Menu2

July 5th – July 11th

 

MONDAY – Grilled BBQ Chicken, Potato Salad, Coleslaw, Brownies

Grilled BBQ Chicken

Yield: 8 Servings

4 Lb chicken parts (we like 2 cups favorite BBQ sauce* or favorite

boneless, skinless) BBQ sauce recipe

Place chicken in container and pour BBQ sauce over your chicken, reserving some of the BBQ sauce for basting. Turn chicken over to coat well. Let marinade at least 30 minutes.

Preheat outdoor grill for medium-low heat. Spray rack lightly with oil spray to prevent sticking. Place chicken on grill rack and grill about 5-10 minutes, basting with remaining BBQ sauce as you desire. Turn chicken over and cook on other side about 5-10 minutes more or until juices run clear

Tuesday –  LEFTOVERS

Wednesday – BISCUITS  AND GRAVY (Family Fav)/ Scrambled Eggs

Thursday – Chicken Risotto – Peas

Friday – Hotdogs

Saturday- Pork Tenderloin (Grill),  Quick Seasoned Rice , Veggie

Sunday – Picante Chicken and Rice  (good, but a bit spicy, Tommy would not eat)

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.  Weekly over 400 bloggers share what they have on their menu. 

 

Happy Eating!!

MENU PLAN MONDAY – Feburary/Week#2

 

 

1menubutton

Happy Monday!!!   Time to get ready for the upcoming week and plan my meals.  Last week, we had many family favorites, but tried the Baked Tilapi, which was a hit.  It was not as loved by the family as my Pecan Crusted Salmon, but still worth making again. 

 

My menus will have more casseroles and crock pot items as I am working extra hours.   I find it helpful to make up the casseroles either the night before or that morning and put it in the fridge.  I than can call home and have one of the kids or hubby put in the oven while I am driving home.   Makes things go a bit more smoothly.  I just have to make sure I remember to prepare it all the night before.  It has happened enough times that I have forgotten.  But when I *do remember it is very helpful!

 

Wishing you a wonderful week!!

 

 

8 – Monday (working Late) – Chicken Risotto / Vegetable

 

 

9 – (working Late) –

Duggar Family Tater Tot Dish
1 lb ground turkey cooked, seasoned, drained
2lb bags tater tots
1 can cream of mushroom
1 can evaporated milk
1 can cream of chicken
Brown meat & place in large cass. dish.
Cover with tater tots. Mix soup & milk together.
Pour over top. Bake at 350 for 1 Hour.
(One of Daddy’s Favorites!) Makes 1- 9”X13” pans

Add Mixed Veggies to meat before doing rest of recipe

 

10 – (4:00 HV) – Slow Cooker Chili

 

 

11 – (sorting/board Meeting) – Baked Ravioli/Garlic Bread

 

       2 Tbsp. olive oil

       1 (28 oz.) jar spaghetti sauce, any flavor

       24 pieces frozen Four Cheese Ravioli

       1/2 cup grated Romano or Parmesan* cheese

       2 cups meatballs, chopped (from freezer)

       5 oz. shredded mozzarella cheese

       sautéed peppers and onions, thawed (from freezer or see notes above.)

Preheat the oven to 400°F. Spread olive oil in an 8″x10″ baking pan and spread about 5 oz. of the spaghetti sauce around. Layer with 1/2 of the ravioli, 1/2 of the Romano or Parmesan Cheese, 1/2 of the meatballs and peppers and onions, and 2 oz. of the mozzarella cheese. Repeat layers, saving 1 oz. of mozzarella cheese for the top. Tent the pan with aluminum foil and bake for 1 hour 15 minutes

 

12 – Chili Dogs (for Chilli dogs??)

 

13 – Easy Dump and Go Chicken – Crock 4-6 Hrs  (Didn’t Make)

 

14 – Steak (Marinade), Baked Potato, Salad and Vegggie  (Valentine’s Cake??)

 

 

For more Menu Planning inspiration stop by and visit Tina at Mommy’s Kitchen  or Laura at Organizing Junkie.

 

Happy Eating!!

 

FARE FOR ALL – Get Your Moneys Worth

My church just became an express distribution site for the Fare for All food program.  While these type of food programs are wonderful and you can really stretch your grocery dollars with the power of cooperative buying, if you end up wasting the food you didn’t save money!

 

I particpated in a program like this years ago, before I was consistent with my meal planning.  I would end up wasting some of the food because I either didn’t know what to make with it or had never made it before.   My cooking skills have improved greatly since then.

