June 8-15

UPDATE: Thursday's sandwiches were a hit (made them on Wednesday)! I roasted red peppers under the broiler in the oven then put them in a sealed tupperware for 20 minutes and peeled the skin. I added one to the hummus and put them on the sandwiches as well. Will do this one again! MONDAY

Menu: bbq chicken Sauce for Chicken: 1/2 cup bbq sauce 1/4 cup honey 1/4 cup soya sauce pepper, ginger, garlic if desired Mix sauce, chicken can marinate in sauce if ready or just coat when cooking. Make sure to heat sauce to boiling if using as a dip after to prevent contamination.

baked potatoes, grilled veggies

TUESDAY

Menu: Black bean

taco salad in pitas

WEDNESDAY

Menu: Chicken

parmigiana with whole wheat pasta

peas

THURSDAY

Menu: Roasted

red pepper, veggie and herbed hummus sandwiches, poutine

FRIDAY

Menu: Turkey cutlets

with sage &

gravy, roast rosemary or mashed potatoes, corn Turkey Cutlets: Again, not much of a recipe. Dip in egg, coat in bread crumbs seasoned with salt, pepper, sage and garlic powder. Brown on both sides. Pan fry or bake in 350ish oven covered in gravy. I make stove top gravy using chicken stock to go on top. Rosemary Roast Potatoes: Cut potatoes into bite sized-ish cubes. Coat lightly with olive oil. Season with pepper, seasoned salt, garlic powder, onion powder and dried rosemary. Toss to coat potatoes. Bake in baking dish at 350-375F 30-40ish minutes or until potatoes are browned

SATURDAY

Menu: Spinach quiche,

fruit, hashbrowns

SUNDAY

Menu:

Father's Day TBA