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Southern Plate by Christy Jordan - 2d ago

Hi everyone & welcome to this week’s Meal Plan Monday! We have got all sorts of deliciousness to share this week so let’s dive right in!

Thank you so much for everyone who linked up last week. Here’s this week’s features!

Cheesy Skillet Spaghetti from Quiche My Grits

Banana Pudding Pie from The Kitchen is my Playground

Crockpot Enchilada Meatloaf from These Old Cookbooks

This week’s featured host recipe is Cooked to Death Green Beans from Mrs Happy Homemaker

Also featured in my Recipe Gazette: 

Southern Sweet Corn Fritters and Slow Cooker Chicken and Gravy!

You are invited to the Inlinkz link party!

Click here to enter

The post Meal Plan Monday #172 appeared first on Southern Plate.

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Southern Plate by Christy Jordan - 6d ago

Devotees of our beloved Banana Pudding were likely raised having this Chocolate Vanilla Wafer Pudding version as well. Although the bananas are absent, the homemade chocolate custard, layered with vanilla wafers and topped with a fluffy meringue is an old fashioned dessert we all love and adore just as much as it’s cousin. This recipe was included in my third cookbook, Sweetness: Southern Recipes to Celebrate The Warmth, The Love, and The Blessings Of A Full Life. If you’d like to jump to the recipe, just scroll down. But if you’ve been finding yourself tired from time to time and might be able to benefit from a little encouragement, keep on reading. 

Our lives are so busy these days and in many cases, there isn’t much we can do to avoid that. We care for children, our parents, our grandchildren. We have errands to run and appointments to go to. We have jobs and deadlines and bills. It’s all part of the process of living for most of us right now.

But amid all of that busy-ness, it is vitally important that we set aside time for small things that bring us joy. Yes, time for ourselves, to do something that we want to do, preferably that isn’t very productive.

My mother has gotten into cross stitching. She looks forward to her time every day where she sits and settles into the relaxing rhythm of needle and thread. I enjoy writing in my journal, sitting out in the sun and sipping iced tea, and my morning coffee time in a quiet house before everyone else is awake. My husband and I also keep a weekly Sabbath so the entire order of our week has changed to one that, at a certain time each week, we let go of all the stress and work of the world and go into a state of complete rest and respite, with no guilt whatsoever. Any work not done is left undone until our rest is over and we don’t give it a single thought. We develop what I call “sabbath vision” where we can look at the couch and the pile of clean laundry is rendered invisible. It’s simply folded the following day and none the worse for wear due to the wait. 

But the one thing I’ve discovered to be true with most people, including myself, is that we have to learn how to rest. Now, at the onset, I realize that sounds crazy, but when you think about it I think you’ll find yourself agreeing. We are so used to trying to be productive, getting everything done, and once you get your list done there always seems to be more waiting. It’s difficult to allow yourself to hold up your hands and just say “Stop. It’s time for me to step away from this for a bit.” 

But I want to assure you of a few things: 

  • There will always be more to do. The work will never get completely done. 
  • The work will be there waiting for you to do it when you come back. And if it is not, that means that someone else did it or it wasn’t as important as you thought it was. 
  • taking a rest from the world for a half hour a day and/or one day out of seven will not result in the world crumbling. It will, however, result in better physical and mental health for you. 
  • If you have become one of the people that others depend on, times of rest will only make you stronger both for yourself and for them.
  • I can promise you, with absolute conviction and clarity, that the human body was not designed to go full steam ahead seven days a week. 

And so, today I would like to encourage you to take a deep breath. If you feel overwhelmed, exhausted, and frazzled and can’t possibly entertain the thought of taking a day or even regular moments of rest, I’d like to suggest that this is the very reason why you are overwhelmed, exhausted, and frazzled. 

It takes work to get used to. It will take some training of yourself, even. But you know what? You’re worth the work. It’s a process. Commit to the process.

One year from now, you could be that person who is calm in the middle of the storm. That person who is able to be still, and know. 

And now for our recipe, from scratch, and worthy of a potluck at Grandma’s.

Ingredients are simple and not much different from Homemade Banana Pudding: Vanilla wafers, milk, eggs, sugar, flour, cocoa powder, and vanilla. 

