Week 22

Monday: Baked Buffalo Chicken Pasta

Tuesday: Cranberry Pork Tenderloin (Rub a pork tenderloin with dry onion soup mix. Place into a crockpot, and pour a can of whole cranberry sauce on top. Add a sliced onion, and cook for 6 hours.)

Wednesday: Bierocks

Thursday: Asian Glazed Tilapia

Friday: Homemade Pizza

Week 21

Monday: Creamy Chicken Enchiladas

Tuesday: Salad topped with grilled chicken and onions

Wednesday: Chicken Mozarella Pasta

Thursday: Beef Stir-Fry (replace the seitan with beef)

Friday: Homemade Pizza

Week 19

Monday: Spicy Butternut Squash and Chicken Soup

Tuesday: Rachael Ray's Buffalo Chicken Casserole

Wednesday: Spaghetti

Thursday: Slow Cooker Chicken Stroganoff

Friday: Homemade Pizza

Week 18

Monday:  Sauerkraut and Pork with mashed potatoes

Tuesday: Thai Honey Peanut Chicken with jasmine or brown rice

Wednesday: Mushroom Veggie Burger on wheat bun with green salad and roasted red potatoes or sweet potato fries.

Thursday: Anniversary Chicken - sounds a little crazy, but the reviews were awesome! Serve with roasted cauliflower.

Friday: Leftovers or homemade pizza!

Week 14

Monday: Garlic Alfredo Tilapia

Tuesday: Taco Soup with Cornbread Casserole

Wednesday: Roasted Winter Vegetable Soup

Thursday: Rotisserie Chicken

Friday: Homemade Pizza

Week 13

Monday: Chicken Stroganoff

Tuesday: Spicy Fisherman's Pie

Wednesday: PW's Corn Chowder

Thursday: Breakfast for Dinner

Friday: Homemade Pizza

Week 11

Monday: PW's Lasagna

Tuesday: leftovers

Wednesday: PW's Meatloaf - from her cookbook

Thursday: Butter Chicken

Friday: Homemade pizza

Week 10

Monday: Spaghetti with Fresh Pesto (from Better Homes and Gardens magazine)

Directions: Cook 1 12-14 oz pack of spaghetti according to package directions. When the pasta has 5 minutes left to cook, add 4 ounces of green beans cut into 2-inch lengths. Reserve 1 1/2 cups of the cooking water. For the pesto, cook one medium chopped onion and 2 choves minced garlic in 1 Tbsp olive oil until softened. Add 8 ounces of green beans, and cook, covered for 5-7 minutes or until tender. In a food processor add bean mixture, 1 cup packed fresh spinach, 3/4 cup packed fresh basil, 1/2 cup toasted almonds, 1/2 cup Parmesan cheese, and 1 tsp lemon-pepper seasoning. Cover and pulse to coarsely chop. While running, add 1/2 cup olive oil in a thin stream until nearly smooth. Season with salt and pepper, and toss with spaghetti mixture adding the reserved pasta water to thin as needed. Optional: sprinkle the top with chopped hard-boiled eggs, sliced green onions, and fresh lemon juice.

Tuesday: Catfish and Slaw Tacos

Wednesday: Swiss Chicken Casserole

Thursday: Skillet Ham, Cabbage, and Potatoes

Friday: Homemade Pizza

Week 9

Monday: Spaghetti with Roasted Butternut Squash

Tuesday: Pepper Jack Chicken

Salt and pepper 4 chicken breasts, and place them in a 9 x 9 greased baking dish. In a seperate bowl, mix 3/4 cup sour cream, 3/4 cup grated pepper jack cheese, and 1 can of Rotel, drained. Pour mixture over the chicken, and bake at 375 for 40 minutes or until the juices run clear.

Wednesday: Coconut Tilapia with Apricot Dipping Sauce

Thursday: Pasta Carbonara

Friday: Homemade Pizza

Week 8

Monday: Crockpot Cacciatore - Sear beef in a hot skillet, then add to the crockpot. Cover with spaghetti sauce and cook on low for 7-8 hours. Serve over pasta.



Tuesday: Crockpot Chicken Tortilla Soup



Wednesday: Crockpot Low Country Boil



Thursday: Broiled Tilapia



Friday: Homemade Pizza

Week 7

Monday: White Cheddar Mac & Cheese

Tuesday: Lasagna Toasts

Wednesday: Asian Chicken Salad

Thursday: Spaghetti Squash Puttanesca

Friday: Homemade Pizza

Week 6

Monday: Tuna Panzanella Salad

Tuesday: Chicken & Artichoke Risotto

Wednesday: Mediterranean Bulgur with Chickpeas (from Family Circle magazine)
Directions: In a colander, rinse 1 cup bulgur with cold water, and drain well. Combine 2 chopped plum tomatoes, 1 small chopped zucchini, 3 tablespoons chopped parsley with bulgur. Pour 1 1/2 cups boiling water over the mixture, cover, and let sit 12-15 minutes or until liquid is absorbed and bulgur is tender. Stir in 1 can of chickpeas, 3/4 cup of feta cheese, 3/4 teaspoon of lemon zest, 2 tablespoons of lemon juice, and 2 tablespoons EVOO, and serve immediately.

Thursday: Spinach-Feta Chicken Burgers

Friday: Homemade pizza

Week 4

Monday: Chicken, mushroom, and spinach empanadas with marinara sauce for dipping

Cook 1 chicken breast (grill, saute, or bake) and shred. In a pan over medium-low heat, melt 1 tablespoon of butter. Add one pack of sliced mushrooms, 1 clove of minced garlic, salt, pepper, and 4 cups of baby spinach. Stir until spinach is wilted. Spoon into a bowl with a slotted spoon leaving the moisture in the pan. Stir in shredded chicken and 1/2 cup mozarella cheese. Using the same technique as in Week 1, make and bake empanadas using storebought pie crusts. Serve with warm marinara sauce for dipping.



Tuesday: Turkey Couscous Meatloaves



Wednesday: Garlic Shrimp and Swiss Chard on Polenta



Thursday: Perciatelli all/Amatriciana (a pasta with pancetta and white wine tomato sauce)



Friday: Homemade Pizza

Week 2

Monday: Grilled Tandoori Fish with Sweet Potato Fries

Tuesday: Pasta with White Beans and Arugula

Wednesday: Bean and Sausage Cornbread Casserole

Thursday: Artichoke Chicken (when we made this it took quite a bit longer than 30 minutes)

Friday: Homemade pizza (a perfect way to use up the artichoke chicken leftovers!)