Zucchini, Cheese, and Herb Muffins

From Muffin Magic page 47

Trying for breakfasts. Fresh on Monday morning, frozen and thawed/toasted the rest of the week.

Halving the recipe to make 9 muffins.

Braised Sirloin with Zinfandel and Cremini Mushroom Sauce

page 134.

This wasn't too hard to make and it turned out all right.  I think it would probably be better if you made it and ate it all in the same event, but it froze nicely and wasn't too fatty.

I ate it over rice and am considering egg noodles next time, but the rice absorbed the sauce nicely.

French Onion Salisbury Steak

From free "Cuisine at Home" sample magazine
Page 34 - 35

This is one of my favorite dishes. I'd never made it before, but my mom has and I've always loved it.

I used 80/20 ground beef (the butcher said it was the same thing as ground chuck)... this lead to a VERY fatty dish. Not to say it wasn't tasty... it was just very fatty. After refrigerating it, it was really obvious how much fat was in it because it all clumped together in an orange-ish (because of the beef broth) film. It all melted in the microwave though! Next time, I'll probably sacrifice a little bit of the flavor for leaner beef.

With crock pot mac & cheese on the side... yummmm.