Cilantro Lime Noodles with Shrimp and Snow Peas

I made this recipe last week and was fairly pleased with how it came out. I'm not a huge snow pea fan, so I did not use them, nor did I use cilantro because again...not a fan, but you might be! In place of those things I used green peppers and parsley, but I did everything else the way the recipe calls for.

8 ounces angel hair or vermicelli rice noodles
4 tablespoons olive oil

1/4 pound snow peas, trimmed and cut in half crosswise
1/4 pound carrots, peeled and cut into matchsticks
1 tablespoon fresh garlic, minced
1 pound cooked shrimp (21-25 count) peeled and deveined
2 limes, zest and juice
1/4 cup rice wine vinegar
1/4 teaspoon ground cayenne pepper
2 ounces baby spinach leaves (about 1 cup packed)
1/4 cup fresh cilantro, minced
Salt and fresh ground pepper to taste


Cook pasta according to package directions. Drain.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the snow peas, carrots, and garlic and saute for about 2 minutes. Add the shrimp, lime zest and juice, rice wine vinegar and cayenne pepper and saute another 3 minutes until heated through. Remove from heat; toss with baby spinach, cilantro, 2 tablespoons olive oil and cooked pasta. Season with salt and pepper and serve with extra lime wedges.


I loved how the cayenne gave this recipe a nice kick and the lime made it taste so fresh. Heidi and Piper seemed to enjoy it a great deal as well, so I might be willing to make it again. Plus it was incredibly easy and quick, especially if you do all of your chopping ahead of time. Definitely something for you to try!

Monthly Meal Plan

Inspired by Jennifer at Hybrid Rasta Mama, I decided to take the plunge and make a meal plan for the entire month of June (with the exception of weekends because they're always weird). Thanks to this handy list, I can look at a week ahead of time and know what I need to shop for based on what I've already decided we're having. Yeah, well, we'll see how well this works out...

June 1: Oven fried cod, baked potatoes, steamed broccoli
June 2: Pasta and bean salad (I made that up.)
June 3: Chicken Pot Pie
June 4: Wings (I know this because we'll have company.)
June 6: Spanish Beef and Rice, salad
June 7: Koushari
June 8: Curry with rice (in some form)
June 9: Fish, baked potatoes, vegetable (Hey, it makes sense.)
June 10: Pasta, salad, garlic bread
June 13: Homemade veggie burgers (never made them before), homemade french fries, kale chips, salad
June 14: Stir fry over noodles
June 15: Spanish rice, Homemade tortillas, "Mexican" black bean mixture
June 16: Shrimp scampi
June 17: Hot dogs, Sauerkraut, Mashed Potatoes, Salad
June 20: Rotisserie Chicken, Rice Pilaf, Green Beans (On Monday's Whole Foods has a fantastic a.k.a. antibiotic/hormone free chicken for $7!)
June 21: Roasted Veggies, which may include potatoes, broccoli, cauliflower, garlic, onions, brussel sprouts, asparagus
June 22: Bean sautee over rice
June 23: Meatloaf, baked potatoes, salad
June 24: Salmon, Barley Pilaf, Artichokes?
June 27: Pasta, salad
June 28: Steak, asparagus, homemade french fries
June 29: Oven rice and lentil pilaf, salad
June 30: Curry over rice (in another form.)

Of course this is subject to change, but it is a nice thought to think I won't have to think about dinner for a while, yes?

Fresh Tomato and Arugula Pasta

8 ounces dried ziti or mostaccioli
1 medium onion, thinly sliced
2 cloves garlic, minced
1 tblsp olive oil
4 - 6 medium tomatoes, seeded and coarsely chopped (3 cups)
1 tsp salt
1/2 tsp black pepper
1/4 tsp crushed red pepper (optional, but I used it)
3 cups arugula and/or spinach, coarsely chopped
1/4 pine nuts or slivered almonds, toasted (I didn't do this)
2 tblsp crumbled Gorgonzola or other blue cheese (I'd rather vomit than eat this)

1. Cook pasta according to package directions. Drain; keep warm.
2. Meanwhile, in a large skillet cook onion and garlic in hot oil over medium heat until onion is tender. Add tomatoes, salt, black pepper and if desired, red pepper. Cook and stir over medium-high heat about 2 minutes or until the tomatoes are warm and release some of their juices. Stir in arugula and/or spinach; heat just until greens are wilted.
3. To serve, top pasta with tomato mixture; sprinkle with toasted nuts and cheese.

