Our menu for last was completely shot due to my vacation and then our unexpected bout with food poisoning (we think). Many of the meals I planned to make last week are still in the fridge, so this menu looks very similar to last weeks menu.

Monday

Breakfast- Oatmeal

Lunch- Sandwiches, apple slices

Dinner- Whole Wheat Pizza (our cookie frosting party was rescheduled for tonight, so hopefully we can all stay well)

Tuesday

Breakfast – Whole Wheat Pancakes

Lunch-Sandwiches, fruit

Dinner- Salmon turnovers (recipe below), corn, green beans

Wednesday

Breakfast- Cereal

Lunch- Mac & Cheese, carrot sticks

Dinner- Venison Fajitas

Thursday

Breakfast- French toast

Lunch- Muffins (if you follow the link for this recipe, I substitute whole wheat flour for the white), fruit

Dinner- Pink pasta (recipe below), whole wheat rolls, salad

Friday

Breakfast- Waffles

Lunch- Sandwiches, fruit

Dinner- Bee Rocks (recipe below), mixed veggies

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For almost 300 menu plans each week visit Menu Plan Monday.

Salmon Turnovers- (makes 8 turnovers)

Ingredients:

• 2 cans boneless salmon
• 6 oz cream cheese
• 1 bunch green onion chopped
• 1 celery stalk chopped
• 2 tubes crescent rolls ( I use the low fat kind)

Leave out cream cheese to soften

Cook onions and celery in about a tablespoon of butter on the stove top for 3 to 5 minutes

Mix together cooked onions, celery, cream cheese and salmon (drained)

Take the crescent rolls and put two together to make a square, put a scoop (about 1/3 cup) of the mixture in the center of the square, then fold up the corners towards the center.

Bake for about 10 to 15 minutes in a 375 degree oven.

This a great recipe for a quick meal. It takes about 30 minutes from start to finish, and is easy enough for a kid to make.

Pink Pasta (A new twist on spaghetti)

1 box noodles
1 teas minced garlic
½ cup heavy cream
2 cups red pasta sauce
½ cup Parmesan cheese
salt and pepper to taste

Boil noodles
After the noodles have boiled and are drained, mix together all the other ingredients on low heat. Add noodles and mix. Serve immediately.

Bee Rocks

Ingredients

• 1 Batch pizza dough
• 1.5 pounds ground beef
• 1/2 cup chopped onion
• 1 cup frozen corn
• 2 cups shredded cabbage
• Salt, pepper, garlic to taste
• 3 cups runny mashed potatoes (I use instant)

Brown ground beef, when the beef is almost done browning add onions, cabbage, salt, pepper and garlic. While you are cooking the beef make your mashed potatoes. Add a little extra milk so the potatoes are not as thick as normal.

Add potatoes and corn to the mixture and stir in while the stove top is on low.

Remove from heat.
Take your dough (I use a basic pizza dough recipe) and roll out into circles the size of a small tortilla.

Add a scoop of your beef mixture.

Roll up like a burrito and tuck the ends under.

Bake at 400 degrees for about 20 minutes or until the outside of the dough is golden.

These freeze wonderfully and can be wrapped individually for a quick lunch.