Teach Me Tuesdays: Rhassoul Clay

Rhassoul clay is truly an exquisite Spa quality clay from ancient deposits unearthed from the fertile Atlas mountains in Morocco where it has been used for over 1400 years. History sights this mineral rich, reddish/brown clay was also used in ancient Rome and Egypt by those of nobility.

I absolutely LOVE this clay! It is unparallelled with it's ability to absorb free radicals and toxins in the skin. 

Atlas Road

In clinical tests, Rhassoul has been shown to be effective on improving skin appearance, elasticity and clarity and:

• unclogging pores, removing dead skin layers, removing surface oil from skin, reduces flakiness and dryness of both the scalp and skin.  

Try using Rhassoul clay For a luxurious and decadent experience in:

• soap recipes, facial masks, body wraps, clay packs, shampoos, & conditioners 

It won't dry out the skin and leaves it in better condition than when you applied it in one treatment! This clay multiculturally cleanses the hair without stripping- perfect for both Caucasian and ethnic hair. Easy to use Rhassoul is 100% natural and ecological.

*Interesting factoid: Rassola comes from an 

Arabic word meaning "wash"

It is used in a lot of professional skin products it's most impressive properties in skin improvement are its capacity of absorption due to its high level of ion exchange. 

Basically it contains higher percentages of:

• silica, magnesium, potassium, calcium and other trace minerals than other clays. 

These minerals make the clay highly detoxifying as they can actually exchange themselves for toxic compounds like metals in the skin. The clay not only works to remove impurities from your skin, it also replaces them with nourishing trace minerals. The clay's high level of ions exchange makes it ideal for toning and enriching the skin.

Layman terms: IT absorbs all the "crudies"& "yuckies" on the surface of the skin causing it to appear older and giving the skin a dull lifeless appearance. And exchange the trace minerals found in the clay for the toxins in skin helping the skin look fresher, tighter and younger.

 As if you need more proof as to why I LOVE this clay,

 please  indulge me while 

I share one more factoid:

   
What sold me on using was the clinical studies that were conducted by two different research laboratories in the United States to evaluate Rhassoul use for skin conditions. 

The results of this single use Rhassoul study produced these findings….

• Reduces dryness (79%)
• Reduces flakiness (41%)
• Improves skin clarity (68%)
• Improves skin elasticity / firmness (24%)
• Improves skin texture (106%)
• Removes surface oil and oil from inside and around comedons (black heads)
• Removes dead skin layers, resulting in a general smoothing of the surface skin
• In addition to the oil removal characteristics

NOW how do I actually use this miracle clay???

I mix the rhassoul clay with *hydrosols, also known as:

• floral waters, hydroflorates, flower waters or distillates these days

*They are produced from steam-distilling plant materials & hydrosols have similar properties to essential oils but are much less concentrated. Unlike their "essential oil added to water" counterparts, true steam-distilled hydrosols contain all the beneficial components that whole plant materials have to offer.

I typically use these hydrososls as my toner and most times add them to my clay to make a mask:

• helichyrsum,lavender, & lemon balm 

This time I choose helichrysum bc it's well known for its unparalleled skin toning and healing properties & is excellent as a stand alone skin toner for all skin types, especially mature and/or very dry skin. 

In the winter I feel so dried up and oily, really unbalanced with my skin, so I am leaning a lot on my helichrysum, sadly MRH (Mountian Rose Herbs) where I typically purchase my clays, EO, hydrosols, are out of stock of the rhassoul clay and aren't even offering the helichrysum hydrosol anymore. So sad bc I use it a lot and has other uses besides facial products herbalists also use it in pain remedy formulas for bruises, sprains and sore muscles and mix with other hydrosols waters or worked into a lotion or healing salve recipe.

My Rhoussoul Mask with customized Oil Serum

• I used 1T part clay to 2/3-1/2 C helichrysum hydrosol to make a creamy semi-liquid-y Paste. 
• I add drops of hydrosol at a time and watch as it absorbs the clay to get the proportions just right. 
•  I made a  Jojoba(for added toning affects), tamanu, & rosehip seed oil & dropped an essential oil blend with lavender, helichrysum, rose and myrrh powder blend to lay directly onto my skin under the mask so it would ionize into my skin. 
• Then a layer of the clay mask directly over. 
• It gets really tight as is dries, so it really tones and pushes/ionizes the precious oil blend into my skin. 