Begin by separating your eggs, yolks from whites. Be careful not to let any yolk get into the whites because if you decide you want a meringue on this, they won’t beat up as you’d like if they have any yolk in them. No pressure or anything. I mean, it’s not like your life would be a failure, just your meringue. Let’s keep it in perspective here... 

Place your sugar, flour, and cocoa powder in a medium saucepan. You’re not going to use all of the sugar here, some is reserved for the meringue, so make sure you follow the recipe card at the bottom. 

I stir my dry ingredients up a bit to combine them some. 

Add in milk and egg yolks and stir some more. 

Place this over medium heat and stir constantly until thickened, about 10-15 minutes. Now y’all, when I say you need to stir constantly, I’m not kidding. The pudding can easily scorch but if you stir you’ll be fine. 

Folks used to always use double broilers for this but as long as you have a nice thick saucepan, this works perfectly. I haven’t used a double boiler since my college culinary classes and even then we only used it once and then we learned how to live happily without it. 

Here is our thickened pudding. As soon as it thickens stir in the vanilla flavoring and remove from the heat. 

Layer your vanilla wafers in an oven safe bowl or dish. I tend to use a bowl but I’ve seen lots of people use a 9×13 baking dish. This isn’t a salvation issue folks, just go with whatever cranks your tractor and encourage your neighbor to do the same. I do about one layer of wafers, one of pudding, one of wafers, one of pudding. But you can get fancy and add more layers if you like. Apparently I was having a fancy day when this picture was taken. It happens. 

If you want to top it with meringue, put your egg whites in a clean mixing bowl and beat ’em until they get foamy. Then add your sugar and beat again until stiff peaks form. 

Top with meringue and place this in a 325 oven for about 10-15 minutes, or until the meringue is lightly browned on top. 

I love a meringue on top of pudding or pies but my mother hates it. She calls it calf slobber. It’s all good though. We honor each other’s weirdness.

Oh, Hey, Enjoy your pudding!

Do you have something you do each day or each week just for yourself? How have you learned to rest? Please share with us in the comments below and thank you, in advance, for encouraging us! 

  • 1 box (11 ounces) Vanilla wafers
  • 3/4 cup sugar
  • 1/4 cup all purpose flour
  • 1/2 cup cocoa powder
  • 3 large eggs
  • 2 cups milk ((I like to use whole milk but you can use your favorite))
  • 1/2 teaspoon vanilla
  1. Place 1/2 of the vanilla wafers in a large oven safe bowl or casserole dish.

    Separate eggs, yolk from white, and place in separate bowls, being careful not to get any yolk into the whites.

  2. In medium sized sauce pot, combine 1/2 cup sugar, flour, and cocoa powder. Stir to combine. Add in egg yolks and milk and cook over medium heat, stirring constnatly (very important), with a wire whisk to prevent scorching, until thickened. This will take 10-15 minutes. Stir in vanilla.

  3. Once the pudding is done, pour half over the wafers. Top with remaining wafers and remaining pudding.

If you want to top with a meringue
  1. Preheat oven to 325. In large, clean mixing bowl, beat egg whites with an electric mixer on high speed until foamy. Gradually add 1/4 cup sugar and continue beating on high speed until stiff peaks form.

  2. Spread meringue onto top of pudding and spread to touch the edges of the dish on all sides. Bake until meringue is golden on top, about 15 minutes.

  3. I like this pudding served warm. It will keep for up to three days if stored in the fridge.

I want to hear from you! Tell me how you carve out time for yourself and what you enjoy doing for the pure joy of it in the comments below!

I’ll choose two comments at random next Monday to win a Southern Plate Prize pack with a signed copy of my book, Sweetness, and a Southern Plate collapsible fan! Winner will be contacted via email and announced on this post.

See all of my quote pictures by clicking here

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Southern Plate by Christy Jordan - 1w ago

In case you haven’t noticed, there is an awful lot of high falootin’ness going around in the foodie world today and I try to keep as much distance between myself and anything high falootin’ as possible, because that’s just how I like to live. Occasionally though, we all have high falootin’ days.

