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Servings: 4
Prep Time: 20 minutes
Cooking Time: 5 minutes


Ingredients:
Sub Bread
Pizza sauce
Any pizza ingredients that you like. I use:
Pepperoni
Ground Italian Sausage
Ham
Black Olives
Onions
Pepperocinis


Directions:
Cut each sub bread in half.

Spread 2-3 table spoons of pizza sauce on to bread

Put other ingredients on the bread. Just spread evenly.

Put in oven for about 5 minutes depending on how toasted you want your bread. I usually just do it long enough to melt the cheese.

I go through phases where I just don’t feel motivated to plan, cook, plan to cook…well you get the point. But when I don’t plan, I tend to stick with frozen pizzas and hamburger helper, so I’m thinking I need to get back into my planning mode starting this week (keeping my fingers crossed that I can stick with it.)

Monday
Dinner – Spaghetti with Meat Sauce and Garlic Breadsticks

Tuesday
Dinner – Creamy Basil Parmesan Chicken Pasta

Wednesday
Dinner – Homemade Pizza & Salad

Thursday
Dinner – Chimichangas

Friday
Dinner – Leftovers

Saturday
Breakfast – Waffles & Bacon
Lunch – Sub sandwiches
Dinner – Leftovers

Sunday
Brunch – Homemade Kalaches
Lunch – Open-face Sloppy Joes*
Dinner – Hawaiian Chicken with Couscous

*Recipe & Pics coming soon

Servings: 4
Prep Time: 10 minutes
Cooking Time: 30 minutes

Ingredients:
1 cup of olive oil
1/4 cup grated parmesan cheese
1 tsp. garlic salt
4-6 Yukon gold or russet potatoes, cut into thin wedges

Directions:
Preheat oven to 425ºF.
Slice potatoes into wedges. The thinner you make them crispier they will get.
Put in bowl with olive oil. Make sure all pieces get coded in the oil.
Drag potatoes through parmesan cheese. Flip to make sure all sides get covered with cheese.
Place on non-stick cookie sheet and place in oven for 30 minutes or until they reach the crispiness that you desire.

Servings: 6
Prep Time: 25 minutes
Cooking Time: 50 minutes

Ingredients:
1 lb. lean ground beef
4 pieces of chopped bacon
1 small chopped onion
1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust (I used my homemade dough)

Directions:
Preheat oven to 400°F.
Brown ground beef with bacon and onions in large skillet on medium-high heat; drain.
Return meat mixture to skillet.
Add Velveeta; cook until melted, stirring frequently. Cool 10 min.
Unroll dough onto baking sheet sprayed with cooking spray. Press into 15×8-inch rectangle;

Top with meat mixture.

Roll up, starting at one of the long sides. Rearrange if necessary so roll is seam-side down.

Bake 20 to 25 min. or until golden brown.

~Adapted from Kraft

Nutritional Information
Calories: 420
Total fat: 18 g
Saturated fat: 8 g
Cholesterol: 80 mg
Sodium: 1050 mg
Carbohydrate: 35 g
Dietary fiber: 1 g
Sugars: 6 g
Protein: 28 g
Vitamin A: 8 %DV
Vitamin C: 0 %DV
Calcium: 30 %DV
Iron: 20 %DV

Monday
Dinner – Parmesan Chicken Fingers *
Parmesan Fries*
Cheddar Biscuits*

Tuesday
Dinner – Chicken Teriyaki*

Wednesday
Dinner – Mexicana Chicken*
Mexican Corn Casserole*

Thursday
Dinner – Lasagna Shells

Friday
Dinner – Homemade Pizza & Salad

Saturday
Breakfast – Waffles & Bacon
Lunch – Sub sandwiches
Dinner – Leftovers

Sunday
Brunch – Cinnamon rolls & Pigs in a blanket
Lunch – Open-face Sloppy Joes*
Dinner – Greek Steak on Flatbread with Red onion salad

*Recipe & Pics coming soon

Monday
Dinner – Mini-meat loaves with Parmesan Fries & Green beans

Tuesday
Dinner – Hamburger helper with diced tomatoes

Wednesday
Dinner – Chicken Parm on a bed of wheat pasta

Thursday
Dinner – Leftovers

Friday
Dinner – @ Lil’ Man’s Arrow of Light ceremony

Saturday
Breakfast – Pigs in a blanket
Early Dinner – Chef Lee’s

Sunday
Brunch – Cinnamon rolls
Early Dinner – Tex Mex Shells n Cheese*

*Recipe & Pics coming soon

Servings: 5
Prep Time: 15 minutes
Cooking Time: 0 minutes

Ingredients:
4 ripe avocados
½ red onion, minced (about 1/2 cup)
3 tablespoons cilantro leaves, finely chopped
2 tablespoons of fresh lime or lemon juice
1 can of chopped tomatoes
salt & black pepper (to taste)

Directions:
Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.
Mash the avocado with a fork. For a smoother guac put in food processor and blend quickly.
Add ingredients and stir.
Cover securely with siran wrap to prevent discoloration.
Refrigerate until you’re ready to serve.
Serve with tortilla chips

Monday
Lunch – Sloppy Joes
Dinner – Homemade Pizza

Tuesday
Lunch – Niffer’s
Dinner – Leftovers

Wednesday
Dinner – Chicken Alfredo

Thursday
Dinner – Chicken Sandwiches

Friday
Dinner – Burgers

Saturday
Breakfast – Pigs in a blanket
Lunch – Leftovers
Dinner – Sub sandwiches

Sunday
Brunch – Cinnamon rolls
Early Dinner – Chili

*Recipe & Pics coming soon

Monday
Lunch – Pizza leftovers
Dinner – Chicken Fajitas* with Fresh “Guac”

Tuesday
Lunch – Leftovers
Dinner – Bacon Cheeseburger Roll-Up*

Wednesday
Lunch – Hotdogs
Dinner – Hawaiian Chicken Pitas with Rice pilaf

Thursday
Lunch – Nihon Express
Dinner – ??? (dont remember! what we ended up eating!)

Friday
Lunch – FFY (fend for yourself)
Dinner – TexMex Shells n Cheese*

Saturday
Lunch – Leftovers
Dinner – Out to eat

Sunday
Brunch – Barbeque Chicken, beans, corn, sweet peas
Early Dinner – Country’s BBQ

*Recipe & Pics coming soon