Menu Plan Monday 11/5/07

Monday: Garlic & Herb Chicken w/Roasted White & Sweet Potatoes
Tuesday: leftovers
Wednesday: Hamburger and Onion Stuffed Bread*
Thursday: leftovers
Friday: Salmon Fillets w/Rice
Saturday: leftovers
Sunday: Lasagna

* Hannah can help.

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Menu Plan Monday 10/22/07

Monday: Hamburger and Onion Stuffed Bread*
Tuesday: Chicken Pot Pie
Wednesday: leftovers
Thursday: Tacos with leftover Roast Beef and Black Beans
Friday: leftovers
Saturday: Curried Salmon Cakes
Sunday: leftovers

* Hannah can help.

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Menu Plan Monday 10/1/07

I am done shopping at the big commissary on Sundays! I keep forgetting when it's payday weekend, because we don't wait for payday to do our grocery shopping. Yesterday we managed to hit a payday weekend and a case lot sale. It was a mess. The checkout line wrapped all the way around the back of the store to the entrance and it took us half an hour to get through. I think once that line gets going it just perpetuates the back up. People get in line right away and then send off the other spouse or the kids to pick up the things on their list. As much as I enjoy our quiet Mondays with no errands or activities to run to, we're going to have to move our grocery shopping day and Monday looks like the best place for it.

Monday: leftover Tuna Noodles w/White Beans and Capers
Tuesday: Crockpot Burgundy Beef and Mushrooms
Wednesday: leftovers
Thursday: Garlic and Herb Chicken from freezer
Friday: Curried Salmon Cakes
Saturday: leftovers
Sunday: Artichoke and Walnut Pesto Pasta

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Tuna Noodles with White Beans and Capers

1 lb noodles
2 6 oz cans of water packed tuna, drained
1/4 cup capers
1/4 cup olive oil
2 tablespoons to 1/4 cup lemon juice
2 cups cooked white beans (any white bean will do)
1-2 cloves crushed garlic
salt & pepper to taste

While cooking noodles, assemble other ingredients & mix. Drain noodles, add to the rest, and stir.

Pretend Soup

We checked out Pretend Soup and Other Real Recipes: A Cookbook for Preschoolers & Up by Mollie Katzen and Ann Henderson from the library and Hannah and I are both enjoying it! She's been choosing a recipe to make each day. Here she is cutting bananas for the title recipe:


And enjoying the finished product:


Each recipe is presented first on a two page spread for the grown ups, with notes about what kids can do at different ages and safety tips, as well as the recipe in a traditional format. My favorite part of these sections are the reviews by their preschool aged testers, like this one: "I also like cinnamon on broccoli."

Then the next two page spread shows the recipe in a pictoral format that pre-readers can follow. Hannah loves telling me what to do next! This can be a little troublesome when I want to modify a recipe and she insists that I'm doing it wrong.

Katzen is the author of the Moosewood Cookbook so it's no surprise that the recipes in Pretend Soup are all vegetarian. Most incorporate lots of fresh fruits or vegetables and are things that I'm happy to see my preschooler eat. And if Hannah helps prepare a dish she is much more likely to actually eat it!