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For the "no poo" Shampoo

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1. Prepare ahead by hydrating your clay. 
2. Combine 2- T rhassoul clay with 1/2 c. filtered water (distilled water is optimal) in a glass jar. Using a non-metallic utensil (chopsticks work great), stir the mixture. 
3. Allow to sit to "hydrate the rhassoul clay". 
4. Stir again and add more water, if necessary, until you have a thick liquid paste. 

TO Use Hydrated Rhassoul Clay:

• Apply to hair  and scalp (I use a hair color brush) then comb through with a WIDE tooth comb to distribute clay mixture. 
• Rinse thoroughly.
• Comb through again and rinse again. 

It is unlikely that a conditioner is needed, but if desired, consider a natural alternative. 

Here's a couple I used, your hair will feel fuzzy, you need to raise PH, with something acidic:
 

 1.) Glycerin conditioner:

• 5 oz. herbal water (infuse nettle or lavender leaves in water) or use 5 oz. distilled water
• 2 oz. glycerin
• 1 oz. lemon juice

Combine ingredients in glass jar and shake well. Apply 1/4 - 1/2 c. after shampooing. Rinse with warm water. Stores in refrigerator for up to 4 weeks.

2.) Apple Cider Vinegar Rinse.

• Apply after shampooing, I use a spray bottle to evenly distribute
  
• then rinse.
  

DEEP Conditioner: 
Rhassoul clay can also be used for deep conditioning of the hair. Feel free to adapt the following recipe to suit your unique hair needs. This what I adapted from here to suit my hair needs:

• 1/2 c. rhassoul clay
• 1/2 c. warm coconut milk
• 1/4 c. rose water or herbal water (make your own infusion by pouring 2 c. boiling water over 2 tbsp. herbs or flower petals. Allow to steep for 30 minutes and strain.)
• 1/4 c. distilled water (double this amount if no herbal or rose water is used)
• 1 T. extra virgin olive oil, coconut oil, or jojoba oil
• 1T glycerine 
• 1 "Squirt" of honey 

Mix all ingredients except oil. Once you have a paste {Basically rehydrate the clay}, stir in the oil. You may add a tad of honey at this point for added conditioning treatment. Apply to hair and allow to sit with a warm, moist towel or plastic hair cap for 1 hour. Rinse and style as usual.

I mix up a batch and keep in fridge in a glass jar for about 4 weeks.
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In place of Soap:
Hydrated clay as described above can be used as soap. Apply as a thin paste over the skin and rinse. I like to add castor oil for a nice lather experience and added moisturizer plus essential oils of choice, up to 7 drops per ounce. You'll be amazed at how refreshed you'll feel!

My Formula:
2 T Rhassoul Clay
1/2 C distilled water or lavender/rose hydrosol
1-3t of Castor Oil
2- drops Patchouli Essential oil
5 drops  Lavender Essential Oil
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Flavorful & Frugal Menu November 19-25, 2012

I found bananas on sale cheap, $0.25/LB cheap!!, so my family is having bananas for breakfast & all is well with the world!! 

Thanksgiving is this week but I am not hosting this year (I am still coping with surgery complications, next year I hope to though!:-), so I will not have left overs to make meals with.  

Thankfully, I still have meals in the freezer so this is still a 

"Pantry Challenge Menu"  

and an extremely frugal one too.

Pic Credit

Breakfast Options:

Homemade "Amazing Fluffy Faux Buttermilk "Pancakes,  Cereal Banana Breakfast Kabobs, Cream Cheese & Banana Foster Stuffed French Toast, Scottish Buns,  Banana Bread, Customized Steel Cut Oatmeal Cereal, Fruit, Kiefer, Veggie/Fruit Juices, Smoothies,& Milk



Lunch Choices:                      Side Selections:
Montecrisco Sammies                                     Sweet Potato Chips      Veggie & Dippings
Black Bean & Quinoa Patties                          Fruit Plate                     Vanilla Yogurt  
PB&J Apple Slice Sammies                            Cottage Cheese             Applesauce
Bagel w/Cream cheese and fresh berries         String Cheese                Hummus                      
Munchie Cheese, Veggie, & Cracker Plate      Rice Cake Crisps           Dried Berries                        
Pizza  English Muffins                                     Multi-grain cracker        Sugar Snap Peas
Grilled Cheese & Tomato Soup                       Veggie Chips                  Italian Herbed Rotini   


