BLAT Sandwiches

Sometimes, you need a meal that's quick and easy.  This one is fun and easy.  Pizza nights have been moved to Saturdays during soccer season because we just get home too late.  We need something I can throw together in 20 minutes or less.  This is one of my go-to dishes on those nights (thank goodness soccer is Fridays, not a weekday!)

BLATs

for avocado spread:
2 ripe avocados, smashed
juice of 1/2 a lemon
1 clove garlic
salt and pepper to taste

12 pieces bacon, cooked
lettuce
sliced tomato
6 slices sourdough bread

Heat a large skillet until its very hot.  Cook bacon to your preferred doneness.  Mash avocado in a small bowl.  Add smashed garlic clove, lemon juice, and salt and pepper.

Toast sourdough bread.  Layer with avocado spread, sliced tomatoes, lettuce and bacon.

Menu Plan Monday week of 10/17

I know, I know, I haven't done recipes for a while.  The last couple weeks have been crazy busy and when I come home, I've been exhausted!  I promise, things should calm down soon and I will post some recipes.

Sunday-  Ravioli with Prosciutto and Peas
Monday- Cauliflower, Parsnip and Bacon Soup and popovers
Tuesday- Pork Noodle Bowls and Crab Rangoon
Wednesday- Slow Cooker Beef Stroganoff
Thursday- Leftovers
Friday- BLTA sandwiches
Saturday- pizza and movie night (unless we go to the football game)

For more menu planning, go to www.orgjunkie.com

Menu Plan Monday

The weather is cooling off a little.  Our days are still warm, but in the evenings, its definitely cooler.  I have parent-teacher conferences all week at work, so I'm going to try to keep dinners easy.  Parent- Teacher conferences always wipe me out!

Monday: Sausage, swiss chard and potato soup (Crock Pot)
Tuesday: Stir-fried Egg Noodles and Chicken Egg Rolls
Wednesday: Pasta with Pumpkin Parmesan Sauce
Thursday: Leftovers
Friday: Pepper Jack Stuffed Burgers and sweet potato fries

Weekly Menu Plan Week of 9/25

This week is pretty normal school schedule.  Monday is piano, Thursday is legos and in between, I need to find time to work, take care of family stuff and trying to get housework and laundry done!  The weather is cooling off to fall temperatures, so I'm starting to make dishes that reflect that.

Dinner:
Sunday: Corn and cheese stuffed crepes
Monday: Maple glazed ham in the crockpot
Tuesday: Buffalo Chicken Strips and Twice Baked Potatoes
Wednesday: Zucchini Alfredo
Thursday: Ham Sandwiches with homemade foccacia

Lunches:
Chicken Pot Pie Balls
leftovers
Chicken Salad
Sandwiches

Breakfast:
Pumpkin muffins
toasted waffles with peanut butter
cereal
bagels and cream cheese

Snacks:
apples and peanut butter
fruit leather
pretzels
cheese and crackers

Blueberry Chicken Feta Salad

I've been making chicken salad on Sunday for the last couple weeks, then having it for lunch at work for the week.  Last week, I made my curry chicken salad which only gets better later in the week!  This week, I thought I'd take advantage of the last of the berries and make a Blueberry Chicken Feta Salad.  I may end up eating it all tonight and not having anything for lunch for the next week!


Blueberry Chicken Feta Salad
adapted from Pioneer Woman
2 boneless skinless chicken breasts
1 cup blueberries
3/4 cup corn, fresh or frozen
1/2 red onion, chopped
3-4 stalks celery, finely chopped
1/2 cup feta cheese
2 tsp dill weed
1/4 cup greek yogurt
1/4 cup mayonnaise
salt
pepper

Method:
Pound chicken breast until flat.  Salt and pepper both sides of chicken breast.  Grill chicken until finished, set aside to cool.  Chop onion and celery.  In a large bowl, add blueberries, corn, onion and celery.  Dice chicken into small pieces.  Add chicken and dill to the bowl.  Mix in greek yogurt and mayonnaise until combined.  Refrigerate for 1 hour or overnight.

Menu Plan Monday

Its starting to get cooler around her, but they're saying we'll still have some hot days ahead.  I'm keeping it on the simple side this week since until Friday, I'm just cooking for my hubby and me.  I have a couple recipes to post this weekend too!

Monday: Chinese Chicken Salad
Tuesday: Stuffed Portobello Mushrooms
Wednesday: Chilaquiles Casserole
Thursday: Leftovers
Friday: Dinner out
Saturday: Penne with Vodka Sauce

Lunches:
Leftovers
Sandwiches
Chicken Salad

Breakfast:
Cereal
Bagels
yogurt
waffles with peanut butter

Menu Plan Monday

Dinners:
Sunday- Bacon Leek Quiche with Spinach Salad
Monday-  Chicken Sausage Chili
Tuesday-Fusilli with Goat Cheese and Zucchini
Wednesday- Spicy Chicken and Rice Noodles
Thursday- Baked Potato Bar with leftover chili
Friday- Pizza Night

Lunch:
apple and peanut butter sandwiches
quesadillas
pizza bites
Chicken and Spinach pasta salad

Breakfast:
Chocolate Chip Muffins
French Toast Bites
Waffles and Peanut Butter