Each Monday I shall post our dinner menu plan for the current week.
The kids feed themselves for breakfast and lunch (usually lots of fruit, pasta, sandwiches, or leftovers) so I will only be posting the dinner menu, as that's what I cook.
Please link to your weekly menu in the comments if you are inclined. I'm always looking for new ideas.
Sunday - Southwest Roll-ups using homemade refried beans, corn, salad
Monday -Spaghetti with tomato sauce, salad
Tuesday - Macaroni And Cheese*, salad
Wednesday - Turkey and Black Bean Sloppy Joe's, salad
Thursday - Lentil Burgers (didn't make them last week, going to try again!), salad, egg salad
Friday - Chicken on the grill, grilled veggies, salad
Saturday - Leftover night, or bbq chicken in the crock pot (just chicken, bbq sauce, potatoes), salad
*Homemade Mac & Cheese, adapted from November 2007 Family Fun Magazine
1 box (12-16 oz) elbow noodles
4 T butter
4 T flour
4 C milk
1 lb. cheddar cheese
1 t salt
2 t Dijon mustard
1/8 t cayenne pepper
4 slices bread
1 clove garlic
1/2 c Parmesan cheese
2 T butter
Butter and set aside casserole dish. Heat oven to 375'.
Cook noodles, al dente.
While noodles are cooking, melt the butter over low heat in a large saucepan, sprinkle in flour, stir with wooden spoon (or whisk) until the mixture starts to brown, about 2 minutes. Increase heat and whisk in milk 1/2 c at a time. Heat, but do not boil.
Reduce heat to medium-low and stir in the cheese, salt, mustard, and pepper. When cheese is melted add in noodles. Blend, then transfer to casserole dish.
Combine topping ingredients in food processor. Process to bread crumb texture. Sprinkle over casserole. Bake for 30 minutes, or until bubbly.
If you want creamier, cheesier mac and cheese decrease the amount of noodles to 3/4 of a box.