 

My attitude about this now is very different!   Have you ever watched the show “Chopped” on the food network??   On the show Chopped the contestants get a basket of food that they must be creative with planning a meal with.  This is how I look at this type of food program now.  So today I got my box of food from Fare For All and now I must be creative so I use all the meat I bought!  I will have no problem using up the produce as they are things I frequently buy.  

 

I hope if you particpate in Fare For All program you will find this post helpful in helping you to feed your family from the items you received this month!!

 

 

September 2009 – Mega Meat Pack – $22

 

Chicken Boneless Skinless Thighs – 2 meals

Chicken Barley Vegetable Soup with Herbs – Meal #1

This simple, hearty and flavorful soup will remind you of the bounty of your summer garden. Its assortment of herbs and vegetables will warm you down to your toes. It has become a family favorite with or without the chicken added.

  • 6 chicken thighs, skinned
  • 2/3 Cup barley
  • 8 Cups chicken stock* or water
  • 2 stalks celery, chopped
  • 3 small carrots, sliced
  • 1 Cup chopped broccoli florets (optional)
  • 1 large tomato, peeled and chopped or 2 TB tomato powder (optional)
  • 3 cloves garlic, minced
  • 1 TB tamari, or naturally fermented soy sauce
  • 1 tsp. basil
  • 1/8 tsp. oregano
  • 1/8 tsp. thyme
  • Dash of cayenne pepper
  • 2 TB minced fresh parsley

Put all of the ingredients except the parsley into an 8 qt. stock pot or 5 liter or larger pressure cooker such as a Duromatic™. Bring to a boil, cover and reduce heat. In the Duromatic™ bring ingredients to second red ring and pressure for 15 minutes; allow pressure to drop naturally. Or simmer the soup conventionally for 1-1/4 hours, stirring occasionally, in a large stock pot. Remove the chicken thighs from the soup. When cooled slightly, remove the meat and cut into bite sized pieces. Return the meat to the soup. Simmer the soup an additional 10-15 minutes if desired. Adjust seasonings to taste, and add the parsley and serve.

Meal #2  Chicken Risotto

 

Italian Turkey Sausage

Bean and Sausage Soup – http://allrecipes.com/Recipe/Bean-and-Sausage-Soup/Detail.aspx

 

Turkey Breast Tenderloin (throw in crockpot)serve with Mashed Potaotes/ Vegetable

 

Bacon – Use for Breakfast

 

Hamburger – 3lbs – Brown and freeze in 3 packages.  I always have cooked hamburger on hand to make a quick meal that requires browned hamburger. 

 

Smokes Sausage x 2 – 2 Meals

Meal #1 – Baked Penne & Smoked Sausage

http://allrecipes.com/Recipe/Baked-Penne-and-Smoked-Sausage/Detail.aspx

 

Meal #2 – Sausage and Tortellini Soup (crockpot)

2 – 141/2 oz can Italian Style Stewed Tomatoes, undrained

3 cups water

2 cups frozen Italian style or cut green beans

1 10-1/2 oz can condensed French onion soup

8 ounces cooked smoked sausage, halved lengthwise and cut into ½ inch slices

2 cups packaged shredded cabbage with carrots (coleslaw mix)

1 9 ounce package refrigerated cheese filled tortellini

Shredded Parmesan

 

In a 4 -5 quart slow cooker combine undrained tomatoes, water, green beans, soup and sausage.

 

Cover and cook on low setting for 8 to 10 hours or on high setting for 4 to 5 hours.

 

If using low setting, turn cooker to high-heat setting.  Stir in cabbage and tortellini; cover and cook for 15 minutes more.  If desired, garnish each serving with Parmesan cheese. 

 

Cocktail Smokies – Friday Movie Night Food

Italian Wraps

http://www.gomeat.com/sitecontent/appetizers/archive/2007/11/02/italian-wraps.aspx

 

Boneless Ham Steak – Dice for Recipe

Country Ham and Cheese Macaroni Casserole

1 lb. smoked cooked ham, chopped
1 large onion, diced
1 lb. elbow macaroni
2 c. shredded extra sharp cheddar cheese (80z)
1 c. sour cream
1 can cream of chicken soup
1/4 c. margarine, melted
1 c dry, plain bread crumbs

Boil noodles according to package instructions along with diced onion, until noodles are done. Drain. Meanwhile, mix together rest of ingredients and add salt and pepper to taste. Mix in cooked noodles/onion and add to oven safe casserole dish (greased). Pour bread crumbs evenly over noodles and then pour melted butter over the crumbs.

