New Year, New Meals . . . thanks to Betty!!

I don't know if you heard, but for Christmas Betty bought me 6 months of a meal planning service.  She chose the "Mediterranean Plan" for me, and she chose very well!  THIS IS AWESOME!!!!  I have already made a delicious and easy "Italian fish stew", and a pasta with roasted cauliflower that was right up my alley.  I couldn't be happier!!  :)  I will put an * next to meals that are on the plan, and you guys can feel free to ask me to post a recipe if it looks good to you too.  I am very excited to breath some life into our menu plan!!!

WED:  crock pot beef over egg noodles, peas, salad
THURS:  *pineapple glazed salmon, couscous with chickpeas
FRI: Really Good Chili (the plan had a chili recipe, but I love mine!), biscuits from this month's          Eating Well magazine
SAT:  *cheesy sausage-onion pizza
SUN: * chicken spaghetti, arugula and apple salad
MON: fish, hashbrowns, greens, corn
TUES: *baked penne with mushrooms (I'm adding raw veggies and dip/hummus as a side)

Happy New Year to everyone! 

Love,
Kathy

Just scraping by . . .

Well, I don't know about you guys, but I am eagerly awaiting my favorite holiday of the year . . . the day after Christmas!  :)  Hmmmm, is that sacrilegious?!  I am just getting worn out with all the "weeks before Christmas" hooplah.  The thought of grocery shopping and cooking puts me over the edge!  I'll try to keep it simple this week . . . I owe cookies to several classrooms . . . so there will be more "baking" than "cooking" in the house this week.  I know 4 kids who will be plenty happy about that!!  :)  Hope you're all having a great week . . . Ann Marie, I hope your kids (and you!) are over all their bugs.  Dad entertained me with Andrew's top bunk vomit story.  I'm so sorry!!!!

Tues: nacho platter that we didn't get around to making last week
Wed: my speciatly: "fish from the store" :), hashbrowns, spinach, 7-layer-salad
Thurs: baked chicken, beans, veggies and dip
Fri: breakfast for dinner
Sat: Dinner to be named later . . . maybe with Mom and Dad?
Sun: lasagna, salad

Merry Week Before Christmas!
Love,
Kathy

*UPDATE*:  This is what we will ACTUALLY be eating this week, supplemented with a chicken from the freezer and some really questionable looking cod I grabbed from the store as I ran through at warp speed.  After having lost a whole morning of work that needs to be done while the kids are at school . . . because I was at the doctor with Luke who now has an ear infection . . . I decided the grocery store run could be put off indefinitely with a few hastily grabbed staples.  If I make it through this week and still retain my beautiful, calm , youthful demeanor (hahahahaha), it will be a true CHRISTMAS MIRACLE!!  :)  :) 

Peanut Butter Cookies

OK.  I have to share a recipe, along with a disclaimer.  The disclaimer is this:  I am normally NOT A FAN of trying to hide "nutritious things" in dessert.  ie, I am not the mom bragging that my kids ate the pureed spinach that I snuck into the brownies that were, by the way, made with black beans.  (I hear black bean brownies are very good, by the way, but I just cannot bring myself to do it!)  I would rather work on getting my kids to *enjoy* delicious spinach and black beans for DINNER, and then eat a decadent chocolate and sugar-filled dessert. 

That being said, I have sick kids at home.  They all have to take Tamiflu, which has to be taken with food.  They have no appetites.  So I am pulling out all the stops to try to get them to eat ANYTHING.  Even milkshakes only met with partial success.  So I decided to make same cookies, but I really wanted them to have SOME nutrition for these sick kids!!  Enter the 100 Days of Real Food peanut butter cookie recipe.  I added chocolate chips because I WANTED THE KIDS TO LIKE THEM, and I left out the peanut chunks . . . but the rest is the same.  I also used sprouted whole wheat flour because I ordered some off the internet just to try a few weeks ago.  (Tastes the same as WW flour.)  These cookies are delicious.  We all love them!  Try them immediately!  :)

1 1/4 cups whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup natural peanut butter
1 stick of butter, softened slightly and cut into chunks
1 egg
1 tsp pure vanilla extract
1/2 cup unsalted peanuts (I substituted about a cup of chocolate chips.  Can't be too healthy!) :)

Preheat oven to 325.  In a small bowl, whisk together flour, baking soda, salt.  In a stand mixer fitted with a whisk (oops, I used the paddle.  It worked!) thouroughly mix the peanut butter, maple syrup, butter, egg, and vanilla.  Mix until almost smooth . . . some small butter chunks is OK.

