Breakfast & Lunch Comment

We got a comment asking about Breakfast and Lunch. Ladies, please chime in and let us know about your routine. Here is mine:

Breakfast: It is always a quick meal for us, even during the weekends. We generally eat cereal (cheerios, raisin bran, or total), oatmeal w/ craisins, walnuts & honey, or cream of wheat w/ honey. We'll also eat whatever fruit we have in the house, sometimes some toast and OJ.

Lunch: Once again, it is not planned out. We do leftovers a lot, the kids like Pasta Roni w/ frozen veggies added in, or sandwiches (cream cheese & hummus, or Peanut Butter & Nutella or Jelly). We always have some type of veggie and fruit as well. The fruit and veggie selection depends on what we have in the house.

Snacks: If I am ravenous, I'll eat lots of popcorn :-) The kids also love popcorn, so it's one of our favorites. We do Goldfish Crackers sometimes, share a PBJ sandwich sometimes, trail mix sometimes... if I am motivated and have a little extra time, I'll make a bean dip & eat with veggies. We also do lots of fruits.

We are on the run so often, that our morning and afternoon meals are quick and easy. Even during the weekends, we don't spend much time on the daytime meals, just dinner. Harsha and I both enjoy cooking, so dinner is the time we enjoy our cooking and eating time together.

Jenn's Weekly Menu - 4/28

I'm really enjoying our "blogs" and thank everyone for sharing their menus! It's giving me lots of ideas and keeping me creative :). The tostadas that I made last week (cooking light recipe) were really good (and would be fine w/o chicken but more veggies).


Monday: Spinach calzones w/blue cheese, greens with pears and avocado (Val's recipe)
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223649

Tuesday: Black beans, corn and zuch enchiladas
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&enrid=41A7B614FB2E14AE0E48BD18B3C626203F0D35228CA89744DA08F6D63BE08B45&buddy_email=jgjacobucci%40comcast.net

Wednesday: Chicken Cobb Salad w/Summer Garden Squash Soup
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1622509 http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=523425

Thursday: Lentil Soup (Scheri's recipe), corn bread

Friday: Hamburger, Corn on cob (if they have it), garlic fries (recipe below)
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=264290

Saturday: Family over – ribs/brisket/tri-tip??, cucumber salad, fresh potato salad, guac/salsa/chips
- will send my cucumber relish salad later..it's yummy and fun for summer!

Sunday: pizza

Scheri's week of 4/28

So last week was kind of a bust for us. I thought the weather was going to be super nice, so I planned for a warm weather menu. Since the weather wasn't nearly as nice as expected, we ended up eating red bean stew, minestrone soup, lasagna, and going out to eat. We'll see how it goes this week.

Over the weekend, we tried Jenn's potato salad recipe and it was very, very good. We also tried the hummus recipe that was included in the article about Doctor's eating better. At first, it didn't taste well blended, but after it sat for an hour or so, the flavors blended together and it tasted great!

Here goes for this week:

MONDAY:

Black Bean Soup w/ rice, chips & salsa (our weakness is chips & salsa, so we eat a lot of it!)
- Grill 2 tomatoes, 1 onion, 1 pasilla pepper, and 1 jalepeno until soft.
- Blend the grilled veggies, with 2 tsp ground cumin, 2 tsp coriander, 1.5 c. Black Beans.
- Add the blended mixture to 4 cups broth & 2 c black beans. Salt to taste.

TUESDAY: I have a sitter Tuesday afternoons, so I will cook the pasta, cut the veggies and prepare the salad in the afternoon. Harsha will cook & put it all together when he gets home. I've found that it helps him tremendously if the majority of the prep work is done.

