Menu Plan Monday 3-1-2010

Monday
** Supper - Taco Salad

Tuesday
** Supper - Potato Soup

Wednesday
** Supper - Chicken Nuggets, Mixed Veggies

Thursday
** Supper - Waffles and fruit

Friday
** Supper - Fish and rice


Saturday
** Supper - left overs or Pasta Roni

Sunday
** Supper - Something from the pantry



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Menu Plan Monday 2-15-2010

We didn't do very well in using our meal plan the last couple of weeks. Some of these are repeats of last week, as we fell to eating out a couple times.

Monday
** Supper - Pig in a Blanket and homemade dinner rolls

Tuesday
** Supper - Fish and rice

Wednesday
** Supper - Pasta

Thursday
** Supper - Pancakes and Yogurt

Friday
** Supper - Grilled Sandwiches and fries


Saturday
** Supper - left overs

Sunday
** Supper - Potato Soup



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Menu Plan Monday 2-8-2010

We didn't do very well in using our meal plan the last couple of weeks. No better time then now to get in the game!

Monday
** Supper - Hamb Helper and veggies

Tuesday
** Supper - Fish and rice

Wednesday
** Supper - Pancakes and Yogurt

Thursday
** Supper - Chicken Pasta with Cheesy Garlic Sauce

Friday
** Supper - Sometime for the crock pot --- any ideas?


Saturday
** Lunch - Grilled Sandwiches and fries
** Supper - Pig in a Blanket

Sunday
**Lunch - Eating out
** Supper - Leftovers from all rest of week



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Menu Plan Monday 1-18-2010

Monday
** Lunch -Beef and Veggie Soup
** Supper - Veggie Burgers and Fries

Tuesday
** Lunch - Toasted Beef sandwhiches
** Supper -

Cheesy Chicken Parmesan

• 1 beaten egg
• 3/4 cup grated Parmesan cheese
• 6 boneless, skinless chicken breasts
• 2 tablespoons vegetable oil
• 26 oz spaghetti sauce
• 6 slices mozzarella cheese
• optional chopped parsley

Place egg and parmesan cheese in separate shallow bowls. Dip each chicken breast fillet in egg, then cheese, coating well. Heat oil in large skillet over med-high heat. Cook chicken for about 5 minutes on each side or until no longer pink and cheese coating is golden brown. Remove from skillet; set aside. Wipe remaining oil from skillet.

Pour sauce into skillet. Arrange chicken in sauce. Spoon some sauce over each piece of chicken and top each with a slice of cheese. Heat, covered, over mid heat about 5 minutes, or until sauce is heated through and cheese is melted. Garnish with parsley, if desired.

Wednesday
** Lunch - Roast beef wraps
** Supper - Asian Helper

Thursday
** Lunch - Leftovers
** Supper - Chicken and Rice

Friday
My Birthday! WOO HOO!

Saturday
** Lunch - BBQ ribs and Idaho potato
** Supper - Tuna Helper

Sunday
** Lunch - Pancakes and Yogurt
** Supper - Cheesy Chicken Bake

2 cups uncooked mac

2 cups cooked cut up chicken

2 cans of cream soup

2 cups milk

2 cups of shredded cheese

Onion- optional

mix, and put in a 9 x 13 or casserole dish overnight, let set out in morning until room temp. and bake at 350 for 1 hour (typically, I do this the night before, however then just use the crock pot on low all day!)

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Menu Plan Monday 11-2-09

Monday
** Lunch -Frozen Veggies and pasta
** Supper - Pizza (Cook the roast beef for tomorrow)

Tuesday
** Lunch - Roast beef wraps
** Supper - Cheddar Broc and Tator Soup

Wednesday
** Lunch - Roast beef wraps
** Supper - Chicken Pasta

Thursday
** Lunch - Fried Rice and Pot Stickers
** Supper - Baked Tators and the fixin's

Friday
** Lunch -Pasta Roni
** Supper - Leftover buffet

Saturday
I'm with students at a conference, thus Husband will fend for self :)
** Lunch - Leftover buffet
** Supper - Leftover buffet

Sunday
** Lunch - Sausage Gravy and biscuit
** Supper - BBQ Ribs and tators


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Menu Plan Monday 10-26-09

Where in the world has October gone? Geez?! it is even a 5 week month, and I'm not ready for November!

