Christmas Dinner 2016

This is our first Christmas in Michigan! It'll be a smaller crowd than usual, but we're still planning some good food (naturally!).

Christmas Eve
Crackers with cheese and sausage
Hummus and pita chips
Apple rings
Veggie pizza
Fall Kale Super Salad
Apple crisp


Christmas Dinner
Filets
Kale colcannon
Brussels sprouts with balsamic & cranberries
Hasselback Butternut squash with bay leaf
Cranberry sauce
Butterhorns
Tiramisu

Week 349 Menu

Sunday: Chicken carnitas in lettuce cups
Monday: Burgers and cauliflower rice
Tuesday: Leftover carnitas with sautéed kale and roasted sweet potatoes
Wednesday: Pumpkin muffins
Thursday - Friday: Play it by ear with family in town
Saturday: Christmas Eve snackys

Week 348 Menu

Sunday: Mac and cheese casserole and cauliflower rice
Monday: Ginger fried rice
Tuesday: Meatball subs
Wednesday: Chicken piccata and roasted sweet potatoes
Thursday: Leftovers
Friday: Husband cooks Blue Apron
Saturday: Out

Menu 347 Menu

Sunday: Husband cooks Blue Apron (baked cod)
Monday: Sweet potato lasagna
Tuesday: Yorkshire Pudding and buttered peas
Wednesday: Homemade calzones
Thursday: Leftovers
Friday: Pizzas
Saturday: Out

Week 346 Menu

Sunday: Grilled cheese and roasted sweet potato soup

Monday: Taco Bake

Tuesday: Cacio e pepe

Wednesday: Chicken nuggets and butter peas

Thursday: Leftovers

Friday: Pizzas

Saturday: Out

Week 345 Menu

Sunday: Mac and cheese casserole, roasted sweet potato
Monday: Blue Apron (husband cooks)
Tuesday - Friday: Thanksgiving at Babas!!
Saturday: Date night.

Baked Mac and Cheese Casserole

This is the Lawrence family's FAVORITE mac and cheese. It comes from the Cook's Country magazine, and is surprisingly UN-fussy for an America's Test Kitchen recipe.  It's a baked casserole with a bread crumb topping.....and that means it has to cook for 25 minutes. The recipe also calls for 20 minutes to set before cutting into it. Do not taking this setting time for granted!! With the resting time, you will have a more solid, freestanding piece of mac and cheese casserole (instead of a melting pool on your plate). Because this recipe takes over an hour from start to finish, we save it for weekends...and have precious few leftovers! 

The mustard, cayenne, and Worcestershire sauce lend an interesting flavor. This casserole sets up to be pretty solid. Rather than stringy, pull-apart cheesy, the sauce is more of a creamy béchamel. It is so rich and tasty.

For reference, this is our favorite, quick, weeknight mac and cheese.

Macaroni and Cheese Casserole
from America's Test Kitchen


8 oz elbow macaroni
2 c shredded mild cheddar cheese
2 t cornstarch
4 T unsalted butter
1/2 c panko bread crumbs
1/2 c onion, finely chopped
3 T flour
2 t mustard
1/8 t cayenne pepper
2 c water
1 c heavy cream
2 large eggs, plus 1 egg yolk
2 t Worcestershire sauce
1 c shredded sharp cheddar cheese

1. Pre-heat oven to 375 degrees.
2. Bring 4 quarts water to boil. Add macaroni and 1 T salt. Cook for 5 minutes. Drain macaroni and set aside.
3. Toss mild cheddar cheese with cornstarch and set aside.
4. Melt 1 T butter over med-low heat. Add the breadcrumbs and cook until golden (~4 min). Set those aside.
5. Now heat the saucepan up to med-high heat and melt the remaining 3 T butter. Cook the onion until soft (~3 min). Stir in flour, mustard, 1/2 t salt, 3/4 t pepper, and cayenne. Cook for 1 minute stirring constantly.
6. Whisk in water and cream. Bring to a boil, then reduce heat to med-low. Cook until thickened (~5min).
7. Remove sauce from heat and whisk in mild cheese/cornstarch mixture until melted. Then whisk in eggs, yolk, and Worcestershire sauce.
8. Add macaroni and stir until combined.
9. Transfer the mac and cheese to an 8-inch square baking dish. Sprinkle with sharp cheddar, then breadcrumbs. Bake until well browned and set (20-25 min).
10. Let set for 20 minutes. Then serve!

