* Menu Monday (#20) *

Here is our menu this week.  We are starting to get a lot of zucchini in our garden so I'm pretty sure we'll probably have it with every meal--even if I don't have it written on there :)  I also plan on making zucchini bread and zucchini brownies this week.

Sunday: Grilled Teriyaki Chicken, Baked Potatoes, & Cracker Zucchini
Monday: Broccoli Cheese Soup (in crockpot) & Garlic Bread
Tuesday: Beef Enchiladas & Spanish Rice (we didn't end up having them last week so I put them on the menu for this week)
Wednesday: BBQ Chicken Salads
Thursday: Three Cheese Stuffed Shells & Salad
Friday: Omelets & Fruit Smoothie
Saturday: Chicken Quesadillas

*Menu Monday (#19 ) *

Here's our dinner menu this week!

Sunday: Winger's Chicken, French Fries, & Salad
Monday: Costa Vida Chicken Tacos, Salad
Tuesday: Salisbury Steak, Mashed Potatoes, & Veggies
Wednesday: Beef Enchiladas & Spanish Rice
Thursday: Crockpot Lasagna, Garlic Bread, & Salad
Friday: Whole Wheat Waffles & Fruit Smoothie
Saturday: Grilled Cheese Sandwiches & Tomato Soup

What are you having?

* Cream Cheese Sausage Pinwheels *

As with most of my recent recipes, I found this one on Pinterest and I knew my husband would like it.  We tried it out for dinner the other night with some salad and potatoes and it was a hit with boys and my husband! The recipe is found here.

* Cream Cheese Sausage Pinwheels *

1 Roll Breakfast Sausage

1 Tube Pillsbury Crescent Rolls

1 Pkg Softened Cream Cheese

Brown sausage and drain.  In a large bowl, combine cooked sausage with softened cream cheese. 

Remove crescent roll dough from packaging but do not separate sections, and roll out into a rectangle, sealing the perforated areas with your fingers (so the cream cheese doesn't oooze out of the cracks). 

Spread the cream cheese mixture over the dough in a thin even layer. Roll the dough lengthwise (if you roll from the short side- the pinwheels will be fatter- but you wont get as many!)  Once rolled up- refrigerate for at least 20 mins (or if you are in a hurry, put it in the freezer til' firm...this will help the dough keep shape while cutting).  Cut in about 1/4" sections and lay on baking sheet. Bake for about 15 mins or until crescent roll is cooked.