Weekly Menu, March 8th

Sunday- Cheesy Broccoli and Wild Rice Casserole made with Goat Cheddar Cheese
Monday- Chicken Sausages with Asparagus, Mushrooms and Onions
Tuesday- London Broil with green salad and baked russet potatoes
Wednesday- Vegetable Soup
Thursday- Cheese Ravioli's with some sort of tomato/veg sauce.

Note: I often get asked what we do on Fridays and Saturdays because I typically post only Sunday through Thursday. When I teach, I encourage people to plan 4 to 6 dinners a week. Any more than that and some people become overwhelmed. I actually plan out every meal....for the most part. Noting that many meals provide leftovers which are eaten for lunch or incorporated into other dinners.

Our weekends almost always include the BBQ. Each weekend, hubby grills up meat on the bbq. This week it was chicken. The cooked chicken can now be used to accompany any of the vegetarian meals (which hubby likes) throughout the week or as an addition to a lunch time salad. The bbq is a great way to get men into cooking (if they aren't already). Something about fire and meat appeals to the primal side of men.