Week 344 Menu

Sunday: Italian Beef, braised leeks, and pumpkin pie
Monday: Cacio e pepe
Tuesday: Ginger fried rice
Wednesday: Loaded BBQ Chicken Nachos
Thursday: Leftovers
Friday: Pizza night
Saturday: Out

Week 343 Menu

Sunday: Steak on the grill, cauliflower rice, and fall kale super salad with poppyseed dressing
Monday: Pasta with garlicky broccoli rabe
Tuesday: Meatball sub
Wednesday: "Florida dinner" (black beans, rice, and northern cornbread
Thursday: Pizzas
Friday: Leftovers
Saturday: Out

Week 342 Menu

Sunday: Out
Monday: Chicken Tikka Masala in the slow cooker over rice
Tuesday: Blue Apron (quiche)
Wednesday: Autumn Cobb salad
Thursday: Creamy cauliflower and bacon soup with a baguette
Friday: Leftovers
Saturday: Out

Week 341 Menu

Sunday: Blue Apron (Butternut squash & fontina calzones)
Monday: Breakfast for dinner burritos
Tuesday: Burgers on the grill
Wednesday: Pizzas
Thursday: Meatball sandwiches
Friday: Leftovers
Saturday: Out

Week 340 Menu

Sunday: Husband cooks Blue Apron meal (roasted chicken & maple sweet potatoes)
Monday: Lentil chili in slow cooker
Tuesday: Breakfast for dinner burritos
Wednesday: Baked pasta (with leftover chili)
Thursday: Blue Apron, Part Deux
Friday: Daughter's birthday....her choice
Saturday: Out

Week 339 Menu

Sunday: Baked mac and cheese casserole (ATK recipe) and buttered peas
Monday: Pumpkin muffins and broccoli
Tuesday: Chicken noodle soup and crusty bread
Wednesday: Burgers on the grill and green beans
Thursday: Pizzas
Friday: Leftovers
Saturday: Out

Naan Bread

I love making bread. Whole wheat sandwich bread, hamburger buns, focaccia: I love to make it. Naan is great because it only takes one rise (AKA takes less time to make!). It is a GREAT accompaniment to chana masala or another Indian dish. It also makes a great flatbread pizza! But, that assumes you can keep your hands off it long enough to put toppings on it.

The bread doesn't take long to make, but I found the bottleneck is how big your griddle is to cook them up. My griddle is standard issue and can cook 2 small pieces or one large piece at a time. So, make sure you have a buddy to help you roll out the pieces or plan ahead with time if you're working alone.

Naan Bread

from Once Upon a Chef

1 teaspoon active dry yeast 

3 teaspoons sugar, divided

2 cups all purpose flour, plus more for rolling

1 teaspoon salt

3 tablespoons plain yogurt

2 tablespoons extra virgin olive oil

2 tablespoons melted salted butter, for brushing on finished naans

1. In a medium bowl, dissolve the active dry yeast and 1 teaspoon of the sugar with 3/4 cup warm water. Let it sit until frothy, about 10 minutes.

2. Meanwhile, in a large bowl, whisk together the remaining 2 teaspoons of sugar, flour, and salt. Set aside.

3. Add the yogurt and olive oil to yeast mixture and whisk to combine. 

4. Pour the yogurt mixture into the dry ingredients and mix the dough together with a fork. When the dough comes together, knead gently into a ball (the dough will be slightly sticky). Knead as few times as possible to form the ball.

5. Cover with plastic wrap or a damp kitchen towel. Let sit in a warm place for 1 hour, or until about doubled in size.

6. Dust your work surface with flour. Shape the dough into a long rectangle and cut into 6 equal portions, dusting with more flour as necessary so the dough doesn't stick. 

7. Warm a large cast iron or heavy nonstick pan over medium-high heat until very hot. Using a rolling pin, roll one of the dough balls into an oval shape about 1/8-inch thick (it should be about 9 inches x 4 inches). Pat off any excess flour.

