The past week has been really exciting for us. After our house sitting on the market for five months, we finally have a contract on it. Of course, we realize that does not mean it’s sold. It’s not sold until we sign the final papers!

We still have to make it through the home inspection, appraisal and all the other stuff that goes along with selling a house. So far everything is looking good though.

This means I will, hopefully, soon be packing boxes and boxes and more boxes. The fun part will be finding a place to live while our new house is being built

In the coming weeks, my menu plan may become a little crazy as we try to pare down what’s in the pantry and freezer. The less we have, the less we have to move. Until then….

Here’s what’s cooking this week:

~Breakfasts~

• Sunday - Out of Town
  
• Monday - Still….Out of Town
  
• Tuesday - Whole Wheat Buttermilk Biscuits, Eggs
  
• Wednesday - Yogurt & Granola
  
• Thursday - Whole Wheat Blueberry Muffins
  
• Friday - Cereal/Waffles/Fruit
  
• Saturday - Easy, No Rise Cinnamon Rolls

~Lunches~

• Lunches usually consist of leftovers from the night before, or grilled cheese quesadillas on whole wheat tortillas, fruit, and other quick fix foods.

~Dinners~

• Sunday - Out of Town
  
• Monday - Tuna Salad, Cheese, Crackers
  
• Tuesday - Chick-Fil-A (Home inspection by potential home buyers this evening.)
  
• Wednesday - Cajun Chicken Pasta
  
• Thursday - Slow Cooker Beef Stew
• Friday - Grilled Fish Tacos
  
• Saturday - Tuna Melt Quesadillas
  

What’s on your menu this week?

This post is linked to Menu Plan Monday.

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I’ve finally got it down! Yes, making homemade tortillas are a little bit of work and takes a little practice, but so worth the effort.

I remember the first time I heard of making tortillas at home. It was the last thing I ever thought I would be doing. Nevertheless, I’m glad I decided to give it a try.

Today, I’m sharing not only my recipe, but a photo tutorial on how I make mine. The tutorial includes a few tips to get the best results and to make the process easier.

By the way, this recipe makes 16 tortillas, but you can definitely half the recipe.

Here we go…

Whole Wheat Flour Tortillas

Print Recipe

Ingredients:

• 4 cups whole wheat flour (I use white whole wheat)
• 3 tsp baking powder
• 2 tsp sea salt
• 2 tbsp butter, melted
• 1 1/2 cups warm water

Directions:

1. In a mixing bowl, combine flour, baking powder and salt.
2. In a small bowl, mix melted butter and warm water.
3. With a fork, gradually stir water and butter mixture into the flour mixture by adding 1/4 cup of water mixture at a time.

4. Once all the water is added and absorbed, your dough should look something like this. It will be sticky.

5. Pull dough onto a floured surface and knead, adding flour as needed to keep it from sticking to your hands and surface, for about 5 - 6 minutes, or until smooth, and then place dough back into the bowl.
6. Cover and let dough rest for 30 minutes.

7. Place dough on a cutting board and using a sharp knife cut the dough into halves until you have 16 equal pieces.

8. Roll each piece into a ball and allow them to rest for about 10 minutes.

9. On a floured surface roll tortillas thin to about a 7 inch circle. I find that using a wooden cutting board works best to keep mine from sticking. Also be sure to sprinkle plenty of flour on the board.

As far as the cooking goes, you have two options here:

• Set up an assembly line to roll out a tortilla, place it in the pan, and as it cooks, roll out the next one and so forth….

• The second option is to roll out all the tortillas at once, and then cook them all. You might find this method easier if you’re just starting out and trying to get the hang of it, or if you’re just not feeling really energetic Be sure to place a damp paper towel or a piece of wax paper between each tortilla to keep them from sticking together as you roll them out.

10. Cook the tortillas on medium to medium-high heat, preferably in a preheated cast iron skillet, or a large nonstick pan for about 20 - 30 seconds max on each side. Overcooking the tortillas will cause them to loose their elasticity and break. Yes, bubbling is okay.

11. Place the cooked tortillas on a plate with one towel underneath and another on top to keep tortillas warm and to keep them soft.

Of course, these are best served immediately, but you can store them for a few days in a plastic bag or air tight container. I haven’t had the opportunity to freeze them, but I’m sure that would work as well.

If storing them, to help keep the tortillas soft and pliable, allow them to remain in the towel until they are just slightly warm. You want them to be slightly warm when you put them away, but not too warm to cause them to sweat and get yucky.

And that’s how I make my homemade flour tortillas. If you have never tried making them, I really encourage you to do so. It’s not hard at all, and the effort is definitely worth it.

Do you make your own tortillas?

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Last week’s menu plan went pretty much according to schedule, but the baking I had planned pretty much didn’t.

I was able to get the Homemade Graham Crackers made (yum!) and the Honey Oatmeal Bread baked, which, by the way, turned out fabulously with a few changes. Hopefully, I’ll be able to get the new version of the oatmeal bread posted soon.

Now just because I wasn’t able to keep to my original baking plan doesn’t mean I didn’t spend time baking last week. My husband called me Thursday to tell me he had forgotten to turn his cell phone off during a class we was taking for work.

The penalty: He either had to take everyone out for drinks or provide breakfast for the class of 13 men Friday morning.

Since we don’t drink and don’t encourage others to do so, he chose the second option. Thankfully, I love to bake.

I whipped up two dozen Banana Nut Muffins with Streusel Topping and a loaf of Applesauce Bread, threw in a big bowl of grapes and sent him on his way.

This week since my husband is not going to be joining us for dinner, I planned a very kid friendly menu for the first part of the week. Then we’re all going out of town for Labor Day weekend, so I guess you could say, I’ve got it easy this week

Here’s what’s cooking this week:

~Breakfasts~

• Sunday - Hearty Whole Wheat Granola Pancakes
  
• Monday - Baked Raisin Pecan Oatmeal
  
• Tuesday - Bacon, Eggs, Toast
  
• Wednesday - Breakfast Burritos
  
• Thursday - Whole Wheat Buttermilk Biscuits, Eggs
• Friday - Toasted Almond & Banana Waffles
  
• Saturday - Out of Town
  

~Dinners~

• Sunday - Eat Out
  
• Monday - Homemade Pizza
  
• Tuesday - Macaroni & Cheese Casserole, Fried Okra (One of my kids’ absolute favorite meals!)
  
• Wednesday - Turkey Dogs
  
• Thursday - Not sure Yet (Something that won’t leave leftovers)
  
• Friday - Out of Town
  
• Saturday - Out of Town
  

Lunches usually consist of leftovers from the night before, or grilled cheese quesadillas on whole wheat tortillas, fruit, and other quick fix foods.

Yeah, I know. This is definitely not my finest menu plan, but we all deserve a break every once in a while, right?

What’s on your menu plan this week?

This post is linked to Menu Plan Monday.

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