Tuesday - Ham & Vegetable Pizza, Tossed Salad.
Wednesday -Chicken Corn Chowder Topped with Avocado and Tomato, Left over Rustic Country Bread.
Thursday - Burrito Pie, Chips & Salsa.
Friday - TGIF! Date Night!
Saturday - Sesame Chicken & Asparagus Pasta, Garlic Bread.
Sunday - Grilled Shrimp Kabobs, Cobb Salad, Grilled Sweet Corn.
Snack - Snickerdoodle Muffins.
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 cup vanilla yogurt
1/2 cup buttermilk
1 Preheat oven to 375°F.
2 Whisk together the flour, baking powder, baking soda, and salt and set aside.
3 In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Add the vanilla yogurt and buttermilk .
4 Now add the dry ingredients. Mix until all is moist. Do not over beat.
5 I used a mini muffin muffin pan and had enough batter to make 2 batches. Spray each muffin tin with cooking spray or brush with butter. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 10-13 minutes(20 for regular size muffins). Test with a long toothpick to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.