Meal Planning

Weekend: Over the weekend I am planning on making more zucchini bread, zucchini pickles, sweet &spicy cabbage, more salsa and pickled peppers.  At least, that's the plan.  Since I do have other stuff going on this weekend, I'm not sure how much I'll actually accomplish.  But I'm going to try my hardest! :)

Sunday: Stuffed Cabbage - we have 3 heads of red cabbage about ready to pick in our garden.  One will go to this (we'll freeze what we don't eat on Sunday), the other to the sweet & spicy cabbage.  Any other suggestions?
Monday: Trying on bridesmaid's dresses and possibly out to eat!
Tuesday: Grilled pork chops & Veggies
Wednesday: Soccer - something quick
Thursday: Tandoori Chicken & rice
Friday: Leftovers
Saturday: Zucchini & Eggplant Lasagna



Oh do I recall the zucchini overload!!!!
If you've never had them, try the Bisquick Zucchini squares...they are great served room temperature...on picnics, along side a salad for lunch, or as finger food for a party.

Zucchini Squares
3 c. thinly sliced, unpeeled, zucchini
1 c. Bisquick
1/2 c. onion, chopped
1/2 c. grated Parmesan cheese
3 tbsp. parsley
1/4 tsp. salt
Dash of pepper
1/2 tsp. seasoned salt
1/2 tsp. oregano
2 cloves garlic, chopped fine
1/2 c. oil
4 eggs, lightly beaten

Mix all ingredients and spread in a greased 9 x 13 inch pan. Bake at 350 degrees for 25-30 minutes until puffy and lightly browned. Cut into squares

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