Menu Plan Monday time! The fair is over, and band camp has begun. That means that summer is officially starting to wind down here. A few more weeks, and it’s back in the routine of fall activities and more cooking that typically goes along with the season. Here’s what this week looks like.
Monday: Crepes — daughter #2 has recently become vegan. This means no meat, and no dairy. Do you know how many of my meals are vegan? Approximately 0. So, she has asked to cook and I gladly obliged. She is making these.
Tuesday: White Bean Chicken Chili — a family favorite.
Wednesday: Cheeseburger Pie — a kids’ favorite
Thursday: Santa Fe Rice — easy and “light”
Friday: Oven Roasted Chicken and Veggies — easy and smells/tastes great!
Cut up a couple of chicken breasts, a couple of carrots, a couple of potatoes – put in a roasting pan, then top with 1/3 c. olive oil and a packet (actually I use 1/2 packet) of dry onion soup mix. Bake 45 minutes at 450.
At some point in the week, a fun dessert: Peanut Butter Chocolate Chip Cake