This week is a transitional week for us. College boy's spring break is over and he is starting back, but will be commuting from home. Fours days a week he has a late afternoon class and until we arrange for extra transportation (ach -- another car?), either mom or dad will have to do pickup at 4:30 or 5:30 p.m. That means a meal I can stick in the oven and leave for an hour, or crock pot meals on those days. I think I'll be branching out and trying some new dishes because I just don't think I have a lot of those types of recipes in my collection.Sunday
Lunch: Big Don Subs
Dinner: Grilled hamburgers, Baked Potatoes, salad
Monday
Lunch: Grilled cheese and tomato soup
Dinner: Overnight French Toast, sausage patties, fruit
Tuesday
Lunch: BLTs
Dinner: Chicken Enchilada Soup, cheese quesadillas
Wednesday
Lunch: Birds' Nests, orange wedges
Dinner: Slow-Cooker BBQ Beef Sandwiches, Fried Potatoes, buttered corn
Thursday
Lunch: Corn dog muffins, grapes
Dinner: Melt-in-Your-Mouth Braised and Barbecued Chicken, white rice, green vegetable
I'm going to attempt this dish in the crock pot -- I'll let you know how it goes
Friday
Lunch: cheese quesadillas
Dinner: Linguine and clam sauce, bread, salad
* Tried and true
* New to me
The enchilada soup is awesome! I made it last week, with regular petite diced tomatoes instead of Rotel. Middle Sister thought it needed more spice, but my husband and I liked it just fine as it was.
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