Monday Menu

I dropped Little Five off at preschool this morning and went straight to the grocery, feeling so prepared with my list and my reusable bags. But alas, not my wallet. I’m just thankful I realized how light my purse was while I was still sitting in the parking lot, and not at check out with a cart full of groceries! So I came home to write my morning blog post and empty the dishwasher, and I’ll do the shopping on the way to preschool pick up.

A comment on someone else’s blog reminded me of this great Skillet Lasagna recipe from Cooks’ Illustrated. I made it once or twice more than five years ago, and then forgot all about it. I think the kids will like it. They’re also beginning to come around to salad, which is such a relief (well, not Little Five–he’s deep into a veggie-hating phase). Mr. Ten used to say, “Salad just isn’t my thing,” but he’s progressed from eating just the tomatoes to adding a few leaves on his plate. Miss Seven doesn’t like the tomatoes, but at the Band Spaghetti Dinner last week, she asked for a bowl of salad. And then she ate it. It must be time to teach them how to make salad dressing!

Other vegetables still aren’t very successful, but I keep making them. I doubt they’ll eat any roasted cauliflower or more than a couple of bites of zucchini (I just don’t understand why they don’t like squash, but they’ll eat broccoli), but at least they always eat raw carrots and ranch dressing. Maybe in another ten years they’ll like zucchini, too.

Monday: Skillet Lasagna, salad

Tuesday: Garlicky pork chops, roasted cauliflower salad

Wednesday: Turkey Tetrazzini (from the freezer), Zucchini with Lemony Crumbs

Thursday: Olympic Seoul Chicken, rice, green beans

Friday: Fish tacos, refried beans, cabbage slaw

For lunches: Chicken noodle soup (the broth, chicken and noodles are all left from Sunday’s chicken dinner); barley with roasted peppers and feta

Advertisements