Here’s what’s cooking this week…
Monday: Taco soup because it’s cold! (I think it’s cold, but the Northerners reading this would probably laugh at me! We’re getting down into the 40s at night.) 
Tuesday: Mom’s Night Tea with other local homeschooling moms! Yay!! Broccoli, Rice, Cheese and Chicken Casserole for the hubby and kids.
Wednesday: Leftover Casserole from yesterday
Thursday: Baked Meatless Ziti with yellow squash (if I put the squash in the Ziti the kids are much more likely to eat more of it!)
Friday: Hamburgers (from the Omaha Steaks deal a few weeks ago) and Sweet Potato Fries (see recipe below)
Saturday: Hawaiian Chicken with Rice and mixed veggies (see recipe below)
Sunday: Leftovers
Sweet Potato Fries recipe:
Preheat oven to 400 degrees. Peel potatoes and cut each in half lengthwise. Cut each half into 4-8 wedges (depending on how thick you like your fries). Coat the fries with oil (I like to coat my fries with coconut oil, but any oil will work). Toss the fries with your favorite seasonings until evenly coated… some people like to use Seasoned Salt, some Cinnamon and Sugar, some salt, pepper and cumin. Or try a few fries each way! Arrange potatoes in a single layer on a baking sheet, put on the middle shelf and bake about 30 minutes or until fries are crisp on the outside and cooked on the inside.
Hawaiian Chicken and Rice recipe:
2 lbs. of your favorite chicken pieces
Salt and Pepper to taste
1 can sliced or chunk pineapple (in its own juice)
1/3 c. Heinz 57 sauce
2 Tbsp. honey
Place chicken in baking dishes. Season with salt and pepper. Bake in 400 degree oven for 30 minutes. Meanwhile, drain pineapple and reserve 2 Tbsp. liquid. Combine reserved liquid, 57 sauce and honey and pour over chicken. Bake an additional 25 minutes, basting occasionally. Arrange pineapple over chicken and bake 10 minutes longer. Drain excess fat from sauce. Spoon sauce over chicken and serve with rice. Makes 4 to 5 servings.
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