I'm determined to get back into a routine of weekly dinner planning. I know how much better it is when I do this, and yet some weeks I just don't get it done. Ah well...all we can do is keep trying. I think all things are like that, aren't they? Anyway, we had a few things leftover from the holidays that we needed to use up, so I used them as inspiration for this week's menu: goat cheese, cream cheese, sliced almonds, parsley, scallions, and tomatoes.
Goat Cheese and Roasted Corn Quesadillas, Yellow Rice, Black Beans - To quote my 5-year-old: "These are my most favorite quesadillas EVER." My boys always gobble these up, even since I started adding chopped zucchini to them.
Pierogies, Parmesan Tomatoes, Peas, Kielbasa - Tomatoes for me, a little kielbasa for my husband and big boy. Just pierogies and peas for the little guy, thank you very much.
Macaroni and Cheese with Butternut Squash, Broccoli - I bought squash at the grocery store without a recipe in mind. I looked at pasta recipes after the fact (my menu planning needs some work...ideally it should happen before the grocery run!), and I decided on this one. I didn't have ricotta, so I used cream cheese instead. Also, a few of the reviews mentioned it turning out rather dry, so I watched it carefully and didn't cook it for nearly as long as the recipe indicated. I was pleasantly surprised with the results - all three of my boys loved it! Hooray!
Chunky Vegetarian Chili, Corn Bread - It's always so great when I can pull something out of my freezer.
Almond-Stuffed Chicken, Green Beans, Mashed Potatoes - The perfect recipe for this week - it will use up the rest of the almonds and parsley, and my boys love it!