Here's what's on our meal plan this week:
Sunday dinner: Taco Salad
Monday: Ina Garten's lobster mac and cheese, broccoli
Tuesday (work, dance): pot luck
Wednesday: Scallops, new potatoes, grilled asparagus
Thursday (drama): Rosemary grilled chicken w/orange dipping sauce, brown rice, pea pods
Friday (Jacob Cameron’s): Southwestern Chicken Salads, baguettes
Saturday lunch: out--Art Festival
Sunday lunch: cheese stuffed french toast with strawberries, bacon
Sunday dinner: OU
The lobster mac and cheese was a splurge from our cancelled weekend that I finally got around to making. Jacob and Mark loved it. Julianna not so much. Me? I thought it was fine, but if I'm going to spend an absolute fortune of dinner, mac and cheese is not how I would choose to spend it. Now, even though the recipe said serves 6-8 and even though Mark and Jacob both took seconds, we still barely put a dent in it. (The picture of the casserole dish is after we were all served for the first time.) Guess the kids I watch will be dining on lobster mac and cheese tomorrow. :)
Jacob and Julianna have requested that we have salads once a week this summer. They don't really make it look like a salad, I put everything out salad bar style and they take what they want. They love it. Last night we had taco salads and I made tortilla bowl shells, like in a restaurant (though ours were better!) I took burrito sized tortillas and brushed them lightly with oil on both sides, draped them over cooking sprayed oven safe bowls on a cookie sheet and baked them at 400 degrees for 15 minutes. They were incredible! Give them a try. Really easy and great results. I'll be making them again for sure.
Have a wonderful week!