It's Back to School and Birthday Week!
Monday (fast) Winter Vegetable Pie
Tuesday Take out Style Orange Chicken and rice (make extra rice for Friday)
Wednesday (Birthday Boy's Choice) Tacos and Birthday Cake
Thursday (fast) Stuffed buffalo chicken breasts with steamed vegetables (or salad)
Friday Mexican unstuffed Pepper Casserole
Saturday Chicken drumsticks and roasted potatoes
Sunday Leftover Buffet
Sunday, August 31, 2014
Monday, August 25, 2014
Menu Plan Monday
Monday (fast) Spaghetti and meatball soup
Tuesday: Broccoli and Tuna baked potatoes
Wednesday Hamburgers with vegetables and dip
Thursday (fast) Cauliflower fried "rice" with chicken
Friday Lasagna
Saturday Pizza
Sunday Leftovers
Tuesday: Broccoli and Tuna baked potatoes
Wednesday Hamburgers with vegetables and dip
Thursday (fast) Cauliflower fried "rice" with chicken
Friday Lasagna
Saturday Pizza
Sunday Leftovers
Sunday, August 17, 2014
Menu Plan Time again!
Here's what's on the table at our house this week:
Monday (fast): Slow cooked Minestrone soup and flat bread
Tuesday: Weenie roast at camp pick up.
Wednesday: Spareribs* and Rosemary potato wedges
Thursday (fast): Mexican Bean Burgers on Flat Out wraps
Friday: Cranberry Pork Chops and steamed vegetables
Saturday: One pan Roasted Chicken Drumsticks and Potatoes
Sunday: Stuffed French Bread and Salad
* Here's how I cook spareribs: I season my racks of ribs with seasoned salt and pepper, place in a crockpot with no liquid and cook for 4 hours on high, or 6 hours on low--the meat will be succulent, juicy and falling off the bone. Just before the cooking time is up, preheat your broiler and line a sheet pan with foil. Once the ribs are cooked, carefully transfer those ribs to the sheet pan (they will be falling apart!) and baste generously with your favourite barbeque sauce. Broil until bubbly and browned. Serve with extra sauce for dipping and lots of napkins.
Monday (fast): Slow cooked Minestrone soup and flat bread
Tuesday: Weenie roast at camp pick up.
Wednesday: Spareribs* and Rosemary potato wedges
Thursday (fast): Mexican Bean Burgers on Flat Out wraps
Friday: Cranberry Pork Chops and steamed vegetables
Saturday: One pan Roasted Chicken Drumsticks and Potatoes
Sunday: Stuffed French Bread and Salad
* Here's how I cook spareribs: I season my racks of ribs with seasoned salt and pepper, place in a crockpot with no liquid and cook for 4 hours on high, or 6 hours on low--the meat will be succulent, juicy and falling off the bone. Just before the cooking time is up, preheat your broiler and line a sheet pan with foil. Once the ribs are cooked, carefully transfer those ribs to the sheet pan (they will be falling apart!) and baste generously with your favourite barbeque sauce. Broil until bubbly and browned. Serve with extra sauce for dipping and lots of napkins.
Monday, August 11, 2014
Menu Plan Monday
It's Monday! I am working at my new job now (at a yarn and scrapbooking store! Fun!) so I am behind on the shopping. Here is what we are eating this week. We are still doing 5:2 and I am feeling great. My body is really responding well to the low-cal days. The kids are home so I am back to cooking every day.
Monday: (fast) Hamburgers and raw vegetables. No cheese and low cal wraps instead of buns for the grown ups.
Tuesday: Pizza
Wednesday: Layered Slow Cook Steak, Potato, Corn on the Cob
Thursday: (fast) Garlic Parm Salmon Packets
Friday: Szechuan Chicken with Peanuts on rice? noodles? TBA(Weight Watchers Take Out Tonight Cook Book)
Saturday: Wet Bean Burritos
Monday: (fast) Hamburgers and raw vegetables. No cheese and low cal wraps instead of buns for the grown ups.
Tuesday: Pizza
Wednesday: Layered Slow Cook Steak, Potato, Corn on the Cob
Thursday: (fast) Garlic Parm Salmon Packets
Friday: Szechuan Chicken with Peanuts on rice? noodles? TBA(Weight Watchers Take Out Tonight Cook Book)
Saturday: Wet Bean Burritos
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