Menu Plan Monday: Mega Edition

Several weekly menus and recipes shared at once...because I've been a bit behind... :)

Monday: Pizza Bake

Tuesday: Book Club night, so Josh had leftovers.  I took Fruit Salsa and Cinnamon Pita Chips for dessert to BC

Wednesday: I ate out for a friend's birthday, so Josh has leftovers...again :/

Thursday: 

Friday: dinner at neighbors'

Saturday: BBQ Salmon, Corn with mayo, chili seasoning, and Parmesan cheese, and Tahitian Coconut Bread (recipe below) with Homemade Peanut Butter Frozen Yogurt (recipe below) for dessert

Sunday: Red Robin for Brandi's birthday dinner with Chocolate Stout Cupcakes for dessert

Monday: Pigs in a blanket with fries

Tuesday: Date Night :)

Wednesday: Slow Cooker BBQ Chicken

Thursday: leftover BBQ chicken sandwiches

Friday: BBQ chicken quesadillas with salad

Saturday: Slow Cooker Buffalo Chicken Lasagna with salad and Chocolate Bread Pudding for dessert

Sunday: We spent the day in Annapolis, MD!

Tahitian Coconut Bread (this is a recipe we got at the Polynesian Cultural Center while in Hawaii!!!)

2c coconut

4c flour

2t baking powder

1 1/2c sugar

1 1/2c water

1.  Combine coconut, sugar, and water

2.  Blend flour and baking powder

3.  Mix all together into a doughy mix adding a little flour so it's not too sticky

4.  Form individual loaves, and wrap each loaf in aluminum foil and bake.

5.  Bake at 350 for 1-1 1/2 hours

Homemade Peanut Butter Frozen Yogurt

Plain Greek Yogurt makes a great base for this dessert--I used the Chobani brand.  For each two cups of yogurt, mix in 1/2 cup of peanut butter and 1/2-1 cup of powdered sugar.  

1.  Mix to your desired peanut-buttery-ness and sweetness.  

2.  Freeze

3.  Thaw on counter for about a half hour before serving.

4.  Fresh fruit is really yummy as a topping!  I've tried it with peaches so far, but there are tons of choices!

For more yummy recipes, head over to Org Junkie for Menu Plan Monday!