Veggies w/ Penne and Pesto:
- Ingredients: 1 med onion, 1 clove garlic minced, .5c chopped carrots, 1 med zucchini chopped, 1 bell pepper chopped, 1 Tbsp olive oil, 2 Tbsp Pesto sauce (until I can pick the herbs from my garden, I use the store bought Pesto sauce), cooked Penne, parmesan.
- In large pan, cook veggies w/ Olive oil until soft. Add the pesto sauce, pasta and about .25c of the water from cooked pasta. Serve w/ Parmesan

Spinach Salad w/ mandarine oranges, roasted almonds, and raspberry vinagrette

WEDNESDAY:

Baked Potatoes w/ chives & sour cream

Whole Wheat Tortillas w/ Hummus (left over from Sunday evening)

Herb Grilled Tomatoes (Jenn gave me this recipe last year)
- Ingredients: 1 Tbsp Olive Oil, 1 Tbsp Balsamic Vinegar, 1 garlic clove, minced, 1 tsp basil, minced, salt, pepper, 4 tomatoes, 1 Tbsp Parmesan
- Combine first six ingredients to create the marinade. Cut tomatoes in half. Add tomatoes to marinade & coat on all sides. Place tomatoes on the grill, turning often, until begin to soften and brown. Remove from grill and top with Parmesan cheese. Serve immediately.

THURSDAY:

Vegetable Pot Pie/Shepherds Pie
- Ingredients: 2 sweet potatoes, 1 Tbsp Butter, 1 onion, 1 tsp, 3 Tbsp Flour, 1 tsp garlic, 1 tsp parsley, 3 c mixed veggies (fresh assortment chopped or frozen - either tastes great), 3 c vegetable broth, 1 sheet thawed puff pastry dough
- Boil potatoes, then mash w/ butter. Layer in medium casserole dish.
- Saute onions in butter until soft. Add flour and cook for about a minute. Add broth, garlic, parsley and veggies. Cook until thick and veggies are softened. Pour on top of potatoes in casserole dish.
- Place the puff pastry on top of the veggie mixture and cook in the oven on 350 until pastry is golden.

Fruit Salad (whatever fruits I have with a touch of honey & lime)

FRIDAY: Harsha is going up to Buena Vista, so it is just the kids and I. I think I will probably do something real simple like mac n cheese w/ steamed veggies. Nothing too fancy for the three of us :-)

Have a great week!!

Interesting Article

Doctors Get a Crash Course in Healthful Cooking

Harsha caught this on NPR while driving home, so I had to look it up and read it. I enjoyed it. A couple of the recipes on the side looked interesting. Anyway, thought I'd pass it along. Hope you all enjoy!

Val's menu for week of 4/21

Monday- Scheri's lentil soup. This was on the menu last week, but I had to postpone it until Sunday.... and then we went out to dinner last night! But, I had already cooked it yesterday, and have to say it tastes great! I'm looking forward to having it for dinner tonight! Thanks Scheri!

Tuesday- (Devin's menu) Corndogs, carrot sticks, salad and fruit salad.

Does anyone know of good veggie corndogs? If not, I'll just buy the turkey ones I can find at Safeway.

Wed. Enchilada casserole with cornbread and salad (I'm preparing this meal double for a neighbor whose 6 year old daughter was hit by a car last weekend. I couldn't think of anything else to bring them, but if anyone has any good recipes they would recommend as a food gift, let me know.)

Thurs (Braden, 3): Spaghetti, french bread with steamed peas and carrots.

Fri.: (Elana's day... but she hasn't chosen yet, so...)BBQ - Turkey burgers and veggie burgers, grilled veggie (whatever I see that looks good at the store) and homemade potato chips and fries.

Sat.: Either leftovers or Pita Pizza (kids love to make their own). I provide pizza sauce (tomato sauce w/garlic, onion, basil, oregano, etc), cheese, turkey pepperoni, bell peppers, etc. Everyone makes their own!

Scheri's week of 4/21

With the warmer weather, I'm having a tough time coming up with my menu. I don't want to be stuck in the kitchen, so I'm trying to find lots of quick recipes that don't require a lot of cooking. This is what I have for the week:

Monday:
Veggie Burgers (store bought)
Jenn's Potato Salad

Tuesday: (Harsha & the kids are having a picnic while I ride my bike)
Edamame and Carrot Salad w/ Rice Vinegar Dressing (New Recipe - I did read the reviews and they said to add ginger & use a hot pepper oil, so I'll be trying that.)
Pasta Salad (nothing fancy - Whole Wheat pasta, carrots, broccoli, (both cook a few minutes w/ pasta to soften), tomato, cheese, and Pesto Vinaigrette

Wednesday:
Lasagna (I make a vegetable marinara sauce, spinach, cottage cheese, and Parmesan) I have to deliver a meal for a lady in our MoMS Club, so I'm making two.
French Bread w/ olive oil & balsamic vinegar

