Weekly Menu

Friday:  Dinner with Jim and Patty
Saturday lunch:  Ham Sandwiches, chips, peaches
Saturday supper:  Dinner with Mom and Dad
Sunday lunch:  Sandwiches, chips, carrots
Sunday supper:  Soft tacos, refried beans, Spanish rice
Monday:  Spaghetti, salad, garlic bread
Tuesday:  BLTs, fries, fruit
Wednesday:  Chicken Enchiladas, refried beans, Spanish rice
Thursday:  Ozark Empire Fair - corndogs, cheese on a stick, tornado taters, oh my!
Friday:  Pizza

Weekly Menu

Saturday lunch:  Sandwiches, chips, carrots
Saturday supper:  Out
Sunday lunch:  hot dogs, chips, fruit
Sunday supper:  BBQ chicken, mashed potatoes, corn on the cob, cucumber and onions
Monday: Breakfast casserole, fruit
Tuesday: Silver Dollar Skillet
Wednesday:  Hot ham and cheese, tots, carrots
Thursday:  Soft tacos, beans, rice
Friday: Pizza

Jambalaya

Last week, I made Chicken and Sausage Jambalaya from this website:  The Skinny Fork (click to go to recipe).  It was delicious - and David approved.  I made a few changes to the recipe, so I wanted to record what I did so I can make it again.

Ingredients:
1 Lb. Boneless Skinless Chicken Breast, Cubed into 3/4-1" Pieces
3 Links Andouille sausage
2 C. Celery, Sliced
2 C. Onion, Chopped in food processor
1 can Chicken Broth
1 (14.5 Oz.) Stewed tomatoes (I ran it through the food processor)
1 (6 Oz.) Can Tomato Paste
2 tsp. minced garlic (from jar)
1-1.5 tsp. Tony Chachere's cajun seasoning
1 1/2 C. Instant Brown Rice
1/2 green bell pepper

Mix all ingredients except rice and bell pepper in crock pot that's been sprayed with cooking spray.  Cook on low for 4 hours.  Add green pepper and continue to cook on low for another hour to 2 hours.  Thirty minutes before serving, turn to high and add rice.  Cover and cook for 30 minutes.  Serve with cornbread on the side.

Weekly Menu

Monday:  Pork chops, roasted potatoes, green beans
Tuesday:  Hot links, tots, cottage cheese, carrots
Wednesday:  Chicken, rice, broccoli
Thursday:  BLT's, fries, cottage cheese, peaches
Friday:  Pizza