What's For Dinner? Week 4

{Week of March 24-30}

Chipotle Tamale Pie and tossed salad (+kids had fruit). The "pie" is sorta like a Mexican chili casserole with cornbread crust on top. I've been making it ever since that episode of Simply Delicioso aired on Food Network.

Heavenly Baked S'mores for dessert. Can't get enough of them!

Burgers on the grill on Tuesday. They're becoming a weekly request again.

We borrowed Madagascar from the library and had a movie night and floor picnic for dinner on Wednesday. I made Paula Dean's Baked Mexican Bean Dip from Pinterest and it is/was soooo yummy! There's a LOT of cheese in this recipe but it's still relatively healthy... except for the chips. ;-) It was a fun treat to make a meal out of it. The kids never eat very well when we have our floor picnics anyway. They're always too distracted by the movie.

Big plate of fruit and raw veggies. A staple "side dish" for quick weeknight meals as well as ALL THE TIME in summer. I often throw some sliced cheese on plates like this too, but not this time given the main dish.

Our set up for movie night.

We invited Craig's parents and grandpa over for dinner on Thursday night. The kids were looking so forward to our "special guests" and I prepped the whole meal on Wednesday night, of course.

I made Weelicious spinach lasagna rolls, tossed salad, Wee garlic bread and Bon Appetit's marshmallow-laced hot fudge sauce for sundaes. It was a tasty meal, if I do say so myself. It was funny... I asked Craig what we should serve for dessert even though I already had the fudge sauce in mind and he said the very same thing. We LOVE it. And it's so easy. Planning to serve it for Sophie's birthday party in a few weeks.

These lasagna rolls look so pretty and fancy even though the preparation is really very simple. Perfect for serving company!

Grandma reading to Sophie after dinner.

And on Friday, we had a really fun night with our friends in honor of our friend Jill's birthday. (More pictures to come.) We grilled steaks and asparagus and served rosemary potatoes and a big green salad with strawberries, whole pecans and an AMAZING homemade dressing. I made Wee guacamole as an appetizer and for dessert, we served some fresh strawberries to dip into the same hot fudge sauce (I made a little extra) as Thursday night. Everyone contributed to the meal and we all enjoyed every bite!! Great friends. Great night!

Counting down the weeks now till CSA season! Our farmers were in the paper this past week for a rally to protect small farmers. And I helped support a promotion booth they had set up in the hospital cafeteria a couple weeks ago as well. We saw a lot of interest in the program and passed out quite a lot of applications. Business is growing for Riehm Farms thanks to our Promedica family! Yipee!

Eat LOCAL!!!