This month, we are trying to use what we have in our freezer and pantry. Our garden also produced a lot of tators...

Aside from wanting to use up our stash, we are trying to trying to pay down some our our debt, as well as save up for the holidays.

We may not have the most exciting plan each day/week, however we will be saving tons of money by using what we already have! We may purchase milk, bread, wraps, and fresh fruit, however otherwise, we are golden.

Monday
** Lunch - Leftovers
** Supper - Crock Pot tators, and beef roast wraps

Tuesday
** Lunch - Pasta Helper
** Supper - Chicken Wraps

Wednesday
** Lunch - Left over Chicken wraps and rice
** Supper - Tato Soup

Thursday
** Lunch - Pizza Rolls
** Supper - 29th. Nothing planned yet :) Maybe game night and takeout!

Friday
** Lunch - Left overs
** Supper - Waffles or Pancakes and Fruit

Saturday
** Lunch - Beef Roast and more Tators
** Supper - Veggie Burgers and rice

Sunday
** Lunch - Brats and Mac/cheese
** Supper - What is left?


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Menu Plan Monday 10-19-09

This month, we are trying to use what we have in our freezer and pantry. Aside from wanting to use up our stash, we are trying to trying to pay down some our our debt, as well as save up for the holidays.

We may not have the most exciting plan each day/week, however we will be saving tons of money by using what we already have! We may purchase milk, bread, wraps, and fresh fruit, however otherwise, we are golden.

Monday
** Lunch - Leftovers and/or Frozen veggies
** Supper - Crock Pot Beef Brisket

Tuesday
** Lunch - Left over Brisket
** Supper - Tuna Helper

Wednesday
** Lunch - PBJ wraps, or Sands.
** Supper - BBQs and fried rice

Thursday
** Lunch - Left overs/granola
** Supper - Chicken Helper

Friday
** Lunch - Rice Roni
** Supper - Chicken Wraps

Saturday
** Lunch - Pancakes or Waffles
** Supper - Hamb Helper

Sunday
** Lunch - Veggie Burgers and Rice
** Supper - Brats and Mac/cheese


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Menu Plan Monday 10-12-09

As I mentioned last week, this month, we are trying to use what we have. Aside from wanting to use up our stash, we are trying to trying to pay down some our our debt, as well as save up for the holidays.
We may not have the most exciting plan each day/week, however we will be saving tons of money by using what we already have! We may purchase milk, bread, wraps, and fresh fruit, however otherwise, we are golden.

Monday
** Lunch - Leftovers
** Supper - Meat Loaf with frozen veggies

Tuesday
** Lunch - Ham wraps
** Supper - Fish and rice

Wednesday
** Lunch - Rice and Chicken
** Supper - Tacos

Thursday
** Lunch - Left overs/veggie dinners
** Supper - Potatoes and the fixin's

Friday
** Lunch - Leftovers
** Supper - Waffles or Pancakes

Saturday
** Lunch - Grilled Hamburgers and rice
** Supper - Brats, and pasta

Sunday
** Lunch - Pancakes or Waffles
** Supper - BBQ Ribs and hash browns

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Menu Plan Monday 10-5-09

This month, we are trying to use what we have. We have a pantry full of stuff. Aside from wanting to use up our stash, we are trying to trying to pay down some our our debt, as well as save up for the holidays.

I have made a menu plan through the month of October and we have plenty to last that long. We may not have the healthiest, or most exciting plan each day/week, however we will be saving tons of money by using what we already have! We may purchase milk, bread, wraps, and fresh fruit, however otherwise, we are golden.

