Menu Plan Monday 11/21

I've been in a kind of dinner rut lately. Nothing really sounds good and usually by the end of the day I'm worn out and don't feel like cooking anyway. And on the occasions I actually do prepare a meal, my picky little eaters won't even touch it so I'm trying to get them to at least try it and of course they won't so it's this big battle and I end up making them something different anyway and by that time my food has gotten cold and it's just all very discouraging. Sigh.

In fact, last night I actually made dessert for dinner -- brownies, cookies, ice cream. Yeah, the kids totally ate it.

But since dessert for dinner isn't really a good option 99% of the time, I figured I need to get back on track with meal planning. I find that if I plan my meals for a week and get everything at the store (that's usually the hard part -- shopping with the kids!) then my dinners seem to go more smoothly. So here's my meal plan for this week.

Monday
Guiltless Alfredo over penne pasta w/grilled chicken
garlic bread
green salad

Tuesday
Broccoli cheese soup
rolls

  

Wednesday
Chicken Chimichangas
rice

Thursday
Thanksgiving dinner at family's

Friday
Ranch Chicken pizza

Saturday
Parmesan fondue
chocolate fondue

Sunday
leftovers


Linked to:

Shepherds Pie Savory

 Using 2 cans Pillsbury refrigerated crescent rolls, roll out  and stretch 2 triangles and pinch the perforated edge closed.

Cut into 4 squares. Place in greased muffin pans.

 Fill with Shepherds pie mix.

 

 Top with prepared Idaho mashed potatoes. Bake for 12 min. @ 350 deg.

After removing from oven, top each pastry       with grated cheddar cheese and seasoning.  Makes 2 Dozen. 

          

-Buff

Raspberry Jalapeno Jelly

Last year, I made jalapeno jelly for my neighbor Christmas gifts. We decided to try the raspberry flavor this time around and it turned out great. You just serve it over cream cheese on top of ritz crackers. This is a great appetizer for a party or pot luck. You can also give them aways as gifts! Hope you enjoy it as much as we do!

1c. fresh or frozen raspberries                                  3/4 c apple cider vinegar
1/2 c. chopped green bell pepper                              1/3 (6 fluid oz) container liquid pectin
1/2 c. chopped jalapeno pepper                               
3 cups white sugar

1. sterilize jars and lids
2. In a sauce pan, bring to boil  over medium heat raspberries, bell pepper, jalapeno pepper, sugar and vinegar. Boil rapidly for 1 minute. Remove from heat and let stand for 5 min.
3. Stir in the pectin. Pour into the sterilized jars and seal. Store in a cool, dark place. Refrigerate after opening.

-Buff