Our menu for last week was completely shot due to my vacation and then our unexpected bout with food poisoning (we think). Many of the meals I planned to make last week are still in the fridge, so this menu looks very similar to last weeks menu.

Monday

Breakfast- Oatmeal Lunch- Sandwiches, apple slices Dinner- Whole Wheat Pizza (our cookie frosting party was rescheduled for tonight, so hopefully we can all stay well)

Tuesday

Breakfast - Whole Wheat Pancakes Lunch-Sandwiches, fruit Dinner- Salmon turnovers (recipe below), corn, green beans

Wednesday

Breakfast- Cereal Lunch- Mac & Cheese, carrot sticks Dinner- Venison Fajitas

Thursday

Breakfast- French toast Lunch- Muffins (if you follow the link for this recipe, I substitute whole wheat flour for the white), fruit Dinner- Pink pasta (recipe below), whole wheat rolls, salad

Friday

Breakfast- Waffles Lunch- Sandwiches, fruit Dinner- Bee Rocks (recipe below), mixed veggies

Salmon Turnovers- (makes 8 turnovers)

Ingredients:

• 2 cans boneless salmon
• 6 oz cream cheese
• 1 bunch green onion chopped
• 1 celery stalk chopped
• 2 tubes crescent rolls ( I use the low fat kind)

Leave out cream cheese to soften

Cook onions and celery in about a tablespoon of butter on the stove top for 3 to 5 minutes

Mix together cooked onions, celery, cream cheese and salmon (drained)

Take the crescent rolls and put two together to make a square, put a scoop (about 1/3 cup) of the mixture in the center of the square, then fold up the corners towards the center.

Bake for about 10 to 15 minutes in a 375 degree oven.

This a great recipe for a quick meal. It takes about 30 minutes from start to finish, and is easy enough for a kid to make.

Pink Pasta (A new twist on spaghetti) 1 box noodles 1 teas minced garlic ½ cup heavy cream 2 cups red pasta sauce ½ cup Parmesan cheese salt and pepper to taste Boil noodles After the noodles have boiled and are drained, mix together all the other ingredients on low heat. Add noodles and mix. Serve immediately. Bee Rocks Ingredients

• 1 Batch pizza dough
• 1.5 pounds ground beef
• 1/2 cup chopped onion
• 1 cup frozen corn
• 2 cups shredded cabbage
• Salt, pepper, garlic to taste
• 3 cups runny mashed potatoes (I use instant)

Brown ground beef, when the beef is almost done browning add onions, cabbage, salt, pepper and garlic. While you are cooking the beef make your mashed potatoes. Add a little extra milk so the potatoes are not as thick as normal. Add potatoes and corn to the mixture and stir in while the stove top is on low. Remove from heat. Take your dough (I use a basic pizza dough recipe) and roll out into circles the size of a small tortilla. Add a scoop of your beef mixture. Roll up like a burrito and tuck the ends under. Bake at 400 degrees for about 20 minutes or until the outside of the dough is golden. These freeze wonderfully and can be wrapped individually for a quick lunch.

Kate’s Week

I am looking forward to getting back into the Christmas spirit this week. I had it full-force before Thanksgiving but it seemed to get lost somewhere after that. Now that we have all of our decorations up and Christmas music playing all the time, I’m starting to feel it coming back. Breakfast

• M - Banana bread, smoothies
• T - Amish baked oatmeal (recipe below)
• W - Chocolate chip muffins, smoothies
• Th - Sunshine toast
• F - French toast
• S - Cinnamon rolls
• Su - Leftover rolls or muffins

Lunch

• M - Tuna pasta salad, tangerines
• T - Grilled ham & cheese, pears
• W - Veggie soup and cheese & crackers
• Th - Chicken salad sandwiches, yogurt
• F - Quesadillas, peaches
• S - Pizza pockets, applesauce
• Su - TBD

Dinner

• M - Chicken fried rice and stir-fried veggies
• T - Lasagna rolls, tossed salad
• W - Chili topped baked potatoes, celery sticks
• Th - Honey baked lentils over rice, cinnamon apples
• F - Creamy chicken & veggie casserole w/ egg noodles
• S - Loaded baked potato soup in homemade bread bowls
• Su - Stuffed turkey breast, barley pilaf, brussel sprouts (I need HELP with these. I have never made brussel sprouts before. I knew Eric liked them but I couldn’t remember ever eating themself. A few weeks ago when we went out to dinner, I tried one and it was so good! Now I want to make them but I need a recipe recommendation. Thanks!)

Amish Baked Oatmeal (This recipe is taken from Gooseberry Patch Magic of Christmas )

• 1 1/2 c. quick oats, uncooked
• 1/2 c. brown sugar
• 1/2 c. milk
• 1/4 c. butter, melted
• 1 egg
• 1 t. baking powder
• 3/4 t. salt
• 1 t. vanilla

1. Stir together oats, brown sugar, milk, butter, egg, baking powder, salt and vanilla. Spread evenly into a greased 13×9 baking dish. 2. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until edges are golden. Immediately spoon into individual serving bowls and pour warm milk over. Cinnamon Mocha Coffee

• 2 t. cocoa powder
• 2 t. sugar
• 1/2 t. cinnamon
• 1 c. hot coffee
• Optional garnish: whipped cream and cinnamon

1. Place cocoa, sugar and cinnamon into a large coffee mug. Add hot coffee and stir to combine. Garnish with whipped cream and cinnamon. Head over to Joy’s to find out what drinks she’s serving up for today’s stop of the Bloggy Progressive Dinner. I am especially excited about the Bloggy Progressive Dinner this week. Just in case you missed the announcement last week, here is the schedule:

• 12/15 Joy serves drinks at Five J’s
• 12/16 Kate will serve the appetizers at A Simple Walk
• 12/17 JessieLeigh serves salad at Parenting the Tiniest of Miracles
• 12/18 Amy will serve the main course at The Finer Things in Life
• 12/19 Toni serves dessert at The Happy Housewife

And don’t forget to visit Laura’s blog for more Menu Plan Monday.

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