Pre-Memorial Day Cook-Out

The spread at our Pre-Memorial Day cook-out:





Top: Beer Can Chicken, corn on the cob, veggies and dip, Strawberry, blue cheese, and pine nut salad with strawberry poppyseed vinaigrette, potato salad

Bottom: Chicken, corn, watermelon, Apple Butterscotch Delight

We also had cream puffs courtesy of Cheryl and I made some Chocolate Bailey's Mousse Parfaits that I forgot to photograph.

A good time was had by all (I hope.) The weater was beautiful and we even spent some time out on the deck after dinner.

French Onion-Gruyere Cups

From Everyday with Rachael Ray



Ingredients:
2 tablespoons extra-virgin olive oil, plus more for greasing
One 7.5-ounce can refrigerated biscuits
1 1/2 pounds onions, thinly sliced (about 8 cups)
Salt and pepper
2 tablespoons butter
1 1/2 tablespoons flour
3/4 cup heavy cream
1 packed cup grated gruyère cheese (about 4 ounces)
1 teaspoon chopped fresh thyme

Directions:
1. Arrange a rack in the upper third of the oven and preheat to 400°. Invert a muffin pan and lightly grease the back side of ten muffin cups with olive oil. Pat a biscuit flat, place over a greased muffin cup and stretch the dough to cover the cup. Repeat with the remaining nine biscuits. Bake until golden-brown, 7 minutes. Let cool slightly, then remove the biscuit cups from the pan and invert onto a baking sheet to cool completely.

2. Meanwhile, heat a medium cast-iron skillet over medium heat. Add the 2 tablespoons olive oil, the onions and 1/4 teaspoon each salt and pepper. Cook, stirring every 3 minutes or so, until the onions are softened and browned, about 15 minutes. Divide the onion mixture among the biscuit cups.

3. In a small saucepan, melt the butter over medium-low heat. Whisk in the flour until smooth. Pouring slowly, whisk in the heavy cream and cook, stirring, until thickened, about 3 minutes. Remove from the heat and stir in half of the cheese; season with salt and pepper. Spoon the cheese sauce over the onions; sprinkle the the thyme and remaining cheese and on top and bake until the cheese is melted and the biscuit edges are golden, 5 to 7 minutes.

Comments:
These were very good. Fairly easy prep, good taste. I might have cut the onions a little big though since they all seemed to come out in one big chunk when you bit into them.

Greek Pizza

From Weight Watchers New Complete Cookbook



Ingredients:
2 tsp canola oil
1 onion, chopped
1 10oz package frozen chopped spinach, thawed and squeezed dry
1 cup fat-free ricotta cheese
1/3 cup reduced-fat feta cheese, crumbled
1/3 cup chopped fresh dill
4 scallions, thinly sliced
1/2 tsp ground pepper
1 pound pizza dough at room temperature

Directions:
1. Arrange one rack on the bottom rung of the oven. Preheat oven to 450.

2. In a large nonstick skillet over medium-high heat, heat the oil. Add the onion and cook, stirring frequently, until tender, about 6 minutes. If the onion seems to dry, add 1/4 cup water and cook, stirring frequently, until the water has evaporated, about 3 minutes. Stir in the spinach and cook, stirring frequently, until the flavors are blended, about 3 minutes. Transfer the onion mixture to a large bowl. Stir in the ricotta, feta, dill, scallions, and pepper until well blended.

3. Sprinkle a work surface lightly with flour. Turn the dough onto the surface. Cut the dough into 2 pieces. Knead each piece lightly, then with a lightly floured rolling pin, roll each into a 12-inch circle. Transfer one circle of dough to a nonstick pizza pan or baking sheet and gently pull the dough back to a 12-inch circle.

4. Spoon the spinach mixture on the dough, spreading the mixture to 1 inch from the edge. Brush the edge with water. Place the second circle of dough on top and crimp the edges to seal. Cut 4 slashes ontop. Bake on the bottom rack of the oven until the filling is hot and the crust is golden, about 25 minutes.

Serves 6. POINTS Value per serving: 5

Comments:
I won't be making this one again. I made a few mistakes in the execution (note to self: never, ever buy Roundy's brand pizza dough again) and it seemed to not agree with Adam's digestive system.

Monterey Jack Turkey Burgers

From Weight Watchers New Complete Cookbook



Ingredients:
3/4 pound ground turkey breast
2 shallots, finely chopped
1 tbsp reduced-sodium soy sauce
1 tbsp ketchup
1 tsp minced garlic
1/4 tsp ground pepper
1/3 cup shredded Monterey Jack cheese
4 strips turkey bacon
4 hamburger buns, split and toasted
1 tomato, cut into 4 slices

Directions:
1. In a large bowl, combine the turkey, shallots, soy sauce, ketchup, garlic, and pepper. Blend in the cheese. Form into 4 burgers.

