Back by popular request, here is my menu for this week:
Sunday: Butternut Squash Soup and salad- This is a new recipe that was in my latest edition of the Rachael Ray magazine. It’s got lots of yummy fruits and veggies: squash, onions, sweet potato, carrots and apple. I’m also roasting some extra squash to puree for little guy’s baby food. Right now everything is roasting in my oven and it smells sooooo good! It looks like this will make a pretty big batch, so I’m planning on freezing the leftovers.
*Update* This recipe is DELICIOUS and made enough for me to freeze a few quarts of leftovers. Definitely making this one again!
Monday: Sloppy Joe’s and sweet potato fries with baked beans and steamed broccoli. This recipe is similar to how I make my “Joe’s”.
Tuesday: Community Group potluck. I’m making brownies and gluten-free chocolate chip cookies for dessert.
Wednesday: Panang Curry and Spring Rolls, salad with peanut sauce dressing
Thursday: Garlic Chicken Pasta with stir-fried veggies
Friday: Burritos with Spanish Rice and Refried Beans, salad
Saturday: Pizza to celebrate David’s first successful day of potty training! (we’ll still celebrate with pizza even if it’s not very successful. I think we’ll all need some pizza by the end of that!)