Monday
** Lunch - Left over Crock Pot Spaghetti
** Supper - Tuna Helper

Tuesday
** Lunch - Ham wraps
** Supper - Baked Tators

Wednesday
** Lunch - Rice and Chicken
** Supper - Crock pot roast and tators

Thursday
** Lunch - Roast Wraps
** Supper - Cheddar Broc Soup

Friday
** Lunch - Leftovers
** Supper - Waffles or Pancakes

Saturday
** Lunch - Leftovers
** Supper - At Birthday Party

Sunday
** Lunch - Pasta Roni and grilled chicken
** Supper - Pot stickers and veggies

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Menu Plan Monday 9-14-09

Monday - - Shredded pork sandwiches and veggies

Tuesday - - Pork chops and Rice Casserole

Wednesday - - Slow Cooker Enchiladas

1 lbs. lean ground beef

10 (6 inch) corn tortillas, quartered
1 (1.5 ounce) taco seasoning mix

1 1/4 cups water
1 (12 ounce) jar chunky salsa
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
4 cups shredded Mexican cheese blend

1. Cook beef, then add taco seasoning and water

2. Stir together salsa, cream of mushroom soup & cream of chicken soup. Mix in most of the cheese, reserving some for top.

3. Place a layer of tortillas on the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then a layer of cheese/soup mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.

4. Cover and cook for 45 mins - 1 hour.

Thursday - - Brats, mac and cheese

Friday - - Leftovers

Saturday - - Eating out for Scrapfest!

Spaghetti with marinara Sauce and garlic buns

Sunday - - Pancakes or Waffles, fruit and yogurt


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Menu Plan Monday 8-31-09

Monday - - Cheesy Chicken Parmesan

• 1 beaten egg
• 3/4 cup grated Parmesan cheese
• 6 boneless, skinless chicken breasts
• 2 tablespoons vegetable oil
• 26 oz spaghetti sauce
• 6 slices mozzarella cheese
• optional chopped parsley

Place egg and parmesan cheese in separate shallow bowls. Dip each chicken breast fillet in egg, then cheese, coating well. Heat oil in large skillet over med-high heat. Cook chicken for about 5 minutes on each side or until no longer pink and cheese coating is golden brown. Remove from skillet; set aside. Wipe remaining oil from skillet.

Pour sauce into skillet. Arrange chicken in sauce. Spoon some sauce over each piece of chicken and top each with a slice of cheese. Heat, covered, over mid heat about 5 minutes, or until sauce is heated through and cheese is melted. Garnish with parsley, if desired.

Tuesday - - Leftovers

Wednesday - - Pancakes or Waffles, fruit and yogurt

Thursday - - Crock Pot Steak and waffle fries

Friday - - BTLs and steamed veggies

Saturday - - Eat out with visiting family

Sunday - - Cheesy potato soup


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Menu Plan Monday 8-24-09

Monday - - Spaghetti with marinara Sauce and garlic buns

Tuesday - - Corn on the Cob and Chicken Pot Pie

INGREDIENTS:

• I can Cream of Potato Soup
• 3/4 cup milk
• 1/8 tsp. ground pepper
• 1 cup mixed veggies
• 2-3 chicken breasts, cooked
• 1 egg
• 1 cup pancake/baking mix

Mix soup 1/4 cup milk, pepper, chicken and veggies in 9 inch pie plate. Mix remaining milk, egg and making mix. Pour over chicken mixture. Bake 30 minutes or until top is golden brown.

Wednesday - - Taco Salad


Thursday - - Chicken, Rice, and Corn on the Cob


Friday - - Potato-Veggie Frittata

2 T vegetable oil
1 small onion, peeled and chopped fine
1 pound small new potatoes, cut into quarters and parboiled
1/4 tsp salt
1/8 tsp black pepper
8 large eggs
1/4 cup grated Parmesan cheese
1/4 tsp dried rosemary
1 cup mixed veggies (broccoli, carrots, mushrooms...)
1/4 pound sliced ham, chopped
1/2 cup shredded mozzarella cheese

Heat oven to 375 degrees. In a 12-inch nonstick skillet with oven-proof handle heat oil over medium-high heat. Add onion; saute 2 minutes. Add potatoes, salt and pepper; cook, stirring occasionally, 10 minutes.

In medium bowl, with whisk, lightly beat eggs, Parmesan cheese, and rosemary. Stir egg mixture and chopped ham into vegetables; cook 3 minutes. Place in heated oven; bake 10 minutes. (I find it needs a bit more time.) Sprinkle top with mozzarella cheese. Bake 5 minutes more until egg is set and cheese is melted.

Saturday - - STATE FAIR DAY - No menu needed as I'm sure we will eat plenty at the fair! What is your favorite fair food?



