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.

Sunday
Dinner: 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

Monday
Lunch: Cheese pizza
Dinner: BLTs and Wilted Spinach Salad

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

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

Thursday
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.