Weekly Menu August 22

Tuesday-chicken stew

Wednesday-Lasagna

Thursday-leftovers with salad

Friday-beef fajitas

Saturday-Lemon grass soup

muffins-apple

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 1/4 teaspoons vanilla
• 1 1/2 cups chopped apples
•  
• 1/3 cup packed brown sugar
• 1 tablespoon all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter
  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
  2. In a medium bowl, mix flour, baking powder, baking soda and salt.
  3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
  4. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
  5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean

DInner Planning week of Aug 16

Sunday-mum and dad's (salmon and rice pilaf)

Monday-

Tuesday-spinach, broccoli, and ricotta enchiladas

Wednesday-Caesar salad and BBQed chicken thighs

Thursday-Meatloaf and rice and green salad

Friday-Mac and Cheese, 3 bean salad

Saturday-Salad Rolls w/peanut sauce and lemon grass soup

Dinner Planning week of Aug 9

Sunday-family dinner

Monday-soft tacos

Tuesday-Thai noodle salad, coconut chicken soup

Wednesday-salmon quiche and salad

Thursday-Perogies and organic turkey sausage

Friday-Chicken, rice, and tomato stew

Saturday-steak, baked potatoes, zuchinni/tomato bake

Spanakopita Lasagna

227 g	pre-washed spinach
1 cup	crumbled feta
3	eggs, lightly beaten
1/2	onion, roughly chopped
1 bunch	fresh parsley, stems removed
1/2 cup	extra-virgin olive oil
4 cups	tomato sauce
500 g	cooked lasagna noodles (9 noodles)
2 cups	grated mozzarella

INSTRUCTIONS

1. Preheat oven to 350°F. In a large pot of boiling salted water, blanch spinach for 30 seconds. Drain and squeeze dry.
2. Whisk 3/4 cup feta into eggs.
3. In a food processor, chop spinach, onion and parsley.
4. In a bowl, combine egg mixture with chopped vegetables and oil.
5. Pour a layer of tomato sauce in a 9- x 13-inch baking dish. Cover with a single layer of noodles. Spoon 1/2 spinach mixture evenly over noodles. Cover with another layer of sauce, then another layer of noodles. Spoon out remaining spinach mixture over noodles, and cover with another layer of sauce.
6. Top with remaining feta and mozzarella and bake for 40 minutes.