Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Friday, April 23, 2010

Weekly Menu

This coming week is going to be really busy, with First Holy Communion on Saturday, and several softball practices during the week, so I'm planning some simple meals, with little time involved. I'll still make the Artisan bread, however, because it requires so little time.

On Sunday we are having a big meal, however, because college boy requested it and I think he's bringing friends.

Spicy Shredded Chicken Tacos (homemade shells* -- college boy's favorite part), guacamole, homemade salsa, cabbage, sour cream, Mexican Rice and refritos, Mexican Ice Cream Pie

Lunch: Cheese pizza
Dinner: BLTs and Wilted Spinach Salad

Lunch: Turkey and Avocado Roll-ups
Dinner: Pancakes,
Blueberry sauce, fresh fruit

Dinner: Turkey Cutlets, Couscous, Cumin Roasted Cauliflower, Artisan bread

Lunch: Macaroni and Cheese
Dinner: Chicken Gryros and Greek Salad

* Tried and true
* New to me

* I make my shells just like this blogger does. I usually place them on a rack (upside down) in a warm (about 200 degrees F) oven because I make so many and we like to eat together. Mine seems to puff up more than hers did in the picture, but maybe it's my brand of tortilla -- I always use corn.

1 comment:

Charlotte (Waltzing Matilda) said...

How do you make your own taco shells?