Week of May 30th

Mon: Chicken Salad Sandwiches

Tues: Lasagna w/ salad

Wed: Grilled Shrimp Scampi w/ veggies

Thurs: Leftovers

Fri: Salmon Patties w/ veggies

Hints:

Monday's recipe is just canned chicken (drained) with pepper, cayenne pepper, mustard and mayo (Casey's recipe). I also like to add chopped celery and eggs.

Tuesday's recipe I am cutting in 1/2, but if you make it as the recipes states it would be great to make two pans to freeze one for later!

Week of May 23rd

Sun: Hamburgers w/ Mac 'n Cheese and veggies

Mon: Spaghetti w/ salad

Tues: Leftovers

Wed: Three Cheese Pasta Bake w/ salad

Thurs: Leftovers

Fri: Leftovers

Hint:

Wednesday's recipe I will be using leftover spaghetti noodles instead of the stated pasta.

Week of May 16th

Sun: Parmesan -Crusted Chicken in Cream Sauce w/Asparagus

Mon: Salmon w/ baked potato and asparagus

Tues: Leftovers

Wed: Quiche Lorraine w/ sausage and Orange Pull-Apart Bread

Thurs: Grilled Cheese (Havarti, Extra Sharp Cheddar, Muenster) w/ Avocado and Tomato

Fri: Leftovers

Hints:

Wednesday's recipe for quiche I use my mother's homemade pie crust recipe from her home economics class in high school. It has yet to fail and makes to pie crusts. If you don't have time, buy one! But if you try it, here is the recipe:

Pie Crust

3 c. flour

1 1/4 c. Crisco

1 t. salt

1 egg, well beaten

3 T. ice cold water

1 T. vinegar

Cut Crisco into flour and salt. Combine egg, water, vinegar and sprinkle onto flour. Blend with fork until all is moistened. DO NOT OVER MIX as it will have dough become tough!

Week of May 9th

Happy Mother's Day to all the moms!

Sun: Baked Cavatelli w/ veggies

Mon: Teriyaki Pork Roast w/ fried rice

Tues: Leftovers

Wed: BLTs

Thurs: Leftovers

Fri: Parmesan -Crusted Chicken in Cream Sauce w/Asparagus

Hints:

Monday's recipe states the fried rice is easier to work with when cooked ahead of time. Sorry I am getting this to you Monday, but I read the recipe last night and went ahead and made the rice.

Tuesday's recipe is obviously easy, but I have a new trick to cook bacon, I bake it. I line a edged cookie sheet with foil then place a greased rack (that is heat resistant) into the cookie sheet. Then I place the bacon on the rack so the grease drips into the cookie sheet and off of the bacon. I do not have a time or temp for this as I just watch it closely. Plus, with the lined cookies sheet it makes clean up a lot easier. Or you can just leave out the rack and place it directly onto the cookie sheet.

Week of May 2nd

Wow! First of all I can not believe it is already May. Being a teacher it was bittersweet putting up that May calendar for my students Friday after school. Last week was a bit crazy for us so I am using a recipe or two over.

Sun: Salmon w/ baked potato and asparagus

(for cooking asparagus check out the hints below)

Mon: Dutch Babies w/ bacon

Tues: Fettuccine Alfredo w/ shrimp and asparagus

Wed: Tacos w/ black beans and guacamole

Thurs: Leftovers

(PS. Happy Birthday, Mom!)

Fri: Fish sandwiches w/tarter sauce

Sat:

Hints:

Sunday's recipe for the asparagus is simple! In a non-stick skillet I put about a T. of butter and garlic, heat up until butter is melted then add asparagus. Cook until under side skin is bubbly, then turn and cook until other side is done. This only takes about 6-8 minutes to cook depending on your heat. When finished I sprinkle with Parmesan cheese.

Monday's recipe is not quite the same as my recipe, but it is fairly close. If you have children, these are super fun to watch as they 'grow'!

Tuesday's recipe has another helping of asparagus as the bundles are usually too large for one setting and I know I have to use them both right away. Hence the two sides closely together.

Wednesday's recipe is in celebration for Cinco de Mayo!

Friday's recipe is nothing exciting, we have some frozen battered fish patties that I would like to get rid of! Plus, it will use some some freezer 'stuff'.

Sorry I don't have anything for Saturday as I am how we will be celebrating Mother's Day!