This week...

...we're eating:

*Monday: Shells with Grilled Chicken & Mozzarella Mondays are interesting these days because we now have soccer practice right at dinner time. I try to have it ready for Ryder to eat before we go, and I take a little picnic for Ellery, me and Haven to eat while we watch him play.

*Tuesday: Taco Salad & watermelon (summer can't officially be over until we've had this meal, right?)

*Wednesday: I've been wanting a good Panzanella lately. I love throwing a bunch of my favorite veggies in a bowl with some good crusty bread. I'll make one similar to THIS one. But you can really add whatever you like.

*Thursday: Baked Potatoes (with all the fixins')

*Friday: We're headed to Michigan for Labor Day weekend! But if I were staying here, I would probably make Grilled Barbecued Chicken with Corn & Radish Salad and THESE cookies (I admit, I made them last week as a celebration on the first day of school--quite possibly the BEST cookies I've ever made. I added some vanilla & chocolate chips to mine.)

birthday week!

My husband is turning 30 this week! Wow! I should make a list of his 30 favorite foods or something. I know the first one would be cheese. :) Here is what we'll be having this week for dinner...Thursday will be extra special...and will definitely include cheese!

*Monday: Margarita Pizza (we had lots of leftovers yesterday...including an AMAZING Boston Baked Beans recipe--see below--I made for a picnic Saturday. So we'll have our pizza tonight!) and watermelon.

*Tuesday: Salmon with Black Bean Couscous Salad

*Wednesday: In preparation for the big day today, I'm going to make both boys in my household happy with a good ole' grilled hamburger. I'll be using this recipe, and topping our burgers with onions, salsa, pepper jack cheese, guacamole and jalapenos.

*Thursday: Stuffed Poblanos, corn on the cob and fresh guacamole (avocados, red onion, garlic, lime juice, cilantro, salt, tomatoes--mix)
For dessert, Burke isn't a cake kind of guy. But he LOVES brownies and ice cream. So I'll be making brownies, with Mexican Ice Cream Sundaes on top!

*Friday: We're going camping!

*Saturday: Leftovers

*Sunday: Summer Panzanella & cherries


BOSTON BAKED BEANS

-1/2 c. molasses
-1/2 c. ketchup
-1/4 c. dijon mustard
-3 cans (15 1/2 oz. each) navy beans (I used Great Northern's), drained and rinsed
-coarse salt and freshly ground black pepper
-1 large onion, halved lengthwise and sliced 1/4 inch thick
-4 slices bacon, halved crosswise

Preheat oven to 375*F. Combine molasses, ketchup, and mustard. Add beans, and season with salt and pepper; mix to combine.
Transfer to a 2- to 3- quart covered baking dish. Scatter sliced onion over beans; lay bacon slices on top, in a single layer.
Cover dish, and bake 30 minutes. Uncover; cook until bacon is crisp, 30 to 40 minutes more. Let cool 5 minutes, and stir well before serving.