Welcome to this month’s offering for “The Recipe Club”. This month we have a budget-friendly meal plan and recipes for a family of four - southern home style!

Breakfast: Biscuits and Gravy

Ingredients:

Biscuits (store-bought or homemade)

• 1/2 pound ground sausage

• 1/4 cup all-purpose flour

• 2 cups milk

• Salt and pepper to taste

Instructions:

• Cook the ground sausage in a skillet over medium heat until browned and cooked through.

• Stir in the flour and cook for 1-2 minutes, until it's absorbed by the sausage.

• Slowly whisk in the milk, stirring constantly, until the gravy thickens.

• Season with salt and pepper to taste.

Serve the sausage gravy over biscuits.

Lunch: Fried Chicken Sandwiches

Ingredients:

• 4 boneless, skinless chicken breasts

• 1 cup all-purpose flour

• 2 large eggs, beaten

• 1 cup bread crumbs (store-bought or homemade)

• Oil for frying

• 4 hamburger buns

• Lettuce, tomato, and pickles (optional, for toppings)

Instructions:

• Heat about 1 inch of oil in a skillet or deep fryer over medium-high heat.

• Dredge the chicken breasts in flour, then dip them in the beaten eggs, and coat them in bread crumbs.

• Fry the chicken breasts in the hot oil for about 5-7 minutes per side, or until they're golden brown and cooked through.

• Remove the chicken breasts from the oil and drain on paper towels.

Assemble the fried chicken sandwiches with the cooked chicken breasts, hamburger buns, and optional toppings such as lettuce, tomato, and pickles.

Snack: Pimento Cheese Dip with Crackers & Veggies

Ingredients:

• 2 cups grated sharp cheddar cheese

• 4 ounces cream cheese, softened

• 1/2 cup mayonnaise

• 1/4 cup diced pimentos

• 1 teaspoon Worcestershire sauce

• Hot sauce (optional, to taste)

• Crackers and sliced vegetables (such as carrots, celery, and bell peppers) for dipping

Instructions:

• In a bowl, combine the grated cheddar cheese, cream cheese, mayonnaise, diced pimentos, Worcestershire sauce, and hot sauce (if using).

• Stir until well combined and creamy.

Serve the pimento cheese dip with crackers and sliced vegetables for dipping.

Dinner: Shrimp and Grits

Ingredients:

• 1 pound shrimp, peeled and deveined

• 4 slices bacon, diced

• 1/2 cup diced bell peppers

• 1/2 cup diced onion

• 2 cloves garlic, minced

• 1 cup chicken broth

• 1 cup heavy cream

• 1 cup quick-cooking grits

• Salt and pepper to taste

• Chopped green onions for garnish

Instructions:

• Cook the diced bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon grease in the skillet.

• In the same skillet with the bacon grease, add the diced bell peppers and onions. Cook until they're softened, about 3-4 minutes.

• Add the minced garlic to the skillet and cook for an additional 1 minute.

• Stir in the chicken broth and bring to a simmer.

• Add the shrimp to the skillet and cook until they're pink and cooked through, about 3-4 minutes.

• Stir in the heavy cream and let it simmer for another 3-4 minutes.

• Meanwhile, cook the quick-cooking grits according to package instructions.

• Season the shrimp and grits mixture with salt and pepper to taste.

Serve the shrimp and grits over cooked grits and garnish with chopped green onions.

Enjoy your delicious Southern-style Shrimp and Grits!

If you have a suggestion for next month’s meal plan, let us know.