Menu Plan for Presidents' Week and My Recipe for Peanut Butter Granola

Most of last week went according to the menu plan. I had some leftovers from Valentine's Day that needed using for Thursday's dinner (fresh strawberries instead of the planned creamed spinach) and some rapidly ripening avocados and Roma tomatoes that I ended up using for Friday's dinner instead of the steamed broccoli. And of course, we had lots of waffles and scones left from Wednesday brunch to add to breakfasts, lunches and snacks for the remaining day of the week. We're back on track now with all of the leftovers gobbled up.

This week, I have another 1950s dinner menu planned. The main course is something I made for my family many years ago. It was well-received then and I expect it will be enjoyed again this week. I'm still pinning down the side dish and dessert. I'll let you know all about it later in the week.

One daughter is dog-sitting for a few days, so again, no twinner-cooking this week. 

Here's what I've got planned for our meals.

Monday (one daughter)

Curried lentils with carrots, celery, onions,  frozen garden greens, homemade chutney and brown rice

Apple wedges

Tuesday

Stir-fried beef  with cabbage, broccoli, carrots, green onions, Swiss chard, and homegrown mushrooms over rice

Blackberry crisp

Wednesday

Another rockin' 50s dinner from my mother's 1953 cookbook

Thursday (other daughter)

Meatloaf

Mashed potatoes and gravy

Roasted broccoli

Friday

Pepperoni pizza

Creamed garden greens

Spiced fig-applesauce

Weekend dinners -- one night of miscellaneous leftovers from both fridge and freezer. The other night baked beans with ham, Cole slaw, honey-mustard carrots

Breakfasts -- peanut butter granola, Cream of Wheat, toast, eggs, peanut butter, apples, bananas, milk

Lunches -- egg salad sandwiches, peanut butter sandwiches, toasted open-face cheese sandwiches, homemade tomato-basil soup, carrot sticks, apples, raisins, cabbage, cookies, various leftovers

Peanut butter granola is something I've made for my family for many years. The recipe is my own. I came up with it as a way to boost the protein content of quick breakfasts and as a way to use up lingering jars of peanut butter in the pantry. Since I've mentioned this as a breakfast food in our house in previous weeks' menu plans, I thought I'd share the recipe today. If you're a fan of peanut butter cookies, this granola may just be your new favorite breakfast cereal. Enjoy!

Peanut Butter Granola

large jelly roll pan (baking sheet with 4 raised edges)

microwaveable mixing bowl and large spoon

Butter the baking sheet. Preheat the oven to 325 degrees F.

1/2 to 2/3 cup peanut butter

6 tablespoons of brown sugar (or granulated sugar plus molasses)

1 to 2 tablespoons vegetable oil, butter, or coconut oil

1/4 teaspoon salt

1 to 2 teaspoons vanilla flavoring/extract

2 tablespoons water

3 cups rolled oats

Dump all ingredients except oats into large microwaveable bowl. Stir together. (Don't worry about lumps of butter or coconut oil, if using either as your fat.) Microwave for 30 to 40 seconds. 

Finish combining these ingredients. 

Stir in the oats. (Taste a small amount for sweetness at this point.  Add additional brown sugar if desired.) 

unbaked

Spread in the prepared baking sheet.

Bake for 20 minutes. Check. Stir the edges into the center and spread out again. Return to oven for 9 to 10 additional minutes, until the granola looks golden. 

fully baked

Turn off oven, open the oven door a crack, stir the granola again and allow to cool in the warm oven. When completely cooled, the granola should "feel" dry when stirred. 

I bake granola on an insulated sheet (double-layered). If baked on a single-layered baking sheet, the bottom may brown faster than mine. You may want to adjust the time slightly, for example, reduce the first baking period from 20 minutes to about 18 minutes, and the second baking period from 9-10 minutes to about 8 or 9 minutes. Also, stirring the granola more frequently should prevent over-browning of the granola.