Sometimes I like to have a bit of lettuce to pretty up my sandwich and every now and then I find my pinky sticking up as I go to take a swig of tea. It happens to the best of us so with me being at the bottom rung, I’m certainly not immune. So if you’re feeling a little falootin‘ today, I just thought I’d warn ya that you’re gonna have to come down a few notches in order to appreciate the wonder of this recipe.

You see today, I have achieved my highest culinary dream. I have reached the pinnacle of delicious greatness! I have climbed the highest mountain and crossed the raging seas and I have returned with:


Alright, I know, I could do better on the name. But the thing is, I’ve been calling it that for as long as I can remember and whenever you ask someone “Hey you know that banana stuff at Shoney’s” they always reply “Oh yeah, you mean bananas in red stuff?”. So today, on Southern Plate, we’re just gonna call it what it is and anyone with eyes can see that it is Bananas in Red Stuff.

If you are familiar with the Shoney’s breakfast bar you know how wonderful this stuff is. It’s the belle of the ball. Light tasting, slightly sweet, filling, and refreshing, I’ve longed (literally, longed) for the recipe for years. Then a few years back me and Mama found ourselves talking about it yet again. We’ve gone over all sorts of possible scenarios from diluted jello to a grenadine based sauce. The thing is, though, it has to be simple for a restaurant like Shoney’s to turn it out on the scale that they do and restaurants are notoriously creative when it comes to creating dishes using what they already have on hand. It dawned on us, what is Shoney’s specialty? Strawberry pie. So what would they have on hand at all times? Strawberry glaze!

Oh goodness folks, we’ve hit pay dirt! Here’s the recipe, I hope you make it soon.

Now here are the ingredients, but stay with me here because we’re not going to just combine the two. There is another step in between.

You’ll need: Strawberry Glaze and Bananas. You want your bananas to be ripe, but not overly ripe because we want a little firmness left in them.

And now we need to talk about glaze. Lots of places offer this “red stuff” near the strawberries and there are tons of different brands and such. You can even get it sugar free. My original plan was to get sugar free because I love this stuff so much that I wanted to be able to eat as much as I wanted. Normally, this plan works for me HOWEVER, the sugar free glaze tasted nothing like the regular glaze. It wasn’t bad, it was just very different (okay so maybe I described it as tasting like hair, but I admit nothing). It was so different that I actually ended up throwing it away and going back to the store for the regular glaze. So I’m gonna recommend you get the regular glaze to make this. You understand, right?

Pour your glaze into a mixing bowl.

Using the container the glaze came in, fill it up with cold water and pour that in the mixing bowl as well.

Now mix this on medium speed until completely blended.

It really helps to do this with an electric mixer because its just globby and slightly annoying to do it with a spoon. Apparently glaze and water are like siblings, they only get along when forced to.

Now I know a few folks just about keeled over at the first part of the recipe when they saw I was using strawberry glaze. You see, I get occasional comments about using products that contain dye or preservatives or whatnot and I think some people just about go into full on hyperventilatin’ at the very thought.

Me? Aww, I’m good. I figure, look at all of these preservatives and coloring, see how well a twinkie is preserved over the years? Imagine what that will do to you! I mentioned this at breakfast this morning and one of my friends said “We can eat this and look just like we got botox!”. I imagine its a sight cheaper, too.

To each his own, most especially when it comes to dietary choices. I’ll support any decision you make regarding your diet or what you feed your family, I’ll even cheer you on with my Southern Plate themed pom poms because I like you and I think you’re awesome from start to finish. But this is my little corner of the web and I’m pretty happy with my bananas in red stuff, if it keeps a few wrinkles off my face and has me looking as good as a twinkie after a hundred years then thats just another bonus! 

Now slice your bananas into a medium bowl.

Make the slices kinda thick so they will hold up better when you are stirring them up in our next step.

I gotta tell you a funny story about me and slicing bananas. About two years ago I was making homemade banana pudding on a local tv station. Mama called me after it aired and said “Christy, why did you use a butter knife to slice your bananas?“.

I thought this was a silly question and told her “Well, its what we always used at home to slice them.”

She said “Christy, I made you use a butter knife because you were little and I didn’t want you to cut yourself. I think you’re old enough to use a sharp knife now.”

~snickers~ I had never thought of it that way!

So if you are reading this, I just want you to know that you are probably old enough to move up to the sharp knife now, too!

Now pour your red stuff over the bananas in your bowl.

