Homework Assignment

I didn't keep track very well, but here's what I remember eating for dinner:

M - Chicken w/ mushrooms and prosciutto (but I used bacon)
T - PDub Lasagna
W - Leftover Lasagna
Th - Italian Chicken Parmesan
F - Little Caesar's
Sa - I had Pasta Roni, Chris had leftover pizza (woohoo)
Su - Breakfast burritos

Homework Assignment

I must admit, I didn't keep track of what we ate last week and I can't for the life of me remember what we ate on Friday. Here's the rest of the list though. :) Breakfast and lunches are pretty typical, but our dinners are nothing as exciting as all the rest of yours.

M- Chicken Pot Pie
T- Little Caesar's Pizza
W-Tuna Casserole
Th-Meatloaf & Baked Potatoes
S-Alfredo Pasta with Shrimp and Tomatoes
Su-Meatball Subs

Homework

I was pretty lazy this last week in the dinner area. Recording it just made me realize it even more. :)
Breakfast: We usually eat cold cereal, oatmeal, yogurt with fruit and cereal, green smoothies, or hot cereal and fruit. Sometimes we have pancakes or eggs.

Lunch: Leftovers or PB sandwiches and various snack foods/ fruit or froz. mini pizza or froz. taquitos, or soup- anything easy. I just add fruit or carrot sticks/ peas to it to make it healthier.

Dinner:
M: Dinner over at in-laws
T: Pasta, veggies and Peanut Sauce, and orange slices
W: Frozen chicken pasta mix from Costco, canned peaches
Th: Chicken enchiladas and salad
F: Out to eat- Bombay House
S: Pasta and Pesto sauce
Su: Hawaiian Haystacks

My Homework

Here's what was on our menu last week!

M- Ham and cheese roll-ups (with crescent rolls) and homemade cole slaw
T- Beef Taco Salads
W- Shepherd's Pie
Th- Baked Ziti
F- Leftover Ziti

Your menus are so interesting! I feel rather blah this week!

Pear Bunnies

My mom used to make these for us. Kids think they are great. Not to mention they are pretty good for you. They would make a great Easter treat.

Ingredients:
1 Can Pear Halfs
Raisins
Cottage Cheese
Carrots (I used mini carrots)
Lettuce

Directions:
Take a leaf of lettuce and lay it nicely on the plate.
Place one pear half on top of the lettuce
Use the raisins to make eyes and a nose.
Put a dollop of cottage cheese at the large end of the pear half for a tail.
Take a vegetable peeler and "peel" the carrot (Not really peel it, but make strips of carrot). These are the ears.

Enjoy.

Paul's Baked Macaroni and Cheese

45 Minutes to Prepare and Cook Yields: 6 Servings Ingredients 8 ounces Elbow Macaroni 1 can campbell's cheddar cheese soup 1/2 cup non-fat milk 8 ounces 2% shredded colby jack cheese
Instructions 1) Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 2) Place macaroni in a 2 quart casserole dish. Stir in cheese soup and milk until well combined. Sprinkle with shredded Colby. 3) Bake 25 to 30 minutes, or until cheese is brown and bubbly. Makes 6 servings
Source: Sparkrecipes.com

My Homework

Well here is my list. For breakfasts we usually have cold cereal, oatmeal, french toast, or pancakes (from a mix). Once in a while I make muffins. For lunch we usually have leftovers, pb and honey sandwiches, ramen, lunch meat sandwiches, or the kids have chicken nuggets and I have something else. Here's my dinner list from last week:
M-Mom's Breakfast Dessert
T-Chicken and Cucumber Wraps (They were supposed to have cilantro, but I forgot to buy it)
W-Ham and Noodle Toss
Th-Pancakes
F-Little Ceasar's Pizza
S-Sour Cream Enchiladas (with chicken added)
S-Paul's Baked Macaroni and Cheese with Pear Bunnies (Easiest Homemade Mac and Cheese Ever).

ham and Swiss Honey Mustard Sandwiches

1 package of dinner rolls (the kind that are stuck together)
Swiss cheese (We use a lot)
Thinly sliced Ham (We have tried turkey too)
Honey mustard spread:
mix together,
1/2 cup honey
1 stick butter melted
1/2 cup mustard
1 TB poppy seeds
dash of worchestershire sauce

Grease a 9X13 pan. Spread 1/3 of the sauce on the bottom of the pan. Slice the rolls down the middle (So all the tops are together and all the bottoms are together, do not pull the rolls apart), place bottom half of the rolls in the pan. Layer ham, cheese, and 1/3 sauce. Put tops of rolls on and pour remainder of sauce over the top. Cover with foil and bake at 350 for 35 min.

homework, and an excuse

I must admit that last week was one of the laziest weeks as far as food that we have had in a long time. And after reading the other post, I feel even lazier, and also really really hungry! Breakfasts at our house usually consist of a boiled egg, toast, cold cereal, fruit, or any combination. Lunch is ususally leftovers or skipped over. :) So here are the dinners for the week.
M-Beef enchiladas with green salad and corn
T-Baked Potatoes with broccoli cheese sauce
W- Breakfast for dinner. Egg and Cheese English muffin sandwiches and Bacon. We did have orange juice so I would feel like we had something healthy :)
T-Philly CheeseSteaks
F- Dinner was provided by Fiesta Ole' accompanied by our years supply of fried food!
S-South of the Border Meatballs with brown rice, beets and corn
Su-Ham and Swiss Honey Mustard Sandwiches

Homework for Katie

I feel like, in the interest of full disclosure, I should make a preliminary note that my week's eating was more vegetable-laden and Food Network-inspired than usual (partially because we had guests over three times this week--hence the presence of desserts). Also, I'm not including breakfasts, because for breakfast I always eat either GrapeNuts or leftovers.

SUNDAY
D- Tofu-broccoli lasagna (original recipe to come), garlic orzo, cucumber-cabbage-celery ranch coleslaw, coconut-chocolate pudding pie

MONDAY
L- Leftover lasagna
D- Haystacks, salad with green peppers, cracked wheat rolls, passionfruit mousse and coconut cookies

TUESDAY
L- Brown rice, sauteed beet greens and red potatoes
D- Chicken burritos (leftover haystacks sauce wrapped up in tortillas and topped with cheese), green salad

WEDNESDAY
L- "Pink stirfry" made of brown rice, roasted beets and red potatoes
D- Upside down vegetarian pizza, cucumbers

THURSDAY
L- Whole-grain pasta, tofu sauteed with asparagus and grape tomatoes
D- Ranch chicken straws, strawberries

FRIDAY
L- Whole-grain pasta, braised kale with garlic
D- Tofu cannolini (original recipe to come) with tomato sauce, barley with kidney beans and corn

SATURDAY
L- Whole-grain pasta, roasted beets and roasted sweet potato
D- Hominy-vegetable soup made with sweet potato puree and chicken broth, chocolate cupcakes (applesauce instead of oil)

SUNDAY
D- Mexican chicken lasagna with corn and tomatoes, barley and black beans, green salad with cucumbers, key lime bars