Most of my recipes this week are adapted (for our family's personal tastes and our available pantry items) from Better Homes and Gardens Kid Favorites Made Healthy.
Monday: Chicken Parmesean Nuggets (chicken nuggets dressed up with cheese...fancy, huh?) served with spiral marinara pasta and a side of italian corn (we use a shake of the Mrs. Dash Salt-free Italian Seasoning).
Tuesday: Triple Decker Tortillias (p. 120) with a side of Spanish Rice (we like Lipton's). We will use flour tortillas instead of corn and add MORE CHEESE! Churros for dessert.
Wednesday: Brain Power Salad (p. 79). This recipe has bacon, carrots, broccoli, and a bit of red onion with a light vinegar/sugar/mayo dressing. We will take out the water chestnuts that are called for and possibly add...guess...cheese! If this makes the recipe a bit less "healthy," so be it. We will serve it with Wheelie Ham Salad (p.71), which is essentially ham, cooked wagon wheel pasta, zucchini, green onions, cherry tomatoes, and a ranch/yogurt dressing. I figure the kids can make frozen yogurt pops and have them after dinner as a nice treat.
Thursday: Turkey Taco Salad (p. 73). We've never used turkey burger for taco, so this will be an experiment to see if we like it.
Friday: Happy Third Birthday, Firefly! We will be ordering pizza for her birthday, and watching a movie of her choice. We were thinking of trying the 18" Pizza Hut deal for $12 with a two liter (they say it is the same amount of pizza as in the two mediums we usually order). We have found that by asking them to cut smaller slices, the kids don't waste as much and the pizza seems to go farther. We will definitely have a cake for dessert, and ice cream, too!!
Saturday: I really like the weather being a bit cooler in the evenings here because it motivates hubby to cook-out on the grill. I am planning for burgers and hot dogs, macaroni salad, and corn on the cob. Leftover birthday cake for dessert. Yum!
Sunday: Teriyaki Pulled Pork Sandwiches from Taste of Home's Slow Cooker Recipes (page 30). Basically, it is a 3 lb. bonesless pork shoulder simmered in a mixture of pineapple juice, teriyaki, onion, and pineapple. I'll serve this with baked beans and coleslaw. Hopefully, I can start it before church and it will be ready for us at dinner time. I don't know how we are going to be happy with PBJs for lunch with the scent of cooking pork in the background, but we will manage somehow.
Blessings to you for a healthy and happy week,