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.