Turn the mixer to low and slowly add flour mixture until well combined.  Do not overmix.  Stir in peanuts (or chocolate chips) by hand.

Drop by spoonful onto ungreased cookie sheet and make until light golden brown, about 15 minutes.  

Insert Snappy Title Here

I just want you all to know that I will never ever ever make it another 20? 30? 40? years of meal planning.  I am soooooo burned out.  Writing this weeks plan was like pulling teeth!  I need to know how to make chicken adobo, since I have never even had it . . . and it is a staple in your house, Jennifer.  And I need to know how to grill tri-tip, Ann Marie . . . I am afraid!  :)  I get stuck in a rut, and then on the weeks when I try to get out of my rut I am frustrated because I spend all day in the kitchen "trying a new recipe", and then if it is no good, what a waste!  Anywho . . . here's this week's attempt!

Tues: Salmon, mashed sweet potatoes, sauteed kale, (frozen) beans from our garden
Wed:  Steak, mushrooms, roasted red potatoes, (frozen) Farmers' Market corn, salad
Thurs:  Homemade chicken "nuggets", roasted butternut squash, peas, carrot sticks
Fri:  Pesto pasta with broccoli  (gee, never had THAT before)
Sat: breakfast for dinner
Sun: Huge "nacho platter": chips, black beans pureed with lime and cumin, cheese, veggies, guac
Mon:  Mussels, quinoa salad, sprouted whole wheat rolls (my latest "new" thing), veggies and dip

The big excitement in my kitchen is that my blender broke (again . . . this happens every 3-4 months) and I wanted to replace it with a "good" one.  I have heard Blendtec blenders are awesome . . . but with the price tag of 400-some dollars.  Yikes!  I was excited to find a "refurbished" one for 200, with a 7-year warranty included.  (I did the math.  With the 40 dollar one breaking every 4 months, we'll pay this one off way before the warranty ends!)  :)  It just showed up at my door . . . so I will see what all the fuss is about!

Hope you are all having a good week!

Love,
Kathy

Repurposing leftovers

Hola,

I was surprised to see new menus up for the blog this week.  We are swimming in turkey, sweet potatoes, pancit, adobo, stir fried bok choy with persimmons ... I hadn't even thought to cook something new.  Leftovers, that there are multiple boxes throughout the house of things that need new homes and a little Monica on the verge of walking ... haven't had the energy to be original.  Reheat please.

Ann Marie-- Glad everyone is feeling better.  I will write my mom's recipe/scribblings for you for the adobo and salmon.  It's all about when things bubble...  My mom LOVED the ka-bo-cha squash and ginger snap crust pie.  She found it light and thinks you a genius.

Kathy--  Thanks for the cake recipe.  Cake turned out fantastic.  We might have beaten the maple syrup frosting too much such that it was runny.  We used it with blueberries for in between the layers and a lemon cream cheese frosting for the top and sides.  Ann Marie McGee helped decorate while I was working on stir frying veggies.  Thanks to Mrs. McGee I have some photos which I hope to turn into a blog post this weekend.

So here's how we are upcycling for the week:

Tuesday:  Hatch chili pepper and bell pepper with turkey soup

Wednesday:  Turkey quesadillas with persimmons

Thursday:  Salmon with asparagus

Friday:  Chicken adobo (defrosted after being frozen last weekend) with stir fried veggies

Saturday:  Kale and butternut squash lasagna

** Also roasted a spaghetti squash, shredded it and added olive oil, lemon, chili flakes and some parmesan as a back up side.

Have a great week!

*Jennifer

Post Thanksgiving, who needs food??!!

Monday:  leftover chicken, farro, corn, roasted cauliflower
Tuesday:  beef and bean burritos, guacamole, fruit
Wednesday: fish (whatever looks good at the store!); cheddar, brussel sprouts, and rice bake
Thursday:  hamburgers with homemade buns, oven fries, raw veggies and dip
Friday:  pork, apple, and sage pies (from an Organic Gardening magazine), peas, salad
Saturday:  breakfast for dinner
Sunday:  broccoli soup, grilled cheese sandwiches, grape tomatoes
Monday:  chicken divan, salad, rolls

Back for more!

Kathy,
I'm dying to know, what do the smiley and frowney faces at the bottom of the recipe denote? In all seriousness though, it sounds like a great recipe, the yogurt addition sounds good!  Although, our November is becoming a little like July at your house.  We are caked-out and here comes Christmas...oh boy.

