We had such a wonderful week with our friends Matt and Kim! In between the walks, late night talks, game evenings, prayer time and conversations, we enjoyed:
Chicken, Spinach, Tomato and Mozzarella Stomboli
{new}
Roasted Turkey and Veggie Spread
{new}
Buttermilk Pancakes with Strawberry Raspberry Sauce
{made in the crockpot this time!}
{made this time with 100% whole wheat}
Raspberry Frozen Yogurt
{new}
{made entirely in the rice cooker}
{swapped some of the chocolate for cherries}
This week is my spring break! And, the weather is feeling more like spring is here too -- I hope to get lots of R and R, and enjoy time outdoors. We have lunches planned on our menu this week, just to make sure there's food for the both of us come lunch time.
Sunday
B - Veggie Scramble, OJ
D - Crockpot BBQ Chicken, Skillet Potatoes, Steamed Veggies
Monday
B - Apple Cranberry Baked Oatmeal {new}
L - Shredded BBQ Open Face Sandwiches, carrots
D - Ham and Garden Veggie Shells
Tuesday
B - Granola and Yogurt with Raspberries
L - Roasted Tomato Soup, Homemade Pitas {new}
D - Creamy Orzo with Mushrooms and Red Pepper {new}
Wednesday
B - Oatmeal with Spiced Country Applesauce
L - Leftover soup and pitas
D - Leftovers
Dessert {for Bible Study} - Mint Pie
Thursday
B - Blueberry Parfait {substituting homemade yogurt}
L - Very Green Soup, Irish Soda Bread
D - Irish Beef Stew
Dessert - Mint Chocolate Chip Ice Cream
Friday
B - Irish Soda Bread French Toast
L - Leftovers
D - Parmesan Crusted Chicken, green beans, brown rice
Saturday
B - Oatmeal Cranberry Bread {new}
L - Cheesy Ham and Potato Soup
D - Leftovers