2. Heat an indoor ridged grill sprayed with nonstick cooking spray. Cook the burgers until cooked through, 6-8 minutes on each side. When you turn the burgers, add the bacon to the grill. Cook until crisp, 3-4 minutes per side. Serve the burgers in th ebuns, with the bacon and tomato slices.

Serves 4. POINTS Value per serving: 6

Comments:
These were simple to make, but ended up being pretty bland. I would have thought the cheese would have given the burgers some kind of punch, but I couldn't even taste the cheese. Just tasted like a plain old turkey burger to me.

Weekly Menu 5/29 through 6/4

Saturday 5/29 - Pre-Memorial Day Cook-out

Sunday 5/30 - French Onion Gruyere Cups (got bumped)

Monday 5/31 - Memorial Day down in Sheboygan with my family

Tuesday 6/1 - Hawaiian Chicken

Wednesday 6/2 - Cheddar Stuffed Buffalo Burgers(WW)

Thursday 6/3 - Southern Oven "Fried" Chicken (WW)

Friday 6/4 - Summer Vegetable Frittata (is from Cooking Light but I don't see it on the website.)

Risotto with Spring Vegetables

From Cooking Light



Ingredients:
2 cups shelled fava beans (about 1 1/2 pounds unshelled)
1/2 cup fresh green peas
4 cups chicken stock
2 tablespoons extra-virgin olive oil
1 cup chopped shallots
1/2 cup chopped carrot
1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
1/8 teaspoon saffron threads, crushed
1/2 cup white wine
8 ounces thin asparagus, cut into 2-inch pieces
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:
1. Cook beans in boiling water 2 minutes. Drain and rinse with cold water; drain. Remove tough outer skins from beans; discard skins. Cook peas in boiling water 2 minutes. Drain and rinse with cold water; drain well.

2. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.

3. Heat oil in a large Dutch oven over medium heat. Add shallots and carrot to pan; cook 4 minutes or until tender, stirring occasionally. Add rice and saffron; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in fava beans, peas, and asparagus with last addition of stock. Remove from heat; stir in cheese, parsley, salt, and pepper.

Comments:
I omitted the saffron (tends to be prohibitively expensive) and subbed edamame for the fava beans. I halved the recipe since I didn't want a ton of leftovers, but went kind of heavy on the edamame since I just used up the partial bag I had in the freezer.

Anywho, this was very good. Even without the saffron it had a good blend of flavors and textures. We'd definitely try this one again.

Grilled Teriyaki Shrimp

From Weight Watchers New Complete Cookbook



Ingredients:
1 1/4 pounds large shrimp, peeled and deveined
1/4 cup + 2 tbsp Teriyaki sauce
1/2 medium pineapple, peeled, cored, and cut into 1-inch cubes
2 red bell peppers, seeded and cut into 1-inch pieces
4 cups cooked white rice
4 scallions, thinly sliced on the diagonal

Directions:
1. Place the shrimp in a large ziploc bag and pour in 1/4 cup of the teriyaki sauce. Seal the bag, squeezing out the air; turn to coat the shrimp. Refrigerate, turning the bag occasionally, at least 2 hours.

2. Spray the grill rack with nonstick spray. If using wooden skewers, soak 8 skewers in cold water. Preheat the grill.

3. Drain and discard the marinade. Alternately thread the shrimp, pineapple, and peppers on 8 wooden or metal skewers. Grill the kebabs 5 inches from the heat, turning frequently, until the shrimp are cooked through, 12-15 minutes. Serve over the rice, sprinkled with the remaining 2 tbsp teriyaki marinade and the scallions.

Serves 4. POINTS Value per serving: 8

Comments:
Fabian Seafood was in our area this morning so we picked up some super fresh shrimp for tonight's dinner. Only downside - these were not deveined, so Adam got down with the shrimp poo this afternoon. :) Better him than me.

Anywho, fairly easy prep, although the original recipe says to finely chop the pepper, which is obviously not a good idea if you're wanting to thread them on skewers. It also wants you to use their teriyaki sauce (a recipe in the same book) but I lazed out and just used bottled stuff.

I didn't eat the shrimp, but Adam proclaimed it great. I had the veggies and rice, which were also very good.