I hope you are able to post some pictures of the birthday bash that we missed Jennifer (and am still guilted and bummed about doing so!)  What a great Thanksgiving it was, and thank you for hosting all of us!  We seem to avoid day-time vomiting, Kathy, but trade it for night-time vomiting from Joey's coughing episodes.  While we initially doubted our decision to head home early, being able to address the issue with a washing machine close-by was a good thing.  Hope we made it out with all of our germs.  

I tried to absorb some tips from your mom on Adobo making, Jennifer.  I think I've got the prep down, but am guessing there are some important secrets in the cooking process as well.  Tried to emulate her salmon, but used Parsley instead.  She would probably find some humor in my Americanized attempts!  :-) You have great folks and we enjoyed visiting with them again.

Hope your weeks go well, ladies.  Can it be 3 weeks until Christmas?  Ah!

Love,
Ann Marie

**I sent Steve on a run to the produce stand.  So, I'll ad-lib a vegetable each day from what he brings home.

Saturday: Broiled Salmon with ginger and (substitute parsley for cilantro), pesto pasta, sauteed pea pods with ginger and garlic, salad

Sun: Fajitas, salad, veggie

Mon: Grilled tri-tip, salad, veggie, baked beans, corn bread

Tues: take-out night due to CCD

Wed: Beef and white bean stew with kale, rosemary dinner rolls, salad

Thurs: Steve's work Christmas party, pizza or leftovers for the kids

Friday: Hamburgers, homemade buns, salad, veggie

Cake recipes for Monica :)

I highly recommend the above cake.  Its simple and good . . . and you can make lots of fluffy and delicious whipped cream frosting with very little sugar.  Whipped cream frosting all over the face makes for great First Birthday photo ops . . . you know, for the baby book!  :)

As a matter of fact, a new favorite frosting that I stumbled upon doesn't even have sugar . . . just a little maple syrup.  It would be awesome on this cake!  Here's the recipe:

With an electric mixer, (starting on low and gradually increasing the speed to avoid splatters) whip the following ingredients for several minutes, until thick and creamy:
2 cups heavy cream
One 8-ounce package of cream cheese, at room temp (room temp is very important, trust me)  :)
1/4 cup pure maple syrup
1 1/2 tsp pure vanilla extract

I love this frosting!

GOOD LUCK!!
Love,
Kathy

P.S.  In the cake recipe, I never used "superfine sugar", just plain white sugar, and it worked fine.  I also usually use grapeseed oil as the oil . . . I think I used olive oil once and it did change the flavor a bit.  

Eating humble pie, yum yum

It has been a rough month.  This is not an excuse for completely refusing to acknowledge any of the November birthdays.  I really really hope that your birthday was wonderful Jennifer (and Ann Marie, if she reads this!).  Who else did I overlook?

I am very jealous of your Thanksgiving week!  I hope everyone is healthy (I heard poor Monica has been through the ringer!!) and you have a wonderful celebration.  I can't wait to see the blog post about all the fun!

We are suffering through the world's worst flu bug.  I am not even sure we are going to be able to attend Mom's big Thanksgiving dinner.  Luke, Sean, and Liam had it last week . . . Luke threw up every day for the entire week.  Now Katie has it.  I am afraid I might have to bring her in for IV fluids today.  She's been vomiting since Sunday afternoon and can't keep any fluid down.  She also had a high fever all day yesterday.  She's just miserable.  The fact that Grace hasn't had it yet makes me very wary about bringing her to a house full of people who have to travel home.  This is NOT the flu to share!! 

We also had some bad news about Sean . . . turns out he is pretty severely allergic to, well, pretty much everything airborne.  Dust, mold, pollen, trees, grass, pet dander, etc etc.  He still has welts on his back from the allergy testing last Friday.  He's on steroid drugs to try to clear out his nose, ("I don't think he has been able to breath through his mouth his entire life" was the lovely "Mom-guilt-inducing" quote from the doctor) and we have been instructed to rip out every shred of carpet, wash all the curtains weekly, mop the floors and dust daily, etc.  Yea, that's likely.  Oh, and install a very expensive house-wide air filter, never open the windows, etc.  Good times.    

Anyway, we'll keep plugging along and see what the rest of the week shall bring.  

(Well, it appears I am using the menu-planning blog to vent about the last couple weeks. Ooops!  Sorry to dump it here, but now I feel better.  :)  Without further ado, here is the highly exciting meal plan for the week . . . last week's was modified a bit due to the aforementioned flu.  Luke vomited all over my beautifully roasted garden brussels sprouts, for example.  We had PB&J that night . . .)