I think this has a lot of potential, but for whatever reason, the arugula that I used did absolutely nothing for this dish. The only spiciness I tasted was from the red pepper flakes. I might try making it again with just spinach or maybe really fresh arugula or even asparagus (like I wanted to but time ran away from me). Nevertheless, Piper ate a ton of it, but that is to be expected because she'll eat anything since she is awesome. 

Who Needs Taco Bell?

Tonight I made homemade tortillas to go along with our soft taco, Spanish rice dinner. This is a fairly easy recipe, but I find that anything that requires rolling makes it slightly work intensive, so be prepared. Luckily, while I was rolling, Heidi and Piper were enjoying a rousing game of 'hide and seek' in the cupboard beneath the butcher block I was working on.

Here is the original recipe: Flour Tortillas

Because there is no way I would ever need 24 tortillas, unless I was having a tortilla party, I cut the recipe in half and used the following:

2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tblsp shortening
3/4 cup water

Yes, despite the warning she gives not to use vegetable oil or shortening in place of lard, I chose to use the shortening because A. it was what I had and B. I wouldn't be caught dead with a block of lard, although I have heard it's not as bad as we're made to believe it is.

Now, I'm not sure if I overfilled my measuring cup and didn't notice, but when I dumped the last remains of the water into the mixture, it became a sticky, soppy mess. I had to add A LOT more flour to get it to form into dough again and then still more when I was rolling the tortillas. So I would tell you just to add the water a bit at a time until you get a nice doughy consistency. (On a side note, once you notice the ingredients that go into making these perfectly adequate tortillas, wonder why most store-bought brands contain a paragraph of ingredients.)

What did I stuff these tortillas with, you ask? Well, I'll tell you. First I sauteed an onion and a few cloves of garlic along with chopped red, orange and yellow pepper. Then I added a can of corn and a can of black beans. You probably don't want to drain all of the liquid from one of the cans just so you can keep your mixture moist (I made that mistake this time and had to add some water). Then I seasoned with onion powder, garlic powder, Adobo and cumin. I brought it up to a boil and then let it sit on low until I was done with those stinkin' tortillas. (They gave me a lot of trouble because of the excessive water. You can have a much better experience!) I served this with Near East's Spanish Rice Pilaf (because it was on sale!) and some salsa on top. Both Heidi and Piper ate their weight in rice.

Steve altered the recipe further buy mixing the rice and beans with some Mexican blend of cheese and serving it with some chicken that he made. The possibilities are endless!

Wordless Wednesday: The Evolution of Soup

 

 

 

Tofu!

Tonight I made a simple stir-fry using tofu I marinated in low-sodium soy sauce, garlic, onions, celery and the remainder of my frozen bag of pepper stir-fry. Piper ate all the tofu and left most of the other things on her plate while Heidi ate a bit of everything but stopped eating once she realized how amused Piper was by her spitting food out of her mouth. Awesome.

Brilliant!

Would you like to know how brilliant I am? Well, I'll tell you! I was able to use last night's leftover lentils in a completely new dish! OK, so I'm really not that brilliant, but I was pretty proud of myself for thinking of this and for reusing leftover food in a new way.

At least 6 months ago, I found and bookmarked this recipe on Mothering.com and have wanted to make it ever since, but never got the chance. I've been looking at it a lot in the past few days thinking I would make it during these 40 days of Lent and tonight it hit me. I already had the lentils, so all I'd need to do would be to make the rice and pastas! Brilliant!

Of course, as with most things I do, I did not follow the recipe exactly because I didn't have everything it calls for. I don't have chick peas right now (not that I'd eat them anyway), nor do I have elbow or vermicelli pasta. Instead, I made orzo and shells. Of course I had seasoned the lentils already with cumin and tumeric when the recipe only calls for salt and pepper, but when I added the tomato sauce to them and a little more salt, I thought it was really good! I didn't fry the onions either because I just didn't feel like it, but I think the meal was pretty tasty anyway. We did have a salad beforehand and Piper ate just about every leaf in her bowl. Here she is enjoying the Koushari.

