The following list reflects what recipes hit the menu rotation for this week:
Sunday: Veggie subs. The avocados ended up in the fridge so were rock hard. No dice for the subs last night. Just cheese, mushrooms, green leaf lettuce, olive salad, and tomatoes.
Monday: Quick and Easy Macaroni and Cheese (a surprise addition since a bit of a kid shuffle happened.) Side: mystery veggie of choice from youngest–I am guessing broccoli.
Tuesday: Taco Salad night (veggie crumbles, fat free “re-fried” beans,(First two cooked together on stove-top with taco seasoning) tomato, lettuce, cheese, sour cream, tortilla chips, avocado…they should be ripe by then.
Wednesday: Greek Style Bulgar Salad w/chickpeas, feta and olives (From PDQ Vegetarian Cookbook p. 51)
Thursday: Smoked Sausage Chowder (From Healthy Crockery Cookery p. 24)
Saturday: Chicken Fried Steak, Mashed Potatoes, “cream” gravy, white bread for Denise, Caesar Green Beans