And give them a good stir to coat. Cover with foil or saran wrap and place in the refrigerator for a few hours or until well chilled. Oh this is gonna be so good!

Just for you, I dished it all out into pretty little dessert dishes to take a photo and spent a few minutes pretending I wasn’t going to eat it all myself.

Bananas in Red Stuff

  • 4-6 medium bananas
  • 1 container strawberry glaze (About ten ounces)
  1. Place glaze in medium mixing bowl. Fill empty glaze container with water and pour that in bowl as well. Mix with electric mixer until completely blended.
  2. Slice bananas in thick slices into bowl. Pour glaze over and stir to coat.
  3. Cover and place in refrigerator several hours to chill. Serve cold.

This post was originally published in 2011 and I updated the photos in 2019. Enjoy!

This would also be excellent as a dessert topping. Serve it on top of slices of pound cake, on top of pancakes, ice cream, the possibilities are limitless. I just like to eat it on it’s own!

Do you have a super simple recipe that you just absolutely love? I’d love to hear about it in the comments section below!

Now here is a man with an attitude of appreciation for anyone who cooks for him!

My husband is well known at church as appreciating Southern cooking – any and everyones Southern cooking. His famous line is “The worst I ever had was delicious”.  That comes from a man that will eat whatever I put in front of him and really appreciate it. ~Submitted by Alice McKinney

Submit your quote by clicking here.

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Today I’m sharing a DELICIOUS recipe for homemade blackberry no churn ice cream – and you don’t even need an ice cream freezer! I love blackberries but this recipe will work great with any seasonal berry you happen to have. The best recipes take advantage of seasonal fruit and veggies.

This wonderful treat sets up on its own in your regular old freezer. All you have to do is mix the ingredients together and freeze for the one of the creamiest homemade ice creams you’ve ever had! Let’s dive right in and let me show you how easy this is. 

Begin by placing berries in a food processor, blender, or one of those nifty little electric food choppers. Pulse them for about 30 seconds. You don’t need them to be smooth- just chopped up pretty good and some juice released. 

Like this. 

Now pour your heavy cream into a large mixing bowl and beat that with an electric mixer until stiff peaks form, about two minutes or so. 

After it’s whipped, add all remaining ingredients, including the pureed berries. 

Beat this again with an electric mixer until fully incorporated and well combined. 

Place in a freezer safe container and cover. Put this in the freezer 5-6 hours or overnight. That’s all there is to it! 

Enjoy your perfectly creamy homemade Blackberry Ice Cream!

  • 14 ounce can sweetened condensed milk
  • 2 cups heavy cream
  • 1 teaspoon vanilla
  • 2 cups blackberries (or berries of your choice)
  1. Place blackberries in an electric chopper, food processor, or blender for about 30 seconds or until broken up well and juices are formed, but not smooth.

    In large bowl, place cold heavy cream. Beat with an electric mixer until stiff peaks form. Stop beating and add all other ingredients, including pureed blackberries. Beat again with an electric mixer until well combined.

    Spoon into a freezer safe continer with a lid and freeze 5-6 hours, or overnight, before serving. Enjoy!

This recipe works well with any berry you like so feel free to substitute your favorite and make it your own. 

Click here to follow me on Instagram!

Without wood a fire goes out; without a gossip a quarrel dies down.

Proverbs 26:20

Homemade Banana Pudding

The post Blackberry No Churn Ice Cream (Make it in your freezer!) appeared first on Southern Plate.

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Southern Plate by Christy Jordan - 2w ago

This week’s Meal Plan Monday is featuring, picnic sides, cookout favorites, tacos, quick dinner ideas and super fun cupcakes!

Judging by the recipes that y’all clicked on the most last week it looks like a lot of y’all are enjoying cookouts and fresh summer entrees right now and we wouldn’t have it any other way during the summer!

Lots of side dishes and potluck desserts are hitting Meal Plan Mondays lately and we’re thrilled to see all of the great ideas and recipes!

So let’s see our featured recipes for the week!

Summer Corn Salad from Who Needs A Cape

Easy Pepperoni Crescent Roll Calzones from The Farm Wife Feeds

Boom Boom Shrimp Tacos from Dance Around The Kitchen

Host Featured Recipe

Toy Story 4 Forky Cupcakes from Big Bears Wife

Other recipes featured in my Recipe Gazette: Juicy Bison Burgers with caramelized onions, Easiest Red Velvet Cookies.