This is definitely a different sort of meal, but as I said, I found it to be quite tasty and look forward to eating my leftover leftovers tomorrow :).

Balance

As I stated in a previous post, I like to balance our meals over the course of a week so that we don't have too many heavy ones in a row, nor too many light. Since last night's meal was a bit more heavy, I knew I wanted to base tonight's dinner on vegetables. I also like to rotate pasta, potatoes and rice around so we're not having the same starch several days in a row (I love my starch!) so that is how I landed on tonight's hodge-podge-esque dinner.

I've been wanting baked potatoes for a few days now, so I cut a bunch of them in half and stuck them in the oven at 350. I also wanted to roast some brussels sprouts so I threw them in too. You can roast at any temperature, but the lower it is, the longer your roasting time, obviously. Since I figured that Heidi and Piper would not be interested in the brussels sprouts, I steamed the remaining green beans I had leftover from the Shepherd's Pie for them. Interestingly enough, they both found the crunchy leaves of the brussels sprouts to be good enough to eat. Then I knew we needed some sort of protein, so I made lentils. I didn't have any broth so I just used water and I have to say, it wasn't my best work. Piper enjoyed them though :). Plus I made too much, so it looks like I'll be eating lentils with potatoes and brussels sprouts for breakfast and lunch tomorrow. :)

Chicken Cacciatore with Homemade Pasta

If you haven't noticed yet, which is entirely possible, I like to balance days of big meals with little ones, easy meals with more complicated ones, etc. I had originally intended to make this dish yesterday, but circumstances prevented that so I made it today. My crock pot is not currently functioning due to a broken lid, so I had to do this in a pot on the stove all day, much like all other 'slow cooker' things I've been doing. I did not follow a recipe, so here is what I remember.

Coat chicken in flour. Sprinkle with salt and pepper. Brown in large, high sided skillet (I don't know the correct term for this, sorry) and remove chicken. Saute an onion and a few cloves of garlic in chicken juices for a few minutes. De glaze pan with red wine, scraping up chicken bits and incorporate them into the wine. Here is where I would have done it differently had I had the correct ingredients. I added a can of diced tomatoes and a bowl of leftover tomato sauce/sun dried tomato pesto/garlic mix I had left over from the naan pizza. Therefore, I'm not sure exactly how much tomato sauce mixture went in, but you can gauge for yourself. I did not have any fresh peppers, so instead I added about a quarter of a bag of frozen pepper stir fry mix (love this!). I also had a stalk of kale sitting on the counter that I did not use in Heidi's and Piper's omelet that morning, so I broke it up very finely and threw it in (didn't want to waste it :) ). Then I put the chicken back in, added more salt and pepper, oregano, basil, garlic powder and onion powder, brought it to a boil, reduced to a simmer and let it sit for about 8 hours.

I figured since dinner was already taken care of, it wouldn't be too much trouble to make my own pasta, right? Unfortunately, it ended up being a bit more involved than I had planned, but it still worked.
I followed a pretty generic pasta recipe consisting of adding two cups of flour and 1/2 tsp of salt in one bowl, beating two eggs and adding 1/3 cup water and 1 tsp of oil in another bowl, then combining them (after making a well in the flour) to make the dough. I kneaded it, let it sit for 10 minutes, rolled it out, let it sit for another 20 minutes, then rolled it to make 'linguine.' I ran into issues when some of the dough was too sticky and wouldn't unroll, so in the end I just ended up throwing them as smooshed globs of pasta into the boiling water. Everyone liked it though, so I suppose it was still a success.

Tonight Was Boring

Every so often, we fall into one of those days where cooking just isn't an option. However, since we are working towards a goal during this Lenten season, not cooking was not an option. Instead, I gave Heidi and Piper what I call a hodgepodge dinner (because I do this often) including turkey, brown rice and sugar snap peas. Later on, Steve and I had grilled wings and french fries because we are so healthy. Sometimes, you just have to go the easy route with food because so much else in life is terribly complicated and draining.

