Skip to main content

Week 230 Menu

Happy Tuesday everyone!  I feel like I've just gotten back from a vacation.  My kids didn't have school on Thursday, Friday, or yesterday.  It was nice to have everyone home together this weekend.  But my kids were so excited to go back to school this week for their last few days before school gets out for the summer.

Time to think about teacher gifts.  My daughter wants me to make her teacher an Emergency Can of Chocolate like we have the last few years.  I usually give this with some kind of a gift card or local Chamber Check and a homemade card from my child.

Menu time...We had salads or wraps almost every day last week.  I need to stock up on lettuce!  I'm loving being able to by summer food -- corn on the cob, watermelon, strawberries, etc.

Monday:  we had an easy night

Tuesday:  parmesan chicken tenders, baked potatoes, corn on the cob, strawberries

Wednesday:  baked potato soup

Thursday:  grill hotdogs, etc.

Friday:  pizza


Saturday:  grilled marinated chicken, alfredo whole wheat penne, broccoli

Sunday: grilled San Francisco pork chops, rice, veggies

That's what I'm making this week.  How about you?  What's on your menu this week?
Photobucket
Labels:

Popular posts from this blog

One Hour Rolls

These rolls are amazing!  I've been making these rolls since 2001 when I was a newlywed and my sister-in-law shared the recipe with me.  The rolls are light, fluffy, easy to make and they only take one hour!  And delicious too!   I've made these rolls more times than I can count, so I've perfected the art of making them.  Here are some step-by-step instructions with pictures for you. Here's what you'll need.  I buy pretty much all of the ingredients in this recipe at Sam's club, thus the huge containers.  You need warm water, yeast, oil, sugar, salt, egg and flour. In the mixer bowl, add warm water (not hot), oil, sugar and yeast.  Mix together. After ten or fifteen minutes the yeast mixture should be puffed up like this.  Time to add the salt and beaten egg. Then mix in the flour.  (I've used a mixture of half wheat and half white flour successfully.) Keep adding flour until the dough is manageable.  It will be a little sticky, b
Read more

Don't like your house to smell like food? I've got a kitchen tip for that!

I have a smallish, one story house and if I cook food that is kind of smelly, like onions, the smell tends to linger in every room.  This is a pet peeve of mine and (also my husband's).  Over the years I've found a few ways to cook smelly food without smelling up the kitchen. Use your garage!   I use my garage quite often to cook things in.  I open the window and it airs out, especially when you open the garage door.  I'm sure my neighbors wonder what I'm cooking. I've used two different kitchen appliances in the garage:  my crockpot and my food dehydrator. Crockpot - I did this very thing today since I'm simmering chicken, onions, carrots and celery to make chicken noodle soup tonight.  I don't want my house to smell like onions all day, so I plugged it in on my husband's workbench.   Food dehydrator - when I make jerky, I plug the food dehydrator in in the garage.  I don't really want my house to smell like meat for hours
Read more

Week 394 Menu

Hi there!  This week is flying by!  So excited that we've been having blue skies and warmer weather.  Our snow is almost all melted and little bulbs are sprouting in the flower beds.  However, we had our 10th snow/ice day last week!!!  Hopefully it was the last one. Life has been busy, busy and I need to plan out the rest of our week's menus, even though it's already Thursday.  Here's what we've eaten so far and what I'm planning: Monday:  chicken stirfry, rice/quinoa Tuesday: breakfast for dinner Wednesday: flatbread pizzas Thursday:  roasted butternut squash, pasta, chicken sausage Friday: tacos Saturday: leftovers Sunday: pot roast, mashed potatoes, one hour rolls Alrighty, that's what we're eating this week.  How about you?  What's on your menu this week?  Feel free to share.  I love it when you do! More from Jenny:    
Read more