Sunday, March 7, 2010

menu planning 3/8-3/14

sunday - chicken pot pie
salad with orange peppers, pears, chives and goat cheese

monday - barbeque chicken pizza on wheat pitas
carrot cake salad
roasted cauliflower
raspberry jello with raspberries and whipped cream

tuesday - crockpot meatloaf with mushroom gravy
brown rice
grilled asparagus
blackberries dipped in chocolate

*wednesday - strawberry and cream cheese stuffed french toast
scrambled eggs with bell peppers and bacon
hashbrowns with hollandaise sauce

thursday - leftovers

friday - grilled mahi mahi
sweet potato casserole
broccoli salad
barbequed kiwi kabobs (with kiwi, peaches and pineapple)

saturday - eat out at maggiano's for amy and jenni's birthdays

sunday - cheese enchiladas
chips and salsa
black beans and corn
salad with green onions, dried blueberries, dried cherries and pecans
caramel apples

1 comment:

  1. several people have emailed me, asking for the carrot cake salad recipe so here it is:

    3 cups grated carrots
    1 cup raisins
    1/2 cup chopped pecans (or sliced almonds)
    1 cup vanilla nonfat yogurt (or use plain and add cream cheese to taste)
    1 tbsp brown sugar
    1/4 tsp cinnamon
    1/8 tsp cloves
    1/8 tsp nutmeg

    combine carrots, raisins and pecans in a large serving bowl.
    combine remaining ingredients in a mixing bowl and mix well.
    pour yogurt mixture over carrot mixture in the serving bowl and toss to combine.
    serve right away.


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