Bake for 30-45 minutes at 375 degrees or until cheese is well melted.

 

 

September Meal Plan…..

tinamommycopy

This month I am going to try menu planning and shopping for the month at a time to see if I save more money doing it this way!!

SEPTEMBER’S MENU

 

1          Tuna Noodle Casserole,- Peas

2          40 Clove Garlic Chicken (crock 6-8 hrs)/ Pasta Salad (box)/ Broccoli

3          Lasagna Roll Ups/ Garlic Bread

4          French Bread Pizza/ Salad

5          Pioneer Woman Chicken Strips, Mac N Cheese (box), Fruit

6          Grilled Honey Mustard Pork Chops, Pasta Salad, Carrots. 

7          Labor Day: Hamburgers & Hot Dogs/ Pasta Salad/ Corn on Cob

8          Seafood Alfredo/ Garlic Bread

9          Pancakes, Sausage and Scrambled Eggs

10         Baked Ham Rigatoni /Garlic Bread

11         Tacos/ Chips and Salsa

12         Steak, Roasted Pots, Green Beans X 2, Salad Onion Vinegrette,

13         French Toast/Eggs/ Bacon

14         Spaghetti w/ meat sauce & Garlic Bread

15         Enchilada Casserole & Spanish Rice (Box with diced Tomatoes Added)

16         Chicken Abodo (crock 7-8 hrs ) –Flavored Noodles (bag) – Corn

17         Cheese Beef Macaroni x 2, Corn

18         Steak and Cheese Sandwiches/ Steak Fries

19         Oven Fried Fish and Chips

20         Pork Roast, Roasted Pots and Green Beans

21         Duggar Tater Tot Casserole

Duggar Family Tater Tot Dish
1 lb ground turkey cooked, seasoned, drained
2lb bags tater tots
1 can cream of mushroom
1 can evaporated milk
1 can cream of chicken
Brown meat & place in large cass. dish.
Cover with tater tots. Mix soup & milk together.
Pour over top. Bake at 350 for 1 Hour.
(One of Daddy’s Favorites!) Makes 1- 9”X13” pans

Add Mixed Veggies to meat before doing rest of recipe.

 

22         Cheese Quesadillas/ Spanish Rice – (Box with diced Tomatoes Added)

23         Country Ham and Cheese Macaroni, Carrots and Dinner Rolls

24         Book Group: Baked Pork Chops and Rice & Peas

25         Italian Beef Sandwiches/ Seasoned Tater Tots 

26         Back to School Picnic???

27         Beef Enchiladas, Spanish Rice , Corn

28         Frozen Pizza/ Salad

29         Crock pot Sloppy Joes (6-8 hrs CROCK)/ Chips & Dip

30         Biscuit and Gravy / Scramble Eggs/ Bacon thick cut x2

 

For more Menu Planning inspiration stop by and visit Tina at Mommy’s Kitchen  or Laura at Organizing Junkie.

Are you ready for school to start????

Fourteen more days until my children return to school, but who is counting??Things get faster paced once school starts, but the structure is so good for them.

 

Kid Organization-

 

My children, like me were NOT born organized.  We all have to work at it, some more than others.The most important thing in our house is for our children to know where things should go so they can find them in the morning.Everyone needs a launch pad….even the adults in the house!

 

Honestly, Tommy’s launch pad for the morning is really built around the closet door in the living room.It is the place we will be walking by every morning.I post on the door the school menu and calendar for our reference each day.I have Tommy look to see what needs to be done to hopefully start setting these habits in his mind.We also post his memory work on the door.That way each time we walk by we can review his bible verse or spelling words for the week.

 

I have Tommy hang his backpack on the door handle of the closet each evening once we have packed it.He hangs his jacket in his room on his hooks.  Everything always goes in the same place so it is easy to find in the morning. 

 

Erik is older and I am really trying to get him to get himself ready each morning.I set up his meds in a weekly container so they are ready for him to take in the morning.At the beginning of the year, we might have to make a list for the mornings, but he is very routine based in his thinking so once he gets it…he is good.I have trained him that any papers he has from school he sets on my laptop after school.This has worked well and he always sets anything I need to see on my laptop.

