We were on vacation last week and we ate like it too. Everyone fed us well. Too well. We had steak, ice cream (on multiple occasions), apple pie, cheesecake, waffles & bacon....need I go on? All I can say is that we need to be aware of what we are eating this week.
Today was my mother's 80th birthday and we had a party for her. There were plenty of leftovers, many of which found their way to my home. Not all bad though as I won't need to cook dinner on Monday night, there's a lot of bread in the freezer and my Uncle Dave brought homegrown onions & apples for us. I do believe I'll be making an apple pie this week. Not sure that fits into our conscious eating efforts but I couldn't pass up fresh apples. Could I?
Here's our dinner menu plan to get us back on track.
Monday - Lasagna (brought home from Mom's), Salad, Fresh Peaches
Tuesday - Asian Chicken (from the freezer) with Wild Rice Salad, Broiled Asparagus
Wednesday - Skillet Macaroni & Beef (recipe follows), Cantaloupe
Thursday - Vegetable Tacos (black beans, zucchini, onions, mushrooms), Tortilla Chips & Salsa
Friday - Pizza Pasta Salad (this may be pushed to Saturday night; we have an all-day swim meet so we'll see what time we get home)
Skillet Macaroni & Beef
3/4 lb. ground beef
1 small zucchini, coarsely chopped
1 small yellow onion, chopped
8 oz. elbow macaroni, uncooked
2-8oz cans tomato sauce
1 tsp salt
2 tsp Worcestershire sauce
3/4 t. dried basil, crumbled
3/4 t. dried oregano, crumbled
1 to 1 1/2 c. water
Brown ground beef in a skillet. Drain beef and set aside. Add the zucchini, onion and macaroni to the skillet and cook, uncovered, for 3 minutes. Return the beef to the skillet. Add the tomato sauce, salt, Worcestershire sauce, basil, oregano, and enough water to cover the macaroni and beef. Cover the skillet, reduce the heat, and simmer for 13 to 15 minutes, or until the macaroni is tender. Stir occasionally.
For more menu ideas, visit Organizing Junkie.