Sunday - - White country gravy with sausage over potatoes with a side of pancakes




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My grocery list for menu plan this week:

• Lettuce

Additional Items that are on sale and/or I have coupon for (items that we use frequently):

• Ranch Dressing
• Tortillas

We have a lot of garden fresh tomatoes and cucumbers that will be ready soon! Let me know if you have any simple, yet yummy meals with these items! :) THANKS!

Menu Plan Monday 5-11-09

Monday - - Shredded Pork sandwiches, corn, smoothies

Tuesday - - Chipped Beef and potatoes

Wednesday - - Chicken Veggie Stir fry

Thursday - - Pork chops and Rice Casserole

Friday - - Spaghetti with marinara sauce

Saturday - - Leftovers and fruit salad

Sunday - - Pancakes and fruit



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Menu Plan Monday 11-15-08

It has been a LONG TIME since my last menu plan post! Life suddenly got crazy and planning ahead (for nearly anything) went right out the window. However, I'm back! I remember how great it was to have a plan, instead of coming home and asking Husband "what should we have for dinner?" for him to say, "I don't know, what do you want"...

Plus, it really does help me use what I have, and plan ahead for grocery shopping, instead of just randomly grabbing stuff in the store and hope it works out.


Monday - - Yummy Potato Soup

Yummy Potato Soup
6 potato, 5 celery stalks, 2 carrots, 5 bacon strips (sometimes we substitute ham bits), 1/2 onion, 1 tsp salt, 4 oz sour cream

Peal and dice potato. Place in pot with just enough water to cover. Add celery, carrots, and salt. Cook until tender. Add bacon and onion and stir in sour cream.

Tuesday - - Potato-Veggie Frittata

Wednesday - - Chicken Veggie Stir fry (Brown extra chicken breasts for wraps for Thursday work lunches)

Thursday - - Hamb/Rice Casserole

Friday - - Spaghetti and meatballs

Saturday - - Lime Jello with pineapple... Edit... HAHA! For those of you that have expressed concern, we are not just eating fruit and jello... :) I totally forgot to list another main dish (but remembered I had jello and pineapple to use up, thus listed it as a side)

Sunday - - Pancakes and sausage



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Menu Plan Monday 8-18-2008

Last week, we tried a couple new recipes!

The Zesty Chicken BBQ - Crock Pot was good. I didn't have Italian dressing, so I substituted in lemon pepper. The sauce ended up being not a thick as I would have liked, but it was good! The Crock Pot Fettucini Alfredo was amazing too! I admit, I went with chicken breast instead of chicken thighs, trying to use what we have. Then, the Cheesy Chicken Parmesan was delicious. I'll be keeping all three for future use! I also made Oreo Bon Bons last week! Yummy! Click over for the recipe and photo directions!
Here is the plan for this week...


Monday - - Leftovers
Tuesday - - Slow Cooker Enchilada (originally from Motherhood for Dummies)

Slow Cooker Enchiladas

1 lbs. lean ground beef

10 (6 inch) corn tortillas, quartered
1 (1.5 ounce) taco seasoning mix

1 1/4 cups water
1 (12 ounce) jar chunky salsa
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
4 cups shredded Mexican cheese blend

1. Cook beef, then add taco seasoning and water

2. Stir together salsa, cream of mushroom soup & cream of chicken soup. Mix in most of the cheese, reserving some for top.

3. Place a layer of tortillas on the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then a layer of cheese/soup mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.

4. Cover and cook for 45 mins - 1 hour.

Wednesday - - Brats, mac and cheese
Thursday - - Tater Tot Casserole
Friday - - Leftovers
Saturday - - Chicken and Potatoes
Sunday - - Pancakes and sausage



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Menu Plan Monday 8-11-08

Monday - - Brats and Pasta Salad

Tuesday - - Zesty Chicken BBQ - Crock Pot that I found over at Motherhood for Dummies. It looks amazing and I'm always up for a new crock pot dish!