8. Gently lay the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, a few minutes. Flip the naan and cook about 1-2 minutes more until the the bottom is lightly browned and blistered in spots. Remove the naan from the skillet and brush with melted butter. Serve warm.

9. Note: To keep the cooked naans warm, place them in a 200°F oven. Store leftovers in a Ziplock bag and reheat in a 350°F oven wrapped in foil.

Chana Masala

I fell in love with chana masala when we went to our local Indian restaurant in Illinois. So, I went to one of my go-to blogs for a chana masala recipe. Smitten Kitchen did not fail to deliver! I usually serve the chana masala over rice. However, in my rush making making dinner tonight, I forgot to make the rice. In a panic, I made some elbow noodles and served the chana masala over them. No harm done. It turned out great.

The spices in this recipe are a bit numerous and fussy. I made up a "chana masala" blend that I keep in my pantry. Now I use it for chana masala, quinoa, and rice pilaf when I'm in the mood for an Indian flavor. I also whipped up some naan bread while the chana masala was simmering on the stovetop (I had planned ahead for that one!). And, voila! We had the perfect meal!

Chana Masala
from Smitten Kitchen


 2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot green chili pepper, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
2 teaspoons paprika
1 teaspoon garam masala
1 15-ounce can of whole tomatoes with their juices, chopped small
2/3 cup water
2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 lemon (juiced)

1. Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes.
2. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, paprika and garam masala. Cook onion mixture with spiced for a minute or two.
3. Add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas.
4. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.

Week 338 Menu

Sunday: Chana masala over rice & naan
Monday: Spiralized Mexican sweet potato casserole
Tuesday: Individual pizzas
Wednesday: Zoodles & meatballs
Thursday: Meatball subs on pretzel buns
Friday: Leftovers
Saturday: Out

Week 337 Menu

Sunday: Out to dinner with Babas...with birthday cake to celebrate Grandma and Shelby's birthday!
Monday - Tuesday: HAMILTON IN CHICAGO!
Wednesday: Breakfast for dinner (scrambled eggs, bacon, and toast)
Thursday: Dry rub ribs in the slow cooker and sweet potato/kale saute
Friday: Leftovers
Saturday: Out.

Week 336 Menu

Sunday: Grilled chicken and Spiraled root vegetable casserole
Monday: Pumpkin muffins
Tuesday: Mac & cheese and green beans
Wednesday: Grilled chicken and curried quinoa salad with apples
Thursday: Baked sweet potato (in slow cooker) with BBQ sauce and blue cheese
Friday: Leftovers
Saturday: Out

Week 335 Menu

Sunday: BBQ chicken and roasted sweet potatoes
Monday: Mac and cheese and green beans
Tuesday: Out to celebrate closing on our new house!!
Wednesday: Chicken noodle soup, crusty bread, and salad
Thursday: Ginger fried rice and broccoli
Friday: Leftovers
Saturday: Out

Week 334 Menu

Sunday: Florida dinner (rice, beans, greens, and cornbread)

Monday: Tacos (sausage, rice, lettuce, cheese, avocado)

Tuesday: Cacio e pepe (AKA spicy noodles)

Wednesday: Breakfast For Dinner burritos (scrambled eggs, sausage, cheese)

Thursday: Pizza

Friday: Leftovers

Saturday: Out

Skillet Foccacia

Focaccia in an hour flat. Yes please. This is a great side dish to a Sunday dinner. After proofing the dough in a 220º oven, you cook the bread at 400º - perfect temperature to throw in with roasting vegetables or a chicken!


I swap out half the flour for whole wheat flour. When I do that, I do so in Step 5 - when you're adding in enough flour to make a consistent dough ball. I've found I only need 3/4 cup of the whole wheat flour....TOPS.

This bread is a perfect use for my cast iron grill pan. I don't use it often, but it's perfect here. I do oil it generously with cooking spray, and there is no stick when removing the bread. Because the bottom of the pan is textured, the bottom of the bread develops a nice crust.

I have made this bread many times, but this is the first time I've had enough time to take a picture before it's been devoured!



