At any rate, here is my menu for the week! (Hopefully it all turns out well since my cookbooks are officially packed away!)
Monday: BBQ Chicken, baked potato, veggie
Tuesday: Homemade Egg Drop Soup, Chicken stir-fried rice
Wednesday: Big pot of veggie soup and homemade biscuits
Thursday: Tuna Noodle Casserole and veggies
Friday: Grilled cheese and tomato soup (this should be fun watching Reagan plaster the room)
Saturday: Roast, veggies, rolls
Sunday: Shredded bbq roast sandwiches, carrot and raisin salad (maybe something slightly softer for Reagan to chomp on..like cheesy peasy!)
Egg Drop Soup
2 cans of reduced sodium chicken broth
Soy sauce to taste
Bring chicken broth almost to a boil. Add soy sauce and then crack eggs into the broth. Stir. Serve immediately with diced green onions.
Chicken Stir-Fried Rice
2-3 breasts of chicken, diced
4 servings of rice (I use brown), already cooked
Diced veggies-carrots, onions, snow peas, etc.
Brown the diced chicken in a pan. Add soy and teriyaki sauce to taste, along with veggies. Cook for approximately 5-10 minutes until veggies are heated through, but still crisp. Toss with rice. Serve immediately.
Oh, and by the way, if you make the Sweet Potato Chicken Quesadillas from last week, be warned..it makes a lot of food! But it's very yummy (although it needs a little heat added to it!)