• 6 Frozen skinless, boneless chicken breast halves
• 1 (18 ounces at least) bottle of BBQ sauce
• 1/2 cup fat-free Italian dressing (can use Zesty Italian also)
• 1/2 cup brown sugar
• 2 TBS lemons juice
• You also add what ever veggies you want (olives, onions, mushrooms, chives. I like to just throw in what extra veggies I have)

1. Place chicken in the crock pot. In a bowl mix the BBQ sauce, Italian dressing, brown sugar, and veggies all together. Pour over chicken

2. Cover and cook 3-4 hours on High or 6-8 hours on Low.

Wednesday - - Leftovers and salad

Thursday - - Crock Pot Fettucini Alfredo found at John Deere Mom! Yeah! Another crock pot recipe! This is a great week!

• 1.5-2 lbs boneless, skinless chicken thighs
• 1 jar alfredo sauce
• 1 package refrigerated fettuccine
• 1 red pepper
• 1 large onion
• 2 cloves garlic
• 2 cups thawed broccoli florets
• 1/4 C grated Parmesan cheese.

For complete instructions and photos, visit John Deere Mom!

Friday - - Cheesy Chicken Parmesan. I found this on a spaghetti sauce container awhile back and have been wanting to try it out!

• 1 beaten egg
• 3/4 cup grated Parmesan cheese
• 6 boneless, skinless chicken breasts
• 2 tablespoons vegetable oil
• 26 oz spaghetti sauce
• 6 slices mozzarella cheese
• optional chopped parsley

Place egg and parmesan cheese in separate shallow bowls. Dip each chicken breast fillet in egg, then cheese, coating well. Heat oil in large skillet over med-high heat. Cook chicken for about 5 minutes on each side or until no longer pink and cheese coating is golden brown. Remove from skillet; set aside. Wipe remaining oil from skillet.

Pour sauce into skillet. Arrange chicken in sauce. Spoon some sauce over each piece of chicken and top each with a slice of cheese. Heat, covered, over mid heat about 5 minutes, or until sauce is heated through and cheese is melted. Garnish with parsley, if desired.

Saturday - - Scrapbook Marathon... Having friends over to scrapbook... so whenever I feel like eating, I'll find something :-)

Sunday - - Breakfast (pancakes, sausage, toast)

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Menu Plan Monday 7-21-08

Thank you to everyone that left recipe suggestions a couple weeks ago! I ended up being sick and not cooking. Thus this week, I would like to give the linky love to everyone that left an idea!

THANK YOU to Barbara, angie, Brenda, Amy, Stacy & Brian


Monday - - Crock pot steaks and fruit smoothies

Tuesday - - Crock pot meatloaf, potatoes and gravy from Angie

"Dice those potatoes and place in the bottom of your crock pot. Mix together a can of cream of mushroom condensed soup and lipton onion soup mix. Make meatloaf whatever you like. Layer the meatloaf over the potatoes and then pour the "gravy" over the top"

Wednesday - - Whatever kind of fish we have in the freezer!

Thursday - - Reader's choice. This week I'm looking for a rice recipe. Something simple and yummy! Any ideas?

Friday - - Left overs or Pasta Salad/Cold Sandwiches

Saturday and Sunday - - yet another wedding to attend


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Menu Plan Monday 7-7-08

Monday - - (No meat Monday) - - Potato-Veggie Frittata - One of my recently new favorites... yes, I know. I list this a lot on my menu plans! However, it works with so many different veggie combos, with/without meat... I just LOVE it!

Potato-Veggie Frittata

2 T vegetable oil
1 small onion, peeled and chopped fine
1 pound small new potatoes, cut into quarters and parboiled
1/4 tsp salt
1/8 tsp black pepper
8 large eggs
1/4 cup grated Parmesan cheese
1/4 tsp dried rosemary
1 cup mixed veggies (broccoli, carrots, mushrooms...)
1/4 pound sliced ham, chopped
1/2 cup shredded mozzarella cheese

Heat oven to 375 degrees. In a 12-inch nonstick skillet with oven-proof handle heat oil over medium-high heat. Add onion; saute 2 minutes. Add potatoes, salt and pepper; cook, stirring occasionally, 10 minutes.

In medium bowl, with whisk, lightly beat eggs, Parmesan cheese, and rosemary. Stir egg mixture and chopped ham into vegetables; cook 3 minutes. Place in heated oven; bake 10 minutes. (I find it needs a bit more time.) Sprinkle top with mozzarella cheese. Bake 5 minutes more until egg is set and cheese is melted.

