Menu: August 7 - 13

Friday Dinner: First Friday Event

Saturday Breakfast/Lunch: macaroni and cheese

Saturday Dinner: Spicy Roasted Chicken Legs and oven baked corn on the cob

Sunday Breakfast/Lunch: leftovers

Sunday Dinner: pancakes

Monday – Thursday Meals:

1. tuna sandwich for me, frozen pizza for DH

2. Velveeta spinach and pasta dinner, with me adding spices and a squash (and using only 6oz of cheese) - was much better than last time!

3. Red beans and rice with smoked sausage

4. Baked fish, steamed broccoli, and smashed potatoes

Menu: July 31 - Aug 6

Menu: July 31^st – August 6^th

Friday Dinner: Mediterranean chicken, veggies (didn't eat from this past week, so had it tonight. Was fairly good. Think I'll do something a bit different next time to kick up some spice.)

Saturday Breakfast/Lunch: leftovers

Saturday Dinner: Out to eat

Sunday Breakfast/Lunch: scrambled eggs and biscuits with apple butter

Sunday Dinner: Baked Asian Style Honey Chicken, zucchini, dinner rolls

Monday – Thursday Meals:

1. Beef Noodle Bowl

2. chicken and rice with egg (revised recipe attempt)

3. frozen pizzas

4. grilled cheese and broccoli

Spiced Beef Kabobs

Spiced Beef Kabobs

from BH&G magazine, August 2009 issue

1/4 cup reduced-sodium soy sauce

3 Tbsp. vegetable oil

2 Tbsp. lemon juice

2 Tbsp. packed brown sugar

6 cloves garlic, smashed

1 tsp. crushed red pepper

1 lb. boneless beef chuck or sirloin, trimmed of fat and cut in 1-inch cubes

In self-sealing plastic bag in a shallow dish add soy sauce, oil, lemon juice, brown sugar, garlic, and red pepper. Add meat to bag. Seal and turn to coat. Marinate, refrigerated, 4 to 24 hours, turning bag occasionally.

Drain beef mixture, discard marinade. Thread beef on 8-inch skewers, leaving 1/4 inch between each piece.

For charcoal grill, cook skewers on rack of uncovered grill directly over medium coals for 10 to 14 minutes or until desired doneness (160* for medium), turning occasionally and moving to cooler areas of grill if browning too quickly.

Jambalaya (go me!)

Jambalaya

Adapted from Better Homes and Gardens Cookbook

1 lb peeled and deveined shrimp

½ cup chopped onion

¼ cup chopped green bell pepper

2 cloves garlic, minced

2 tablespoons olive oil

2 cups chicken broth

1 can diced tomatoes, undrained

8 oz kielbasa sausage, halved lengthwise and cut into ½ inch slices

¾ cup uncooked long grain rice

1 teaspoon dried thyme, crushed

½ teaspoon dried basil, crushed

¼ teaspoon cayenne pepper

1 bay leaf

¼ teaspoon black pepper

Thaw shrimp, if frozen. Rinse shrimp. In a large, deep skillet cook onion, pepper and garlic in oil over medium-high heat until tender. Stir in broth, can of diced tomatoes, sausage, rice, thyme, basil, cayenne pepper, black pepper, and bay leaf. Bring to boil; reduce heat. Simmer, covered, for 15 minutes. Stir in shrimp and return to boil. Simmer, covered, for 5 more minutes until shrimp are cooked and rice is tender. Discard bay leaf.

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Menu: July 24-30

Friday Dinner: Homemade pizzas (one pepperoni for DH and one veggie for me)

Saturday Breakfast/Lunch: leftover pizza

Saturday Dinner: spiced beef kabobs, grilled zucchini, and sweet potatoes

Sunday Breakfast/Lunch: blueberry muffins

Sunday Dinner: Jambalaya

Monday – Thursday Meals:

1. leftover Jambalaya

2. grilled chicken salads

3. cheesy tuna noodle casserole

4. Mediterranean chicken and broccoli (minus the olives b/c we aren't the biggest fan of them)