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Menu Planning Week Two

I'm beginning to realize that projected serving sizes and actual serving sizes vary widely in some cases.  I know I am still trying to adapt to cooking for only three people, but I thought if I tried recipes that served 4, we would just have a little bit of leftovers.  Um, no.  For example, I made Spaghetti Squash Primavera Thursday night.  All three of us ate it Thursday night, all three of us ate it at lunch on Friday, and we still have leftovers.  This from a recipe that reportedly serves four.

Anyway, this just tells me that I don't need to plan that many different meals each week.  Instead of the five dinners I listed last week, I'm going to only list four that are on the line-up for this coming week. 

Salmon Burgers,  *Raisin Coleslaw

Roasted Butternut Squash Salad with Warm Cider Vinaigrette (I never got to making this last week)

Cauliflower-Cheese Pie with Grated Potato Crust

*Dijon Chicken, Baked Sweet Potatoes, *Lemon Zest Spinach

*from Dr. Fuhrman's Eat for Health

Update:

Friday:  We went out for pizza

Saturday:  Salmon Burgers, Raisin Coleslaw

Sunday:  Dijon Chicken, Baked Sweet Potato Fries, Lemon Zest Spinach

Monday:  Cauliflower-Cheese Pie with Grated Potato Crust (enjoyed by everyone)

Tuesday:  Soft Tacos and Corn

Wednesday:  Roasted Butternut Squash Salad, but I used a raspberry viniagrette dressing I had on hand, instead of the apple cider viniagrette  (adults liked the salad; teen, not so much)

Thursday:  Eggs and Toast?

Friday:  Take-out burgers (Disneyland 5K night)

Saturday:  Chicken and potatoes

Sunday:  Grilled cheese


Thankful thought: Thanks for food.  (I probably love it a little too much.) How fortunate we are to have not only our nutritional needs provided, but also to have such a variety of textures and flavors.  Raspberries, artichokes, hazelnuts, dungeness crab, chocolate--need I go on?  (Yes, my palate definitely developed in the Pacific Northwest!)

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