...and SO excited to be back on my normal schedule again! I'm hungry because we were eating so much/well on our trip, and now being home I'm back on my regimented wake up & exercise then eat breakfast routine (it feels SO good!). I promise my life doesn't completely revolve around food, but I am quite excited about several of these dinners. You see, I picked up this new book, and let's just say Ryder and I quite enjoyed browsing through. We literally sat on the couch and looked through every page oohing and ahhing over the yummies. So now for the meal plan:
*Monday: Salmon Kebebs with Cilantro Sauce , Lavash Bread & Carrot Pineapple Smoothies
*Tuesday: Since I loved my bruschetta so much last week, we'll have THIS tonight with a green salad
*Wednesday: Chicken & Broccoli Calzones--HERE'S a good recipe, but I'm swapping the sausage for chicken
*Thursday: Leftovers
*Friday: Burke's Birthday! He has requested one of our favorites-Eggplant Parmesan & simple Ice Cream Pie for dessert (I just learned yesterday that he used to have this for his "cake" every year on his birthday when he was little!) - see recipe below
*Saturday: We're attending a little one year old's birthday today and will be eating there!
*Sunday: Asian Noodle Salad
*and darnit, I just saw THESE....gonna have to find an excuse to make them this week!
ICE CREAM PIE DESSERT
Crust:
- 1 1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter, melted
- 1/2 gallon vanilla Ice Cream
- 6 oz. pink lemonade
1. Mix all ingredients for crust together and press into a 9x9" pan (or pie plate)
2. Mix all filling ingredients together and pour over crust. serve frozen.
