What's cookin' this week? - August 23, 2010

This week, my husband volunteered to plan the menu and do the shopping! I think he’s really enjoying this menu planning and it’s great to have him help out. He’s also quite the grill master so he planned a few grill-friendly meals this week.

So, this week’s menu is full of quick and easy meals. We’re taking advantage of the fresh local produce again and making sure we have plenty of variety in the week.

Do you have a friend that could use help planning their weekly meals? Share this with your friends so they can enjoy some healthy meals for their families too!

Remember to own what your family eats one meal at a time! If you get them involved in the planning, it’s easier, more fun and you’ll be sure there aren’t any wrinkled noses as the dinner table.

MONDAY
Steaks on the grill
Corn on the cob
Grilled potatoes

TUESDAY
Veggie pizza (recipe below)

WEDNESDAY
Pancakes
Low-fat bacon

THURSDAY
Chicken pitas
Corn

FRIDAY
Tacos to use up some leftover items from earlier in the week
Remember, simple changes like using ground turkey instead of beef, low fat sour cream and cheese will make this a healthier option for your family without taking away the taste.


RECIPES
Veggie Pizza
(I got this recipe a long time ago from a friend in grade school and have used the same recipe ever since. Thanks Mindy!)

Ingredients
2 cans crescent rolls (the new sheets for cooking are fabulous!)
8 oz. cream cheese
16 oz. sour cream
1 pkg. Hidden Valley dressing
Cheddar cheese
Veggies – green peppers, onions, celery, tomatoes, broccoli, cauliflower, carrots or any other veggies you like

Instructions
Spread the crescent rolls on a 13x9 pan. Bake at 375 degrees for 6-10 minutes. Blend cream cheese, sour cream and dressing. Spread on cool crust. Layer veggies and cover with cheese.