If you are interested in how Steve prepares our grilled wings, take note. While on the grill, Steve bastes the wings twice with wing sauce. Then, once they are off the grill, they get tossed in the remaining sauce. To make the sauce, Steve buys a large bottle of Frank's Red Hot and throws several spoonfuls of minced garlic into it to marinate. When he's ready to make the sauce for the wings, he simply pours a lot into a bowl and adds butter. If you want to fry your lips off, add a squeeze of lemon juice into the sauce and it will burn like mad. I, however, like to have taste buds after eating my wings so I prefer it sans lemon.

Shepherd's Pie

A few weeks ago, I tried this recipe out and we found it to be absolutely delicious. Within 24 hours, the entire dish was gone. (And there are only two adults in this house.) I found the recipe in a Wegman's magazine but is is originally from the Culinary Institute of America. I find it to be more on the work-intensive side so it's a better meal to make on the weekends when Steve is around to help distract H & P. For tonight's meal, I actually chopped all the vegetables last night while I was making my Naan Pizza (since it's so easy) so I could just dump them all in when the time came (I'd recommend that if you're making this alone). Without further adieu, here it is.

2 tbsp olive oil
1 1/2 lb lean ground beef or turkey
1 cup minced onion
1/2 cup minced celery
1 cup diced carrots
1 cup green peas (if frozen, thaw first)
1 cup green beans
1 1/2 c tomato sauce (I read that as "cans" not cups, don't know why, but it still worked for me :) )
3 tbsp tomato paste
1/2 cup dry red wine (optional, but I think it gives a better flavor)
Salt and fresh ground pepper to taste
2 tbsp chopped fresh flat-leaf parsley (I used dried parsley the first time I made it and it was fine)
1 tbsp chopped fresh oregano or thyme (I've always used dried oregano and think that thyme might be weird, but that's just me)
3 cups mashed potatoes

1. Heat oil in a large skillet over medium heat until it shimmers. Crumble ground beef or turkey into skillet and saute, stirring frequently, until meat no longer looks raw, about 5 minutes.
2. Add onion, celery, carrot, peas and green beans. Reduce heat to low and cook, stirring frequently, until onion is translucent and all of the vegetables are hot, 8 - 10 minutes.
3. Add tomato sauce, tomato paste and wine, if using. Bring mixture to a simmer. Season to taste with salt and pepper. Simmer, stirring from time to time until sauce has thickened, 10 - 12 minutes. Remove skillet from the heat and stir in parsley and oregano or thyme.
4. Preheat oven to 350.
5. Transfer meat mixture to 2 1/2 quart casserole. Spoon or pipe the mashed potatoes into an even layer that completely covers the meat. Bake until potatoes are very hot with a light golden crust, about 30 minutes. Serve immediately.

You can make the mashed potatoes as much ahead of time as you want because they will be reheated in the oven anyway, so this can also save some time. The first time I made them, I only mashed them with chicken broth, a little salt, garlic and parsley and I thought they were lovely. This time, I didn't have any chicken broth so I used water and a little milk, plus salt and fresh parsley and I didn't care for them as much. But of course, you can make them however you want. Enjoy!

Naan Pizza

I like Naan bread. I like pizza. Sometimes, I'm lazy (OK, more than just sometimes) and I really, really like easy dinners. One such easy dinner was this evening when I made Naan pizza. To make, purchase Naan bread, cheese, Classico's Sun Dried Tomato Pesto and whatever toppings you like on a pizza.

First, I brush the Naan bread with olive oil. Then I spread the pesto over it (tonight I also combined some pesto with a can of tomato sauce in order to make it all last a little longer) and I add some freshly chopped garlic. Complete with shredded cheese, pop in a 400 degree oven for about 10 minutes, or until cheese is melted, and eat. Bam. Try it, love it, eat it.

Fish

I always keep a bag of tilapia in my freezer. Why? Because in a pinch, I can throw it in the oven (still frozen) with my favorite seasonings and have a meal in about 15 minutes (minus prep time.) I have a favorite method for doing this, but I know that not everyone in my house is as in love with it as I am so I am always looking for new ways to prepare it. Tonight I found this recipe from About.com and gave it a whirl.

Being that I am who I am, I did not follow this recipe exactly. I sprinkled, of course, but I also did not have any mayo (nor would I ever eat it) so I simply spread spicy brown mustard on the tilapia filets before plunging them into the panko. I still found it to be delightful and a nice change from the ordinary, but Steve wanted meat (rawr) so he had to stop at the store and get pork. Ew.

