Winding Down

May 17-23
Friday - pizza
Saturday - (no power) In 'n Out
Sunday - sloppy lasagna
Monday - french toast
Tuesday - sloppy joes
Wednesday - dinner from a friend
Thursday - bean burritos

May 24- 30
Friday - bacon, lettuce, and tomato sandwiches
Saturday - baked spasagna
Sunday - honey lime chicken enchiladas, spanish rice, chips, salsa
Monday - grilled hamburgers, potato salad
Tuesday - Hawaiian haystacks
Wednesday - taco soup (slow cooker)
Thursday - last day of school!!! The Dip?

Ingredients

• 8 medium potatoes, cooked and diced
• 1 1/2 cups mayonnaise
• 2 tablespoons cider vinegar
• 2 tablespoons sugar
• 1 tablespoon yellow mustard
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 2 celery ribs, sliced (I used a sprinkle of celery salt)
• 1 cup onion, minced (I used 1/4 tsp of onion powder)
• 5 hard-boiled eggs
• paprika

Directions

1. Boil peeled potatoes in salted water until done. Cool to room temperature.
2. Place diced potatoes in large bowl.
3. Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
4. Add to potatoes.
5. Add celery and onions and mix well.
6. Stir in eggs.
7. Sprinkle a little paprika on top.

Mothers Day, etc.

Friday - egg salad sandwiches, carrots, fruit
Saturday - quesadillas, spanish rice, chips, salsa
Sunday - breakfast for dinner (by John) pancakes, sausage, eggs, hash browns, fruit
Monday - Tex-Mex Enchilada casserole, salad?
Tuesday - pizza, veggies, fruit
Wednesday - baked potato bar (potatoes, shredded cheese, chili, sour cream)
Thursday - corn dogs, baked beans, fruit

May Day

Friday - egg salad sandwiches
Saturday - pizza, fruit, veggies
Sunday - carne asada tacos, fruit, chips and salsa
Monday - ham and cheese filled crepes
Tuesday - hawaiian haystacks
Wednesday - enchiladas or taquitos (with leftover carne asada - I hope)
no leftovers, but I had stew meat in the freezer, so we had this

Basic (No Tomato) Beef Stew

(from saymyname’s recipe box)

Serves 4 people

Categories: Beef, Main Dish, Stew

Ingredients 

• 3 tablespoons all-purpose flour
• 1 1/2-2 lbs lean stewing beef (cubed round or your preferred cut)
• 2 -3 tablespoons cooking oil
• 3 1/2 cups beef broth (or 3 cups beef broth plus 1/2 cup dry red wine)
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 1/2 teaspoon dried basil, crushed
• 1/2 teaspoon dried thyme, crushed
• 2 1/4 cups peeled cubed potatoes
• 2 cups carrots, sliced thickly
• 1 cup sliced celery (optional)
• 2 cups sliced green beans (OR 1 1/2 cups peas)
• salt and pepper

Directions 

1. Place flour in a plastic bag, add a few pieces of beef at a time shaking well to coat.
2. Heat oil in a Dutch oven or large sauce pan.
3. Add meat and onions, brown meat well.
4. Add beef broth (and wine if using), garlic, basil and thyme.
5. Bring all to a boil, reduce heat, cover and simmer for 1 1/4- 1 1/2 hours (or until meat is tender).
6. Add potatoes, carrots and celery, cover pot, and simmer for about 20-30 minutes (or until potatoes are almost done).
7. Add green beans (or peas) and simmer 10-15 minutes more.
8. Add salt and pepper to taste.

Thursday - homemade macaroni and cheese, fruit, veggies