Monday:  broiled salmon, roasted new potatoes, sauteed mushrooms and pea pods, citrus salad
Tuesday: waffles and fruit
Wednesday:  spaghetti and meatballs (never had it last week)
Thursday: hopefully Thanksgiving feast at mom's!  I am contributing a derby pie.  :)
Friday: Grilled ham and cheese, corn (Pat and Dave's 50th anniversary dinner out.  My babysitter had to cancel, so I am going . . . Liam will take the kids to the local tree-lighting festivities.  I am sorry to miss it!)
Saturday:  homemade pizza
Sunday:  oven fried chicken, roasted sweet potatoes, broccoli, sauteed kale

I hope you all have a wonderful celebration this week!!

Love,
Kathy

Post-celebration week menu

We did a bunch of eating out last week since we made a 4 day weekend out of Veteran's Day (Belated THANKS Liam, Kathy, Mark, Steve, Ann Marie, Tom, Mom & Dad ... did I forget anyone? ... oh an their supportive families-- now that is all inclusive!) and had a birthday celebration that lasted well into the weekend.  We ate well and schemed a few recipes.

I did a bulk cookout Sunday afternoon so we'd have meals to heat up during this week.

The Tschanzgiving West 2014 menu is brewing.  I'll post that once finalized!

Love,
Jennifer


SUNDAY
Steak, boiled brocolli & cauliflower, and baked eggplant with ricotta & tomato sauce (casserole from my colleague).

MONDAY
Broiled salmon, bok choy with garlic in siracha sauce, and rice

TUESDAY
Modified chicken divan -- we added parmesan and some carrots and cauliflower

WEDNESDAY
White bean, sausage and kale soup

THURSDAY
Leftovers

FRIDAY
We had this meal at the restaurant that catered our wedding last week.  I'll let you know if it tastes as well.  They made their tomato sauce from Marzano tomatoes they had grown over the summer so there was a nice sweetness to the sauce.
Quinoa meatball (falafal and quinoa mixed) with zucchini pasta (going to borrow my coworker's gizmo that will slice the veggie into spirals) in tomato sauce with a drizzle of some funky olive oil.
If it doesn't work out, we'll order out!

SATURDAY
Pizza

Brrrrrr . . .

OK, so winter has arrived.  I just got back from a run . . . 10 degrees, windchill -3.  This is not fun.  So as I am working on my menu plan, I am full into "winter comfort food" mode.  Bring on Mom's chicken and noodles!!  :)

Mon: Salmon, stuffed squash (recipe below!), steamed broccoli, salad
Tues: Roasted veggie pasta (Brussels sprouts and red onion from the garden!) with shrimp
Wed:  breakfast for dinner
Thurs:  Chicken and noodles, peas, salad
Fri:  Ham and bean soup, Irish brown bread, salad
Sat:  Rump roast with potatoes, carrots, and onions; salad
Sun:  Spaghetti, garlic/cheese rolls, salad

Have a great week!

Love,
Kathy

Another one to try . . . :)

Stuffed Carnival Squash with Wild Rice, Cheddar, and Apples

• 1 large carnival squash (or acorn squash), cut in half horizontally and seeds scooped out
• 1 cup cooked wild rice
• 1 apple, chopped
• 6 oz cheddar cheese, cut into 1/8" cubes
• 1/3 cup whipping cream
• salt and pepper, to taste

Preheat oven to 350 degrees F.

Season cut side of squash liberally with salt and pepper. Put in a baking dish, cut sides down. Roast for 40 minutes.

Meanwhile, combine rice, chopped apples, cheddar, and whipping cream in a medium-sized mixing bowl. Add salt and pepper to taste.

Scoop the filling into the center of the par baked squash, piling it up a bit if necessary.

Return to the oven, and bake for another 30-40 minutes, or until the top is golden and the cheese is bubbling up. Let the squash sit for 5 minutes before serving.

To serve, you can either quarter each half and serve it that way, or scoop out the filling along with some of the flesh of the squash.

