Spring Break was wonderful!  Teachers where I teach were counting the hours until Spring Break began.  We all needed a break, students included.  Now, I feel more refreshed and ready to go back and tackle all the state testing that has to be done.

We had a wonderful week with our son home from college.  We did a lot of chilling out, enjoyed having our son’s girlfriend come visit for a day, went to an awesome concert,  watched a few good TV shows, ate at a new restaurant, got take-out at another new small restaurant not far from where we live, traveled to visit my aunt and uncle, ate cookies at a famous bakery located in a really cool historical building, ate Braum’s yummy Frozen Yogurt – Cappuccino Chunky Chocolate, and enjoyed some Raspberry Chocolate Mousse Cake from Central Market.  Hmmm, do you notice how much of the “chilling out” involved food?  Oh, and I forgot to mention that I made banana pudding for when one of our son’s friends from high school came to eat with us.  So, this week will definitely incorporate a lot of healthy salads!

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Monday:  Salad with veggies and “turkey bacon“  (we really like this a lot)
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Tuesday:  Chicken enchiladas
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Wednesday:  Leftover chicken enchiladas

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Thursday:  Salad with “turkey bacon”
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Friday:   Fish fillets, fresh veggies, salad

Spring Break is officially here!  Teachers (me included) were counting the hours on Friday until Spring Break began.  My students were almost giddy because they were excited about the break and also about our party that afternoon.  Well, to be truthful, I really don’t know which they were more excited about.  It could have been me telling them about the iced sugar cookies with sprinkles and the popcorn we would have before they went home.  One of my precious students started singing “Happy Birthday” (the whole song) because I always buy iced sugar cookies with sprinkles for their birthdays.  Anyway, it was a joyous occasion for all of us!

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Recipe for Homemade Veggie Soup:

INGREDIENTS:

• 1 cup chopped carrots
• 1 cup chopped onions
• 1 cup chopped celery
• 3 tablespoons olive oil
• 1 1/2 cup sliced potatoes, unpeeled (cut into small, bite-size pieces)  (Karen suggested using little red potatoes and that’s a great idea!)
• 2 cans beef broth (we didn’t like the taste of beef broth – think it needs chicken broth)
• 1 jar of pasta sauce  (too overpowering – can of diced tomatoes might be better)
• 1/4 teaspoon thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Optional, 1/4 teaspoon (or more) cayenne pepper
• Optional, 1 – 2 cups bite-size pieces of roast beef, dark meat chicken or turkey  (use chicken with chicken broth)

Heat oil on medium in large pot.  Cook carrots, onions, and celery in olive oil for 5 minutes and then add the rest of the ingredients.  Cover, bring to a boil, and simmer for 30 minutes until veggies are tender.
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Monday:  Homemade Veggie Soup with Chicken
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Tuesday:  Salmon patties, green beans, corn
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Wednesday:  Chicken Nachos

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Thursday:  Homemade hamburgers, Veggie Chips, carrot sticks
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Friday: Pie Five Pizza (have coupon for one free pizza)

Just five more days until Spring Break!   I can not wait!!  Teachers are so ready for this break, as a lot are “running on fumes,” so to speak.   We’re all counting the days until we can chill and unwind from the hectic pace!

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Monday:  Central Market Seasoned Turkey Patties with Feta, Basil, and Olive (they’re huge so I bought one to make two smaller patties); corn & green beans
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Tuesday:  Central Market Chicken Sausage with Feta Cheese and Spinach; carrots

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Wednesday:   Salmon patties, broccoli, corn

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Thursday:  Leftover salmon patties & veggies
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Friday:  Pizza?

Just two weeks until Spring Break.  Most students and teachers are counting the days for a much-needed break.  There’s a lot to do, though, in these next two weeks.  Then it will be rest & relaxation for a few days!

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Monday: Rotisserie Chicken & veggies, Low-Cal Pumpkin Custard  (We LOVE having this for a dessert with a little Reddi Wip Extra Creamy Whipped Cream on top!)
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Tuesday: Leftover chicken, veggies & salad

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Wednesday:  Chicken Vegetable Soup

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Thursday:  Leftover soup
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Friday:  Freschetta Simply Inspired Thin Crust Pizza – the crust is extra thin & SO good  (Last week, I called it “Francesca.”  I guess I had one of my favorite singers on my mind, Francesca Battistelli.  lol)

Winter arrived and then left! We are actually having spring-like weather here in north Texas which means we could have winter weather in March.  I remember when I was in high school, we had snow on Easter weekend in March!

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Check out my Valentine’s Day Book Giveaway: The Five Love Languages.  Just a few days left.  Low entries.

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Monday: Roast turkey & veggies, Low-Cal Pumpkin Custard
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Tuesday:  Low-Cal Fettuccine Alfredo from Food Network, chicken, salad

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Wednesday: Hearty Italian Chicken and Vegetable Soup from Food Network

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Thursday:  Francesca Farmer’s Market Veggie Pizza, salad
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Friday:  Eat out?

Winter has finally arrived!  We are actually having snow here in north Texas.   And Valentine’s Day is nearly here!  If you need an easy dessert, here’s one I shared last week from Brooke at the Yellow Rose Cafe for Cherry Berry Dump Cake with cherries & strawberries. Looks yummy with two fruits in it!

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Check out my Valentine’s Day Book Giveaway: The Five Love Languages.

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Monday:  Roast turkey & veggies, Low-Cal Pumpkin Custard (we love this recipe)
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Tuesday:  Leftovers from Monday  (I have a meeting after school and will come home tired.  It will be nice to have yummy leftovers ready to warm up!)  Red Velvet Yogurt Parfaits

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Wednesday: Hearty Italian Chicken and Vegetable Soup from Food Network

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Thursday:  Leftover soup
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Friday: Pizza & salad

I can’t believe it’s already February! Are you making plans for Valentine’s Day? If you need an easy dessert, here’s one from Brooke at the Yellow Rose Cafe for Cherry Berry Dump Cake with cherries & strawberries.  Sounds yummy!
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If you’re looking for a great book to read, check out my Valentine’s Day Book Giveaway: The Five Love Languages.   And now on to our menu for the week:

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Monday:  Easy Beef Enchiladas, refried beans, avocado slices
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Tuesday:  Leftovers,  Easy Recipe for Pumpkin Custard (made with 1/4 cup sugar & KAL Stevia – we love this low-cal custard!)

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Wednesday:  Hearty Italian Chicken and Vegetable Soup from Food Network

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Thursday:  Leftover Soup
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Friday:  Pizza from Pie Five  (use coupon for one free pizza)