For the most part I did OK sticking with last week’s menu. A couple of things got shifted around and we ened up going out to eat twice instead of once. The taco ring was a big hit. I hadn’t made it in quite a while and Drew enjoyed the change from regular tacos. In a surprise move, Noah (who has been, well, let’s just say “picky” as of late) devoured half of his portion before I even got to the table. Jake thought it was OK, but said he prefers regular tacos. I know he likes the crispy shells. I also tried the recipe for Slow Cooker Pea Soup that Sandra had posted. I did not add the milk at the end as the recipe indicated; I just added another cup of water instead. Overall, the soup was really delicious, but next time I will use my food processor to chop the ham extra fine. The ham cubes lost their flavor after all that slow cooking since it went right into the soup. It is certainly worth making, though. Cheap and hearty!
On to this week:
Monday: Black bean & corn frittata, salad
Tuesday: Greek-style chicken breasts, green bean salad, orzo
Wednesday: Filet mignon with blue cheese butter, caprese salad, baked potato, vegetable
Thursday: Penne with artichokes, olives, tomatoes & capers, salad
Friday: Dinner out (found out that kids eat free on Friday at our local diner!)
Saturday: Soup & sandwiches or leftovers
If the filet mignon seems extravagant, Shop Rite is running a sale this week and whole beef tenderloins are $3.99 a pound. I will be hightailing it over there tomorrow! As always, this is just a guide for me and is subject to change. (And probably will!)
For more menu ideas, head over to Organizing Junkie.