Jennifer . . . maybe? (from 100 Days of Real Food)

Spaghetti Squash + Roasted Tomato Sauce

Serves: 4 to 6

Ingredients

• 1 large spaghetti squash (about 4 pounds)
• 3-4 pounds of roma tomatoes, sliced in quarters
• 1 large onion, peeled and sliced
• Olive oil, salt and pepper for roasting vegetables
• 1 tsp oregano
• ½ tsp salt
• 1 garlic clove finely diced
• Parmesan cheese, grated (optional topping)

Instructions

1. Preheat oven to 400 degrees F and line two baking sheets with aluminum foil. Add the onions and tomatoes to one pan, lightly drizzle with the olive oil, and sprinkle with salt & pepper. Stick them in the oven for 30 minutes while you start to work on the squash.
2. Wash the squash well, dry it, and then poke a few holes with a fork to allow air to escape. Place it in the microwave for 4 to 5 minutes on high heat. This will soften the skin enough so that you can easily slice a knife through it.
3. After the squash cools for a few minutes, slice it in half length-wise, scoop out the seeds, and discard them. Place it skin side down on the other baking sheet.
4. Meanwhile, check on the other veggies. Remove the onions when the edges are slightly blackened. Then put the tomatoes back in the oven along with the squash and cook them both for another 30 minutes. The edges of the squash will start to brown and the "noodles" should be easy to shred when ready. The tomatoes may need to go an extra 10 or 15 minutes. If they start to brown on the edges a bit; this is ok - it gives the sauce a wonderful flavor.
5. Add roasted tomatoes, onions, garlic, oregano and salt to high-speed blender. Pulse two to three times, being careful to not over-blend and puree too much - some chunks in the sauce are good!
6. Once the squash has cooled enough to handle, shred with a fork by scraping away from the skin. Plate the "noodles" and top with the sauce and Parmesan cheese, if desired. Serve warm and enjoy!

We can taste again!

We have mostly recovered from the colds that knocked us out for 2 weekends.  During that time we lived on casseroles and chicken broth or miso soup.  So far the making a bunch of things ahead of time to reheat during the week has been helpful.  We are also transitioning Monica to eating table food so some of our meals have veggies that are soft!

Last week, my colleague and I swapped a casserole.  She is Lebanese and we swapped a lasagna for kefta kabob.

Sunday:  Tuscan white bean soup with kale and sausage ... and challah

Monday:  More Tuscan white bean soup with kale and sausage ... and challah, and steamed brocolli.

Tuesday:  Lasagna with asparagus

Wednesday:  Leftovers

Thursday:  Kefta kabobs
-- It looks/smells like she made beef patties with oregano, thyme, parsley, mint and all spice and placed them atop thinly sliced tomatoes and onions.  Add a can of tomato sauce and some water so the pan is halfway filled.  Popped it in the oven at 350 for 30-45 minutes until the potatoes are soft.

Friday:  Crock pot chicken-- debating BBQ or lemon

Saturday:  Looks like Steve and Ann Marie will be here ... so who knows?! Maybe some chicken adobo!  As for the adobo photo recipe-- it's coming.  We realized the photos are spread on different cameras (one of which is my dad's) so I hope to combine them when I have some free time ... ha!


-->  I also have a pumpkin, spaghetti squash and kabocha squash sitting on the counter that need to be transformed into something other than a play toy for Monica

Yee Haw

Monday: Poached salmon steaks, hashbrowns, steamed broccoli, roasted cauliflower, salad
Tuesday: TACO TUESDAY!
Wednesday: breakfast for dinner
Thursday: Ribs in the crock, grits 'n greens, carrot sticks
Friday: Spaghetti, garlic rolls, salad
Saturday: Roast chicken, brown rice and gravy, roasted butternut squash, salad
Sunday: Pesto pasta with shrimp

The rest of the week

I really wanted to peruse my Eating Well magazine for this week's ideas, but alas it has not come.  So I got one idea from Oprah (thanks) and one from the trusty internet.  We'll see how that goes!

Friday: school Halloween party where really bad pizza and packaged dessert is part of the deal.  Yay.
Saturday: Grilled lemon chicken with tomato and feta, kale and apple salad, farro, steamed brocolli
Sunday: Really Good Chili, cornbread
Monday: Leftovers or breakfast for dinner
Tuesday: Dental appointments and Basketball eval day . . . when I thought Liam was going to be home, but he's working.  Probably have to swing through Panera . . .
Wednesday: Pappardelle with chard, bacon, and gruyere, salad if I get the time

Have a great weekend . . . Jennifer, hope the heat has abated a bit!

Love,
Kathy

Back to Reality

Today calls for a quick store run to get us through the next few days . . . its busy trying to get back into the swing of things after vacation!!