You are invited to the Inlinkz link party!

Click here to enter

The post Meal Plan Monday #170 appeared first on Southern Plate.

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Southern Plate by Christy Jordan - 2w ago

Bananaritas have been a staple in our home for over twenty years. They are a delicious breakfast on the go, great snack, and nice treat as well. I first shared this recipe back in 2008 and here I am, 8 years later updating the photos. I’m leaving the story the same but wanted you to know that as you read about Brady’s first day of third grade – he is a sophomore in college now. Time sure does fly!

Today was my son’s first day of third grade. He has a fabulous teacher in a fabulous school so there were no qualms about summer ending at this house! Of course, my readers don’t have the benefit of knowing Brady, but he is a character if there ever was one. Brady is our little politician. He is a brilliant little boy who has never met a stranger and is just as comfortable addressing two hundred people with a microphone as he is addressing one person across the breakfast table.

A few weeks ago I was brainstorming different ways I could get my website known to more people. Despite the amazing growth, I’m always looking for ways to bring Southern Plate to a wider audience. I said “I need something like a gimmick that I can give away with the web address on it.” Brady grinned and quickly chimed in “I got your gimmick right here, Ma, its me!”.

Today I found out that he wasn’t kidding. I got such a laugh out of seeing this worksheet he brought home from school today! Essentially, its purpose was to help the teacher learn more about her students through their own words. After answering various questions about themselves, each student got a chance to ask the teacher a question about her.
My son wrote “My mom has a website called Southernplate.com. Can you see it?”
That’s M’boy! (A scan of the worksheet is at the bottom of this post)

I always think of these smoothies when school starts back for a very funny reason. When I first made them, they were called Non Alcoholic Banana Margaritas. I started making them, fell in love, and always referred to them as “Banana Margaritas”. I would make them for breakfast when I had bananas getting too ripe and the whole family just loved them, especially Brady.

Shortly after he had started kindergarten, I made them for breakfast one morning. Brady drank his share and then some, filling up on the tangy smoothie and bragging about how good it was. I didn’t give it another thought until I found out later that Brady had marched right into Kindergarten and announced to his teacher that he’d had a margarita for breakfast. Fortunately, she gave us the benefit of the doubt on that one!

So here you go, one more way to use up ripening bananas, another way to keep cool, and a quickie breakfast on school mornings!

You will need: Milk, Sugar, Bananas, Lime Juice, and Ice. I often use honey as a substitute for the sugar and it adds a great flavor as well so go with your preference. 
Fill your blender up about halfway with ice cubes.

Add bananas

Add sugar or honey, milk, and lime juice.

Blend that until nice and creamy and drink up!!!
Oooh yum! These are so good, and the riper your bananas the sweeter it is. You may even like it without any sweetener added at all!
I hope you get to try one of our “Margaritas” soon!

Rise and Shine Bananarita Smoothie

A delicious fruity smoothie with a twist of lime!

  • 4 bananas
  • 1/2 Cup milk
  • 1/4 Cup sugar or honey
  • 1/2 Cup lime juice ((bottled is fine))
  • Ice
  1. Fill blender halfway full of ice. Add other ingredients. Blend until frothy. Serve!

A scan of Brady’s worksheet is below. This was not scanned at a time in which we had the best equipment to do so but it’s still legible for the most part!

The post Bananarita Smoothies appeared first on Southern Plate.

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Southern Plate by Christy Jordan - 3w ago

A few months ago I began to notice a friend on Instagram post photos of her meals on the most beautiful plates – that had Scripture on them! Each time she would post I’d go look around the internet trying to find the dishes and then finally I sent her a private message and asked her where they came from.
Oh my goodness, what a rabbit trail that has been! I plan on doing a post explaining how I found these wonderful dishes through her and all of the reasons why they are extra special to me but for now I’m just posting some quick pictures and the document I compiled that lists each verse that is on each piece in response to all of the questions on my Facebook and Instagram posts about these.

