Sunday, July 26 through Saturday, August 1

Sunday, July 26
Lasagna

Before you say, “Wait a minute! We had that yesterday,” and stop reading my blog, let me explain. Yes, it was on the menu for yesterday, but we ended up spending the night at my parents and my mom made chicken and rice. Since I bought all the ingredients and they are waiting in my fridge to be used, I am cooking lasagna tonight.

Monday, July 27
Slow Cooker Pot Roast

I have several different recipes for making pot roast in the slow cooker. Which is your favorite? Let me know what you think.

Ingredients:
2 (10.75 oz) cans cream of mushroom soup
1 (1 oz) package dry onion soup mix
1 1/4 c water
5 1/2 lb pot roast
4 to 5 medium potatoes cut into chunks
1 c baby carrots

Directions:
1. In slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup. Add vegetables.
2. Cook on high 3 to 4 ours or low 8 to 9 hours.

Tuesday, July 28
Spaghetti with tuna, lemon, and breadcrumbs

Baba picked this one out of one of my cooking magazines. If you don’t like it, blame him.

Ingredients:
Coarse salt and ground pepper
2 slices whole-wheat sandwich bread
1 tbsp plus 1 tsp olive oil
3/4 lb spaghetti
1 tsp finely grated lemon zest, plus 3 tbsp fresh lemon juice
1/2 c fresh parsley
3 tbsp slivered Kalamata olives
2 cans (6 oz each) chunk light tuna in water, drained


Directions:
1. Preheat oven to 350˚. Bring a large pot of salted water to a boil. Meanwhile, in a food processor, pulse bread and 1 tsp oil until coarse crumbs form. Spread on a rimmed baking sheet; season with salt and pepper. Bake until golden, tossing occasionally, 6 to 8 minutes.
2. Cook pasta in boiling water until al dente. Reserve 1/2 c pasta water; drain pasta, and return to pot. Add lemon zest and juice, parsley, olives, and 1 tbsp oil; toss, adding enough pasta water to coat. Add tuna; toss gently. Serve sprinkled with breadcrumbs.


Wednesday, July 29
Hawaiian Chicken Salad

As written, this makes 2 servings. Like usual, I will be doubling.

Ingredients:
1 can (8 oz) unsweetened pineapple chunks, undrained
1 c cooked elbow macaroni
1/2 c diced cooked chicken
1/2 c chopped celery
1/2 c frozen cut green beans, thawed
2 tbsp slivered almonds
1/3 c plain yogurt
3 tbsp mayonnaise
1/4 tsp salt

Directions:
Drain pineapple, reserving 1 1/2 tsp juice; set juice aside. In a small bowl, combine the pineapple, macaroni, chicken, celery, green beans, and almonds.
Combine the yogurt, mayonnaise, salt and reserved pineapple juice. Pour over salad; toss to coat. Chill until serving.



Thursday, July 30
Leftovers

We are going up to stay at the casino with my parents and some friends tonight. My children will be working on putting the buffet out of business for their supper tonight.

Friday, July 31
Beef Stir Fry

Use the leftover pot roast, stir fry with some veggies, toss with sauce, and serve over rice. How easy (and delicious) is that?
Saturday, August 1
Leftovers (or call for pizza)
I have a pedi-play date today and will be basking in post-pedi bliss so will be unable to cook dinner tonight. I get giddy just thinking about my upcoming pedi.