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 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 5

Monday - Vegetable Pad Thai (Read the reviews and adjust accordingly. I'll definitely add peanut butter to the sauce, omit the butter and use oil instead, and will probably use tofu.)

Tuesday - Shrimp Tacos with Warm Corn Salsa

Wednesday - Steak Sandwiches - Grill the steak of your choice (one steak makes two sandwiches) with a sliced onion. Serve on a buttered, grilled deli roll topped with a slice of cheese.

Thursday - Spaghetti Squash with Chunky Spaghetti Sauce

Friday - homemade pizza

Week 3

Monday: Penne a la Betsy (Shrimp Penne) with garlic bread and salad



Tuesday: Ham, Swiss cheese, and asparagus frittata with leftover garlic bread and salad



Wednesday: Black Bean Soup with sour cream, limes, cilantro, avocado, and cilantro lime rice



Thursday: Cheesy chicken enchiladas with leftovers from Wednesday night



Friday: homemade pizza night

Week 1

Monday: Sweet Potato and Edamame Hash (Southern Living)

Tuesday: Tacos!  Ground beef tacos with all the trimmings!  Cook an extra pound of taco meat to be used in Empanadas on Thursday!

Wednesday: Scallops with White Beans and Bacon (Men's Health)

Thursday: Beef and Cheese Empanadas (using leftover taco meat, shredded cheese and frozen pie crusts)

• Thaw pie crusts.  Preheat oven to 375.  Reheat taco meat.  Unroll pie crust and cut 3 inch circles.  Place a small spoonful of taco meat in the center of each circle and top with shredded cheese.  Dip your finger in water and run it around the edge of the dough circle.  Fold the dough over to enclose the filling and crimp the edge with a fork.  Brush the top with a little egg wash, olive oil, or butter.  Bake for 18-20 minutes or until crust is golden brown!  Enjoy with guacamole, salsa, and/or sour cream...

Friday: Homemade Pizzas - dough from Safeway bakery used for crust, topped with whatever we have in the house!