 

Hat/ Gloves Trick:  How many pairs of gloves do you go through in a year??  A little trick that has helped me a bit, is that I buy 4 pairs of the same gloves at the beginning of the school year.  This way he is loses once glove we have a chance of still having a complete pair.  Last year he got me on this as he lost he same glove from two different pairs.   But sometimes it works out in my favor. 

 

Uniforms:  I buy enough uniforms to make it through the week.  Maybe when Tommy gets older he will be able to wear a shirt more than once, but now he comes home with food on his shirt everyday.  Wish he would remember to use a napkin instead of his shirt.  So I buy 5 long sleeve and 5 short sleeve uniform shirts.  If I was better an keeping the laundry caught up I wouldn’t have to buy some many.    My trick that works well for Tommy and hubby is that the drawers on Tommy’s captain’s bed are where his uniforms are kept.  They are separate from his regular clothes and every weekend I wash all uniforms and put them in the drawers for the week.  He is never digging through his dresser trying to find his uniforms. 

 

This is what works for us.What works in your house??What are your tricks to keep your kids and their stuff organized??

 

 

lunch Lunches/Breakfast

 

I am not very creative with bag lunches.During the summer, Tommy takes a lunch to daycare at the college each day.This is easy to pack as I just send leftovers as his lunch bag is stored in the fridge and he can use the microwave there.School is a bit more tricky.His lunch will be un-fridgerated until lunch time and he doesn’t have the use of a microwave.

 

Tommy eats the school lunch a couple times a week as well.When the school menu comes each month, we sit down and read through the options and he decides what days he will bring a lunch.I pay for lunches by the month and we pack a lunch on Tommy’s chosen days.He generally will not eat at school if they are having pizza.He really doesn’t care for pizza that much.

 

Lunch ideas in our house are pretty boring.Tommy likes to either have a sandwich (must have lettuce), wraps or mac and cheese.I have found that mac and cheese stays warm until lunch when I pack it in an insulated food jar.I also generally add a fruit cup, a juice or Gatorade and a small treat like a cookie or something.My pantry is generally stocked with items to make a quick lunch. 

 

IMG_0792

The pantry is looking a little bare.   I will be buying a months worth of food after we move the pantry to it’s new location.  But you can see I have a plastic container that contains an assortment of granola bars.  We have easy mac for those mornings he wants Mac and Cheese and I don’t have any made.  We also keep chips and drinks on hand.  My BIL also takes a lunch to work each day. 

 

This year to make lunch packing a bit easier, I purchased a small food jar made by Laptop Lunches.  I also bought a plastic drink bottle so I can just fill him some juice vs buying juice boxes and gatorade.  Of course I will keep a few juice boxes on hand for those rushed mornings.  It would just be cheaper to fill our own juice. 

 

I would like to be a bit more creative with packing lunches this year, since I also take the same thing to work with me.  Here are some recipes I have been collecting in planning for making lunches.

 

Turkey Wrap

Lunch Box Taco Salad – might be too messy for Tommy, but I would like it!

Ham and Cheese Quesadillas

Bologna Slaw Wraps

Top Five Freezeable Lunch Sandwiches: such as – Ham Salad Wraps, Tex Mex Pitas, Chicken Pesto Sandwich, Freeze Ahead Tuna Sandwich

 

For in the Food Jar:  I want to be able to send hot food or soup with him!

Frank and Bean Soup

Chicken Chowder

 

Snacks or Treats to add to Lunchbox:

Oatmeal Cookies

Chewy Cereal Bars

Chocolate Chip Muffins

Homemade Cracker Jack

Numerous Snack Mixes

Healthy Snack Ideas
Zucchini Brownies

 

Drink Recipe : Sunny Orange Delight

 

Sarahdusenberry shared in comments that Hillbilly Housewife had some lunch ideas on her site.   I found this great list of lunch ideas there!!

 

So those are my ideas for lunchbox options.  I am in desparate need of more ideas!  What do you send to school with your children??  Please share!!

 

BREAKFAST:

After reading what others are doing to organize for school, I came across a great idea I plan on implementing this year.Breakfast can be an issue at our home.Tommy will not eat cereal, he wants a hot breakfast every morning.This isn’t the problem.The problem is that he takes FOREVER to decide what he wants for breakfast.So this year we have a set breakfast menu and we are sticking to that.Now I can get breakfast ready and have it  waiting for him when he gets up, because I know what we will be having.I am thinking of a way to do this with his lunches too, but haven’t came up with a good plan yet.