Greek Meatballs (Keftedes)

From Weight Watchers New Complete Cookbook



Ingredients:
5 oz lean ground pork
5 oz lean ground beef
1 onion, finely chopped
1 small eggplant, peeled and finely diced (about 1 cup)
1 egg
3 tbsp breadcrumbs
1/4 cup finely chopped parsley
1 tsp dried oregano
1/2 tsp ground allspice
1/4 tsp cinnamon
1 (28oz) can diced tomatoes

Directions:
1. In a large bowl, lightly combine all the ingredients except the tomatoes. Shape the mixture into 16 meatballs, about 2 inches each.

2. Spray a large nonstick skillet with nonstick spray; set over medium heat. Cook the meatballs, turning as needed, until well browned, 7 to 8 minutes. Add the tomatoes and bring to a boil, stirring occasionally. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the flavors are blended, about 20 minutes.

Serves 4. POINTS Value per serving: 3 (meatballs/sauce only - doesn't include pasta/rice)

Comments:
These were very good. I used all beef instead of a mix with pork and served them over gnocchi instead of pasta or rice. There's so much going on in these meatballs that I was afraid they'd fall apart during the browning process. They held up pretty well. I also used a 14.5 oz can of tomatoes since Adam never really likes the sauce part anyway. Threw in a little additional water and it worked out fine.

Weekly Menu 5/22 through 5/28

Saturday 5/22 - Grilled Teriyaki Shrimp (Weight Watchers recipe)

Sunday 5/23 - Risotto with Spring Vegetables

Monday 5/24 - Monterey Jack Turkey Burgers (WW)

Tuesday 5/25 - Southern Oven "Fried" Chicken (WW)

Wednesday 5/26 - Greek Pizza (WW)

Thursday 5/27 - French Onion Gruyere Cups

Friday 5/28 - Provolone & Turkey Sandwiches

Southwestern Salmon

From Weight Watchers New Complete Cookbook



Ingredients:
1 1/2 cups fresh cilantro leaves
1 tbsp fresh lime juice
1/2 tsp ground cumin
1/4 tsp salt
dash hot red pepper sauce
1/4 cup water
1/2-3/4 pound salmon steak
1 yellow bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced

Directions:
1. In a food processor, combine the cilantro, lime juice, cumin, salt, pepper sauce, and water; puree. Transfer to a large zip-top plastic bag; add the salmon. Seal the bag, squeezing out the air; turn to coat the salmon. Refrigerate, turning the bag occasionally, 1 hour.

2. Preheat the oven to 400F. Spray a 9x9 baking dish with nonstick spray. Arrange the bell peppers in a single layer in the pan. Bake, turning once, 20 minutes.

3. Drain the salmon; discard the marinade. Place the salmon ono top of the peppers. Bake until the fish is just opaque in the center, 5-6 minutes per side.

Serves 2. POINTS Value per serving: 6

Comments:
I had actually gotten cilantro for this since I had no intention of eating it. But it got bumped and the cilantro had gone too far downhill to use. So I skipped the food processor step and just threw the spices, lime, hot sauce, and water in a ziploc and marinated the salmon that way.

Adam had little to say. I asked if it was good, he said yes. No elaboration. Men...

Cavatelli with Broccoli

From Weight Watchers New Complete Cookbook



Ingredients:
2 cups cavatelli or rotelle
4 tsp olive oil
4 garlic cloves, minced
2 cups broccoli florets
1/4 cup chopped fresh basil
1/2 tsp salt
2 tbsp grated Parmesan cheese
ground black pepper, to taste

Directions:
1. Cook the pasta according to package directions. Drain, reserving 1/4 cup of the pasta cooking water.

2. In a large nonstick skillet, heat the oil. Saute the garlic until fragrant, about 30 seconds. Add the broccoli; cook, stirring, until tender-crisp, 3-4 minutes. Add the sauteed vegetables, basil, and salt to the pasta. Toss, adding just enough of the pasta water to moisten. Sprinkle with the cheese and pepper.

Serves 4. POINTS Value per serving: 5

Comments:
I used Barilla's teeny tiny fusili that had been sitting in the cupboard forever. I also used garlic-infused olive oil so I skipped the first step. In this particular case, you do really need the extra pasta water to keep things from drying out. Overall, great tasting result without a lot of work.

Weekly Menu 5/15 through 5/21

This week we're kind of going whatever direction the wind takes us. Tonight I'll be making the salmon from last week that we didn't get to. Sunday evening we leave for NYC and my sister's med school graduation. We'll return on Wednesday and will work out the rest of the week then.

Yay! Vacation!

Chicken Milanese

From Cooking Light



Ingredients:
2 (6-ounce) skinless, boneless chicken breasts
1/3 cup dry breadcrumbs
2 tablespoons grated Parmigiano-Reggiano
2 tablespoons all-purpose flour
1 egg white, lightly beaten
salt & pepper
1 tablespoon olive oil

Directions:
1. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

2. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes.

