Menu Plan Monday & Black-Eyed Pea’s Baked Squash Recipe

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I’m writing this on Sunday afternoon after a wonderful reunion this morning with a lot of old friends from the church where I grew up.  Beth and Norma got to come which made for an awesome reunion!  We were known as the Three Musketeers in the high school youth group, and we also all went to the same high school together.  Wonderful memories!

.I know a lot of us are on diets right now after the holidays, but here’s a good recipe to take to a potluck at church or work.




  • 5 pounds medium-size yellow squash
  • 2 eggs, beaten
  • 1 cup bread crumbs (plus more for topping)
  • 1 stick butter
  • 3/4 cup sugar (I would reduce this to 1/2 cup, maybe even 1/4 cup))
  • 2 tablespoons chopped onion
  • salt & pepper

Cut squash into 3 or 4 pieces after cutting off tips.  Put squash in boiling water, enough to cover.  Return to boil and then reduce heat.  Cook until tender, drain, and mash.  Combine with remaining ingredients.  Place in 3-quart greased casserole.  Cover with light layer of bread crumbs.  Bake at 350 degrees for 20-25 minutes or until lightly browned.

Menu for the week:
Monday:   Chick-Fil-A

Tuesday:  Chef Salad with sauteed chicken
Wednesday:   Bring in chicken tenders, mashed potatoes, okra (seems to be a habit of ours on Wednesdays)
Thursday:  Chef Salad with sauteed chicken

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