Halfway through February!

Friday - chicken patty sandwiches???
Saturday -  taco salad dippers, chips, toppings (doubled to take one out)
Sunday - chicken cordon bleu pasta, french bread or rolls, fruit, veggie
Monday - potato soup, corn bread
Tuesday - pizza, broccoli, fruit
Wednesday - orchiette and proscuitto with peas, fruit
Thursday - The Dip and quesadillas

Valentines Day

Friday - easy cheesesteak sandwiches, fries, fruit
Saturday - chicken taquitos (adapted), chips and salsa
Sunday - easy stovetop skillet lasagna, green salad, french bread
Monday - orchiette and proscuitto with peas, fruit
Tuesday - pizza, broccoli, fruit
Wednesday - spaghetti, fruit salad, veggies
Thursday - Valentines Day - our tradition is El Azteca. We'll see how it goes.

February!

Friday - french toast
Saturday - crepes (a la designmom), strawberries, nutella, whipped cream
Sunday - boneless buffalo bites with ranch dip, mozzarella sticks, pizza rolls
Monday - tacos
Tuesday - pizza, broccoli
Wednesday - homemade macaroni and cheese, carrots
Thursday - chicken noodle soup, rolls
Friday - ?
dessert - (Sunday?) cheesecake stuffed chocolate chip coookie bars

Boneless buffalo bites with homemade ranch dip

Buffalo sauce

1 teaspoon cayenne pepper

1 tablespoon water

3/4 cup apple cider vinegar

1/2 cup butter

Juice from 1/2 of one lemon

Ranch dip

1 cup plain Greek yogurt

1 small handful parsley

4 cloves garlic

2 green onions, green parts only

1⁄8 cup yellow onion

1/2 teaspoon apple cider vinegar

Juice of 1/2 a lemon

2 teaspoons guar gum, optional*

4 chicken breasts, cut into 1-inch pieces

Salt, to taste

Pepper, to taste

In a small bowl, combine cayenne pepper, water and vinegar to form a loose paste.

In a small saucepan, melt the butter over low heat. Do not brown. Add the cayenne pepper mixture and lemon juice. Simmer over low heat until well combined.

To make the Ranch dip, combine all the ingredients (except guar gum) in a food processor or blender. Process until creamy. For a thicker dip, add guar gum, and process once more to fully incorporate. Refrigerate until ready to use.

Season chicken pieces with salt and pepper. Place in a large skillet with 1 cup of the prepared buffalo sauce. Simmer over medium heat until chicken is cooked through. Avoid stirring. Serve with Ranch dip.

Servings » 12, as an appetizer

Source: Kim Bowsher, thefamilypracticeblog.com

Enduring till the End (of January)

Friday - cheesesteak subs, fries
Saturday - Mikey's birthday dinner, Boston Cream Pie
Sunday - Hawaiian Haystacks
Monday - baked manicotti, broccoli, fruit
Tuesday -spring rolls and ramen, carrots, fruit
Wednesday -  pizza, broccoli, fruit
Thursday - super bean burritos, chips, salsa

January Blahs

Friday - homemade chicken noodle soup, biscuits
Saturday - ravioli, veggies, fruit
dessert - creme brulee for Bentley
Sunday - homemade macaroni and cheese, rolls, broccoli
Monday - pizza, broccoli, fruit
Tuesday - potato soup, corn bread
Wednesday - crock pot taco soup
Thursday - german pancakes, fruit

Hey Baby, It's Cold Outside

Friday - baked potato bar (chili, cheese, sour cream, butter)
Saturday - Maxwell's choice - baby back ribs, veggies and cheese sauce
Sunday - lasagna soup, garlic bread, fruit
Monday - corn chip casserole, fruit salad, chocolate chip toffee bars
Tuesday - pizza, broccoli
Wednesday - hawaiian haystacks
Thursday - homemade macaroni and cheese, broccoli, fruit

January - and it's FREEZING

Friday - potato soup (cream corn version)
Saturday - bean burritos, chips and salsa, fruit
Sunday - oven baked stew, rolls
Monday - orchiette and prosciutto, fruit
Tuesday - pizza, broccoli
Wednesday - chili beans (make double) and rice (slow cooker/rice cooker), fruit
Thursday - baked potato bar (potatoes, chili, shredded cheese, sour cream) broccoli cheese soup, rolls, grapes
Friday - homemade macaroni and cheese baked potato bar