Skillet Foccacia
from Crunchy Creamy Sweet

¾ c warm water
1 Tbsp yeast
2 Tbsp olive oil
2 c all-purpose flour
½ tsp salt

2 Tbsp unsalted or salted butter, melted
1 Tbsp grated Parmesan cheese
½ tsp Italian seasoning

Instructions

1. Preheat oven to 220 degrees. Turn off the oven once pre-heated and keep the door closed.
2. Grease the skillet.
3. Place water and yeast in large bowl. Let sit for 5 minutes.
4. Add 1 cup of flour, salt, and oil. Mix with a wooden spoon until combined.
5. Add the remaining cup of flour 1/4 cup at a time until the dough pulls away from the sides of the bowl (between 3/4 and 1 cup flour).
6. Place dough onto a floured surface shape into a ball.
7. Roll out the dough into a size of your skillet.
8. Place in skillet and stretch up the sides. Cover with a kitchen towel and place in the oven for 20 minutes.
9. Meanwhile, melt the butter and mix in Parmesan and seasoning.
10. Take the skillet out of the oven and preheat the oven to 400 degrees F. Make indentations in the dough with your fingers.
11. Brush the dough with half the butter.
12. Place skillet with dough in the preheated oven and bake 20 minutes, or until golden brown. Brush with remaining butter. Let cool until safe to the touch and slice. Serve.

Week 333 Menu

Sunday: Pulled chicken sandwiches, roasted potatoes, skillet focaccia
Monday: Corn dog muffins
Tuesday: Chicken nuggets
Wednesday: Pizzas
Thursday: Burgers on the grill
Friday - Saturday: Out

Week 332 Menu

Sunday: Chicken carnitas in the slow cooker
Monday:  Yorkshire pudding
Tuesday: Baked sweet potatoes in the slow cooker
Wednesday: Parmesan pork chops
Thursday: Breakfast for Dinner burritos
Friday: Leftovers
Saturday: Out

Week 331 Menu

Sunday: General Tso's Chicken, rice, and asparagus
Monday: Bagel dogs
Tuesday - Friday: Up in the air
Saturday: Cacio e pepe

Week 330 Menu

Sunday: Burgers, cauliflower mushroom crumble, curried apple rice pilaf (ATK recipe)
Monday: Dinner at friend's house....bringing Tabbouleh Salad
Tuesday:  Lettuce cups
Wednesday: Meatball subs
Thursday: Asian salmon
Friday: Leftovers
Saturday: Out?

Mac and Cheese

We love mac and cheese. When we visit Panera, one person usually orders it....and the other three help finish it off.

I have a great baked mac and cheese casserole recipe already (in fact, the kids prefer it). But, sorry America's Test Kitchen, who has 60 minutes on a weeknight to patiently wait for mac and cheese?! Please don't be mad.

This mac and cheese takes only 10 minutes more time than it takes to boil the pasta in the first place. It's worth it, let me tell you. Then sauce is very creamy - enough to coat each of the noodles, but not so much that it's soupy. This mac and cheese reheats surprisingly well, too.

Mac and Cheese
from Annie's Eats

1 lb. pasta
4 T unsalted butter
1/3 c all-purpose flour
2½ c milk
1 t salt
2 t. Dijon mustard
¼ t hot sauce
4 oz. shredded mozzarella cheese
4 oz. shredded colby jack cheese

1. Bring a large pot of water to boil. Cook the pasta until al dente. Drain pasta and keep it in strainer.

2. Melt the butter over medium-high heat. Stir in the flour and cook until light golden brown, whisking constantly, about 1½-2 minutes.

3. Slowly whisk in the milk until no lumps remain.

4. Stir in the salt, mustard, and hot sauce.

5. Lower the heat to medium and continue to cook the sauce, stirring frequently, until it bubbles and thickens, about 6 minutes.

6. Remove the sauce from the heat. Stir in the cheese. Once all the cheese has been added and the sauce is smooth, add the pasta to the sauce. Mix well until the pasta is fully coated in the sauce. Serve immediately.

Week 329 Menu

Sunday: Out to dinner...Grandpa & Shelby's choice
Monday: Pork chops
Tuesday: Pasta and meatballs
Wednesday: Homemade chicken nuggets and cauliflower rice
Thursday: Pizzas
Friday: Leftovers
Saturday: Party at our house!

