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Menu Plan 6/27-6/3

Lunch- hot pocket
Dinner- steak, corn on the cob, baked tater
Lunch- chili dogs
Dinner- breakfast
Lunch- tuna sandwich
Dinner- roast
Lunch- roast sandwiches
dinner- grilled pizza with fun little individual desserts.. not sure what yet ;)
Lunch- hot pocket
Dinner- ham and cheese sandwiches-grilled
Lunch- hamburgers
Dinner- meaty mac bake
Lunch-hot pockets
Dinner- tuna melts

Nothing fancy this week. We haven't put our window a/c in yet. So by 9 am it is 80 degrees in the house and to me that is 20 degrees TOO hot! So I am trying to make some meals that require little to no cooking or heating up the house. Call me lazy, ha!


  1. It's been in the upper 90's with high humidity. Fortunately we have air conditioning but it's still too hot to cook!


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How many times have you started making something only to realize that little container of buttermilk you bought 6 months ago is expired. Has it really been in there that long?

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-Milk (just under 1 cup)
-1 Tablespoon White Vinegar or Lemon Juice

Put the vinegar (or lemon juice) in the bottom of a liquid measuring cup. Then fill it up to the 1 cup line with milk.

Let it stand about 5 minutes. Then you have Buttermilk! It gets kinda chunky, this is normal. Now you can use it in any recipe just as you would buttermilk.