Menu Week 2

Monday:
Creamy Taquitos
Crunchie Salad
Watermelon
Apple Salad
Do you ever spend $4-$5 and get a bad watermelon? It's happened to me several times this summer...

Tuesday:
Grilled BBQ Chicken Tenders
Twice Baked Potatoes
Broccoli Salad
Jonah has a pasta feed after football practice, but will probably eat again later in the evening. This meal will reheat easily...plus the fact that he might leave home if we had twice baked potatoes and he didn't get one!

Wednesday:
Hotdog Casserole
Layered Salad
Fresh Fruit

Thursday: (Game night-will make earlier in the day and heat up)
Sour Cream Noodle Bake
Hawaiian Rolls
Green Beans

Friday:

Jonah out to eat with the guys
Doug and I enjoy a Chicken Bacon Artichoke Pizza from Papa Murphy's

Saturday:
Dinner out!

Sunday:
For Jonah and his friends: 
Burgers on the Grill
Mac and Cheese
Brownies w/ powdered sugar for dessert

For Doug and I:
Taco Soup and all the fixins


Notice we had several salads this week. I am making a real effort to up our veggie intake and salads are a great way for me to do that, plus it's fun trying new ones! The Crunchy Salad  was a big hit!

Apple Salad

2 apples, peeled (if desired) and cubes
1/4 cup chopped celery
1/4 cup mini marshmallows
2 tablespoons sunflower seeds

Add all ingredients to bowl.

1/2 cup mayonnaise, or miracle whip (I use light)
1 Tablespoon milk

Whisk mayo and milk together to make dressing.

Pour dressing over salad and gently stir to coat.

Chill till ready to serve.

This is a great little salad with lots of meals. I first had it when my sweet mother-in-law made dinner for Doug and I when we were dating. We had roast and potatoes and this was a great accompaniment. She is such a wonderful hostess and I have learned many things from her.

Crunchie Salad

1 head iceberg lettuce ,chopped
1 head romaine lettuce, chopped
7 green onions, chopped
7 slices bacon, cooked crisp and crumbled
1 cup chow mein noodles
1 cup almonds, slivered

Dressing:
1/2 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
3 tablespoons red wine vinegar
3/4 cup light salad oil

Toast chow mein noodles and alomnds on a cookie sheet in oven at 350* for 5 minutes. Cool and set aside.

Toss together all salad ingredients.

Combine all dressing ingredients in a jar and shake well to combine.

Just before serving, pour dressing over salad and toss.

This makes a large salad, I made half a recipe and had leftovers with 3 of us. Also, the dressing makes a lot. I used half of what it called for.

This salad was a big hit, very flavorful and full of CRUNCH!