3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done.

Comments:
I skipped the spring greens salad that went along with the chicken and just threw some beans on instead. This was pretty simple, and for I think the first time ever I didn't lose all the breading during the cooking process. Must be that 5-minute resting time. Anyway, good recipe.

Carolina Country Style Ribs

From The National Pork Board



Ingredients:
1 1/2 to 2 pounds boneless country-style pork ribs
2 cups apple cider vinegar
1 cup water, cold
2 tablespoons vegetable oil
2 tablespoons molasses, OR 1/4 cup firmly packed brown sugar
1 tablespoon kosher salt
1 1/2 teaspoons crushed red pepper
1/2 teaspoon cayenne

Directions:
Place ribs in a large bowl or resealable plastic bag, set aside. In 4-cup glass measure, stir together vinegar, water, oil, molasses, salt, red pepper flakes and cayenne pepper until salt is dissolved. Remove 1/2 cup marinade; set aside. Add remaining marinade to ribs; seal bag and marinate for 4 - 6 hours in the refrigerator. Remove ribs from marinade; discard marinade.

Prepare medium-hot fire; grill ribs over indirect heat for 50 to 60 minutes or until pork is tender and the internal temperature reaches 160º F. Baste ribs twice with reserved sauce mixture during last 15 minutes of grilling.
Serves 6.

Comments:
I made these ribs in the slow cooker rather than marinating and grilling them. They are SPICY!!! And I only used a teensy bit of crushed red pepper. So be careful with these ones. Adam liked them a lot. Figures. :-)

Spaghetti with Spicy Turkey Meat Sauce

From Everyday with Rachael Ray



Ingredients:
1 pound whole wheat spaghetti
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 cloves garlic, thinly sliced
1 pound ground turkey
Salt and black pepper
One 28-ounce can diced tomatoes
1 teaspoon crushed red pepper
1/4 cup chopped parsley
2 tablespoons grated Parmesan cheese, plus more for serving

Directions:
1.In a large pot of boiling, salted water, cook the pasta according to package directions until al dente; drain, reserving 1 cup pasta cooking water.

2.Meanwhile, in a large nonstick skillet, heat the olive oil over medium heat; add the onion and cook until softened, about 8 minutes. Add the garlic and cook for 1 minute more. Increase the heat to medium-high, crumble in the turkey, season with salt and black pepper and cook until the turkey is just no longer pink, about 5 minutes. Stir in the tomatoes and crushed red pepper and cook, stirring occasionally, until thickened, about 15 minutes. Stir in the parsley and cheese.

3.Toss the pasta with the sauce and 1/2 cup reserved pasta cooking water, adding more water to thin the consistency, if desired. Serve immediately with more cheese.

Comments:
I really liked this, but what's not to like? Mmmm. Carbs. And yes, those are really whole wheat noodles. Trying to eat more healthfully and all...

I generally ignore the "add starchy cooking water to the sauce" instructions since I prefer a thicker sauce. This recipe was no different. In fact I was kind of afraid it was going to be totally runny, but it really thickened up in the last few minutes of cooking. Yay!

Spicy Chicken Shawarma

From Cooking Light



Ingredients:
2 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
5 tablespoons plain low-fat Greek-style yogurt, divided
2 tablespoons fresh lemon juice, divided
3 garlic cloves, minced and divided
1 pound skinless, boneless chicken breast halves, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon tahini
4 (6-inch) pitas, halved
1/2 cup chopped cucumber
1/2 cup chopped plum tomato
1/4 cup prechopped red onion

Directions:
1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.

2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.

Comments:
I skipped the coriander and tahini, but followed everything else. These are a teensy bit spicy. Ok, a lot spicy. But remember, I'm a wuss. Adam really liked this and ate the leftover chicken plain. The prep on this is what takes the most time. The actual cooking is minimal. This also ended up sitting for about 20 minutes or so after it was done (aah, the unpredictability of life...) so we ate it lukewarm, which seemed the perfect temperature to not melt the yogurt but also not be gross and cold.

Weekly Menu 5/8 through 5/14

Saturday 5/8 - We'll be grilling an as yet unknown type of meat along with a huge bunch of asparagus that Adam picked up from the local farm stand earlier this week.

Sunday 5/9 - Super-Size Turkey Meatballs

Monday 5/10 - Carolina Country-Style Ribs

Tuesday 5/11 - Chicken Milanese

Wednesday 5/12 - Leftovers

Thursday 5/13 - Cavatelli with Broccoli, a recipe from this Weight Watchers cookbook that we got at a steal at Sam's Club.

