MENU MONDAY

I've been busy around the house today, cleaning up from having the whole gang home all weekend and enjoying the peace & quiet. Well, if you can call listening to 3 dogs quiet.lol

I'm going to try to do a Weekly Dinner Menu each Monday. I am a kind of the 'spur of the moment, wing it by the seat of my pants' kind of gal when it comes to putting a dinner together and then actually cooking it, but I am sooo tired of the hubby & kids pestering me as soon as they get home from work & school with, "What's for dinner?", over & over again.

So Sunday, I posted a Menu for the week on the fridge.

Monday-Boston Baked Beans, Cornbread
Tuesday-Chinese Takeout
Wednesday-Homemade Mac & Cheese, Vegetable Melange, Harvard Beets
Thursday-Spareribs, Southern Potato Salad, Leftover BBBs
Friday-Broiled Salmon, Tuscan Vegetables, Leftover Mac/Cheese or Potato Salad
Saturday-Gourmet Grilled Cheese Sandwiches, Tomato Soup
Sunday-Vegetable packed Meatloaf, Roasted Potatoes w/Onions, Leftover Veggies from Wed.

So far it has cut down on the nagging. I can just cut them off, mid-sentence, and point to the list on the fridge.lol Now I'm getting the, "Ewww, I don't like that!" comments.
*Sigh* Ya just can't win.....

Instead of navy beans I am using Maine Yellow Eye Beans in the Baked Beans. I carted a couple of bags of these home, I bought at a farm stand on our trip to Maine last summer. These are native Maine beans. They may look small but they bulk up in water quite a bit! A Maine Lumberjack Breakfast often included Baked Beans using this or another Maine variety of bean. I hope they taste as yummy in my recipe as in the one we tasted while on vacation.

The only dishes I am not making from scratch are the Tuscan Veggies, the Tomato Soup and the bread for the Grilled Cheese Sandwiches....and the Chinese Takeout, of course.
I am feeling ambitious this week. We'll see how much ambition I still have left come Saturday!lol

Sluggy