Thursday:
Stuffed Bell Peppers (I have them in the freezer, but it's my wild rice & veggies inside the Bell Peppers, with some extra cheese on top. Cook on the grill until done.)
Spinach salad w/ walnuts & strawberries

Friday:
Zucchini boats (grill zucchini stuffed w/basil & sun dried tomato feta)
Grilled Corn on the cob
Mixed Bean Salad

Coconut Cake

So Friday night, Harsha shredded an entire coconut for his coconut curry. There was a little over 1.5 cups left, so I did a search to figure out what I could make. I came upon this recipe for a Coconut Cake.

I made two modifications to the recipe: 1. used only 1 cup of sugar versus 1 1/3 cup. 2. I used the freshly grated coconut.

And to top it off, I made a dark chocolate sauce and topped it with roasted almonds. It turned out really well. The cake is very dense and rich. I liked the flavor better once the cake cooled. Harsha and the kids liked it warm. Fruit would be excellent on top of it too.

Tracy's last week

Hi everyone,

I'm publishing my last week of meals, just so Connie won't feel so bad about her week. :) You can tell I'm a bachelorette. I don't cook alot but I do like homemade meals and fresh ingredients. And sorry, Scheri, but I eat a lot of meat. :)

Last Sunday: Rob took me out to the Loop mexican restaurant.

Monday: A bagel, leftover cauliflower, and leftover half can of Busch's Beans. Mmmmm.

Tuesday: Baked pork chops: Sprinkle dry stovetop stuffing on each side of the porkchops and bake them about 20 minutes at 400 degrees. The baking makes it one of the healthier ways to eat pork, and they're juicy and easy. Also, steamed asparagus and rolls.

Wednesday: Rob stole a salad for me from the Army cafeteria.

Thursday: An apple, oatmeal, cheese and crackers and chocolate chip cookies.

Friday: Macaroni and cheese.

Saturday: My Mom's Sicilian Spaghetti:
4 large tomatoes, cut into chunks
2 cans tuna
1 small can chopped olives
2 cups shredded mozzarella
1 pound (or less if you like sauce) angel hair pasta

Put the cut tomatoes in a saucepan with a little water and boil them lightly, they'll melt down into tomatoe-y sauce pretty quick. Add the tuna and chopped olives long enough to warm it all up. Pour over the angel hair pasta, then mix in the mozarella cheese. It's easy and all healthy ingredients. Then I cooked broccolli on the side.

The authentic Sicilian recipe uses anchovies instead of tuna but our family never had the courage to try that. :)

Jenn's week 4/21

Boring week ahead and I'm not getting crazy since Guy is gone through Friday :(


Monday: leftovers

Tuesday: Chicken Divon

- 4 chicken breasts

- 2 packages broccoli flowerets, frozen

- 2 cans cream of chicken soup

- 1 cup mayo

- 2 tsp sherry

- 1/2 tsp curry powder

- 1 cup sharp cheddar (shredded)

- 1/2 can bread crumbs

- boil chicken and shred. Place chicken and broccoli in bottom of 9x13 inch pan. In separate bowl, combine soup, mayo, sherry and curry powder. Pour over chicken and broccoli. Sprinkle w/cheese. Put bread crumbs on top and bake at 350 for 30-40 minutes.

- this is a very easy recipe that you can make ahead of time. Scheri - I think you may like this minus the chicken and using some other cream soup. The sauce is great and you probably won't miss much flavor by taking out the meat.

Wednesday: fish (TBD), caramelized carrots, long grain rice

Caramelized carrots: Combine 1 pound baby carrots, 1 tablespoon low-sodium soy sauce, 2 teaspoons brown sugar, 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Arrange in a single layer on a baking sheet coated with cooking spray; place in oven on rack below pork. Bake at 475° for 15 minutes or until tender, turning once.

Thursday: Caesar salad and baked potatoes (we skipped last week!)

Friday: out

Saturday: Chicken and summer vegetable tostadas, black beans&cumin, mexican cole slaw

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&enrid=0E6A929675ACEA8B0E48BD18B3C626203F0D35228CA89744DA08F6D63BE08B45&buddy_email=jgjacobucci%40comcast.net (new recipe...I'll let you know how it is!)

