WELCOME TO MY BLOG! For a while now, I have been posting my montly menus on Facebook. Well, I decided to create a blog so that more people will have the opportunity to check in and hopefully be inspired. As for the name of the blog, Sherri's Sanity, that is what montly menu planning is for me; my sanity. With 3 young kids, I do NOT have the patience for the clock to turn 5 and have no plan for dinner, it just adds to the craziness to the "witching hours" (those insane hours at the end of the day where we, moms, try to jam-pack 4 hours worth of stuff into 2) I HATE the hours of 5pm-8pm. BUT I have found that in my (almost) year of planning monthly menus, I have been so much less of a headcase during that time. When mom is happier, hubby and kids are happier. AND their tummies will be filled with yummy homemade food; even better!!Now, this blog will definitely take time to put together. Once again, I am a mother of 3 small kids and although I wish I could just sit down and crack it all out, that just isnt going to happen. So, check back often and I will try and keep things rolling. :) Another thing that fills my bucket, so to speak, is crafting! So I'm sure that will come along on the blog shortly too. Happy planning!!!
Ok, this month proved to be especially hard for me to put together. All I really want to eat is comfort food (aka carbs and more carbs), but the hubby and I have committed to eating better soooo, putting pen to paper was an internal struggle. I think I managed to plan some pretty healthy meals, but also threw in some comfort foods, ya know, for moral. Thank goodness we're heading out of town for the holidays, otherwise those extra 6-8 meals would have taken me all day to figure out! Here ya go!
(These first two were on last months and never materialized :/ )
Description:You'll never make the campbells soup recipe again! These take a little more prep time, but it's sooo worth it!
Ingredients:1 large onion (cut into 1 inch wedges)
1/4 cup cooking oil
3 Tbsp packed brown sugar
2 lbs fresh whole green beans, trimmed
6 oz sliced fresh mushrooms
2 Tbsp olive oil
1 Tbsp soy sauce
2 tsp balsamic vinegar
6 oz cream cheese, softened
2-3 Tbsp milk
Directions:Preheat oven to 400.
In a large saucepan cook green beans, covered, in a small amount of boiling water for 3 minutes. Drain.
In a large baking dish combine green beans and mushrooms
In a small bowl combine olive oil, soy sauce and vinegar. Pour over beans and mushrooms, tossing to coat. Bake 15 minutes, stirring once, until crisp tender.
Meanwhile, in a large skillet cook onions, covered, in hot oil over medium-low heat until tender (about 13-15 minutes). Uncover and add brown sugar. Cook over medium-high heat until onions are golden and carmelized (about 3-5 minutes)
In a medium mixing bowl mix together cream cheese and milk until smooth.
Spoon cheese mixture lengthwise in the center over beans and top with carmelized onions.
Return to oven until cheese and onions are heating through (about 5-8 minutes).