Additionally, I made roasted potatoes and roasted asparagus (that I got for $1!) I cut the potatoes into chunks, covered them with olive oil and rosemary garlic seasoning, tossed them in a bowl and spread them over a baking sheet. For the asparagus, I just put them on the baking sheet, drizzled them with olive oil and sprinkled salt and pepper over them. They were baked at 400 for at least a half hour, but I cranked it up to 425 about half way through and the potatoes went an additional 10 minutes after that. Tasty.

Tonight was not that exciting, but I always take pleasure from a completed, homemade dinner (even if it's not that great).

That Soup Was Supposed To Be Chili

For Day 1 of Lent, I wanted to make a variation of a Whole Foods three bean chili recipe. I have been car-less for a few days so I have limited ingredients at my disposal, but fortunately I always buy the same things when I go to the store. Now, I know this was supposed to be chili, but I had part of a box of beef broth in my fridge that needed to be used and I had a large container of my own homemade vegetable stock in the freezer I needed to make use of, so it became much more soupy than I wanted it to be. Anyway, here's what I did.

40 Days of Homemade (Food)

Several weeks ago, I made a proposal to my husband that during Lent, we eat every meal at home, aka homemade goodness. Of course, he would not come home from work to eat lunch here but rather take his lunch with him every day and not purchase it from some cheap crappy place. At first, he nixed the idea citing how he couldn't live without Chinese food or something. Later, I revisited the idea and told him I would accept his compromise if it meant that we would up the number of homemade meals we consume.

So, starting tomorrow, I will be cooking 3 times a day, 7 days a week. Oh wait, don't I do that now as it is? The unfortunate answer is no, not really. While I do cook almost all of our meals, we eat from restaurants far more often than I'd like. Specifically, Steve eats from restaurants far more often than I'd like. I am hoping that limiting "outside" food will help all of us in one way or another, forcing me to try new recipes and think outside my comfort zone and helping Steve see that it is possible to enjoy food that wasn't 'manufactured.'

Steve also surprised me by adding an addendum to this Lenten offering, vowing to drink only water the entire time. This means no soda, juice, Dunkin Donuts iced coffee (gasp!) or honest tea. Though he has allotted for 4 slip-ups where he will consume honest tea and I'm OK with that. All in all, I'm looking forward to proving that this is possible for us and it could make us a better family. Now if we could only get rid of the TV....

Homemade Chicken Pot Pie

OK, so it's not technically a pie. But, I don't have any pie-like containers to make a pie or pot pie or whatever else is pie shaped so sue me. :)

So if you're interested in the recipe, here it is (I got this recipe from my Whole Living magazine, but it is not on the website to my knowledge):

1/2 cup hulled barley
1 cup water
2 tbsp. vegetable oil
2 boneless, skinless chicken breast halves (8 oz each)
Coarse salt and freshly ground black pepper
1 onion, finely diced
2 carrots, thinly sliced
4 oz. shitake mushrooms, trimmed and thinly sliced
1/4 cup white wine
2 tbsp. flour
3 1/2 cups low-sodium chicken stock
6 sheets whole-wheat phyllo dough
Extra-virgin olive oil, for brushing
Sea salt, for sprinkling

1. Bring barley and water to a boil in small pot. Reduce heat and simmer, covered, until barley is tender and water is absorbed, about 50 minutes. Let cool.
2. Heat oil in large skillet over medium-high heat. Season chicken with salt and pepper and saute until golden and cooked through, 5 - 6 minutes per side. Transfer to plate and let cool slightly. Shred.
3. Heat pan with chicken juices over medium and add onion, carrots and mushrooms. Saute until tender, 6 - 8 minutes. Deglaze pan with wine.
4. Whisk flour into chicken stock. Add to pan. Bring mixture to a boil and cook until slightly thickened. Stir in barley and shredded chicken. Let cool slightly.
5. Heat oven to 425 degrees. Using a 1 1/2 cup oven-proof dish or ramekin as a guide, cut phyllo to make tops (keep covered with a damp towel). Spoon mixture into four ramekins. Brush each sheet with oil and place on top of filled ramekin. Cut vents into tops. Sprinkle with sea salt.
6. Transfer to rimmed baking sheet and bake until golden and bubbling, about 30 minutes.