 

BREAKFAST MENU

Monday – Boiled Egg/Toast

Tuesday – Oatmeal

Wednesday – Pancakes

Thursday – Muffin/Yogurt

Friday – Cheesy Eggs/Toast

 

How are your back to school preparations coming??  Check in with us!!  

 

WHAT WE ARE EATING THIS WEEK…..

orgjunkiempm1

Menu Plan For
 August 1st – August 15th

Thanks to Laura at I’m an Organizing Junkie for hosting Menu Plan Monday. Go and check out more great menus!   Menu planning will help you have more time with your family and enjoy your summer.

Keepers from last weeks Menu include the following: 

Creamed Brushel Sprouts  & Ranch Potato Wedges  (all good add to website)

Pork Chops W/GravyMashed Potatos (all good add to website)

 Traditional MeatLoaf  (good add to website)

Black Bean and Beef Burritos (left over French Dip Meat)  (good add to website)

 

OUR MENU

 Sat – August 1 – Honey Pecan Chicken , Spinach and Strawberry Salad with Poppy Seed Dressing, Veggie (Add to Site – Chicken and Salad Very Good)

Sun – August 2 – Crunchy Oven -Fried Chicken DrumsticksPotato Salad, Corn on Cob

Monday – Spaghetti/Meat Balls – Garlic Bread

Tuesday – Chicken Mozarella, Green beans

Wednesday –  Biscuit and Gravy / Scramble Eggs/ Bacon thick cut x2

Thursday – Enchilada Casserole

Friday – Hamburgers/ Chips and Dip

Saturday  – Creamy Chicken Breasts, rice, broccoli

Sunday – Teriyaki Sirlon Steak, Baked Potatoes, Green Beans

Monday – August 10th – Baked Pork Chops and Rice & Veggie

Tuesday – Lasagna Roll Ups/ Garlic Bread

Wednesday – Chesse Quesadillas/ Spanich Rice

Thursday – Mexican Style Ravioli

Friday – French Bread Pizza – Salad

Saturday – August 15th (Guests for Supper) – Grilled Honey Balsamic Chicken, Green Beans, Baked Potatoes

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CRAZY DILL REFRIGERATOR PICKLES 

Cucumbers
Onion
Celery
Green pepper
Dill
Garlic

Boil:

1 c. sugar
1 1/4 c. vinegar
1/4 c. salt, scant
1 1/2 c. water

Slice thin, cucumbers, onion, celery, green pepper. Put in plastic container along with dill and garlic. Boil brine mixture and let cool. Pour over sliced pickles and refrigerate. Ready to eat in two to three days, keeps well.

Recipes to Try:

Chicken Fried Steak

40 Clove Garlic Chicken

Blueberry Zucchini Bread

Popcorn Chicken

Red Lobster Biscuits

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 Join me for a new series on my blog, Back To School Boot Camp for Mom!  Hopefully we can help each other to have a successful year by sharing true and tried ideas and discussing those areas we all struggle with. 

Happy Eating!

Menu Plan Monday: 7/20/09

WHAT WE ARE EATING THIS WEEK…..

orgjunkiempm1

Menu Plan For
July 18th – August 1st 

Thanks to Laura at I’m an Organizing Junkie for hosting Menu Plan Monday. Go and check out more great menus!   Menu planning will help you have more time with your family and enjoy your summer.

Keepers from last weeks Menu include the following: 

Grilled Honey Balsamic Chicken,  (add to website)

Grilled Honey Mustard Pork Chops, (add to website)

Chicken Parmesan Burgers,(add to website)

Teriyaki Chicken Over Rice (Crock Pot 4 to 5 hrs) *Taste of Home Simple & Delicious  July/August 2009 – pg 19 (add to website)

 

Flops from Last week:  Crockpot Cowboy Stew, 

Saturday – 18th = Grilled Marinated Chicken BreastsCreamed Brushel Sprouts – Ranch Potato Wedges  (all good add to website)

19th  – Pork Roast, (add to website) Potatoes, Broccolli

20th – Frozen Meal from Church

21st – Pork Chops W/GravyMashed Potatos – Peas

22nd – (wed) Honey Pecan Chicken , Spinach and Strawberry Salad with Poppy Seed Dressing, Veggie

23rd – (book Group) – Spaghetti/Meat Balls – Garlic Bread

24th – Camping – ???

25th – Camping – ???

26th – Camping – ???

