Last week's menu worked out pretty well. The banana pecan waffles were incredible! I think that will become a new special treat around here. The recipe makes 12 waffles, and so I had plenty of leftovers to put in the freezer. They thaw and heat wonderfully by popping them in the toaster! (Note: I only use about half the butter called for, and I use whole wheat flour--they were still great!)
The macaroni and cheese was fabulous, too. What a great recipe! I've used Alton Brown's recipe from Good Eats for about a year now, and it's great, too, but according to Scott (the ultimate judge on all things food in our house), the new one from Pioneer Woman is better. (And she has beautiful step-by-step photos.)
Another big win was the chicken & black bean taco filling. I meant to make it into quesadillas, but I got lazy and just plopped it into some sprouted tortillas for yummy tacos. The recipe made plenty to freeze and reuse as an easy meal in the future.
Let's hope this week's menu goes as well! Most of my items are based on what's on sale at Sprouts this week. They have particularly good deals on chicken, chicken parmesan sausage, and pineapple which I'm going to use.
Monday: Tortellini and salad
Tuesday: Breakfast for dinner--Quiche with spinach, mushrooms, and chicken sausage
Wednesday: Leftovers (last night of Awana!)
Thursday: Teriyaki chicken stir-fry over brown rice (we were supposed to have this last week, but skipped it)
Friday: Homemade pineapple pizza
Saturday: Potluck dinner at the church for the Awana leaders
Sunday: Either eat out or fend for yourself! :)
