Breakfast:
Bear Mush Banana Chocolate Chip Pancakes
Juice
Lunch:
bbq tofu and potato kabobs *with peppers and onions
milk
Snack:
Newtons
Supper:
left overs
lettuce salad, comination of coleslaw mix, bag iceburg, redleaf, and spinach
steamed aspargas
Snack:
homemade chocolate pudding
Breakfast:
cereal
toast
Lunch:
veggie burgers (portabella and garlic from Garden Patch)
multigrain chips
soda
Supper:
Steel Oats or Bear Mush with honey, brown sugar, cinnamon and walnuts or almonds
toast
Snack:
newtons
clementine
milk or water
Breakfast:
pancake or waffles made into a peanut butter and banana sandwich
milk
Lunch:
cheese and spinach quesadilla
carrots
red and yellow peppers
milk
Supper:
baked penne
crusty wheat rolls
cole slaw
Snack:
newtons
milk
banana
With all the medical crap going on around here, Cool and I have been thinking alot about diet. Actually, I have been thinking alot about diet, Cool has been putting up with my ramblings. BUT, we have agreed on a plan. That is amazing to say the least. Our plan is to eat a vegetarian diet during the week and eat meat for 2 meals on the weekend. Hopefully with the meat on the weekends he won't crave meat too much and with the vegetarian diet we can get things managable and possibly off all the meds.
We started this week. It has been going "ok" as I have a 13 year old who loves meat but the kids love being able to pick the foods. We went through recipes online today and they picked our next two meals both containing tofu. I am not sure how I feel about that but I gladly bought the ingredients.
It is scary changing things the way we have but also freeing in a way. I think with this new way our garden will be a fantastic thing this summer. If it ever warms up that is.
While going through the scrap paper my mom sent over I found this treasure of a recipe. It is actually one of our family favorites. One that I haven't made in like forever. I can thank Nanc for this since she is the person who orginally gave it to me.
Mustard Dip
16 ounces sour cream
16 ounces yellow mustart
16 ounces Helmans mayo
1 double package Hidden Valley Ranch Dressing
1 cup sugar
1/2 small onion, minced
6 heaping teaspoons horseradish
Mix all ingredients together. Let sit overnight in fridge before serving. Keeps for a long time and makes alot. This is great as dip for hard and soft pretzels and on sandwiches in place of mayo.
Breakfast:
Peanut butter French toast
Orange jello
Bananas
Milk
Snack:
Homemade Granola bars
Milk
Dinner:
Grandma J’s rice casserole
Peas
Lettuce salad
Snack:
Cheese
Crackers
Celery and carrots
Banana
Milk
Oh yum! I made this for lunch today. It was a big hit amongst the tribe.
Chicken Quesadillas
About 1 tbs olive oil
1 medium onion diced
about 1 ½ tsp minced garlic
1 chicken breast cooked and chopped
Mexican Fiesta Seasoning
Flour tortillas
Co-Jack shredded cheese
Cooking spray
In a skillet heat the olive oil. Saute onion and garlic in the oil until almost clear. Add chicken and heat until hot. Set aside with lid on pan
Over medium heat in a nonstick skillet that has been sprayed, place 1 tortilla. Sprinkle about ¼ cup cheese over top. Add about ½ cup chicken mixture. Sprinkle with another ¼ cup cheese. Heat for 3 minutes. Flip and heat for another 3 minutes. It should be golden brown and crispy.
Serve with sour cream and salsa with refried beans on the side.
Breakfast:
Breakfast Panini
Orange Juice
Snack:
Jello Jigglers
Dinner:
peanut buter and banana sandwiches
celery
Milk
Snack:
Hot Chocolate
Graham Cracker
Supper:
meatloaf
red cabbage and apples
mashed sweet and white potatos
Milk
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