menu for this week:
Sunday: Marinaded Chicken Skewers (combine french dressing and italian dressing for the marinade), Baked Potatoes, Fruit (personal watermelon and strawberries)
Monday: Grilled Kielbasa and Cheddar Turkey Brats, Wild Rice, and Sliced Apples
Tuesday: Meatball Subs (using these links to make my own....never tried this before :)) with provolone and sauteed red peppers/onions, chips and salads
Wednesday:Rosemary Balsamic Pork Tenderloin, Roasted Sweet Potatoes, Roasted Balsamic Onions
Thursday: Spaghetti, Salads and Garlic Bread
Friday: ?? No Plan :) Halloween Party at Daycare
Saturday: Not sure yet--My parents are visiting :)
Sunday: Not sure yet--Halloween and hanging out with Aunt Sarah and Uncle Aaron
Roasted Onions:
• 4 medium peeled sweet onions• 2 tablespoons olive oil • Salt and fresh ground pepper• Balsamic vinegar to taste
Adjust oven rack to lowest position and heat to 425 degrees F.
Cut onions into quarters and toss with oil and a generous sprinkle of salt and pepper. Place, cut-side down a baking sheet. (For easy cleanup, I use the new nonstick foil to line the pan.) Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar.
Per Serving: 51 Calories; 3g Fat (58.1% calories from fat); trace Saturated Fat; 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1/2 Fat.
