Another week, another menu… A few things of note going on this week: The girls have their usual musical endeavors occurring on Monday and Thursday and Peyton has a basketball game Monday night at 6:30. That means Monday’s dinner will have to be early and quick. Also they are checking out Lyon College’s offer of free pipe and drum lessons and traditional Scottish dancing Wednesday night. Tuesday is also Fat Tuesday, so feast! Ash Wednesday marks the start of approximately 6 weeks of Lent leading up to Easter. As a Catholic, Ash Wednesday means no meat as well as every Friday until Easter, so get ready for some meatless meals.
Monday: Fried Chicken Salad with Honey Mustard Dressing. Just pick up some fried chicken tenders at the deli and chop them up on top of your salad. We prefer Chick-Filet-A Honey Mustard dipping sauce as our salad dressing. Peyton is so excited to have salad for dinner! (Strange for an 8-year-old, but I’ll take it.)
Tuesday: Pan-fried Steak and Potatoes with green beans, mushrooms, and onions with an iceberg lettuce wedge on the side. Or as the girls like to call it: Hand-fried Snakes and Tomatoes (see post here). I actually had some venison steak in the freezer, which I defrosted yesterday, which I will slice thinly and start marinating (in steak seasoning, soy sauce, and Worcestershire sauce) on Monday. I prefer Durkee Famous Sauce (a mustard based dressing) on my wedge salad and Dave prefers Blue Cheese dressing.
Wednesday: Veggie taco bowls. Old El Paso makes flour tortilla taco bowls. Fill them with pinto beans and corn flavored with taco seasoning and all your favorite taco toppings: cheese, lettuce, tomatoes, onions, salsa, avocado, and/or sour cream. You won’t even miss the meat!
Thursday: French bread pizzas and salad, of course. We love to buy the day old hoagie rolls at the grocery store and slice them in half lengthwise. They make the perfect personal French bread pizzas. Today we’ll top them with homemade tomato sauce, pepperoni, and fresh mozzarella cheese (black olives and mushrooms for those who want them). We’ll have salad on the side so the girls get some veggies.
Friday: Creamy Cheesy Cauliflower Soup, soft pretzels, and Caesar kale salad. Steamed and pureed cauliflower is the base of this creamy soup. Add vegetable broth and cheese (Velveeta, cheddar, Parmesan, whatever is available) to round out the flavors (broccoli is a welcome addition as well). We love soft pretzels with any cheesy soup.
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