Another Week, number 6, I believe

Monday
Baked spiral ham (this is on sale here. :)
Pasta Salad
Rolls

Tuesday
Navajo Tacos *YUM YUM YUM see below....*
Festive Tossed Salad

Wednesday
Pan Fried Ham and Potatoes
Cherry Jello Salad *see below*

Thursday
Seasoned Chicken *see below*
Veggie Salad

Friday
Baked Potatoes with chili on top
Cole Slaw

Saturday
Deli style sandwiches
Chips

Sunday
Roast and Potatoes

The Recipes:

Navajo Tacos
Make up some fry bread. Top with chili (or seasoned taco meat), lettuce, sour cream, cheese, tomato and green onion. Very very good and very filling!

Bonus: If there is extra fry bread, spread it with butter and honey for a fantastic, ready-made desert!


Festive Tossed Salad
Shred some Romaine lettuce. Peel and chop a large apple into small cubes. Add 1/2 cup dried cranberries or raisins or Cherries. Add 1 tsp poppy seeds. Toss with raspberry vinaigrette. Chill and serve.

Cherry Jello Salad
Mix a box of dry Cherry Jell-o into a small container of cottage cheese. Add 1 Cup Sour cream, a can of crushed pineapple and 1/2 cup powdered sugar to taste. Chill and serve.

Pasta Primavera

The pasta primavera was a big hit at our house. I've never made this before but it was SO easy! I boiled some multi colored spiral noodles. (about 1/2 of the small bag) I set those aside and melted 1/4 cup butter in a frying pan. I added thin sliced carrots, broccoli and green onions. Stir fry until tender-crisp. Then I added some sliced mushroom, a shake of garlic powder, and a shake of Italian seasoning. Stir in the noodles, sprinkle with Parmesan cheese and serve. Yummy! Even the kids liked it.

Week 5, once removed

Well last week I didn't have time to plan a menu and it was terrible. I was crazed every night at dinner time. Thank goodness I've come to my senses. I'm only going to the store once this week!

Monday
Sloppy Joes
Pasta Primavera (pretty much just cooked vegis and pasta with spice and Parmesan)
Pudding

Tuesday
Sopa de Lima
Fiesta Tortilla Stack
Green Salad

Wednesday
Tuna Patties or fish sticks with Tarter Sauce
Bread sticks
Pasta Salad

Thursday
Celestial Chicken and cheese enchiladas
Nachos
Corn Bread

Friday
Lasagna
French bread
Steamed broccoli

Saturday
Leftovers

Sunday
Roast Beef with potatoes, carrots and onions
Fresh rolls

Week 4

Monday
Potato soup in bread bowls
Steamed vegi's

Tuesday
Swiss Steak with
baby carrots and potatoes

Wednesday
Hamburgers
Oven Fries
Cole Slaw

Thursday
Chicken pockets
Mashed Potatoes and Gravy
Canned Pears

Friday
Left Overs

Saturday
Pork Chops
Vegetable kabobs
Potato chips

Sunday
Barbecue Pork
Spanish rice
Black beans

Week 3

Monday
Vegetable Beef Soup
Green Salad w/ fresh cut vegi's
Buttermilk biscuits

Tuesday
Oven Fried Chicken and Rice
Fresh cut Carrots
Steamed Broccoli

Wednesday
Fish Sticks w/ fry sauce
baked potatoes (add cheese to any leftover broccoli from last night)
Cole Slaw

Thursday
Grilled or broiled Pork Chops
Spinach salad
Pineapple topped with cottage cheese

Friday
Chicken Sandwiches
Macaroni Salad
Vegi tray with dip

Saturday
Left overs or go out to eat

Sunday
Pot Roast
Mashed potatoes and Gravy
Corn
Green Jello salad of your choice

Week 2

Welcome to another week! I've included a couple of recipes at the bottom of the menu and hyperlinks to some others.

Monday:
Stir Fry
Fried Rice
Tropical Dessert

Tuesday:
Malibu Chicken in Marinara sauce
Garlic Mashed potatoes
Green Beans
Fruit Salad

Wednesday:
Lasagna
French bread (need two)
Layered vegetable salad

Thursday:
Sweet and Sour Pork
Rice
Wonton Salad

Friday:
Meat Loaf
Baked Potatoes
Waldorf Salad

Saturday:
French Bread Pizza
Green Salad
Mandarin oranges

Sunday:
Chicken Noodle Soup
Corn Bread w/ Honey butter
Relish tray w/ cheese, celery and carrot sticks and pickles

Some Recipes

Malibu Chicken
1 cup water 6 slices ham
1 tsp chicken bouillon 6 slices Swiss cheese
6 boneless chicken breasts salt and pepper to taste

Bring water to a boil in large skillet. Add bouillon and stir until dissolved. Remove from heat. Add chicken breasts and marinate for 15 minutes, turning frequently. Bring to a boil on high heat. Lower heat and simmer for about 20 minutes, turning every 10 minutes until no longer pink inside. Place a thin slice of ham and a slice of cheese on top of chicken. Cover and cook for another minute or until cheese starts to melt. Pour hot marinara sauce over all and serve.

Tropical Dessert
1 pkg yellow cake mix 2 cups whipped topping
1 ½ cups cold milk 3 oz cream cheese, softened
3 oz package instant vanilla ¼ cup sugar
pudding mix ½ tsp vanilla
20 oz. can crushed pineapple, drain ½ cup coconut, toasted

Prepare and bake cake according to package directions. Pour into a greased 9 x 13-inch baking dish. Cool. In a bowl, whisk together milk and pudding mix. Let stand to thicken. Stir in pineapple. Spread over cake. In a mixing bowl, beat 1 cup whipped topping, cream cheese, sugar and vanilla until smooth. Fold in remaining topping. Spread over pudding. Sprinkle with toasted coconut. (To toast coconut, spread in a shallow baking dish. Bake at 350 for 10 minutes or until golden brown, stirring occasionally.)

Layered Vegetable Salad
1 head of lettuce 1 cup salad dressing
1/2 cup frozen peas 1 Tbls sugar
1/2 cup celery, chopped 1/2 cup sour cream
2 green onions, chopped 1/2 tsp salt
1 hard boiled egg, chopped 1 cup grated cheese

Break lettuce in small pieces. Rinse peas in cold water and drain. Lightly toss vegetables and egg. Mix together salad dressing, sugar, sour cream and salt. Refrigerate at least 1 hour.

French Bread Pizza
Loaf of French bread
Pizza sauce
Shredded mozzerella and cheddar
Toppings of your choice

Cut french bread in half lengthwise and spread with pizza sauce. Arrange toppings and sprinkle with cheese. Bake at 400 for 10 minutes.

unavoidable delay

Week Two is coming. We've had family living in our computer room and so the menu hasn't made it out to you yet. But don't despair, it's on it's way.