* Added chopped bell peppers, green chile, and ground flax seed to the meatloaf — it didn't stay together very well out of the oven, but as leftovers, it was easier to cut!
* Used shredded mild cheddar, shredded Monterey jack, and shredded Parmesan for the potatoes… and instead of 1 pint of heavy cream, I used 1 cup of light sour cream and 1 cup of low fat coffee creamer.
Monday: Leftovers (meatloaf & scalloped potatoes)
Tuesday: Breakfast casserole
* I substituted ~4 cups of frozen hash browns for the bread and added plenty of chopped bell peppers, mushrooms, and bacon bits. I substituted half the milk with 1.5 cups of low fat coffee creamer (to use up what we had in the fridge). It was a little runny (I think from the veggies) and it took over an hour to bake at 375ºF, but it was good! And we have plenty for leftovers!
For the rest of the week:
Salmon with strawberry spinach salad (or maybe a WeightWatchers version?)
Sydney's 2-minute pot roast (in slow cooker) — seriously, this is so easy and so tasty, it has become a regular around here!
Soft tacos or maybe homemade nachos with this taco seasoning recipe for the lean ground beef and fresh guacamole
Chicken & vegetable soup (in pressure cooker) – still looking for a recipe, but we definitely want to do this
Seafood gumbo – I bought some Zatarain's on sale the other day, and we have a bag of frozen seafood… I've never cooked Zatarain's before, so this will be an experiment!
Tags: weekly menu
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