menu planning 3/29-4/3

**sorry, no new ideas this week; i am out of town and will not be cooking. as an apology, i will post two cheesy recipes instead. happy easter!**

sunday - mexi-casserole with guacamole
roasted cauliflower
grapes
margaritas!!!
apple pie

monday - chick-fil-a (chicken tender salad with chick-fil-a sauce)

tuesday - taco john's (2 tacos with sour cream and a large potato ole with lotsa sauce)

*wednesday - tea garden (wonton soup and veggie spring rolls)

thursday - applebee's (oriental chicken salad)

*friday - subway (6-inch wheat spicy italian with cucumbers)

saturday - apricot-glazed pork loin
roasted asparagus and red peppers with shaved parmesan
sweet potato hash
cottage cheese with bananas and chocolate
blackberries

sunday - spiral-cut honey-baked ham
homemade asiago rolls
cheesy hashbrown casserole
green bean casserole
tomatoes with fresh mozzarella, basil and olive oil
sauteed zucchini and summer squash
sesame broccoli slaw (from 'flat belly diet')
deviled eggs
red, white and blue jello
pineapple
lemon-raspberry mousse squares
pumpkin cinnamon muffins
sugar cookies

open-faced turkey, pear and mozzarella sandwich

you will need a bread knife, tinfoil and cookie sheet
yields 6 servings

loaf of french bread
2 soft pears, thinly sliced
12 slices of deli turkey
2 cups mozzarella cheese
avocado (optional)

preheat oven to 350. cut bread down the middle lengthwise, opening sandwich. place on tinfoiled cookie sheet for easy clean up. scoop avocado flesh onto each side of the sandwich, spreading in a thin layer (like mustard or mayo). layer turkey, then pear slices. cut each sandwich into thirds. sprinkle shredded mozzarella evenly on top and place in oven until cheese is melted. do not close sandwich back together!

menu planning 3/22-3/28

sunday - crockpot pork chops and gravy
couscous with garlic, yellow squash and zucchini
steamed broccoli
fruit salad

monday - beef roast with banana peppers
baked brie with strawberries and french bread
green and wax beans
kiwi

tuesday - pizza pinwheels
greek pasta salad
yogurt
baby carrots
cinammon applesauce with apple chunks, shredded cheddar and crushed red hots

*wednesday - leftovers

thursday - buffalo chicken chili
salad with bacon bits, tomato, gorgonzola and lemon vinegarette
corn
oranges

friday - fish fry at the catholic church

saturday - eat out at carmine's family-style italian

sunday - mexi-casserole with guacomole
roasted cauliflower
grapes
margaritas!!!
apple pie

baked mac and cheese

you will need a saucepan, strainer, cutting board, sharp knife, mixing bowl, fork, greased 8x8 (or 9x9) square baking pan
yields 9 servings

4 eggs
3 cups cheese (i usually do 2 cups cubed velveeta and 1 cup shredded cheese - either sharp cheddar or mozzarella, depending on whether i want a strong, tangy taste or a mild, mellow taste. if you want to reduce the cheese, 1 1/2 cup of velveeta and 1/2 cup shredded cheese works perfectly well.)
2 cups cooked pasta shells (4 oz dry pasta will typically make 2 cups cooked, i like whole wheat spirals, but you can use any kind you want.)
1 cup skim milk
2 tablespoons salted butter (not margarine)
pepper to taste (salt is not needed)

preheat oven to 375.
cook pasta according to directions and drain.
while pasta is cooking, cut velveeta into small cubes. crack eggs in a mixing bowl, beat well. add milk and pepper.
place cooked pasta in a greased square pan, add cheese and dump egg mixture on top. make sure all the noodles are covered.
place two pats of butter on top.
cook for 45 minutes to 1 hour until egg mixture has set up and browned a bit on top.

menu planning 3/15-3/21

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

monday - leftovers

tuesday - rotisserie chicken on spinach bed
mashed potatos
brussel sprouts in brown sugar
cantaloupe

*wednesday - cheddar brats with onions and peppers
nacho cheese doritos
baby carrots
watermelon

thursday - angel-hair spagetti and large meatballs
garlic bread
baked parmesan zucchini sticks
honeydew melon

friday - open-faced pesto feta sandwich
gouda stuffed artichoke
jalapeno crab salad
strawberries

saturday - eat out at the melting pot

sunday - crockpot pork chops and gravy
couscous with garlic, yellow squash and zucchini
steamed broccoli
fruit salad

broccoli cheese egg muffins

you will need a mixing bowl, a muffin tin and a large spoon
yields 12 muffins

5 eggs
1/3 cup salsa
1 cup shredded cheese (i use mozzarella, but you can use colby jack, cheddar, pepper jack, mexican blend, parmesan, etc)
1 yellow bell pepper
1 cup steamed broccoli florets
1 cup steamed cauliflower florets
optional: onions, garlic, mushrooms (5-6 sliced), etc

pre-heat oven to 350.
steam broccoli and cauliflower (5 minutes in microwave with a little bit of water, covered), allow to cool.
finely chop bell pepper, broccoli and cauliflower.
scramble eggs in a medium bowl.
add salsa, cheese and chopped veggies.
mix well and scoop into well-greased muffin tin. (2 large spoonfuls is 12 muffins)
bake for 30 minutes.

enjoy warm or cool!

menu planning 3/8-3/14

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

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
cantelope

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

crimini, spinach and cheese stuffed chicken

you will need a skillet with lid, thick, flat toothpicks and tongs (optional: a sharp filet knife, a cutting board and a cake pan)
yields 4 servings

4 4oz chicken breasts (cut in half almost all the way thru [but leave it still attached] or pounded flat - i pound flat with a skillet [place on a non-skid cutting board, cover with saran wrap and whack with the skillet until desired thickness])
4 garlic and herb cheese wedges (half a wheel)
8 to 10 ounces crimini (or other) mushrooms, sliced
2 cups spinach
2 tablespoons olive oil
salt and pepper

heat skillet and 1 tablespoon olive oil on medium high. add mushrooms and saute until brown, around 8 minutes. add spinach and wilt, about 2 minutes. remove skillet from heat. divide into 4 even portions.

if you cut the chicken, open. salt and pepper outside. spread cheese wedge on the inner side on half chicken (it will be thick). add mushrooms/spinach to center (don't spread out much). take other half of chicken and stretch over top. close with 1-2 wide toothpicks.

reheat skillet and 1 tablespoon olive oil on medium high. place chicken in skillet to cook for 4-6 minutes until bottom side is cooked thru. depending on the skillet, the chicken may be browned. reduce heat, flip chicken over and cover with lid to steam cook the rest of the chicken. leave a crack for the heat to escape. maybe another 4-6 minutes. use tongs to pull out the tootpicks and serve. if a lot of the cheese melted out of the chicken, sprinkle pan with 1 tablespoon flour and pour in a 1/4 cup of white wine or chicken stock (and stir), making a yummy cheesy sauce to pour over the chicken instead.

garnish with paprika and/or parsley.

**you can probably bake it for the same effect, about 40-45 minutes.