Working more hours has turned Deanna's world upside down.. in a good way, but upside-down nonetheless. Being gone more has required me to make a few changes, and I'm starting with a weekly dinner menu. Last week was chaos, as I returned home each evening to a houseful of hungry mouths. I didn't seem to have time during the day to figure out what we were having for dinner, so it progressively got later each night. Thankfully, Dave was there to pitch in and help me get things going.This week, we are starting fresh! Our dinner menu is on the fridge (really only took a few minutes to write down five of our favorite meals - i'm not planning for the weekends), and I'm feeling a little more at ease. I took into account the warm weather, and planned accordingly. It's supposed to be much cooler at the end of the week, so I planned a "hot" dinner for that night. What does ours look like? Take a peek - I've included a recipe for veggie dip at the end.
WHAT'S COOKING THIS WEEK:
(June 8-12, 2009)
- Monday:
Spaghetti & Green Beans - Tuesday:
Tuna Fritters, Chips, and Veggies - Wednesday:
Build-Your-Own Sandwich, Chips, and Veggies - Thursday:
BBQ'd Hot Dogs, Sweet Potato Fries, and Fruit - Friday:
Taco Pie and Green Salad
Deanna's Dilly Dip
- 1 cup fat free sour cream
- 1 cup lite mayonnaise
- 1 tsp dill
- 1 tsp white vinegar
- 1/2 tsp salt
- 1/2 tsp sugar