- cole slaw is 2 cups sliced cabbage, 1/2 c plum tomatoes, 1/3 c green onions, cilantro, 1 tbls lime juice, 1-2 tsp olive oil, touch of salt

Sunday: beer can chicken, napa cabbage salad (delicious!), foccacia bread

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_19397,00.html

http://allrecipes.com/Recipe/Napa-Cabbage-Salad/Detail.aspx

Scheri's week of 4/14

We have a busy week, so our menu is simple. Here goes:

Monday: Wild Rice & Veggies
Cook the rice (I use Lundberg Wild Rice). Saute veggies, then mix in the rice, add chopped almonds, parsley & feta cheese.

Tuesday: Baked Zitti
I make a simple marinara w/ veggies, then mix the pasta w/ the sauce & cottage cheese. Top with Parmesan and bake for 25 minutes.

Wednesday: Black Bean, Spinach & Corn Enchiladas, Chips & Salsa and Margaritas
For the enchilada sauce, I use grilled tomatoes, onions, & peppers - blend w/ a little chili pepper, coriander, cumin, and garlic salt.

Thursday: Couscous, grilled veggies, Blue Moose Sun dried Tomato & Walnut Hummus w/ Whole Wheat tortillas.
Couscous: I cook w/ a little broth, parsley and add spinach & Parmesan when done cooking.
Grilled Veggies: sweet potatoes, red bell peppers, carrots & zucchini. I cook them on foil on the grill w/ a tomato sauce - Spicy V8, Chili sauce, soy, garlic & ginger

Friday: Harsha is making vegetable coconut curry w/ basmati rice & parathas. I'll try to get him to write down how he makes it.

Val's menu for week of 4/14

First a note about my new recipes last week: The "Festive corn and broccoli" was not that good. I think I will just steam the veggies next time w/o seasonings. The black beans and Chili cheese recipe was ok. Nothing to recommend, but it was nice variety.

The last new try last week, "Greens with Pears and Avocado" was excellent. I used Kraft Light Asian Toasted Sesame dressing, and the whole combo was really good (I'm sure any Sesame salad dressing would be good).

Also, new for this week, in a way to involve the kids more, each week they will choose one dinner menu. It should be interesting....

Monday (Devin, 5): Bean and Cheese Burritos with carrot sticks and salad

Tuesday: Pasta Primavera: I saute garlic, onions and steam with a variety of veggies. This week it will be red bell peppers, tomatoes, zucchini and broccoli with basil and maybe oregano. Served over noodles with freshly grated parmesan and french bread.

Wednesday (Elana, 7): Raviolis (didn't have them last week!) with steamed carrots and salad.

Thursday: Tacos with salad and corn bread

Friday: Scheri's Lentil's (w/Autumn Blend)

Saturday: BBQ turkey burgers w/red potatoes or leftovers

Jenn's Menu - Week of 4/14

Hi everyone - here's my weekly menu...

Monday:
Grilled BBQ Chicken
Light and fresh potato salad (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1723426 **new recipe so I'm not sure how this will be
Steamed dill baby carrots (steamed and add butter and dill to taste)

Tuesday:
Chicken pot pie
- boil chicken and shred
- 2 cans cream of potato soup
- frozen mixed vegetables (about 15 ounces)
- 1/4 cup milk (skim works fine)
- 1/4 teaspoon thyme and pepper
1. mix above ingredients in bowl
2. using package of 2 pie crusts, place bottom pie crust in 9" pie dish and fill with above ingredients, top with 2nd pie crust and crimp edges of both pie crusts together
3. bake at 375 for 50-60 minutes
4. let stand 5-10 minutes before serving

Wednesday:
Tilapia (I season with chili powder and saute w/olive oil or grill)
Grilled asparagus with tarragon (grill or bake w/olive oil and tarragon until crisp)
Black beans

Thursday:
Spaghetti with zucchini and mushrooms and whole wheat pasta
Green leaf Salad w/peppers, cucumbers, garbanzo beans and feta

Friday:
Chicken caesar salad (same caesar recipe as last week but add chicken)
Baked potatoes

Saturday:
Mom's :)

Sunday:
Pork tenderloin (I buy pre-seasoned Jennie-O from Safeway and it's delicious and so juicy)
Seasoned Spinach (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=429515)
Red potatoes sliced and baked with olive oil and italian seasoning

Connie's sad menu week of April 7

Okay, so maybe a little peer pressure will help! I figure the embarrassement of posting my actual menu this week will motivate me for next week!