Friday 5/14 - Southwestern Salmon, another WW recipe

Flavorful Chicken

From Taste of Home (also seen here.)



Ingredients:
2 tablespoons butter, melted
1 tablespoon reduced-sodium soy sauce
2 boneless skinless chicken breast halves
1 tablespoon grated Parmesan cheese
1/4 teaspoon Italian seasoning
1/4 teaspoon garlic salt
1/4 teaspoon paprika

Directions:
In a shallow bowl, combine butter and soy sauce; dip chicken on both sides. Place in a shallow baking dish. Sprinkle with the Parmesan cheese, Italian seasoning, garlic salt and paprika.

Bake, uncovered, at 350° for 25-30 minutes or until a meat thermometer reads 170°.

Comments:
This remains one of our favorite fast and easy chicken meal options. Such great flavors, yet so simple. I've made it many times over the last two and a half years and it never disappoints.

Roadside Diner Cheeseburger Quiche

From Taste of Home



Ingredients:
1 sheet refrigerated pie pastry
3/4 pound ground beef
2 plum tomatoes, seeded and chopped
1 medium onion, chopped
1/2 cup dill pickle relish
1/2 cup crumbled cooked bacon
5 eggs
1 cup heavy whipping cream
1/2 cup 2% milk
2 teaspoons prepared mustard
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups (6 ounces) shredded cheddar cheese
1/2 cup shredded Parmesan cheese

Directions:
Unroll pastry into a 9-in. deep-dish pie plate; flute edges and set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, onion, relish and bacon. Transfer to prepared pastry.

In a large bowl, whisk the eggs, cream, milk, mustard, pepper sauce, salt and pepper. Pour over beef mixture. Sprinkle with cheeses.

Bake at 375° for 50-60 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand for 10 minutes before cutting.

Comments:
Doesn't look so great, does it? I can't for the life of me get quiche to come out of the pan decently. So annoying. Despite its not-so-great appearance, this is very good. There's a lot of stuff going on inside so there are plenty of flavor notes hit. Not sure I'd make this again since it takes so long, I had issues with overflow, and don't look at the nutrition information if you're on a diet. Even though I used half elk meat and all skim milk, I'm sure it still packed a caloric-laden, fatty punch.

Chicken Salad Caprese

From Taste of Home



Ingredients:
2 cups shredded rotisserie chicken
1 pound fresh mozzarella cheese, cubed
2 cups grape tomatoes, halved
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped
1/2 cup pitted Greek olives, thinly sliced (I left out)
1/4 cup minced fresh basil
1/4 cup olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper

Directions:
In a large bowl, combine the first six ingredients. In a small bowl, whisk the oil, garlic, salt and pepper; drizzle over chicken mixture and toss to coat.

Comments:
This recipe is meant to be a crostini-like appetizer. I just left out the bread and treated it like an entree salad. Worked out fine. Also, I used a "Tuscan Blend" olive oil so I didn't add any extra garlic or basil. It was wonderful!

Potato Salad with Smoked Turkey and Gruyere

From Everyday with Rachael Ray



Ingredients:
4 cups salted water
1 pound quartered small red potatoes
1/2 pound smoked turkey breast
6 ounces gruyère cheese
3 ribs celery
3/4 cup mayonnaise
1/4 cup chopped fresh dill, plus sprigs for topping
1 tablespoon dijon mustard
1 chopped granny smith apple

Directions:
In a large saucepan, bring 4 cups salted water and 1 pound quartered small red potatoes to a boil. Cook until crisptender, about 5 minutes; drain and let cool. Meanwhile, slice 1/2 pound smoked turkey breast, 6 ounces gruyère cheese and 3 ribs celery into matchsticks. In a large bowl, combine 3/4 cup mayonnaise, 1/4 cup chopped fresh dill and 1 tablespoon dijon mustard. Add the potatoes, turkey, cheese and celery and toss. Stir in 1 chopped granny smith apple. Top with dill sprigs.

Comments:
This was really good. The crunch of the celery, the sweet tartness of the apples. Great combination of flavors and textures. Plus, it's potatoes, so what's not to like? :)

Weekly Menu 5/1 through 5/7

Saturday 5/1 - Roadside Diner Cheeseburger Quiche

Sunday 5/2 - Flavorful Chicken

Monday 5/3 - Leftovers - I'll be working late

Tuesday 5/4 - Spicy Chicken Shawarma

Wednesday 5/5 - Leftovers - Adam's golfing night

Thursday 5/6 - Grillout/Potluck with neighbors

Friday 5/7 - Spaghetti with Spicy Turkey Meat Sauce