Tuesday - - Pork roast and potatoes

Wednesday - - Stir Fry

Thursday - - Readers choice! Here's the deal. I have a lot of white potatoes that need using up, and can't think of what to make! Post a recipe in the comments, or link to a recipe using potatoes, and I'll pick one to try on Thursday! I'll give some linky love to the person that posts the winning recipe!

Friday - - Left overs

Saturday and Sunday we will be at a wedding!

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Menu Plan Monday - 6-16-08

I'm a little late with this one, but here it goes!

Monday - - Leftovers!

Tuesday - - Eating out with Friends visiting from out of town

Wednesday - - Taco Casserole

Taco Casserole
1 1/2 lbs ground beef
1 cup chopped onion
1 cup water
1/2 cup taco sauce
1 pkg taco seasoning mix
1 pkg yellow corn shells, broken
2 cups shredded cheese

Preheat oven to 375 F and grease 12x9 baking pan. Cook beef and onion until beef is brown. Stir in water, taco sauce, and seasoning mix. cook over low heat for 3-4 minutes. Layer half of the shells on bottom of prepared baking dish. Cover and half of meat sauce and sprinkle with 1 cup cheese. Repeat with remaining. Bake for 20-25 minutes. Top with tomatoes.

Thursday - - Eating out with friends.

Friday - - Grilled Roasted Garlic Teriyaki Chicken and Crispy Potato Wedges

Grilled Roasted Garlic Teriyaki Chicken
2/3 cup teriyaki sauce
1 Tablespoon brown sugar
1 Tablespoon vegetable oil
6 boneless, skinless chicken breast
1 Tablespoon garlic

Combine teriyak sause, sugar, oil and garlic, stirring until sugar dissolves. Pour Miture over chicken in large plastic food storage bag. Turn bag to coat chicken with mixture. Refrigerate 2 hours, turning bag once. Remove chicken from bag. Grill chicken.

Crispy Potato Wedges
4 med potatoes cut into large wedges
1 tablespoon vegetable oil
1/4 teaspoon ground pepper
1/8 teaspoon salt
2 cloves garlic, minced

Place potatoes in large bowl, add cold water to cover. Let stand 15 minutes. Preheat oven to 425 F. Spray a nonstick sheet with vegetable cooking spray. Drain potatoes. Spread over paper towels and then cover with paper towels. Press to dry. Transfer potatoes to a clean large bowl. Sprinkle with oil, pepper and salt; toss gently to combine. Arrange seasoned potatoes in a single layer on prepared baking sheet. Bake potatoes for 20 minutes. Turn and sprinkle with garlic. Bake until golden.

Saturday - - Leftovers

Sunday - - Old-World Manicotti and garlic bread

Old-World Manicotti
12 large manicotti shells
4 cups shredded mozzarella cheese
2 cups ricotta cheese
6 tsp chopped fresh basil
1 jar spaghetti sauce
1/2 cup grated Parmesan cheese

Preheat oven to 350 F. Spray 13x9 inch baking dish. Cook pasta according to package directions. Drain and rinse with cool water. Let pasta dry on paper towels. For filling, in medium bowl, stir together 3 cups mozzarella with the ricotta and basil. Carefully stuff pasta shells with mixture. Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. sprinkle with remaining mozzarella. Bake for 15 minutes, sprinkle with parmesan; bake for 10 minutes longer. Serve :)

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Menu Plan Monday - 6-9-08

Welcome to my Menu Plan Monday! Last week, I featured a couple new recipes. The meatballs were great! I rolled them in just a bit of tomato sauce and they were perfect! The yogurt glazed chicken was also good. It had a bit to much sauce for me, but I'm interested in trying it again with a different flavor yogurt to see the outcome. We used a french vanilla this time. I might try orange next time! :)

This week will be a little slim, as we have many left overs, and will out out of town for the weekend.

Monday - - Leftovers

Tuesday - - Chicken Salad / leftovers

Wednesday - - Potato-Veggie Frittata (We didn't do this last week, so I'm adding it here!

Thursday - - Orange Ruffie (we are on a fish kick)

Friday - - leftovers


Saturday and Sunday we will be visiting my family.