Monday: Out - I think the kids had turkey corn dogs :-).

Tuesday: Spaghetti (the Daddy's not home version - sauce out of a jar)

Wednesday: Chicken Pot Pie

• 1 lb boiled chicken (save broth)
• 1 yellow onion
• 1 15 oz can chicken stock
• peas
• carrots
• mashed potatoes
• low fat biscuits (optional - my mom always puts this on top, but I find it too much starch)

Boil chicken and diced onion in water. Shred chicken and add peas and carrots back into pot. Add cornstarch or flour to thicken. Serve over mashed potatoes.

Thursday - Mac n' Cheese

Friday - Grilled Chicken breasts w/ asparagus and roasted potatoes

Saturday - Left overs

Lentil & Red Bell Pepper Tart

Finally, here is the recipe for the Lentil & Red Bell Pepper Tart! I am still playing with the crust recipe, because I think it is a little too heavy as is. If I get lucky this time around and really like how the crust turns out, I'll post my changes. Otherwise, I'll keep playing with it every time I make it.

And one other thing, I don't use vegan margarine. I use plain old butter :-)

Pad Thai Pizza Recipe

I owe you all one more recipe, which I promise I will get scanned and posted by tomorrow. Here is our Pad Thai Pizza Recipe. It is one of the dinners that Harsha makes exclusively, so I needed him to write down his recipe. Here goes!

PAD THAI PIZZA

1 Prepared Pizza Crust (We always use Boboli because it is so much faster than making our own crust.)
2 large carrots, shredded
4 oz water chestnuts, chopped
1.5 cups shredded cheese (we always use a cheddar blend)
Tofu, chopped (optional)
Bean Sprouts
Cilantro


Sauce Recipe (per Harsha):

1/2 Onion.
1 tbsp oil.
1 or 2 really spicy indian green chillies. (Everything indian is spicy, even husbands. If you don't have access to spicy inidans, then you can just use ground cayenne.) (Scheri's comment: serrano peppers work well and yes, he is spicy!)
1 medium tomato

Blend Onion, chillies and oil in the blender. (Add Tomatoes, if you are going to use it as a pizza sauce). If you are using ground cayenne, then you can just add it later.

1 tsp garlic
Soy sauce to taste.
1 tsp Lemon Juice.
1 tsp Vinegar (I used Red Wine Vinegar)
Can also add some Veg Bullion and cut down on the soy sauce (this will make the sauce thinner, so you can use on noodles or rice)
1/4 cup Peanut Butter (crunchy or creamy, your preference)

In saucepan, mix the blended onion mixture with the ingredients above. Simmer for about 5 minutes.

For crispier crust, cook the pizza crust for 5-8 minutes before putting on toppings.

Liberally apply peanut sauce to the crust. Add the carrots, water chestnuts, tofu, and cheese. Cook for 10 minutes.

Cut pizza and garnish with the bean sprouts and cilantro.


Our kids love the pizza, especially the bean sprouts! We use the sauce recipe for peanut pad thai noodles too and it works very well.

Gazpacho Dip Recipe

Hi Ladies! A friend of mine just sent me this recipe. I love it! Every time she makes it, I eat more than I should :-) Thought I'd share it with you all. I will try to get my other menu item recipes posted later today.

Gazpacho Dip

3 Tablespoons vegetable oil

1½ Tablespoons cider vinegar

1¼ teaspoon salt

¼ teaspoon pepper

3 garlic cloves, minced

1 (4½ oz) can chopped black olives, undrained

1 (4½ oz) can chopped green chilies, undrained

4 ripe avocadoes, peeled and diced

3 medium tomatoes, finely chopped

5 green onions, finely chopped

Fresh cilantro, to taste

Combine oil, vinegar, salt, pepper, and garlic in a small jar. Cover tightly and shake vigorously. Set aside.

