Front Porch Ponderings

Sunday: Crock Pot Ham, Egg Noodles, Sauteed Zucchini/Squash/Onion in butter, Carrots that I canned this winter Monday: Soup beans flavored with onions, zucchini casserole, leftover ham, and 2 kinds of buttermilk cornbread (sweet for me and salt for my hubby) Tueday: Leftovers: Chicken Fingers, vegetable casserole (made from leftover veggies-green beans/brussel sprouts/carrots/zucchini), egg noodles and mashed potatoes. Wednesday & Thursday: Don't know yet Friday: Special Anniversary meal for my parents who just moved back from Oklahoma. They will be celebrating 37 blessed years together. Saturday: BBQ sandwiches, pasta salad or potato salad, baked beans, lemonade and kombucha, and Flag Jello cake (cake mix with red jello added spread with cool whip and topped with strawberries/blueberries to make a flag)

July 14-20 Snacks: Yogurt cups (4 oz), nuts, cottage cheese, chunk cheese Desserts: Sugar Free Jello, Sugar Free Pudding, Cherries, Sugar Free Popcicles, Sugar Free Fudgecicle, Sugar Free Pudding Pops MONDAY: Dinner: Fried Ranch Chicken, Fauxtatoes, Peas TUESDAY: Breakfast: Eggs w/shredded cheese and Canadian bacon Lunch: Leftovers from Monday Dinner: Fish, Sautéed Mushrooms & Onions, Broccoli w/lemon, Bulgur & Flax Pilaf WEDNESDAY: Breakfast: Choc Covered Strawberry Smoothie (choc. shake powder, powder milk, 8 oz water, strawberry yogurt/kefir, a handful of strawberries, squirt of sugar free choc syrup, crushed ice) Lunch: Tuna Salad on Multi-Grain Wraps with lettuce and Veggies (Celery, Carrots) w/french onion sour cream dip Dinner: Meatloaf, Fauxtatoes, Green Beans THURSDAY: Breakfast: Whole Wheat Toast w/melted cheese, and 1 egg Lunch: Leftovers from Wednesday Dinner: Fried Italian Pork Chops w/Marinara Sauce, Whole Wheat Pasta w/garlic and olive oil, Salad w/Grape Tomatoes...