What’s for dinner this week? Only our favorite recipes. I made The Pioneer Woman’s recipe for Pinto Beans, added some cilantro, garlic, and salt and pepper- they were the perfect topping to the Navajo Tacos. The recipe makes enough for my family to have 2 hearty meals, so for lunch one of these days we will be having ultimate nachos. I have to think ahead now that school is out so we don’t eat Top Ramen all summer long. Playing outside all day sure makes for big appetites.
Monday- Navajo Tacos
Tuesday- Turkey Burgers
Wednesday- Chinese Noodles
Thursday- Roasted Salmon
Friday- Egg Cake & hashbrowns
Saturday- Grilled Lemon Chicken
Sunday- Leftovers ( or dinner with family)
4 cups flour
1 tablespoon baking powder
2 tablespoons powdered milk
1 teaspoon salt
1 ¾ cups warm water
Add all dry ingredients together and mix by hand. Add warm water and mix into a soft dough. Stir until dough is no longer sticky. Roll into 2” circles. Cover and let rest for 10-15 minutes. Heat oil in large skillet until hot. Pat dough balls into large pancake size. Fry on both sides in oil until golden.
*Note. If you are pressed for time, go ahead and defrost Rhodes Rolls covered in your fridge for 4 hours until soft and pliable, flatten out with your fingers, and deep fry.