Combine chopped olives, green chilies, avocado, tomato, and green onions in a large bowl. Stir well. Pour oil mixture over vegetables, stirring gently to combine. Cover and chill 3 hours. (Note, I think it tastes better the longer it sits, so sometimes I make it the night before.)

Yields 7 cups

Autumn Blend Lentils

A picture of the Autumn Lentil Blend is to the left. It has lentils that I'd never seen before, so I thought I would give it a try. I use the small red split lentils a lot, and really enjoy the flavor of those. I've found that this blend has a fuller flavor than just using the split lentils. I personally wouldn't use the blend for cooking in other dishes, however I love it as the main ingredient in soup.

Jennifer's 4/7 meals

Thank you so much for putting this together, Scheri. My week is very boring - we have a sitter, 2 nights of soccer and then I'm out of town starting Thursday so I had to keep it real easy. Val and Scheri - your meals look great! This will definitely inspire me and I can't wait to start stealing some ideas! Mine will be better next week, I promise!!

Monday: Pizza (sitter tonight)

Tuesday: Taco Salad
Ingredients:
Turkey meat cooked w/taco seasoning
Avocado
Grape tomatoes
Red onion
Lettuce
Lowfat Catalina dressing
Crumbled Organic Blue Tortilla chips

Wednesday:
Baked Salmon
Garlic Bread (whole wheat bread w/butter, garlic powder and shredded parm)
Caesar Salad
- romaine, multi-grain croutons, shredded parm and dressing
- dressing - olive oil and minced garlic (marinate for a couple hours before serving), worstershire sauce, dry yellow mustard, lemon juice (I don't have amounts, I just do it to taste)

Thursday: Vegetable stir fry w/noodles

Friday:
Turkey brats
Potatoes
Cauliflower w/cheese

Saturday: out

Sunday:
Hamburgers
Baked beans
Tom/cuc/fresh mozz salad (with olive oil, seasonings and balsamic vin)

Looking at Scheri's menu, I'd rather just go eat at her house! But for what it's worth, here is my menu for this week... Keeping in mind that Monday and Wed. are very hectic with Soccer and Landsharks, I am trying to do fun kid's meals on those days.

Monday: Taco Soup and festive corn and broccoli (I've never done the veggie recipe.... I'm sure I'll have to alter the butter content!)(Also, I always use ground turkey and add extra spices!)

Tuesday: Rice with black beans and Avocado Pear Salad

(some of the ingredients are missing in the Rice with Black beans and Chili Cheese recipe. They are:

6-serving quick cooking brown rice, 3 cloves of garlic, crushed and minced).

Note: I haven't tried the recipe yet!

Wed. Raviolis with French bread and salad

Thur. Leftovers (hopefully)

Fri -Taco pie (sorry, no recipe, it's one from my old food coop)

Scheri's Menu for week of April 7

Our week looks a little boring, but it's all food the kids will love :-) I have a few recipes that I need to spend a little time documenting, which I will do in the next couple days.

Here is my menu for the week of April 7th:

Monday: None - Harsha is taking the kids out to dinner, while I go cycling

Tuesday:
Parmesan Risotto (simple recipe - I cook w/ diced onion, garlic, broth & a little wine, then add parmesan at the end)
Steamed Asparagus & Carrots
Bruschetta

Wednesday:
Peanut Pad Thai Pizza (I need to get the sauce recipe from Harsha and then I'll post it - super yummy!)
Cucumber & tomato salad

Thursday:
Lentil Soup (Crockpot recipe - another very easy one! I buy the Autumn Blend Lentils at Whole Foods, add veggie broth, carrots, celery, onion and garlic. Let simmer. The Lentils have a very good flavor of their own, so we never add spices.)
Corn Bread (I use blue corn meal to make it exciting for the kids)

Friday:
Lentil & Pepper Tart (Another recipe that I'll post in the next couple days. I need to scan it from one of my books.)
Spinach Salad (I always add some type of fruit, so it is more fun for the kids.)

I never plan the menu for our weekends. Too much is going on and we like to play it by ear. Have a happy cooking week!

Hello Menu Planning Ladies!

Hi Ladies! Here is the start of our weekly menu planning blog. We will each plan on adding our weekly menu, plus recipes, if needed, to give us ideas and variety. It is going to be fun :-)