Hawaiian style burgers with roasted rosemary potatoes and broiled pineapple (pineapple, red potatoes or white potatoes)
spaghetti squash primavera (spaghetti squash, tomatoes, zucchini)
From last week:
avocado chicken suiza enchiladas (if can't access this recipe then add avocado to regular chicken enchilada sauce recipe)
Other ideas:
Mexican rice skillet
creamy chicken tacos (slow cooker)
chicken pot pie
sweet spiced winter squash casserole (allow 2 1/2 hours to make this! Or roast squash in advance)
Hearty beef and noodles
COOKING PLAN:
cranberry Christmas cake
craisins (dehydrated cranberries)
roast acorn squash
caramelized onions (crock pot)
orange marmalade
make lasagna
make twice baked potatoes
Saturday:
baked tacos (use cooked hamburger in fridge and tortillas in pantry)
Sunday:
butternut squash lasagna, salad, bread, roasted golden beets
Monday:
chicken divan (uses chopped chicken, broccoli, lemon), fruit, salad
Tuesday:
fried sausage and apples and twice baked potatoes, sautéed chard stalks (uses apples, potatoes)
Wednesday: (D no class, no practice; WW at 6:30)
potato soup, grilled cheese sandwiches (uses red potatoes, bacon)
Thursday: (D competition; not home for supper)
swiss chard stracchiatella soup (egg drop soup) (swiss chard)--kids won't eat this! Kids: canned soup, grilled cheese sandwiches
Friday:
leftovers or Breakfast skillet (ham/bacon, cubed potatoes, kale, onion, cheese, eggs) and pancakes
RAINBOW CHARD: Don't waste those gorgeous stalks! Slice them into bite site pieces and sauté. Melt butter or oil in a saute pan at medium heat. Add the stalks. Stir slowly but constantly for two to three minutes or until the stalks are slightly browned. If desired, add salt, paprika, garlic or lemon juice for flavor, or other ingredients. Mashed potatoes would go nicely as another side dish.
