Monday- Teriyaki Stir-fry / Rice
Tuesday- Meat & Veggie Pasties / Salad
Wednesday–Alice Springs Chicken / Roast Potatoes / Green Beans
Thursday- Leftovers
Friday- Mini Meatball Minestrone Salad / Fresh Bread
Saturday- Out for Dinner
Sunday- Hamburger Vegetable Soup / Garlic Bread
Monday- Homemade Pita Pizzas
Tuesday- In-N-Out Burgers (repeat) / Macaroni Salad / Veggie Stix / Hummus
Wednesday– Turkey Ranch Club / Salad
Thursday- Chicken Wild Rice Soup / Garlic Stix
Friday- Out for Dinner!
Saturday- Breaded Fish / Tartar Sauce / Homemade Fries / Carrots
Sunday- Out for Dinner! I’m bringing Warm Pizza Dip
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I thought I would try this as I love these kinds of dishes. I did a few things different and next time I will try it another way. I did not have rice wine vinegar so I googled to find a substitute and most said apple cider vinegar. I had some in fridge so I used it. I did not use the hot sauce as I am not a fan and I wanted the girls to eat it (wishful thinking!). I forgot to use the scallions. I had no idea what chinese noodles were so I got Japanese noodles instead. I think next time, this is what I will do different- try to find the chinese noodles. I think I would like a skinnier noodle. The sauce was delicious and I was glad I doubled it with the thick noodles. I usually tend to double most sauces in a recipe anyways. I can’t wait to try next time= skinnier noodles and scallions will be added next time! Happy Eats!
2 T. soy sauce
1 T. rice wine vinegar (I used apple cider vinegar)
2 T. brown sugar
1/2 t. toasted sesame oil
1/4 t. Chinese five spice powder
1 t. grated fresh ginger
2 t. minced garlic
1/2 t. Sriracha hot chili sauce (optional)
2 t. cornstarch
2 t. canola oil
3 C. Dole Broccoli Slaw
1/2 C. thinly sliced scallions
6 oz Chinese egg noodles
Directions:
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Source: http://onesweetappetite.com/please-excuse-my-lighting/
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Monday– Out For Dinner- Yay!
Tuesday– BLT Wraps / Salad
Wednesday– Vegetable Lo Mein
Thursday- BLT Caesar Pasta Salad / Garlic Bread
Friday– Oven Baked Cod / Oven Fries / Coleslaw
Saturday– Rainbow Veggie Hashbrowns / Sausages / Edamame
Sunday– Foil Pack Chicken and Broccoli / Wild Rice
Monday– Spaghetti and Marinara Sauce (link near bottom of page) / Salad
Tuesday– Leftovers
Wednesday– Turkey Pesto Crepes / Veggie Stix / Hummus
Thursday- Homemade Fish Sticks / Fries / Peas
Friday– In-and-Out Burger / Macaroni Salad / Veggie Stix
Saturday– Leftovers
Sunday– Crockpot Pesto Ranch Chicken / Rice / Mixed Veggies
Monday– Pumpkin Graham Waffles with Choc. Chips / Apple Slices
Tuesday– Crockpot Roast Beef / Potatoes / Carrots
Wednesday– Leftovers
Thursday- Tuna Burgers / Veggie Stix & Hummus
Friday– Chicken Fajitas / Salad
Saturday– Cowboy Bean Stew / Biscuits
Sunday– Garlic Ranch Chicken Pizza / Salad
Monday– Chili / Garlic Breadsticks / Veggie Stix
Tuesday– Teriyaki Turkey Meatballs / Rice / Carrots
Wednesday– Leftovers
Thursday- Balsamic Garlic Pork Tenderloin / Sweet Potato Fries / Mixed Veggies
Friday– Bruschetta Chicken Skillet / Peas / Roasted Potatoes
Saturday– Homemade Pizza /Salad
Sunday– Mac & Cheese (Dairy Free) / Sausages
Monday– Teriyaki Chicken Casserole / Corn
Tuesday– Loaded Burritos (Dairy Free) / Veggie Stix / Hummus
Wednesday– Pulled Pork / Coleslaw / Veggie Stix
Thursday– Leftovers
Friday– Baked Falafel Sandwiches (Dairy Free)/ Salad
Saturday– Mac & Cheese (Dairy Free) / BBQ Sausages
Sunday– Easy Chicken Cordon Bleu / Rice / Broccoli
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BBQ Chicken Salad
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Summertime always brings back the salads. I thought I would give this one a whirl as it has two of my favourite things, chicken and ranch dressing! How can you possibly go wrong with that combination? It did not disappoint. It was so good that we polished it off and wished there was more. The recipe says 2 servings (which are fairly large). You could probably get 4 side salads if serving with something else. The only thing I didn’t add was the tomato because a) I didn’t have one and b) I don’t really like them 😉 This salad is going in my favourite’s folder!
1 Tbsp. olive oil
2 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
6 cups chopped romaine lettuce
1 Roma tomato, diced
3/4 cup canned corn kernels, drained
3/4 cup canned black beans, drained and rinsed
1/4 cup diced red onion
1/4 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1/4 cup Ranch dressing
1/4 cup BBQ sauce
1/4 cup tortilla strips
Directions:
Yields: 2 Servings
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Source: http://damndelicious.net/2014/01/03/bbq-chicken-salad/
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Monday– BBQ Chicken Salad / Veggie Stix
Tuesday– Baked Falafel Sandwiches (Dairy Free) / Salad
Wednesday– Leftovers
Thursday– Beef & Broccoli Stir fry (Dairy Free) / Rice
Friday– Baked Fish Sticks (Dairy Free)/ Potato Salad
Saturday– Loaded Burritos (Dairy Free) / Veggie Stix
Sunday– Homemade Burgers/ Amish Macaroni Salad
Treat of the Week: Baked Donuts (Dairy Free)
Chasing Dreams & Flingin' Beans 