weekly menu

*Monday: Lentil Soup (we had plenty of leftovers on Sunday, so I saved this for tonight's dinner!) & cinnamon-yam biscuits

*Tuesday: Salmon Steaks with Hoisin Glaze, Parmesan Steak Fries (see recipe below) & broccoli. This is one of our FAVORITE dinners...and it's SO easy!

*Wednesday: Lasagna Rolls & salad

*Thursday: Leftovers

*Friday: Grilled Cheese (If I've worked out that day, sometimes I'll even make these on pretzel bread! And we always add veggies to our grilled cheese....spinach, tomatoes, onions, avocado, peppers, etc.) & "red soup". This is Ryder's FAVORITE dinner. "Red soup" is just tomato soup. Either I buy yummy red pepper/tomato soup from Trader Joe's, or I just make my own (learned this from Amy...cream cheese, tomato juice, salt/pepper, garlic, canned diced tomatoes, milk, and whatever else you feel like adding!).

*Saturday: Leftovers

*Sunday: Stuffed Peppers, fruit & rolls


PARMESAN STEAK FRIES

-3 large egg whites
-coarse salt and fresh ground pepper
-3 baking potatoes
-1 1/4 c. grated Parmesan cheese

Preheat the oven to 425*. In a wide, shallow bowl, whisk the egg whites with 1 teaspoon salt until frothy. Cut each potato into 6 long spears; add to the egg whites, and turn to coat.
One at a time, lift the spears out of the egg whites, shaking off excess; working over a plate, sprinkle with the Parmesan cheese until coated (do not shake off excess). Place on a parchment-lined baking sheet.
Bake, without turning, until the potatoes are fork-tender and golden brown, about 30 minutes. Season with salt and pepper.