We made Homemade Pretzel Bites (recipe below) and tried them with our Guacamole dip last week! So good!!!
Last week I came up with a menu based on the items I had in my pantry and produce on sale. I didn’t get through all the recipes last week, and some I’m repeating this week, just because I can! (I used The Prudent Homemaker’s Strictly Pantry Menu as an inspiration for most of this menu!)
Breakfast: Oatmeal with brown sugar and Homemade Whole-Wheat toast
Lunch: leftover Pizza and salad
Dinner: Baked Potato Soup from our freezer with canned pears and green beans
Breakfast: Homemade Whole-Wheat Waffles OR
Nonfat Yogurt with Homemade Granola
Lunch: Stir-Fry challenge – make a stir fry meal from whatever we have in the pantry/freezer with salad
Dinner: leftover soup from Monday or Tuesday with Fruit Salad (using last week’s blueberries, oranges, and Checkers Blackberries for 98 cents and Kiwi 5 for $1)
Breakfast: Loaded Scrambled Eggs
Lunch: Spanish Rice with corn
Dinner: at the Morsches’
Breakfast: Apple Cinnamon Baked Oatmeal (awesome, easy recipe!)
Lunch: Salad with fruit and Pretzel Bites
Breakfast: Homemade English Muffins
Dinner: Personal Pan Pizzas using Homemade Chapatis as the crust (we loved them so much last week, we had to have some more this week!
Breakfast: Banana Bread made with some whole-wheat flour
Lunch: Chicken and Rice Soup with French bread
Lunch: Baked Potato with broccoli and cheese and side of fruit
– Top 1 baked potato with 1 tsp. butter, 1 c. broccoli, and 1/4 c. reduced-fat Cheddar cheese
Dinner: leftovers or Minestrone Soup
Favorite Meal from Last Week:
Homemade Pretzel Bites
Soft Pretzels: (I doubled this recipe)
1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast (2 1/4 teaspoons)
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
3 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt
Cheese sauce: (we didn’t make this time, but we have before)
½ Tablespoon unsalted butter
½ Tablespoon all-purpose flour
½ cup milk
8 ounces Cheddar cheese, grated
Combine the water, sugar, yeast, and butter in the bowl of a stand mixer (I use a Bosch mixer) and mix with the dough hook until combined. Let sit for 5 minutes.
Add the salt and flour and mix on low-speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel and let rise until dough doubles in size, about 1 hour.
Preheat the oven to 425 degrees F.
Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces (or 16 pieces if you doubled the recipe), about 4 – 4 1/2 ounces each. Roll each piece into a long thin rope measuring 12 -18 inches. Cut the dough into one inch pieces to make the pretzel bites.
When you are about halfway through rolling and cutting each section, bring the water to a boil in a small roasting pan over high heat and add the baking soda. Prepare a baking sheet by spraying with cooking spray. Boil the pretzel bites in the water solution for 30 seconds – 1 min. in batches. Remove with a large slotted spoon and place on baking sheet. Make sure the bites are close but not touching.
Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 20 minutes, or until golden brown.
Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce.
To make the cheese sauce:
Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all the cheese has melted. Season with salt and pepper, to taste.