Menu Planning Monday - On Tuesday!

A bit of a surprise yesterday -- daughter's other daycare provider (babysits 3 days a week vs my 2 days) left her a message that she was going to visit her grandmother for 2-3 weeks. I had an unexpected visitor at 7am - Brayden Lee! He'll be with me from 7am to 5:30 pm for 5 days a week for the next few weeks. This means -- dinner must be quick and easy, as I'm usually quite tired by the end of our day together!

Monday
Boneless chicken breasts in Lemon Pepper marinade,
cooked on grill
Cheddar Brocolli Rice
Green Salad

Tuesday
Tuna Macaroni Salad*
Whole wheat bread, butter

Wednesday
Leftover chicken sliced on
Chef's salad

Thursday
Leftover Tuna Macaroni Salad
Ritz Crackers

Friday
Order-in Pizza

Saturday
Roast Pork Loin
Browned potatoes
Peas

Sunday
Stir Fry w/left over pork


This Tuna Macaroni Salad recipe has been in my family for at least 50 years. I remember my grandmother making it for any large family gathering in the summer. This is one of those dishes that always tastes better as a leftover, so I make lots so we can eat it for several meals.

RECIPE - TUNA MACARONI SALAD

Ingredients
2 cans tuna in water
1 can Veg-All
1 lb shell macaroni
1 cup diced celery
1/2 cup diced onion
1 to 1 1/2 cups mayonnaise
1/2 cup bottled Ranch Dressing
Salt, pepper, celery salt to taste
Optional: 1 or 2 hard-boiled eggs, chopped

Cook shell macaroni according to pkg directions; don't overcook. Run macaroni under cold water to stop cooking process. Drain. Cover and refrigerate at least one hour.

In large mixing bowl, mix tuna (drained), Veg-All, celery and onion (optional eggs). Add macaroni. Add Mayo and Ranch dressing. Mix completely. Add salt, pepper and celery salt to taste and mix. Cover and refrigerate at least 3 hours. Serves 6-8 as a main dish.