Quick Facts:

  • These dishes are called Feed On The Word.
  • There are 16 4-piece place settings.
  • They are made of dishwasher safe porcelain in Poland and the USA.
  • Each place setting has a Scripture theme and each piece in that setting has a different Scripture.

I made a list of what is on each one and you can see that below with a printable version of it at the bottom of this post:


  • Dinner Plate:Now faith is the substance of things hoped for; the evidence of things not seen. Hebrews 11:1
  • Salad Plate:Faith comes by hearing, and hearing by the Word of God. Romans 10:17
  • Bread & Butter:For we walk by faith and not by sight. II Corinthians 5:7
  • Mug:Faith! Hebrews 11:1


  • Dinner Plate:For our benefit, God made Christ to be Wisdom itself. 
  • I Corinthians 1:30
  • Salad Plate:Wisdom will multiply your days and add years to your life. 
  • Proverbs 9:11
  • Bread & Butter:Embrace wisdom and she will honor you. Proverbs 4:8b
  • Mug:Get Wisdom! Proverbs 4:7


  • Dinner Plate:If any man be in Christ, he is a new creation. II Corinthians 5:17
  • Salad Plate:God so loved the world that He gave His only Son. John 3:16
  • Bread & Butter:I am the Way, the Truth and the Life. John 14:6
  • Mug: Rejoice! I Thessalonians 5:16


  • Dinner Plate:There is no one like You; there is no God but You! II Samuel 7:22b
  • Salad Plate:How great You are, O Sovereign Lord! II Samuel 7:22a
  • Bread & Butter:Shout joyfully to the Lord, all the earth! Psalm 100:1
  • Mug:Praise the Lord! Psalm 150:6


  • Dinner Plate:God will exalt your nation. He will heal your land! Deuteronomy 28:1 and II Chronicles 7:14
  • Salad Plate:Pray! Seek His face! Repent! II Chronicles 7:14
  • Bread & Butter:Obey God! Humble yourselves! Deuteronomy 28:1 and II Chronicles 7:14
  • Mug:Pursue Peace! Leviticus 26:6


  • Dinner Plate:No one can imagine what God has prepared for those who love Him. 
  • I Corinthians 2:9
  • Salad Plate:Walk in love, honoring one another as Christ loves you. Ephesians 5:2
  • Bread & Butter:Loving God means keeping His commandments. I John 5:3
  • Mug:God is Love. I John 4:8


  • Dinner Plate:Now, all the promises God gave to Abraham belong to you! 
  • Galatians 3:29
  • Salad Plate:You are Abraham’s heirs! Galatians 3:29
  • Bread & Butter:You are the true children of Abraham. Galatians 3:29
  • Mug:God’s Promise! Galatians 3:29


  • Dinner Plate:Teach a child in the way he should go; he will not depart from it. Proverbs 22:6
  • Salad Plate:Husbands and wives, yield in love, one to another, in reverence to Christ. Ephesians 5:21
  • Bread & Butter:The house of the righteous shall stand! Proverbs 12:7b
  • Mug:Love one another! I John 3:23


  • Dinner Plate: I will give thanks to God for I am fearfully and wonderfully made!
  • Psalm 139:14
  • Salad Plate:: The Lord is my refuge my place of safety, in Him I trust! Psalm 91:2 
  • Bread & Butter: Show me Your ways, Oh Lord, teach me Your paths. Psalm 25:4 
  • Mug: Be still, I am God! Psalm 46:10 


  • Dinner Plate: Blessed, Chosen, Adopted, Accepted, I am God’s handiwork, created for good works. Ephesians 1 & 2
  • Salad Plate: I have the mind of Christ! I am a new creation; free from sin’s power! I Cor. 2:16; II Cor. 5:17; Romans 6
  • Bread & Butter Plate: I am complete, delivered, completely forgiven! 
  • Colossians 1 & 2
  • Mug: In Christ! II Corinthians 5:17


  • Dinner Plate: All these blessings shall overtake you because you obey the Lord your God! Deuteronomy 28:2
  • Salad Plate: My God will richly fill your every need in a glorious way through Christ Jesus! Philippians 4:19 
  • Soup/Cereal: Obey and serve Him! Spend your days in prosperity, your years in joy! 
  • Job 36: 11 
  • Bread & Butter: God gives power to get wealth so He may establish His covenant. Deuteronomy 8:18 
  • Mug:Abundance! John 10:10 


