Month: June 2015

Weekly Meal Plan

Time for a new weekly meal plan. All gluten free and easy for weeknight meals!

Menu Week 6-28-15 | Mrs Tea & Mr Coffee

Monday – Brats, Grilled Corn & Rainbow Salad – I just love the summer and that most of our meals can be made outside! I picked up some sweet corn at the farmer’s market last weekend and it is delicious! You simply take off a few outer layers of the husk, then cook on the grill for 7 minutes, turn, 7 more minutes, turn, 7 more minutes. Pair you grilled meat with this super easy, fresh and yummy Rainbow Salad for a quick veggie.

Tuesday Bang Bang Shrimp Tacos with Rainbow Salad – I’m using up the rest of the Rainbow Salad from Monday night, but leaving the dressing and toppings off until right before I make the second half. I plan to have Matt grill up the shrimp on some skewers and then we will sauce it up, add it to some soft white corn tortilla shells and top with the slaw.

Wednesday – Steak Mac & Cheese – I have some leftover grilled steak from the weekend and some yummy brown rice elbow noodles for this mac & cheese. I could put the steak on a salad, but why do that when you can have it with cheesey noodles.

Thursday – Grilled Chicken with Bacon Balsamic Green Beans – I’ve got some peach balsamic to marinate the chicken in before grilling and will be serving some bacon wrapped green beans.

Friday & Saturday – Happy 4th of July! I will be spending a relaxing day on a pontoon boat with some friends on Friday and then hanging out with Matt’s family for the rest of the glorious 3 day weekend.

SundayBalsamic Flank Steak, Roasted Potatoes and Green Beans – This steak is one of our favorite things to grill! It’s got so much juicy flavor and is great leftover.

Thanks for stopping back by and be sure to follow me on facebook (Stephanie Rosentreter) and Instagram (@scrosentreter) to get all of the latest recipes and meal plans!

Salted Butterscotch Pudding with Coconut Vanilla Whipped Cream

Are you ready for a cool summer dessert that only requires stirring? Then you have to try this Salted Butterscotch Pudding with Coconut Vanilla Whipped Cream.

Salted Butterscotch Pudding | Mrs Tea & Mr Coffee

Sorry that I’ve been absent from the blog for so long. Matt and I went to Mexico for a week-long, wonderfully relaxing vacation. We sat on the beach all week, reading books and drinking fancy drinks. It was great!

I have a few new recipes that will be coming your way soon and lots of weekly meal plans to share!

Salted Butterscotch Pudding | Mrs Tea & Mr CoffeeThis pudding is little ramekins of caramely butterscotch goodness, topped with a not too sweet, but creamy coconut vanilla whipped cream. This dessert is inspired by one that we recently had a restaurant. The salt really enhances the flavor of the butterscotch. All it requires is simple ingredients, a little heating, stirring, then cooling and it’s ready to serve.

Salted Butterscotch Pudding | Mrs Tea & Mr Coffee

I didn’t realize that homemade pudding is so easy to make! This pudding doesn’t contain any weird ingredients, like the boxed kinds and I’m sure you could use coconut milk or almond milk as the base instead of cow’s milk. Give this pudding a try and let me know how it turns out! I hope you enjoy this as much as we did!

Salted Butterscotch Pudding with Coconut Vanilla Whipped Cream
Cook time
Total time
Serves: 8
  • Pudding:
  • 2 tablespoons butter, unsalted
  • ½ cup brown sugar
  • 1 teaspoon sea salt
  • ¼ cup cornstarch
  • 3 cups whole milk
  • 1 teaspoon vanilla extract
  • Whipped Cream:
  • 1 can coconut milk, full fat, refrigerated
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla extract
  • Shredded coconut, toasted
  1. For the Pudding: In a medium pot, melt the butter over medium heat. Stir frequently.
  2. Add sugar and reduce the heat, stirring frequently for 1 to 2 minutes.
  3. Reduce the heat to medium-low and add salt and cornstarch, stirring until combined.
  4. Add the milk, whisking vigorously, in a slow stream until combined and all lumps are smooth.
  5. Cook until the pudding begins to simmer. Simmer for one full minute and continue stirring until thick.
  6. Remove from the heat and stir in the vanilla.
  7. Pour into 8 small bowls or cups and cover with plastic wrap and refrigerate, until cold, approximately 2 hours.
  8. For the Whipped Cream: Open the cold milk and discard the liquid. Put the coconut meat into the bowl of a stand mixer.
  9. Beat on medium-high for about 1 minute or until thick.
  10. Add in sugar and vanilla, beating to combine.
  11. Refrigerate until ready to eat.
  12. Assemble: Top the pudding with the whipped cream and toasted coconut and serve!

Recipe adapted from: Smitten Kitchen and How Sweet Eats

Amish Breakfast Casserole

This Amish Breakfast Casserole has two secret ingredients: cottage cheese and maple pork sausage.

Amish Breakfast Casserole | Mrs Tea & Mr CoffeeIt’s difficult to find egg casseroles that don’t have bread in them. The bread isn’t all that great for you and contains gluten. I’ve been making this recipe for awhile, whenever my family is in town or I want to treat Matt to a special breakfast. Everyone loves this casserole and it’s big enough to feed a crowd. This also freezes easily and tastes great when warmed up!

Amish Breakfast Casserole | Mrs Tea & Mr Coffee

I always brown the sausage and onion the night before, so I have one less thing to do in the morning. The cottage cheese makes this so juicy and creamy. And the maple sausage adds a hint of sweet to the savory eggs and hash browns. The hash browns crisp up nicely around the top and edges of the casserole, adding to the overall deliciousness!

Amish Breakfast Casserole | Mrs Tea & Mr Coffee

Amish Breakfast Casserole
Prep time
Cook time
Total time
Serves: 9 to 10
  • 8 eggs
  • ¼ cup milk (any kind)
  • Salt & pepper
  • 1 cup cottage cheese, small curd
  • 16 oz. maple pork sausage
  • Small onion, diced
  • 1 cup sharp cheddar cheese, shredded
  • ⅔ cup swiss cheese, shredded
  • 3 cups hashbrowns, thawed in fridge overnight
  1. Preheat the oven to 350 degrees.
  2. Brown the sausage. Add the onion when the meat is almost brown and sauté until sausage is cooked and onion is soft. Drain the sausage and onion on a paper towel lined plate. I like to do this the night beforehand to make the morning a little easier.
  3. Crack the eggs into a large bowl. Add the milk, salt and pepper, to taste, and whisk to break yolks. Add the cheeses, cooked sausage and onion, and potatoes. Stir to combine. Spread into a greased 9x13.
  4. Bake for 55 minutes or until eggs are set.

Recipe adapted from Taste of Home