lasagna

I’m not sure why I thought this week would be a good week to get back on track, but it was a good thought. So far I’m on day four of our menu for this week and not much has gone as planned. Aaron has been swamped and he’s our main chef around here. I’ve been swamped and I don’t like to cook. My kids have pretty much lived on the mac n cheese that we made Saturday night.

Anyhow I thought I would tell you what we had planned on eating even if none of it happened!

Saturday was Cayden’s birthday so he requested macaroni and cheese and juice, which are actually two things we hardly ever have in the house! I called up my niece Madisyn and got her family recipe for mac n cheese and it didn’t let us down. It might be some secret recipe, so I’ll have to wait to get her permission to post!

Here’s what I’m wanting to make this week. I’m thinking half of this won’t happen, but for some reason I feel like a better mom when I at least have a plan even if I know good and well it will never happen this way. 🙂

Mexican Lasagna

Melted Garlic & Mushroom Raguul Polenta

Fennel Carrot Soup

Ravioli with Spinach Pesto

Stir Fry & Rice

Black Beans & Mushrooms over Rice

Crunchy Banana Muffins

Here are the recipes that aren’t already on my blog somewhere. Click on the links above to take you to the recipes. What new recipes are you making this week? Anyone know what I can do Japanese Turnips?

MELTED GARLIC & MUSHROOM RAGU with POLENTA

1 bulb green garlic, minced

8oz mixed mushrooms, sliced

2 gloves garlic, minced

1 onion, slivered

olive oil

salt and pepper

1 splash wine – red or white (whatever you’re drinking)

1 pot polenta, cooked according to package directions

Heat olive oil in Dutch oven and saute onion and garlic. Add mushrooms and cook down. Add wine and stew until mushrooms are tender. Serve polenta in large bowls, topped with mushroom ragu.

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