating. Meanwhile, mix all other ingredients; pour into pan with melted butter. Bake for 30 minutes at 350 degrees F, or until the center is set and the edge is starting to brown.

Mashed Potato Balls

2 cups cold mashed potatoes

1 egg, lightly beaten

¾ cup chedder cheese

½ cup chopped green onion

¼ cup real bacon bits

½ cup dry bread crumbs

oil for frying

Place the mashed potatoes in a bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions, and bacon bits. Shape into 1 inch balls; roll in bread crumbs. Let stand for 15 minutes. In an electric skillet; heat 1 inch of oil to 375. Fry potato balls, a few at a time, for about 3 minutes or until golden brown. Remove with spoon onto paper towels to drain. 

Mini Corn Dogs

1 2/3 cups flour

1/3 cup cornmeal

3 teaspoons baking powder

1 tsp. salt

3  TBl cold butter

1 TB shortening

1 egg

¾ cup milk

24 miniature hot dogs

In a large bowl, combine the first four ingredients. Cut in butter and shortening until mixture resembles coarse crumbs. Beat in egg and milk; stir into dry ingredients until a soft dough forms. Turn onto a lightly floured surface; knead until smooth. Roll out to ¼ in. thickness. Cut with biscuit cutter. Fold each dough circle over a hot dog and press edges to seal (dough will be sticky). Place on greeased baking sheets. Bake at 450 for 10-12 minutes. 

Homemade baked beans

• 1 large onion, finely chopped
• 3 (16-ounce) cans pork and beans
• 1/4 cup maple syrup
• 1/4 cup light brown sugar
• 4 tablespoons ketchup
• 1 tablespoon lemon juice
• 1/2 pound bacon strips, cut into 1/2-inch pieces

Preheat oven to 350 degrees F. In a Dutch oven, mix onion, pork and beans, mustard, maple syrup, light brown sugar, ketchup, and lemon juice. Top with the bacon pieces. Bake, covered, for 45 to 60 minutes.

This post is linked to Orgjunkie