May Menu Planner

We have a busy week ahead of us as my husband finishes his final week of school and we prepare for a big birthday party and then a camping vacation next week. This week's menus include meals for company on Sunday and Wednesday, two make-ahead quickie meals on Monday and Thursday and dinner out on Friday before graduation. (We'll include a review of this new Fresno restaurant in an upcoming post.) Buon Appetito!

SUNDAY:
Pilaf
Salad
Falafel sandwiches with tomatoes and yogurt sauce
Carrot & Cucumber sticks
Juice Popsicles

MONDAY:
Baby greens salad with goat cheese
Quiche (Turkey bacon, zucchini and green onions)

TUESDAY:
Traditional Lasagna
Salad

WEDNESDAY:
Zucchini cakes
Spinach salad with strawberries and goat cheese
Pita Bread with Hummus
Grilled chicken
Strawberry-rhubarb tart

THURSDAY:
Chicken Sausage Jambalaya
Brown Rice

FRIDAY:
Vegetarian Stars Restaurant

SATURDAY:
Meilani's Noah's Ark Birthday Party
Animal Crackers
Couscous-stuffed mushrooms
Turtle dip with veggie sticks
Animal Fruit skewers
Panini sandwiches
Frozen Banana Monkey Pops



We decided to spoil our mothers at home this year. We've had far too much eating out in the last few months for anniversaries, birthdays and other special events. We picked some recipes out of our favorite food mags and some of the old family secrets. Try these suggestions for a dinner party or special birthday. Save yourself time during the week and make an extra pan of eggplant parmesan on Sunday for another evening's leftovers.

SUNDAY/MOTHER'S DAY:
Asparagus-Ricotta tart
Eggplant Parmesan
Tomato meat sauce with meatballs
Sourdough wheat bread
Chocolate Honey Tart

MONDAY:
Luscious Leftovers

TUESDAY:
Mahi Mahi Fajitas
Guacamole
Black Beans

WEDNESDAY:
Zucchini "no-crab" cakes
Walnut Pesto Pasta
with tomatoes, olives and artichokes

THURSDAY:
Filipino Chicken Adobo
Brown Rice
Pancit Noodles

FRIDAY:
Hamburgers
Fruit Salad
Chocolate Zucchini Cake

SATURDAY/COOKING CLUB: COOKING FOR KIDS:
White bean dip with veggie sticks
Bagel Smiley Personal Pizzas
Cookie Cutter Fruit Shapes
Lemon Bug Cupcakes
Juicy Fruit Popsicles


The flavors of summer are starting to appear at the farmer's market and on our plates. We've moved much of our cooking to the grill and our dinners to the patio to enjoy the cooler Fresno nights. My cooking tip this week is to make some meals like enchiladas and stuffed manicotti that I can make in quantity and freeze or share with friends who have recently had babies and need a little extra help in the dinner department.

SUNDAY:
Thai Peanut Chicken skewers
Basmati Rice Blend
Asian salad

MONDAY:
Mahi Mahi Enchiladas
Spanish rice

WEDNESDAY:
Pizza (packed to go to the track meet)
-black olives, turkey pepperoni, green onions, green peppers

THURSDAY:
Thai Steak salad
Whole Grain Bread

FRIDAY:
Crockpot Beef Brisket
Gouda Mac & Cheese with Sweet Peas

SATURDAY:
Luscious Leftovers

Any questions? Need a recipe? Feel free to leave a comment or question.