Cauliflower Mushroom Crumble

When my family goes out of town, that's my time to try out new recipes. They're usually ones with "strange vegetables" - heavy on the plants, low on the meats. Last week I got that opportunity and found a great new vegetarian dish. I suppose it could be a tasty side dish, but I chowed down on this as an entree over several days. Not disappointed! The par-boiled cauliflower is softened, but still retains some bite. The crumbly topping is what sends it over the edge - bread crumbs, butter, parmesan, and parsley. A winning combination!

Cauliflower Mushroom Crumble
from Steph in Thyme

• 1 head cauliflower, cored and cut into florets
• 1 T coconut oil
• ½ c white onion, chopped
• 8 mushroom, sliced
• 5⅓ T plus 1 T butter, melted
• 1 c bread crumbs (or 8 Ritz crackers crushed into crumbs)
• ½ c Parmesan Cheese
• 1 T nutritional yeast
• 2 T fresh parsley
• 1/2 t sea salt
• ¼ t freshly ground black pepper

1. Preheat oven to 350º. 
2. Heat the coconut oil in a large skillet over medium-high heat & add the onion and mushrooms and sauté for 10 minutes.
3. Boil cauliflower florets for 5 minutes.
4. Remove florets from the heat and drain. Place in a 9-inch pie dish.
5. Spoon the mushroom mixture over the cauliflower.
6. In a small bowl, combine the butter, bread crumbs, Parmesan, nutritional yeast, parsley, salt, and pepper.
7. Sprinkle over the vegetables in the baking dish.
8. Bake for 15 minutes.

Week 328 Menu

Sunday: Steaks on the grill, crispy sweet potato fries, and salad
Monday: Cacio e Pepe
Tuesday: Lentil Chili and cornbread
Wednesday: Panzanella salad
Thursday: Pizzas
Friday: Leftovers
Saturday: Play it by ear....just me and the little man.

Week 327 Menu

Sunday: Cauliflower/mushroom crumble
Monday: Tabbouleh salad
Tuesday: Buffalo cauliflower bites
Wednesday: Homemade chicken nuggets
Thursday: Make your own Pizzas
Friday: Leftovers
Saturday: Out with Grandma

Week 326 Menu

Sunday: Dry rub ribs in the slow cooker and lettuce salad
Monday: Mac and cheese and green beans
Tuesday: Hot dogs on pretzel buns and more green beans
Wednesday: Baked sweet potatoes in the slow cooker with BBQ sauce
Thursday: Cheeseburgers and lettuce salad
Friday: Leftovers
Saturday: Out?

Week 325 Menu

Sunday: Steaks, corn on the cob, and rice pilaf
Monday: Spending the day in Chicago....so, earring something fabulous!
Tuesday: Loaded BBQ chicken nachos
Wednesday: Pizzas
Thursday: Sticky ribs in the slow cooker and green beans
Friday - Saturday: Up in the air...Grandparents in town

Week 324 Menu

Sunday: Out

Monday: Tacos

Tuesday: Pumpkin pancakes

Wednesday: "Florida Dinner:" Rice and beans with cornbread

Thursday: Homemade chicken nuggets

Friday: Leftovers

Saturday: Grilling out (hot dogs, asparagus on the grill, shaved brussels sprout salad)

Week 323 Menu

Sunday: Dinner at Bible Study
Monday: Hot dogs
Tuesday: Chicken noodle soup
Wednesday: Pizzas
Thursday: Steaks on the grill
Friday: Leftovers
Saturday: Out

Week 322 Menu

Sunday: Out for Mother's Day

Monday: Chicken noodle soup

Tuesday: Burgers on the grill with pretzel buns

Wednesday: Pizzas

Thursday: BFD (eggs, bacon, and asparagus)

Friday: Leftovers

Saturday: Out

Week 321 Menu

Sunday: Chana masala over rice with naan

Monday: Mac and cheese (Panera copycat)

Tuesday: Individual pizzas

Wednesday: Slow cooker ribs

Thursday: Chicken piccata and cauliflower rice

Friday: Leftovers

Saturday: Out

Butter Popcorn Bars

I am not a dessert person. Wait. I am not a bake-a-dessert person. I'm more of a enjoyer-of-desserts girl. These buttered popcorn bars, however, are my go-to dessert now. I always have the ingredients in the house, and, in less than an hour, I can have finished dessert. Voila! 

