Back to School

Friday - out with John and Alton (kids in Burley)
Saturday - In 'n Out? or hoagies
Sunday - chopped taco salad
Monday - back to school night - Tucanos?
Tuesday - first day of school - stovetop skillet lasagna
Wednesday - chicken tortilla soup
Thursday - refried bean burritos  Maxwell's choice (Panda Express?) and yellow cake with maple frosting

Fair Week - Burley or Bust

Friday - french bread hoagie sandwiches
Saturday - minestrone soup, bread
Sunday - beef tacos with additions from comments, cherry serbet
Monday - fettuccine alfredo, squash
Tuesday - grilled chicken kabobs, grilled pineapple, pasta salad
Wednesday - black bean taco salads, fruit
Thursday - ?

From Cheeky Kitchen -

Ingredients:

1 (3-5 pound) cut of cheap beef
flap, london broil, flank or roast all work beautifully
1/2 cup limeade
1/2 cup white vinegar
1/4 cup oil
1 onion
4-5 garlic cloves
1 jalapeno
2 tablespoons Knorr Mexican beef boullion (granulated)
1 (7 ounce) can Embasa Salsa Verde Green
1 teaspoon cumin
1 tablespoon chili powder

Directions:

Early in the morning, place your meat in a large crockpot. In a blender, combine limeade, vinegar, oil, onion, clovers, jalapeno, boullion, salsa, cumin, and chili powder. Blend until well pureed. Pour the sauce over your meat, making sure it's well coated (the meat doesn't have to be entirely submerged, just nicely coated with the sauce). Cover crockpot with a lid, and cook all day on low heat. After allowing the meat to cook 8-10 hours, shred the meat, then return it to the crockpot. Stir it in the pan juices and allow it to continue cooking until it's ready to be served. Spoon over corn tortillas, top with grated cheese, homemade salsa or pico de gallo, and sour cream. Es Muy Bien!

From the comments:

After removing the meat, I removed all but about 2-3 cups of the liquid. To that liquid, I added:
- Another 7oz can of salsa verde
- Another 2 tablespoons of chile powder
- 1 teaspooon of paprika
- 1 tablespoon of ground coriander
- 1 tablespoon of garlic powder
- 1 tablespoon of cumin
- Salt
- Ground pepper
- Ground oregano

August It Is

Friday -  BLT sandwiches
Saturday - bean burritos, chips, salsa, fruit
Sunday - sweet pork burritos, fruit, lemon cream pie
Monday - veggetable skillet lasagna
Tuesday - sloppy joes, veggies, and fruit
Wednesday - egg salad sandwiches, fruit and veggies
Thursday -  lunch; pizza (Maxwell's birthday party), breakfast

How is it almost August?

Saturday - grilled steak, potato salad or grilled squash?, fruit
Sunday - chicken taco salad, watermelon
Monday - pasta with tomato cream sauce, squash, fruit
Tuesday - black bean burritos, pico, fruit
Wednesday - french bread hoagie sandwiches
Thursday - breakfast or wraps with leftover meat
Friday - egg salad sandwiches or BLTs (if we have tomatoes in the garden)

Week of Worry (while Bentley is at 5th grade camp)

Friday - chips and salsa, crispy southwest wraps (with leftover taco meat)
Saturday - egg salad sandwiches, fruit
Sunday - Hawaiian Haystacks (Ruby), rolls
Monday - farfalle with zucchini (or yellow squash), fruit
Tuesday - chili beans and rice, fruit
Wednesday - Pioneer Day ???
Thursday - pancakes (Milo), hash browns, eggs, fruit

What the Kids Want Part 1

Friday - egg salad sandwiches, fruit, veggies
Saturday - bean burritos, fresh salsa, chips
Sunday - sloppy lasagna (Bentley), fruit salad (Maxwell), french bread
Monday - Hawaiian Haystacks (Ruby)
Tuesday - Ginger's Pasta, fruit, rolls?
Wednesday - cashew chicken stir fry, fruit
Thursday - just plain tacos (Jonah)

Trying not to use the oven . . .

Friday - Hawaiian Haystacks
Saturday - The Dip and quesadillas
Sunday - Pulled Pork and cole slaw
Monday - taco pasta
Tuesday - BLT Sandwiches?
Wednesday - chili bean taco salad
Thursday - hot dogs