Week 16

Monday: Chicken, Apple, Pecan Salad (Top romaine hearts with grilled, marinated chicken, blue cheese, candied pecans, thinly sliced red onion, dried cranberries, and your favorite fruity vinaigrette.)

Tuesday: Turkey Chili with cornbread casserole

Wednesday: Christmas Breakfast Casserole

Thursday: Garlic Alfredo Tilapia

Friday: Homemade Pizza/Leftovers

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 12

Monday: Apple Pork Chop Bake

Tuesday: Broiled Tilapia

Wednesday: White Chili

Thursday: Spaghetti, Salad, Garlic Bread

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 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!)