27th – Frozen Meal from Church

28th – Breakfast – Pancakes, Sausage and Scrambled Eggs

29th – Traditional MeatLoaf – Mashed Pots – Veggie

30th – French Dip Sandwiches – Fries

31st – Black Bean and Beef Burritos (left over French Dip Meat) – Spanish Rice (boxed)

8/1 – Crunchy Oven -Fried Chicken DrumsticksPotato Salad, Corn on Cob

Another way to Try Brussel Sprouts – http://www.menus4moms.com/kitchen/weeklymenu/2007/070924.php#b


Happy Cooking!!!

Menu Plan Monday – June 22nd

 WHAT WE ARE EATING THIS WEEK…..

orgjunkiempm1

Menu Plan For
June 14th – July 2nd 

Thanks to Laura at I’m an Organizing Junkie for hosting Menu Plan Monday. Go and check out more great menus!   Menu planning will help you have more time with your family and enjoy your summer. 

Sunday, 21st – Grilled Honey Balsamic Chicken, Corn, Rice A Roni  (add to Website)

Monday – 22nd – Sloppy Joes (crockpot) chip and dip

Tues – 23rd – Lasagna Roll Ups/ Garlic Bread  (Add to Website)

Wed – 24th – Crockpot Cowboy Stew, Savory Mexican Cornbread ( not great)

Thurs – 25th – (book Group) Frozen Meal – Chicken Alfredo

Fri – 26th – Hamburgers, Curly Fries

Sat – 27thGrilled Honey Mustard Pork Chops, Pasta Salad, Carrots. 

Sun – 28th – Two Sticky Chicken, Mashed Potato, Veggie 

Mon – 29th- Tater Tot Hot Dish

Tues – 30th – Chicken Parmesan Burgers,(double for my family) Fries, Veggie

Wed – July 1st – Frozen Meal – Spaghetti

Thursday – July 2nd – Teriyaki Chicken Over Rice (Crock Pot 4 to 5 hrs) *Taste of Home Simple & Delicious  July/August 2009 – pg 19

Friday – Leaving on Vacation!!!!  Vacation Menu plan to follow.  We rented a house so I will be making all our meals to save a bit of money.   I will be cooking for at least 8 of us each day, plus guests that stop by. 

Blessings !!

Menu Plan Monday – 6/5 – 6/20/09

orgjunkiempm1

WHAT WE ARE EATING THIS WEEK…..

Menu Plan For
June 5th – June 20th 

Thanks to Laura at I’m an Organizing Junkie for hosting Menu Plan Monday. Go and check out more great menus!   Menu planning will help you have more time with your family and enjoy your summer. 

Friday – (Pete’s coming) – Hamburgers, Seasoned Tater Tots X2, Baked Beans/Coleslaw

Saturday- Steak, Roasted Pots, Green Beans X 2, Salad Onion Vinegrette, Apple Crisp

Apple Crisp

  • 6 apples, peeled and sliced
  • 1/2 cup butter or margarine, softened
  • 1 cup brown sugar
  • 1/2 cup oatmeal
  • 1/2 cup flour
  • 1 tsp. cinnamon and/or nutmeg
  • 1/2 cup water

Preheat oven to 350 degrees. Arrange apples in well-greased baking dish. Blend all remaining ingredients except water. Spread evenly over top of apples. Pour water over the topping. Bake 45 minutes until apples are tender and top is crisp. Serves 6.

Sunday – Anniversary Party ?? – Make Chicken Salad/Croissants

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Monday –(working late) – Easy Chicken and Rice & Veggie

Tuesday – (town hall mtg) – French Dip Sandwiches, Curly Fries x 2

Wednesday – Beef Enchiladas, Spanish Rice , Corn – Touch Down Taco Dip

Thursday (picnic at school) – Lasagna Roll Ups/ Garlic Bread

Friday – Brats, Potato Salad, Corn on the Cob

Saturday – Biscuit and Gravy / Scramble Eggs/ Bacon thick cut x2

Sunday (to Duluth) – Two Sticky Chicken, Mashed Potato, Veggie 

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Monday – Tater Tot Hot Dish

Tuesday – Grilled Honey Mustard Pork Chops, Pasta Salad, Carrots. 

Wednesday – Cilantro Lime Grilled Chicken, Basil Green Beans, Salad, Fruit

Thursday – Baked Pork Chops and Rice & Veggie

Friday – Sloppy Joes (crockpot) chip and dip

Saturday – Grilled Honey Balsamic Chicken, Broccoli, Salad, Peaches