Yes, I missed a week of posting my menu last week. Yes, I know it's the first time I've missed in two years. Yes, I feel like a loser. But, I'm back! Last week just got too overwhelming for me. I had to present at the Missouri state library conference so I was gone from Saturday through Tuesday. On top of that, my son had a band contest, a band concert, a track meet, and state math contest in Columbia this weekend. It was a tough week, and yes, we had to eat out a lot because of no meal planning and pre-preparation that week. Even though I felt like a huge slacker, it was a great reminder to me why I always meal plan and pre-cook on the weekends. :)

This week is still full of activities, but that's what makes life interesting, right? Today are going to a friend's son's baptism and then I'm going to another friend's home party. Corey's last track meet is Monday, I teach a computer workshop on Tuesday and Corey has foreign language contest, I have three days of eMINTS trainings to teach this week, Eric's 40th birthday is Thursday, and Corey has state solo and ensemble contest in Columbia this weekend. So, we pretty much have something extra going on each night this week. This means that meal planning and pre-cooking on Sunday is essential if we want to avoid eating out every night. There are a couple of nights we won't have a choice, but I think I have a plan that will work so we only have to eat out twice.

Now that you know more than you ever wanted about my weekly schedule (I share it because I think it's important to see that even though we are all very busy, menu planning can still be accomplished!), here's the menu for the week. For more menu ideas, go to Have a fabulous week!

Sunday - Chick-Be-Quicks, Green Beans, Salad, Strawberries
Monday - Eat out
Tuesday - Potato Pizza (precooked on Sunday), Salad
Wednesday - Grilled turkey brats, Baked beans, Salad, Peaches
Thursday - Spaghetti with Meatballs (sauce and meatballs made on Sunday), Salad, Crescent Rolls, Chocolate Chip Pound Cake (for Eric's 40th birthday)
Friday - Leftovers
Saturday - Eat out (Corey state band)

I know - I'm a slacker and should have had this posted Sunday night. Sorry about that. I'll give you the quick menu and try to update later.

Sunday - Honey Roasted Pork Loin, Mashed Potatoes, Roasted Asparagus, Salad
Monday - Sub Sandwiches (track meet night)
Tuesday - Creamy Chicken Breasts, Rice, Green Beans, Salad
Wednesday - Leftovers
Thursday  - Brats on the grill, Baked Beans, Salad (I have book club - boys' night)
Friday - Sausage Potato Soup, Fruit Salad
Saturday - Spaghetti with meat sauce, Garlic Muffins, Salad

We had a wonderful Easter weekend as a family! The weather was warm and sunny, which is kind of rare this time of year, so we actually got to spend some time outside. We went to my mom's for an early Easter dinner on Saturday and got to see my brother and his family. I brought crockpot macaroni and cheese, which was pretty yummy. Today after church we went to the Keeter Center for a wonderful brunch with my parents and we got to spend time outside today having fun with the dogs. It really was a nice family weekend. This week is full with a track meet, two academic team contests, and a computer workshop. Making meals for these busy nights is becoming quite a challenge. I did make some chicken salad to eat in my lunches all week. We are going to have to eat out on the track meet night. We'll be grilling a couple of nights because it's quick and easy. Here's this week's menu. For more menu ideas, go to

Sunday- Turkey and Gravy (from the freezer), Salad
Monday - Eat out (track meet)
Tuesday - Sausage Potato Soup, Salad
Wednesday - Grilled Pork Chops (marinate in sun dried tomato vinaigrette), Green Beans, Salad
Thursday - Grilled Salmon (baste with honey mustard before grilling), Roasted Asparagus, Salad
Friday - Grilled hamburgers, French Fries, Salad
Saturday -Filets, Baked Potatoes, Green Beans, Strawberries
This is a great recipe to bring to potluck dinners.

8 oz. Ronzoni Smart Taste Elbow Noodles, cooked and drained
8 ounce can of fat free evaporated milk
1 1/2 cups skim milk
8 oz. shredded reduced fat sharp cheddar cheese, shredded
2 T butter, melted
2 eggs
1/2 tsp paprika
1/2 tsp salt
Pepper as desired

Spray crock pot with cooking spray (or use crock pot liner). Mix all ingredients together and place in crock pot. Cook on low for 3 to 3 1/2 hours.

Recipe adapted from - Girls to Grow
This is my own chicken salad recipe. I think it's pretty awesome. You can eat it on a sandwich, use it to stuff a tomato, or eat it on its own. :)

4 cups of cubed grilled chicken (baste with a mixture of 1 T Dijon mustard and 2 T honey; sprinkle with pepper and then grill)
1 cup sliced almonds
1 rib celery, finely diced
2-4 tbsp. finely minced green onion
1 cup red grapes, sliced in half
1/3 cup light mayonnaise
1/3 cup plain low-fat yogurt
3 tbsp. red wine vinegar
2 tbsp. minced flat-leaf parsley
1/2 tsp. salt
1/2 tsp. pepper

Wisk together the mayonnaise, yogurt, vinegar, and spices. Combine sauce with other ingredients in large bowl.  Mix well until thoroughly combined. Transfer to an air-tight container and refrigerate for 30 minutes or more to allow flavors to meld.