I made these bars for a family dinner and we decided to class it up. Ice cream, shaved chocolate, and sea salt take this dessert over the top! Feel free to experiment on your own.

You can make your popcorn any way you want: microwave or stovetop. The more buttery, the better. I use 1/2c popcorn kernels and 1/4c vegetable oil in a Whirly Pop (Whirly Pop makes air-popped popcorn in 3 minutes flat!).

Buttered Popcorn Bars
from Smitten Kitchen's cookbook

Ingredients

4 cups popcorn, popped

1/4 teaspoon table salt

1 tablespoon butter, melted

1/2 cup butter, softened

1/2 light brown sugar

1/3 cup granulated sugar

1 large egg

1/2 teaspoon vanilla extract

1-1/4 cups all purpose flour

1/2 teaspoon baking soda

1. Pop up a batch of popcorn using your favorite method. 

2. Preheat your oven to 375º F. 

3. In a large bowl cream together the softened butter, brown sugar, granulated sugar, egg and vanilla until smooth. 

4. In another bowl, whisk the flour and baking soda together. 

5. Stir the combined dry ingredients into the butter sugar mixture. 

6. Fold in the cooled popcorn so that it is evenly distributed through the batter. 

7. Grease a 9x9" baking pan.

8. Press the batter into the pan and bake for 20-25 minutes.

9. Allow to cool and cut into bars.

10. Serving options: plain or fancy (with ice cream, popcorn, chocolate shavings, and a pinch of sea salt).

This recipe can also be doubled and placed in a 9"x13" pan. You can use 6 cups of popped popcorn (1/3c kernels in your Whirly Pop). The result is more popcorn-y, but delicious nevertheless!

Week 320 Menu

Sunday: Dinner at Bible study...I brought Buttered Popcorn Cookies

Monday: Shrimp with buttered noodles

Tuesday: Homemade calzones

Wednesday: Baked sweet potatoes in slow cooker

Thursday: Slow cooker ribs

Friday: Leftovers

Saturday: Out...Grandparents here!

Week 319 Menu

Sunday: Dinner at Bible study

Monday: Baked mac and cheese (ATK recipe)....requested again and broccoli

Tuesday: Chicken carnitas

Wednesday: Pizzas

Thursday: Breakfast burritos for dinner and green beans

Friday: Leftovers

Saturday: Ginger fried rice

Week 318 Menu

Sunday: Miso udon soup and ginger fried rice
Monday: Baked mac and cheese (ATK recipe)
Tuesday: Hot dogs with homemade buns
Wednesday: Baked sweet potatoes in the slow cooker with cranberry sauce
Thursday: Homemade pizzas
Friday: Leftovers
Saturday: Out with friends to Lou Malnati's

Week 317 Menu

Sunday: Out

Monday: Pizza

Tuesday: Burgers on pretzel buns

Wednesday: Taco bake

Thursday: Yorkshire pudding and cranberry sauce

Friday: Leftovers

Saturday: Miso udon soup and ginger fried rice

Slow Cooker Applesauce

I wish I could call this a "recipe" with a straight face. The fact is it is SO easy to make your own applesauce. Shelby practically begs me to make it. She could eat the whole batch in 3 days. 

Between using the apple skins and using a potato ricer to mash, you get a nice chunky applesauce. It's a family favorite, and guess what?? No extra sugar.

Slow Cooker Applesauce

12 large apples


1. Section the apples discarding the cores.
2. Dump apples into slow cooker.
3. Cook on low for 8 hours.
4. Sprinkle with cinnamon, and mash apples with a potato ricer.


See? Nothing to it.

Week 316 menu

Sunday: Cornish game hens, asparagus, mashed ginger sweet potatoes, and skillet foccacia

Monday: Channa masala 

Tuesday: Dry rub ribs in the slow cooker

Wednesday: Individual Pizzas

Thursday: Asian salmon

Friday: Leftovers 

Saturday: Baked polenta and red sauce (ATK recipe)

Week 315 Menu

Sunday: Buffalo cauliflower bites
Monday: Roasted butternut squash soup
Tuesday: Asian salmon
Wednesday: Baked sweet potato in slow cooker
Thursday: Japanse restaurant miso udon soup
Friday: Cacio e pepe (pasta, cheese, and pepper)
Saturday: Out after 4-year old's birthday party!

