Here we go again . . .

another week, another menu
Some weeks are easier to plan than others. At the beginning of each year I feel like getting new stuff. That is translating to recipes this time around. It's fun for me to try new things. At least until the kids say, "what IS this stuff." sigh. Here we go.
Friday - homemade pizza (We have 15 minutes for dinner tonight between basketball practice and the Pinewood Derby. Hopefully this will be fast.)
Saturday - super bean burritos
Sunday - hearty beef stew
Monday - kicked up ramen noodles (hope to please John AND the kids - John is not a ramen fan, but the kids love it)
Tuesday - pizza
Wednesday - chiliquiles
Thursday - spinach lasagna rolls

Another night another dinner*

Friday - grilled ham and cheese, fries
Saturday - quesadillas, chips and salsa
Sunday - cheeseburger salad
Monday - sesame noodles with peanut sauce
Tuesday - pizza
Wednesday - slow cooker southwest chicken stacks
Thursday - waffles? (Thursdays are so hard for me. When we're rich it will be "eat out" night instead of  "casserole or breakfast" night.)

*my friend's band asked for  

90s songs that they can cover, 

so I have been singing ace of  base 

and the real mccoy all week.

Another Menu

Friday - taco pasta (pushed over from previous week)
Saturday - pw chicken tortilla soup
Sunday - french dip sandwiches and apple pie
Monday - minestrone soup and rolls
Tuesday - pizza
Wednesday - chilaquiles
Thursday - spring rolls
Friday - tomato basil soup and grilled cheese (or open face cheese)
Saturday - black beans and rice skillet
Sunday - The Dip, chips, beef tacos, and giant cookie cake
Monday - ravioli
Tuesday - pizza
Wednesday - OUT
Thursday - waffles

Flat Apple Pie

Instead of a regular apple pie for our
"first date anniversary," I tried Pioneer Woman's
Flat Apple Pie. Most of the juices ran out,
but other wise it was pretty good, and a little faster
than making regular pie.

Menu

Friday - macaroni and cheese, deviled eggs (both from Maxwell's recipe book)
Saturday - black bean tacos
Sunday - slow cooker chicken tostadas
Monday - orchiette and prosciutto
Tuesday - pizza
Wednesday - taco pasta
Thursday - waffles

Tomato Soup

Ingredients:

1 tsp. olive oil
1/4 c. apple juice
1/2 medium onion, finely chopped
2 cloves garlic, minced
1/2 c. diced red bell pepper
4 c. chopped fresh or canned tomatoes (I used 1 qt. home canned tomatoes)
1 c. vegetable stock (I used chicken broth)
1/3 c. orzo pasta
1/4 c. chopped fresh basil
1 pint heavy cream
1/4 c. butter

Directions:

In soup pot, heat oil and apple juice over medium heat. Saute onion, garlic and pepper 8 to 10 minutes, stirring frequently, until onion is soft but not brown. Add small amounts of water if mixture becomes dry). Remove from heat. Add tomatoes and broth. Stir. Puree in blender and return to the pot. Add pasta; cook 10 minutes, stirring. Add butter and cream. Stir in. Simmer 15 min. do not boil. Add basil and serve immediately.

from here

I hoped it would taste like Zupas, but it wasn't exactly the same. Some similarities. Ruby liked it, but the others choked it down.

Quinoa Taco Salad

My friend, Nicole, posted this one year ago, and I just got around to making it. The kids thought I was trying to poison them, but the three older boys ate everything. Milo and Ruby were not as adventurous. Maybe next time.

2 c. cooked quinoa (I cooked 1/2 cup quinoa in 1 cup water)

1 Tbs. olive oil

1 red onion, chopped

3 cloves garlic, minced

1½ tsp. cumin

½ tsp. oregano

1 to 2 tsp. chili powder, depending on heat preference

Dash cayenne pepper

Half each red, green and yellow bell peppers, chopped (I just used one whole yellow pepper)

1 15 oz. can black beans, drained and rinsed

¾ c. diced fresh tomato

2 limes

Salt and pepper to taste

6-8 oz. baby spinach

1 bunch cilantro

1/3 c. feta cheese (or cheddar if you prefer)

1 avocado, diced

Cook quinoa according to package instructions.

Saute onion in olive oil for 3-5 min. Add garlic, cumin, oregano, chili powder, cayenne, and peppers; sauté an additional 2 min.

Remove from heat. Stir in the black beans and the juice of 1 lime. Stir in quinoa. Season to taste with salt and pepper. Chill.

Roughly cut baby spinach into strips. Remove about 1 cup of cilantro leaves from the bunch, rinse and pat dry, and toss with the spinach. Divide spinach and cilantro mixture evenly among 4 salad plates. (I thought it would be more like 6 salad plates) Top each plate with a large scoop of quinoa salad.

Top each salad with tomatoes, avocado, and feta or cheddar cheese. Cut the remaining lime into slices to garnish the plates.

Makes 4-6 servings.