Menu Wednesday?

August 22, 2012

After an unscheduled hiatus Menu Mondays are back!
Except... its not Monday!  I started this post on Sunday, which may tell you a little something about the crazy life I'm trying my best to live right now.  I thought of scrapping this post, but better late than never, and I really really wanted to share this amazing biscuit recipe.

During my hiatus, I have still been feeding my family, and no its hasn’t been all easy mac and hamburger helper!  Our summer has been full of fun, and some sickness (what’s new), and as the last few weeks of August wind down, I’m hoping to get back into a routine of posting our menus again, and sharing my favorite recipes.
So here’s what we are eating this week:

Smoked Whole Chicken (my husband got a smoker earlier in the summer, and this is delicious!), 7up biscuits (recipe below), and fresh grilled corn on the cob

Hamburgers on the Grill, Caprese Pasta Salad, Chips

Orange Chicken, Broccoli (new to us recipe)

Crockpot Chicken Cacciatore (new to us recipe) - delicious as we had it both Monday and Tuesday nights - it made a huge amount, was healthy, and my family loved it!  This will definitely be a keeper for us.

Beef Stroganoff over noodles

I am loving all the ideas I’m getting for menus from Pinterest these days (follow me to see some of these delicious ideas)

And now... the piece de resistance... 7 up biscuits.  Seriously these are delicious.  You will not even believe how easy they are and how light and fluffy.  I've made them at least once a week for dinner, and on Sunday I actually made them for breakfast!  How June Cleaver of me!

7up Biscuits
Makes 9 Biscuits @ 4 Points+ each

2 cups of Healthy Heart/Reduced Fat Bisquick
1/2 cup light sour cream
1/2 cup of diet 7up
3 Tbsp butter, melted

Melt the butter and pour 1/2 of it into the bottom of a 8 or 9" square pan.

Mix together the Bisquick, sour cream and 7up, just until it starts to come together.  Sprinkle a little of the Bisquick on your counter, and pat the dough into a square.  Cut into 9 pieces and arrange in the pan.  Top with the rest of the melted butter.

Bake at 450 for 15 minutes.

Seriously... these are amazing.  You will become addicted to them!

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  1. I just made the Caprese Pasta Salad for dinner tonight! I plugged the ingredients into e-tools and using a 12 oz box of tri-color pasta (Really pasta manufacturers?? You didn't think we'd notice that the boxes got lighter?!?), part skim mozzarella and 1/2 cup of Ken's lite vinaigrette dressing (couldn't wait to go to Costcos!) it came out to 3 points for a 1/2 cup serving.

    We're pairing it with turkey burgers sans buns for dinner. Thank you SO much for breaking up the mealtime doldrums for us!

  2. PS ... I used 8 oz of mozzarella


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