Obviously I don't have any ramekins. Also, I didn't find whole-wheat phyllo dough because I forgot to look for it everywhere I should and found crappy phyllo dough when I went out today that I didn't buy. I also didn't realize I was out of carrots until I started making this dish, not to mention not having mushrooms, so I used celery and green beans in their absence. Since I didn't have the specific dough they called for, I made this version:

In a medium bowl, stir together 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until dough pieces are pea size. Sprinkle 1 tbsp. cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Sprinkle an additional 3 to 4 tbsp. cold water over remaining flour mixture, one tbsp. at a time, tossing with fork until all dough is moistened. Form into a ball. On a lightly floured surface, roll dough into a 13X9-inch rectangle. Using a sharp knife, cut slits in pastry to allow steam to escape. (From my awesome Better Homes and Gardens Cookbook.)

And there you have it! Everyone loved it (I think) though in my opinion, I made it a bit too salty. I try not to overly salt things for the girls, especially since those of us who want extra salt (Steve) can just add it while eating. This is not too work intensive, but is probably best done when someone else is watching your children. :)

Kale Chips and Roasted Broccoli and Asparagus

I decided to document my most recent creation of the above mentioned tastiness just for the heck of it. If you have always wanted to try either of these recipes, now is your chance!


First, I made the kale chips because they cook at a lower temperature and I wanted to be sure we had something to munch on before dinner. First I took the kale out and broke it off the rib. I have baked it without removing it from the rib before, but occasionally you get a really hard, stringy rib that totally ruins the experience so I decided to remove the leaves this time. I washed them and dried them and threw them into a bowl. Then I added a very small amount of lemon juice, olive oil and sea salt. I don't know why, but I think the lemon added a slightly less delicious taste this time so I think when I make them again I will omit it.

I preheated the oven to 250 degrees. Then I tossed the kale leaves with the ingredients and made sure to rub them down with the oil. I must point out though that the leaves SHOULD NOT BE WET. You only need a few drops of oil for each leaf, basically enough so they have a bit of glisten. But, if they are too wet, they won't crisp the right way. That is very important! I cannot stress the importance of that enough! :)

So I arranged the leaves on the baking sheet so they would not touch each other. Sort of. It was hard because I didn't have enough space, but I made do.

I put them in the oven for 30 minutes. When I took them out, I carefully turned them over (this is harder to do than you think!) and I returned them to the oven for another 10 minutes. Then, take them out and enjoy!

While I was baking the kale, I got my asparagus and broccoli ready for roasting. I used the same general technique of washing them, drying and placing them into a bowl.

Then I dressed them the same way as I did with the kale only here you can be more liberal with the oil and lemon. I also added fresh ground pepper in addition to the salt, but for roasting, the simpler the better! I turned the oven up to 400 degrees, but theoretically you can roast at any temperature, it just depends on how long you want to wait for your yummy food.

As you will notice, I actually cut up the stems of the broccoli to roast along with the florets because although Heidi is not fond of them, Piper and I really enjoyed the way they crisped in the oven. I did not chop the entire stem, however, just the lower inch or so below the floret. These veggies spent a good half hour in the oven and though I did not time them exactly, I specifically looked for a certain degree of crispiness on the florets of the broccoli. They get a nice brown color and appear to want to crumble at your touch. If they go too long, they could burn - so watch out!

Both of these are really great options if you want to add some variety to your vegetable eating. I love roasting potatoes, brussels sprouts, onions and garlic and I look forward to roasting cauliflower some day soon!

This Week's Dinner Menu! 1/23 - 1/29/10

As much as it may look like I am posting this to give everyone grand ideas about what to make for dinner, I am actually posting it so that I might help myself keep better track of what I'm eating and what I am throwing at my children each night. Of course, if something you see interests you and you wish to know how I prepared it, I'll be happy to help.


Sunday: Sauteed chicken tenders with onions and garlic, rice pilaf and green beans.

Monday: Baked garlic rosemary tilapia with roasted potatoes and roasted broccoli.

Tuesday: Salmon burgers, kale chips, roasted broccoli and asparagus, french fries (I know, I'm bad sometimes).

Wednesday: Potato Chowder (adapted), salad.

Thursday: Spaghetti squash as pasta, salad.

Friday:

Saturday: