Late Week means Kid Week!

1 week a month, my husband works late each night. During these "late weeks," I'm less inspired to put forth effort to create a nice meal, since our family meals are short one member anyway. These weeks I concentrate more on what I call kid food. I feed the kids something healthy that I think they'll like, and make for myself something that's easy to make just one of.

Sunday: Lasagna, homemade french bread, salad, homemade chocolate pudding for dessert

Monday: Red beans and rice, smoked sausage, broccoli

Tuesday: homemade mac-n-cheese, peas
Homemade Mac-N-Cheese (for two kids)
1/2 cup whole wheat rotini pasta
3 Tablespoons plain yogurt
1/4 cup milk
1/2 to 1 cup pre-shredded cheddar cheese or cheddar cheese blend
fresh ground pepper, to taste
Cook pasta to al dente, drain. Add remaining ingredients and stir until cheese melts, adding more cheese if desired. Optionally add 1-2 Tablespoons of cooked carrot or butternut squash puree (or babyfood carrots or squash), for added nutrients.

For me: grilled tuna steak, salad

Wednesday: Pancakes, bacon, fresh fruit (gotta love breakfast for dinner!!!)

Thursday: (meal-swap day!) chicken cordon bleu, steamed broccoli with fresh parmesan, potato wedges http://www.mcgees.com/kitchen/recipes/maindish/md049907.htm

Friday: Leftovers or out to eat

Saturday: our pizza night

Dinner Diva Menu week of 10/5

While I try to incorporate a variety of protein sources into our weekly menus, I also try to include fish at least twice a week. Fish, especially fatty fish (which I don't have this week!), are a natural source of Omega 3 Fatty Acids. Omega 3s are considered essential fatty acids, since the body is unable to produce them by iteself and must obtain them from food. Flax oil is another natural source of Omega 3s. Flax oil can't be cooked, so I try to sneak it in in other ways, by adding small amounts to smoothies and vinaigrette salad dressings (I just add it to commercial vinaigrettes; its flavor is imperceptible in small amounts.)

Sunday: Out to eat (We're going to my brother's house!)

Monday: Crispy Crusted Red Snapper, steamed sugar snap peas, biscuits
Crispy Crusted Red Snapper:
4 red snapper fillets (6 oz each)
1/2 cup bread crumbs
1/2 cup grated parmesan cheese
1/2 cup plain potato chips, crushed
1/2 t. paprika
1/4 t. cayenne
2 T. melted butter
1 T. green onion, thinly sliced
lemon wedges, optional

Preheat oven to 450. Arrange fillets on a baking sheet coated with cooking spray. Season with salt and pepper to taste. Combine crumbs and next 4 ingredients; toss with melted butter. Divide crumb mixture evenly over each fillet, pressing into the fish. Bake 20 minutes or until fillets flake easily when tested with a fork. Sprinkle with green onion and serve with lemon wedges.

Tuesday: Taco Salad

Wednesday: Shrimp Stir Fry (http://www.cooks.com/rec/view/0,1845,152172-249198,00.html), rice, commercial egg rolls

Thursday: grilled chicken sliced and fanned out over spaghetti, salad, french or garlic bread

Friday: hamburgers (try ground bison meat for a change!), commercial sweet potato fries

Saturday: pizza, raw veggies with dip