Dishing it up

It's been a while since I did a menu blog. Never fear, I have been feeding my family, I just have not been a super motivated blogger these days.

Monday
Peanut Pad Thai with Chicken and Tofu
Salad

Tuesday
(Mark picked up Chipotle and we did "catch as catch can." There were Banana Cheerios. Pink Grapefruit and Homemade Banana Rice Pudding with Whipped Cream

Banana Rice Pudding
3 cups skim milk
1 cup short-grain rice
3 banana -- mashed
1/2 teaspoon nutmeg
1 1/2 tablespoons brown sugar ( I used plain white sugar, but Tripled it [and it wasn't that sweet even then] and added cinnamon)
1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350 degrees.
2. Mix all ingredients well and pour into 1 1/2 quart casserole.
3. Bake for 1 to 1 1/2 hours, stirring occasionally, until rice is tender.

Wednesday
Rotisserie Chicken
Rice Pilaf
Salad

Thursday
Tilapia
Loaded Baked Potatoes (Broccoli, Cauliflower, and Cheese)
Cheesy Ciabatta Bread
Salad
Fruit Salad

Friday
Mini Toasted Bagels Sandwiches with Honey Turkey, Baby Swiss and mustard.
[Such a hit at lunch, we decided to have them again for dinner.]