Week 314 Menu

Sunday: Out

Monday: Curry in a hurry and rice

Tuesday: Italian meatloaf in muffin tins and asparagus

Wednesday: Pumpkin chicken chili

Thursday: Breakfast for dinner (scrambled eggs, sausage, and toast)

Friday: Leftovers

Saturday: Out for Scott & Pete's birthday!

Week 313 Menu

Sunday: Orange beef, General Tso's chicken, tofu, broccoli, and rice for a family birthday party!
Monday: Homemade chicken nuggets and asparagus
Tuesday: Homemade pizzas
Wednesday: Pumpkin muffins and green beans
Thursday: Baked sweet potatoes and BBQ cranberry sauce
Friday: Leftovers
Saturday: Shrimp, onion, mushroom, red pepper skewers and ginger fried rice

Week 312 Menu

Sunday: Chicken noodle soup

Monday: Chicken carnitas

Tuesday: Individual pizzas 

Wednesday: Cacio e pepe (AKA noodles with cheese & pepper; AKA spicy noodles)

Thursday: Fried egg sandwiches

Friday: Leftovers

Saturday: Out

Week 311 Menu

Sunday: Pizzas, breadsticks, and broccoli after Goodnight Moon theatre production
Monday: Cacio e pepe and green beans
Tuesday: Chicken nuggets
Wednesday: Pumpkin chicken chili in slow cooker
Thursday: Individual pizzas and salad
Friday: Leftovers
Saturday: Snacky dinner with the kiddos - crackers/cheese/sausage/hummus, and buffalo cauliflower bites

Week 310 Menu

Sunday: Superbowl party - we're bringing baked mac & cheese (ATK recipe) & shaved brussels sprouts salad

Monday: Pumpkin muffins 

Tuesday: General Tso's chicken and rice

Wednesday: Individual pizzas

Thursday: Tomato soup and grilled cheeses

Friday: Leftovers

Saturday: Out

Week 309 Menu

Sunday: Asian spaghetti and teriyaki meatballs (ATK recipe)  with broccoli
Monday: Baked sweet potatoes, BBQ/Cranberry sauce, and feta with green beans
Tuesday: Chicken noodle soup in slow cooker and crusty bread
Wednesday: Hot dogs on homemade buns
Thursday: Lemon-pepper tilapia foil packets with asparagus
Friday: Out
Saturday: Crispy chicken thighs and broccoli

Week 308 Menu

Sunday: Skillet roast chicken over potatoes (ATK recipe) and salad

Monday: Taco rice bake nachos and broccoli

Tuesday:  Homemade chicken nuggets with honey and roasted sweet potatoes

Wednesday: Dry rub ribs in the slow cooker and green beans

Thursday: Homemade pizzas

Friday: Leftovers

Saturday: Teriyaki meatballs

Week 307 Menu

Sunday: Out

Monday: Yorkshire pudding with cranberry sauce

Tuesday: Breakfast for dinner (scrambled eggs, bacon, and toast)

Wednesday: BLT pizzas

Thursday: Salmon foil packets

Friday: Leftovers

Saturday: One-pan roasted chicken with potatoes (ATK recipe)

Week 306 Menu

Sunday: Out

Monday: Homemade pepperoni pizzas

Tuesday: Baked General Tso's chicken with rice

Wednesday: Chicken carnitas

Thursday: Nachos with leftover carnitas

Friday: Leftovers

Saturday: Coconut shrimp (ATK recipe) with cauliflower rice and butterhorns

Week 305 Menu

Thursday: NYE dinner at friends' house. I'm bringing buffalo chicken dip
Friday: Lettuce cups (quinoa, sausage, and fixins') and shaved brussels sprout salad
Saturday: Out Sunday: Friends over for assemble-your-own stir fry (orange beef, General Tso's chicken, and ginger fried rice)
Monday: Chicken noodle soup
Tuesday: Breakfast for dinner (scrambled eggs, sausage, and toast)...a perennial favorite!
Wednesday: Pizzas
Thursday: Pepe e cacio
Friday: Leftovers
Saturday: Chicken saltimbocca (ATK recipe) and cauliflower rice