Mon:  Salmon on the grill, sauteed garden kale, mashed sweet potatoes, roasted cauliflower, salad
Tues:  Homemade chicken "nuggets", roasted butternut squash, peas, pepper/corn/bean salad
Wed: Nachos with leftover chicken, black beans, guacamole, corn, tomatoes, lettuce, etc etc
Thurs: Lasagna, garlic rolls, salad

Have a great week!

Kathy

P.S.  I am trying to start making salads again . . . its my weak point (who has time to make a salad?!).  Maybe this time I'll stick to it . . .

Heat Wave Menu

Greetings from a warm San Diego-

Mark has deemed the temperatures too hot to cook/bake in the house as the residual stove/oven heat lingers well beyond meal time into bedtime.  Additionally, Mark will be on the wards which means he could be home early (let's hope so) or home late (more likely).  With that in mind, I prepped a couple of things and will cook tomorrow morning (morning off) so we can have options to assemble on plates or in tupperware in the upcoming week.  So perhaps I should re-title this week's post:  A week of assembled leftovers.

The first week of daycare was abbreviated-- Monica came home day 2 with a runny nose and then spiked a fever that kept her out of daycare for 2 days.  Thank goodness for local grandmothers experiencing babysitting withdrawal.  My mom and Monica were happy to be reunited.  We'll try again this week.  I pray Monica will be able to nap there this week.

Kathy and Ann Marie-- I am working to obtain recipes for you (both the chicken adobo and the hot oil herb salmon).  Mark and I have tried the written recipes she gives, but we lack the technique so I asked my mom to take notes.  The secret to chicken adobo is in the simmering ... and you do so by sight!  Maybe I should work on getting some pictures or vides.  Gimme a wee bit of time.

Breakfast food
-- Mushroom and pepper frittata
-- Steel cut oats to be topped with dried coconut, blueberries, almonds, and dark chocolate chips
-- Boiled eggs

Dinner/leftovers for lunch
-- Cucumber, tomato, carrot and tofu salad over cold soba noodles.  Two dressing options for variety:  avocado - cilantro and balsamic vinegar.
-- Lasagna  - or may convert to a less intensive baked pasta dish
-- Stirfry #1:  Brussel sprouts, carrots and grapes - lemon
-- Stirfry #2:  Bok choy, green beans and peppers - rice wine
-- Crock pot beef for tacos
-- Garlic chili shrimp
-- We have 2 fuyu persimmons out of 9 (darn squirrels), some mangos and some tomatoes from the garden to incorporate too.

Safe travels Kathy.  Hope you have a chance to recover from this big weekend.  Have a wonderful week everyone.  Hopefully we all have an upcoming 3 day weekend to enjoy!

Love,
Jennifer

Eats for the week

Sorry for the haste of this weeks post.  You can ad-lib something from my vegetable drawer and salad with each entree.  Custer SD sounds awesome, Kathy!  Is that the Little Big Horn Battle Field?  I remember visiting there as a kid.  Is this fall break or are you pulling em out (like we will do next month to visit you all!)  Jennifer, I know how stressful getting into a new routine can be, especially the first few days at a new daycare.  It's amazing how fast the kids adjust to the routine though, faster than us I think!  I hope it's all that you were hoping for (did you finally get in on base or is it out in town?)  Steve is requesting your Chicken adobo recipe when you have the chance.  Beats ours out of my Asian cookbook!

Tuesday: Stuffed Peppers, salad
Wednesday: Shrimp Pasta with Herbed cream sauce (basil and parsley), salad, steamed broccoli
Thursday: eat out!
Friday: Chili Lime Tilapia (didn't get to last week), roasted veggies, broccoli soup, salad
Saturday: meat loaf, potatoes, some sauteed veggie, salad

Last week before VACATION! (Custer, SD here we come . . . )

Wednesday:  Grilled salmon, sauteed kale, roasted cauliflower, leftover pesto pasta
Thursday: Baked potato "boats", (Baked potatoes topped with leftover ham, broccoli, cheese,
        sour cream . . . with a little sail on a toothpick which makes the kids laugh), crock pot baked
        beans
Friday: Chef Salad
Saturday: MEYERS-TSCHANZ-MILLER-CORTEZ football extravaganza BBQ  
Sunday: leftovers or breakfast for dinner
Monday: Spaghetti and meatballs, salad
Tuesday:  Baked chicken legs and thighs, hashbrowns, raw veggies and hummus/dip

Wednesday:  LEAVE FOR CUSTER and 15 hours in the car with children . . . AAAAHHHH!!!