Well, I think the cold has decided to stay, and for many of us that means more time at home.  Lately it seems my biggest challenge is getting the boys to remove their homework from the table so we can eat, and for that I am truly thankful!

Here are some highlights of what members are eating this week.  Note that there are some men making plans this week – let’s hear it for the guys! 

Joy is making French Toast and Breakfast Ham.    Tasty and fast – a nice way to start the day.  Leslie is raising the bar with  Sun-Dried Tomato Omelet, Toasted English Muffins, Cottage Cheese and Pineapple Chunks.   Have breakfast at Paul’s and you’ll enjoy  Cheddar Baked Eggs, Bacon, and Bakery Croissants.  I’m not a fan of making bacon in the morning because I can smell it all day.  Last week I took some turkey ham and sliced it into bacon sized strips and browned it in a pan.  The boys liked it better than bacon because it was meatier.

  Our membership is split pretty evenly between those who take lunch, and those who are at home for lunch.  Colin is packing Roast Beef Coleslaw Sandwiches, Apple, Mozzarella Cheese Stick, Alicia  Chicken Tapanade Sandwiches, and Raspberries.  Donna is baking BBQ Beef Biscuit Cups,and serving them with  Apples.  The biscuit cups are really popular with kids – and are easy to customize. 

We have some restaurant quality dinners happening this week - Joy is splurging on  Salmon Steaks with Fresh Salsa and  Real Caesar Salad (you can leave out the anchovy if you like – or buy a tube of anchovy paste which lasts longer).  At Mary’s they’ll be enjoying  Pork Scallopine With Marsala and Mushrooms, Parmesan Orzo Primavera, and Steamed Broccoli.   Wyatt is whipping up Pork Piccata, Fried Apples and Roasted Root Vegetables – very seasonal and I”m sure very tasty!

Have a great week and stay warm!

Adding a little spice to your meals takes them from humdrum to yum pretty quickly. 

Some people like to put salsa on their eggs for a quick change of pace.  Amanda is adding some ole to her breakfast with Huevos Rancheros, Pork Breakfast Sausage.  Breakfast burritos and quesadillas seem to be popular this week, as well.  If you’re dealing with fresh jalapenos in the morning, and don’t have a supply of food grade gloves, use a thin sandwich bag.  Jalepeno kissed fingers + contact lenses = glasses for the day…

Emily is energizing her afternoon with Roaring Roastbeef Sandwiches (buy prepared horsradish – not the sauce – it lasts longer) and Tangy Cucumber Salad.  If you’re not in the mood for a sandwich  Turkey Taco Pasta Salad, is very portable, and you can skip the silverware and scoop it up with Tortilla Chips.

Dinner’s not dull at Happy’s, where they’ll be treated to Salmon with Molasses and Mustard Glaze, Bok Choy with Mushrooms and Shallots
one night, and  Cumin Flank Steak with Horseradish Chimichurri, (this is awesome!)  Cherry Tomato Saute, and Roasted Garlic and Cauliflower another.  Nicole will be dishing up bowls of Chicken and Black Bean Chili, with a Bagged Salad,  and Baked Sweet Potato Rounds.  Find a chili recipe you love, make a double batch of it, and pop some in the freezer.  Over the next week or so you can serve it over spaghetti, baked potatoes, or even a taco salad.

And the winner is….the incredible, edible egg.  Why?  Because after studying the meal selections of members – we’ve come to the conclusion that no one starts their day with chicken!  To get the best eggsperience, make sure to buy high quality eggs.  If you can find a local supplier it’s well worth it to spend the extra money (they don’t cost nearly as much per pound as meat) because the quality and taste of a fresh egg is so much better than what you get at the grocery store.

Although some of us grab and go in the morning (I hard boil eggs and keep them in the ‘fridge), others seem to make the time for a more satisfying meal.  Deana is breaking her fast with Denver Omelet, Applesauce, and Hash Brown Potatoes, Nicole is adding vitamin C and potassium by dishing up Bell Pepper Scramble, a Banana, and fiber packed Whole-Wheat Toast with Buttery Spread.  Eileen is skillet savvy with  Fried Eggs, Canadian Bacon, (less messy than traditional bacon) and English Muffin Bread (make this the night before and HIDE IT or else there won’t be any left..).

Eggs took on a starring role in lunches as well (no one likes deli sliced chicken?)  with many combinations of egg salad  and sides.  Robyn chose  Egg Salad Sandwich, Garlic Soup, and an Apple – the garlic soup is easy to make and can be as garlicky as you like); and for those who don’t eat eggs but want to get in on the fun,  take a tip from Laura and serve Eggless Egg Salad, with Vegetable Salad Crunch, and Toasted Rye Bread .  Egg salad can be served in tomato halves or romaine wraps if you’re not grooving on the sandwich.

Finally, at the end of the day, chicken makes its appearance.  Happy is broiling (or maybe grilling) Marinated Herbed Chicken and Pecan Broccoli, Kym is serving up a colorful meal of  Romano Chicken Breasts, Pecan Zucchini, and Braised Carrots , Amanda is setting the table with a comforting meal  Chicken with Creamy Herb Sauce, Swedish Fried Potatoes, and Roasted Asparagus, and again later in the week quick to prepare meal of Apricot Chicken, Instant Brown Rice, and Broccoli with Cheese Sauce (if you’re really pressed for time and use the frozen version we won’t say anything…).

                                       Have a great week!