From the recipe box of my grandma Micki Sommer. There are several similar recipes out there, but nothing quite as good as this one. :) Always made with love, as all of her recipes were.

Lima Bean Barbecue

Yield: 8 servings

Ingredients:
2 (16 oz.) packages dried lima beans
1 tbsp. salt
2 (10 oz.) packages pork sausage links, (24 links)
1 onion, chopped
2 cups ketchup
1/2 cup liquid from cooked beans
2 tbsp. horseradish
3 tsp. worcestershire sauce

Directions:
Cover beans with water. Boil for 2 minutes and then turn off the heat and let soak for at least 1 hour. Add the salt and boil gently for 45 minutes or until tender. Drain, reserving 1/2 cup of the cooking liquid.

In a small bowl, mix the onion, ketchup, cooking liquid, horseradish and worcestershire sauce. Pour over the beans and toss to coat.

Fry sausage until brown.

Place half of the beans in a 9 x 3 x 2" casserole dish. Cover with half of the sausage. Add the remaining beans and top with the rest of the sausage.

Bake uncovered at 400º F for 20 minutes.

So, I found this fun new meme that I thought I'd try out. It's run by a mom over at orgjunkie.com. The concept is that if you plan your menu for the week ahead of time, you will save money and enjoy healthier meals. She lists 13 reasons why she does a weekly menu plan, and it makes a lot of sense. It's something that I actually do already, although not necessarily on Mondays. But I should find it fairly easy to adapt. My local grocery store emails me the specials on Sunday night, so I'll be ready to roll Monday morning.

First a disclaimer: Although we do have a family of five, they are all currently 5 years and younger. Which means, we usually end up with a bunch of leftovers. Which also means I do not have to cook every night. Yay! Don't get me wrong, I love to cook. But with three little ones, it's easier to have some leftover nights. So, I generally plan on having leftovers unless I know that a meal will not be large enough to carry over. Also, I don't actually plan breakfast and lunch menus, although I probably should. Two of my kids are in school and my husband is at work. So, it's just me & the baby at lunch-time. I don't really need a plan for that right now. He's into baby and finger food - and I like pretty much the same thing every day. :)

I reference everything on the menu with a link to the recipe, unless it's something that doesn't require one. If the link directs you to another website, it means that I have not tried the recipe, and therefore have no idea whether it is good or not. :) If the link leads to a posted recipe here on my blog, it means that it is a tried & true family recipe that we love. I will also try to revisit some of the recipes I link to and leave comments about how they turned out for us!

So, here's what we have on the menu this week...

Dinner Menu :: June 8th - 14th 2009

Monday
Cold Sesame Noodles with Shredded Chicken (but instead of the cucumber garnish, I'll be making cucumbers as a side dish).
Creamed Cucumbers

Tuesday
Leftovers from Monday, throwing in some peanut butter & jelly sandwiches for the kids.

Wednesday
Gavin's graduation from pre-school! Going to a restaurant after the ceremony. Five Guys or Red Robin. :)

Thursday
Beef Enchiladas
Mexican Bean Salad
Lime Jell-O

Friday
Leftovers from Thursday.

Saturday
The kids are gonna love this... breakfast for dinner!
French Toast
Fried Eggs
Fried Bacon
Cantaloupe

Sunday
Clean out the refrigerator, throwing in some baked chicken nuggets for the kids.

If you try anything listed here, I'd love to know how it turns out for you! For more menu ideas, or to submit your own plan, visit orgjunkie.com.

I make this several times every summer. Alternating with my "Iced Summer Cucumbers" of which I'll share sometime. The kids gobble these up. I love to pile the leftovers on sandwiches. Yum!

Creamed Cucumbers

Yield: 8 servings

Ingredients:
4 large cucumbers, peeled, scored and sliced
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup sugar
1/4 cup cider vinegar
1/4 tsp. salt
1 tbsp. dill weed
1 tsp. celery seed
dash pepper

Directions:
In a small bowl, combine the mayonnaise, sour cream, sugar, vinegar, salt, dill weed, celery seed and pepper. Add the cucumbers. Toss to coat. Cover and refrigerate for 2 hours.