Upcoming Revamp

I've decided to take a new direction with this blog. I'm changing my eating habits....tomorrow. Or next week. Or maybe the week after that. Until then, I'm moving. Across the country. See you over there!

Yay for a new 2-week menu

Saturday:
Chicken and Rice with steamed veggies

Sunday:
Pot Roast, with potatoes and gravy w/ cinnamon Rolls for dessert

Monday:
Celestial Chicken and Cheese enchiladas w/corn bread and green beans

Tuesday:
Roast Beef Sandwiches, chips, steamed veggies + Creamy Ramen Noodles

Wednesday:
Tuna Noodle Casserole, Steamed veggies and Peach Cobbler for dessert

Thursday:
Papa Murphy’s Pizza with Side Salad

Friday:
Leftovers

Saturday:
Rhyan makes his Chicken Alphredo

Sunday:
Crock Pot Italian Chicken and Rice

Monday:
Navajo Tacos served with canned peaches in cream

Tuesday:
Beef Stroganoff over egg noodles, steamed broccoli

Wednesday:
Home made Macaroni and Cheese, dilled carrots and Apple Pie for dessert

Thursday:
Leftovers/sandwiches

Friday:
Bat Brains with blood sauce (Spaghetti), Goblin Fingers (bread sticks) And Goober juice. (Kool-Aid with little jell-o chunks stirred in)
(Why? Because it’s Halloween tomorrow, of course, and I won’t have time to make anything elaborate that day.)

2 Week Remixed Menu

Monday:
Lasagna
French Bread
Steamed Broccoli

Tuesday:
Hamburgers and Hot Dogs
Baked French Fries

Wednesday:
Taco Casserole
Corn Bread
Corn

Thurday: Gone
Chicken Terriaki Kabobs
Fruit Salad

Friday: Gone
All Day Soup
Bread Bowls
Steamed Veggies

Saturday: gone
Sweet and Sour Chicken
Rice
Vegi stir fry

Sunday
Minnestroni
Homemade rolls


Monday:
Deli Style Sandwiches
Chips

Tuesday:
Sopa De Lima
Homemade rolls

Wednesday:
Stirfry with Rice
Chinese crunchy noodles (lets face it, this is all the kids are going to eat during the meal, so get a big bag)
Egg Flower soup

Thursday:
Pizza Casserole
Green Beans

Friday:
Baked Chicken
Rice pilaf
Steamed California Style Veggies

Saturday
Pork Chops on the Grill
Baked Potatoes
Macaroni Salad (Suddenly Salad)

Sunday
Celestial Chicken and Cheese Enchiladas
Peas and Carrots steamed

Menu, Menu, Menu

Mon Hay Stacks

Tues Tuna Sandwiches

Wed Tatertoe Casserole

Thur Ritz Chicken

Fri Spaghetti w/ French bread

Sat Chicken Salad sandwiches

Sun Leftovers

Disgracefully long overdue

Mon Grilled Chicken and Steamed Broccoli

Tue Sloppy Joes and Fruit Salad

Wed Cooked Veggie Pizza w/ green salad (sunflower seeds w/ eggs)

Thur Alfredo Noodles w/ mixed veggies

Fri Stir-fry w/ rice and egg drop soup

Sat Gone to ID

Sun Roast w/mashed potatoes and gravy

Move it!

We're moving. Therefore, I've not been menu-ing and that will continue for a few more days. But to tide you over, here is my new favorite recipe for potato salad.....

Ingredients:
10 average sized potatoes, diced bite sized 3/4 TBLS prepared mustard
4 eggs, hard boiled 1 cup mayonnaise
4 stalks of celery 1 white onion, finely chopped
1 red bell pepper, chopped small 1 tsp white sugar
Red wine vinegar salt and pepper to taste

Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15-20 minutes. Drain, and transfer to a large bowl. While still very hot, sprinkle with salt and toss with red wine vinegar. (I used about 1 1/2 TBLS)

Place eggs in a medium saucepan and cover completely with cold water. Bring to a boil. Cover, remove from heat, and let eggs stand in hot water for 17 minutes. Remove from hot water and peel under cold, running water. Chop and set aside.

Stir the eggs, celery, bell pepper, mustard, mayonnaise, onion and white sugar into the potatoes. Season to taste with salt and pepper. Cover and chill in the refrigerator for at least 3 hours before serving.

Peanuts. Ha Ha and, Oh Yeah, a Menu

My Favorite Joke of all Time:

Two peanuts were walking down the street and one was a salted. Ha haa hooo, oooo boy. Ok. Wipe the tears from your eyes so you can see this weeks menu



Monday:
Lasagna
French Bread
Steamed Broccoli


Tuesday:
Hamburgers
Baked French Fries


Wednesday:
Tacos
Corn Bread
Corn


Thurday:
Chicken Terriaki Kabobs
Fruit Salad


Friday:
All Day Soup
Bread Bowls
Steamed Veggies


And for Caroline and Heidi who both wanted the Celestial Chicken and Cheese Enchilada recipe from last week:

3 -4 boneless skinless chicken breasts

1 10 oz can of green chile enchilada sauce (red will work in a pinch and I sometimes use half green, half salsa just to shake things up)

1 5oz can of chopped and peeled green chiles

8 oz Monterey Jack Cheese

4 oz Cream Cheese

Crushed red pepper flakes (if you like it hotter)

12 small flour tortillas

Chop chicken and cook in skillet w/red pepper flakes. When chicken is cooked add cram cheese, 2/3 of the monterey jack cheese, chiles, and 2/3 of the enchilada sauce. Cook until cheese is melted. Spoon filling into tortillas. Roll up and place seam side down in a lightly greased 9x13x2 baking dish. Pour remaining sauce over enchiladas and sprinkle w/ remaining cheese. Bake @375 for 15 - 20 minutes. Yield: 12 enchiladas.