  • Dinner Plate: Have faith that you have already received whatever you pray for, and it will be yours. Mark 11:24
  • Salad Plate: Attend to God’s Words. They produce life and healing for the whole body! Proverbs 4:20-22 
  • Bread & Butter: Jesus Christ is the same yesterday, today, and forever! 
  • Hebrews 13:8 
  • Mug: Choose Life! Deuteronomy 30:19b


  • Dinner: For the law was given through Moses; grace and truth came through Jesus Christ. John 1:17
  • Salad: From the fullness of His grace we have all received one blessing after another.
  • John 1:16 
  • Bowl: For the Lord God is our Light and Protector He gives us grace and favor.
  • Psalm 84:11 
  • Bread & Butter: God’s Grace His unmerited favor and blessing. Colossians 4:18
  • Mug: Grace us! Psalm 123:3a 

14. HOPE 

  • Dinner: May the God of hope fill you with all joy and peace as you trust in Him.
  • Romans 15:13 
  • Salad: Resting in the hope, your confidence, of eternal life promised before the world began. Titus 1:2 
  • Bread & Butter: Against all hope, Abraham in hope believed!. Romans 4:18 
  • Mug: Hope! Colossians 1:27 

15. JOY 

  • Dinner: I will see you again and your heart will rejoice, and no one will take away your joy! John 16:22 
  • Salad: The Lord has done great things for us we are filled with joy! Psalm 126:3 
  • Bread & Butter: The joy of the Lord is your strength. Nehemiah 8:10 
  • Mug: Shout with Joy! Psalm 35:27 


  • Dinner: You have not because you do not pray; you ask and do not receive, because you pray amiss. James 4:2-3 
  • Salad: Ask in confidence according to His will; He hears you and gives you your petition! I John 5:14-15 
  • Bread & Butter: Let us come boldly to the throne of our gracious God! Hebrews 4:16a 
  • Mug: Watch and Pray! Matthew 26:41a 

If you would like to print this whole list off, you can click here to get my PDF. Note: I originally made this for me and my friend, Donna, to help pick out our dishes so it’s just my notes. You can order these dishes online at FeedOnTheWord.com.

The post My Feed On The Word Dishes appeared first on Southern Plate.

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Southern Plate by Southern Plate - 3w ago

Hey Y’all, welcome to Meal Plan Monday #169! We’re so glad to have you join us this week.

Each week you find delicious recipes shared by our food blogger friends here at Meal Plan Monday and this week is no exception. We’ve got tons!

Make sure you check back on Monday to see all of the recipes.

In addition to the over one hundred tasty dishes, we have a few features to share with you. A few of those features are note-worthy sandwiches.

Let’s face it friends, when it is hot as blazes in the summer we tend to eat a few more sandwiches rather than cooking a big heavy meal.

So grab a sammie, some of that fresh corn salad, and a mud hen bar for dessert and let’s have a look at all of these amazing recipes. Better grab yourself a glass of tea while you’re at it. Now let’s get started.

Featured Recipes

We’ll be first in line to try this show stopper grilled cheese! A Dill Pickle & Vidalia Onion Grilled Cheese Sandwich from 4 Sons R Us. Look at that cheesy deliciousness y’all!

We’ll need a little something on the side too and this Mexican Street Corn Salad from Dance Around the Kitchen looks so fresh and delicious! It’s made with fresh corn grilled and cut from the cob.

Now, let’s swoon a little over this mouthwatering sandwich! It’s called The Spicy Southerner with Fried Green Tomatoes, Spicy Pimento Cheese and Bacon Bourbon Jam from Biscuits and Burlap.

Now for a sweet treat…scrumptious Mud Hen Bars from Back to my Southern Roots.

They’re sure to hit the spot when you’re craving a lil something sweet for dessert.

Host Feature of the Week

This one probably needs no introduction to most of you. The Southern Tomato Sandwich from Julia’s Simply Southern. We know folks that are check their tomatoes in the garden daily til they’re ripe enough for one of these classic summertime favorite sandwiches.

You are invited to the Inlinkz link party!

Click here to enter

The post Meal Plan Monday #169 appeared first on Southern Plate.

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