Hope everyone had a happy Easter weekend with family and/or friends. We were so glad to have our son home from college! We had a very low-key, chilling-out type of weekend which we needed. And we had a blessed Easter Sunday.
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With that said, here’s our menu for the week:
Monday: Leftovers from Sunday
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Tuesday: Stir-fry with chicken, yellow squash, red pepper and onions
Wednesday: Salad with raw veggies & “turkey bacon”
Thursday: Spinach and Turkey Enchiladas
Friday: Pizza & salad
It’s easy to get into a rut fixing the same things every week or so. It’s really easy for me to do that! This week, however, I hope to try a recipe from an award winning B & B in Hot Springs, Arkansas. That’s the Quinoa Salad recipe on Friday.
Monday: Stir-fry with chicken, yellow squash, red pepper and onions
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Tuesday: Rotisserie Chicken, salad, baby carrots
Wednesday: Leftover Rotisserie Chicken and salad
Thursday: Salad with “turkey bacon”
Friday: Healthy Organic Quinoa Salad
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!
Monday: Salad with veggies and “turkey bacon” (we really like this a lot)
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Tuesday: Chicken enchiladas
Wednesday: Leftover chicken enchiladas
Thursday: Salad with “turkey bacon”
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!
INGREDIENTS:
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
Wednesday: Chicken Nachos
Thursday: Homemade hamburgers, Veggie Chips, carrot sticks
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!
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
Wednesday: Salmon patties, broccoli, corn
Thursday: Leftover salmon patties & veggies
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!
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
Wednesday: Chicken Vegetable Soup
Thursday: Leftover soup
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!
Check out my Valentine’s Day Book Giveaway: The Five Love Languages. Just a few days left. Low entries.
Monday: Roast turkey & veggies, Low-Cal Pumpkin Custard
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Tuesday: Low-Cal Fettuccine Alfredo from Food Network, chicken, salad
Wednesday: Hearty Italian Chicken and Vegetable Soup from Food Network
Thursday: Francesca Farmer’s Market Veggie Pizza, salad
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!
Check out my Valentine’s Day Book Giveaway: The Five Love Languages.
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
Wednesday: Hearty Italian Chicken and Vegetable Soup from Food Network
Thursday: Leftover soup
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!
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:
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!)
Wednesday: Hearty Italian Chicken and Vegetable Soup from Food Network
Thursday: Leftover Soup
Friday: Pizza from Pie Five (use coupon for one free pizza)
We are in Texas and having spring-like weather in the middle of winter (that’s called “Texas weather”). As much as I’m enjoying not being freezing cold, I wish we would get some winter weather with snow so school would be cancelled for a day (I sound just like the students)! It would be nice to have another day to rest and fight off whatever this is that I’m trying to come down with. One thing hard about being a teacher is being around so many sick germs! Oh well, the weather forecast looks like more spring-like weather this week…no snow!
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Our menu for this week:
Monday: Chicken Tortilla Soup
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Tuesday: Low-Cal Fettuccine Alfredo from Food Network, chicken, salad
Wednesday: Leftover soup from Monday
Thursday: Mediterranean Chicken with Rosemary Orzo from “Eat Better America”
Friday: Pizza, salad
Trying to eat healthy is still the theme in our kitchen but somehow dark chocolate and pumpkin bread happen to be sitting on our counter right now. Hmmm….at least there is a health benefit with the antioxidants in dark chocolate and the beta carotene in pumpkin. Right?
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I’m trying hard not to have fried foods often at all. The main fried food we have is salmon patties, but how can you make salmon patties without frying them?
Before I go on with our menu for the week, I must apologize for a few dead links in my last two Menu Plan Mondays. I have been so busy at work packing up everything in my classroom, moving into a brand new wing at school, unpacking, and setting up a classroom. I’ve been in a hurry and haven’t tested all my links like I usually do, so here are working links to all my recipes from the last two weeks:.
Monday: Low-Cal Fettuccine Alfredo (new recipe from Food Network), chicken, salad
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Tuesday: Leftovers
Wednesday: Tuscan Glazed Chicken (use light mayo), veggies
Thursday: Salmon patties, corn, green beans
Friday: Chicken Parmesan Rollatini from “Food Network,” green beans, salad
We’re still trying to eat healthy! Notice I said “trying.” It’s hard breaking the bad habits of the holidays, but we’re doing better. If you’re looking for a chili recipe, check out Turkey Chili with Beans & Zucchini.
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Monday: Leftover Chicken Tortilla Soup & salad
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Tuesday: Bacon-Spinach Turkey Meat Loaf with Tomato Jam from “Eat Better America,” veggies
Wednesday: Leftovers from Tuesday
Thursday: Salmon, corn, green beans
Friday: Chicken Parmesan Rollatini from “Food Network,” green beans, salad (We still haven’t made this!)