Last week's menu (feel free to skip if you are over it already):

Monday - Broccoli casserole. This was, you know, broccoli. I like broccoli. I did it with cous cous, and it was fine.

Tuesday - Spaghetti with nearly-homemade sauce (I used canned tomatoes). The sauce was good, but I don't think it will be my make a big pot and freeze it sauce. It was really heavy on the zucchini and I think I need something a little more neutral than can be doctored as needed.

Wednesday - FBLTs. An FBLT is just a BLT with fake bacon. We tried fake bacon many many years ago, and it was disgusting and the whole house stank of it for days. We used the Morningstar Farms stuff this time, and while I wouldn't sit down and eat it as bacon, it makes a pretty good BLT. It also makes an incredibly fast dinner. I made it with crock pot baked beans (from dry, go me), and I added an onion and red pepper to the recipe. I liked the beans, but Chris didn't eat much so I think it was a no for him.

Thursday - Mediterranean chick peas, from Sabrina. Her instructions were as follows: saute a whole diced onion and a little garlic, add a large can of crushed or diced tomatoes, two cans of chick peas, a bunch of fresh spinach (or box of frozen), salt and pepper to taste. Simmer for like 10 minutes. Serve with fresh lemon wedges (really! it was delicious!) and crusty bread. That is just what I did, using fresh spinach and a baguette, and it was really good. I also made cous cous, and the combination was the best part. We will definitely have it again, but next time I think I will throw in some parsley, mix it with the cous cous, and serve it in pitas either cold or at room temperature. Yummy and fast, you should eat it yourself.

Friday - Take out from Macaroni Grill. Shut up.

Saturday - Fabulous pad thai with friends, plus a wild dance party and for once my children managed not to beat the crap out of their children, so a huge success all around.

Sunday - Tofu Parmesan, from Kelly. I used the left over spaghetti sauce from Tuesday and made a huge mess of frying the breaded tofu (I cannot fry in oil, always a disaster). It was still pretty good though, and both of my children ate piles of tofu. Both of them. Including the one who survives on crackers and milk. I may be making this three times a week from now on.

This week I'm planning enchiladas, minestrone (from the freezer), lasagna roll-ups (from the freezer), crock pot curry (with yellow dal I made a couple of weeks ago and froze the leftovers), clayudas, and portabella burgers with corn on the cob (yes, we just did those, but they are good, fast, and easy).