Menu Plan Monday
November 5, 2007

Thanks to Laura for hosting Menu Plan Monday! Check out the Mr. Linky on Laura's new site for some great meal-planning inspiration. Without further ado, here is my proposed menu plan for the upcoming week:

Monday: No cooking! (Supper at my parents')
Tuesday: Beef Pot Roast with Really Good Gravy (slow cooker), nugget potatoes, peas, carrots
Wednesday: Beef Pot Pie, green salad
Thursday: Leftovers
Friday: Date night!! (The kids are sleeping over at Grandma and Grandpas')
Saturday: Homemade pizza, raw veggie platter with dip
Sunday: No cooking! (Supper at Ben's parents')

Homemade Pizza Crust

I make this pizza crust in my 2lb. Black and Decker automatic bread maker. It makes enough dough for three regular-crust 12" round pizzas or one thick-crust 9"x13" deep dish pizza. I prefer to use whole wheat flour.

1 1/2 C. beer or water
1 1/2 tsp. salt
1 tbsp. sugar
2 tbsp. butter or margarine
4 1/4 C. white flour
2 tsp. yeast
Pizza topping ingredients

1. Measure first six ingredients in the order listed into the Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select "dough" setting and push start button. There will be a 25-minute preheat delay before mixing begins.
4. The Complete Signal will sound when the dough is done.
5. Using a pot holder, remove Baking Pan from the unit.
6. Remove dough from Baking Pan to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.
7. Grease 12-inch pizza pans and sprinkle with cornmeal. Divide dough into thirds.
8. Roll out one piece of dough and place on pan or pat in pan.
9. Top each pizza with desired pizza topping ingredients, such as tomato sauce, meat, vegetables and cheese.
10. Bake in preheated 425F oven for 15-25 minutes, or until done. Pizza is done when edges of crust are golden and cheese is bubbly.

(Time: 2 hours for dough)

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In related news ... I am slowly continuing to compile my recipe binders. I have fallen in love with Martha Stewart's Everyday Food, and have nearly decimated the stack of magazines from my friend. This week's recipes for Tuesday and Wednesday are courtesy of Canadian Living Magazine, November 2005.