Monday:
Baked Crunchy Seasoned Swai {Super Secret Crunch part is seasoned instant mashed potato flakes!} and cheese tortellini w/brown butter sauce & Roasted Zucchini and spinach salad w/hard boiled Eggs and warm Bacon-Mushroom Dressing

Tuesday: 
Crock Pot Orange Chicken w/Stir-fried Veggies, Fried Brown Rice and Spinach Salad w/Almonds, Feta Cheese and Balsamic and EVOO Vinaigrette Dressing


Wednesday:
Crock Pot Smothered Buttermilk Pork, Homemade Noodles, Old Fashioned Bacon Onion Sauteed Green Beans, Made from Scratch Yeasty Dinner Rolls, &  Cheddar Cheese Cubes, Cucumber  & Tomato Salad w/ Italian Herbed Garlic Vinaigrette 

Thursday:
Thanksgiving at mom's- Making a side dish and dessert (?)

Friday:
Tuna Noodle Casserole with Broccoli Florettes, w/ Cucumber & Tomato Salad

Saturday:
Chicken Scalapini w/ Caramelized Onion Perogies (Made from left over Thanksgiving mashed potatoes & Perogie Dough I had in freezer), Sour Cream Sauce, & Grilled Asparagus

Sunday:
Crock Pot Mexican Chicken w/Tortillas, Yellow Rice,  Refried Black Beans, Guacamole, & homemade salsa 

Snack Fancies
Almonds, Hard Boiled Eggs, String Cheese, dried {blue berries, cranberries, strawberries, & raisins}, Rice Cakes, pretzels, carrots, Humus, Cottage Cheese, Keiffer smoothies, fruit, Laughing Cow Cheese Spread, triscuits, hard cheese, Apple Sauce,  Veggie/fruit sauce, yogurt, sweet potato chips, veggie chips,  Fruit Leather, Granola Bar, Protein Bars, Rice Cakes, & Organic Animal Crackers

linked to menu mondays

Breakfast Banana Kabobs

What do you do when you have a ton of cereal boxes opened 

but not enough 

in one box 

to make a decent bowl for breakfast???

Make Kabobs!!

In our childhood years my sisters and I would take bananas and use it to pick up cereal from our bowls before we added the milk- we thought we were so smart!

When I had kids I showed them our little banana trick & they loved the novelty of it! Then one day in my inbox I noticed that I-Village e-mailed me breakfast ideas and I saw this pic...

 

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What an updated idea & the kids loved it even more  when I expanded the idea further by allowing them to prepare these tasty treats with little intervention from me! 

I allow them to:

• Prepare the Banana- {Peel & place on skewers}
• Dip bananas in yogurt or*other ingredient to roll bananas in

They feel so proud of themselves and grown up when they make these kabobs, especially when I "let" them make me breakfast, LOL!

I altered the recipe to fit our family, we dip the bananas in:

• Honey, Vanilla yogurt, Peanut butter that I have slightly warmed in microwave to thin

Then Roll Banana Kabob with whatever we have on hand:

• Left over cereal, Granola, chocolate chips, almond slivers, Coconut flakes...

Breakfast Banana Kabobs:

• 4 - Small Bananas
• Yogurt, Honey,  or Peanut Butter that has been heated up to thin
• Choice of Cereal-(We use that last cup or so or cereal left in box), *Almond slivers, Chocolate Chips, Cocout Flakes, or Granola...
• 4 wooden skewers, pointed ends dulled down

~~~~~~~~~~~~~~~~

1. Peel bananas and insert wooden skewers in center
2. Place yogurt, warmed p.nut, butter or honey in deep enough bowl to fit bananas or heat peanut butter to thin enough to brush on bananas
3. Pour cereal/granola/coconut flakes or other ingredients* on plate
4. Roll banana kabob in cereal, granola, or coconut flakes 

linked to weeked potluck

Tasty Frugal "Round 2" Soup

I know turning "left overs into soup" isn't a new concept but, wow, it was so good!! Even my picky-butt family really liked this "stoup"- it is so simple, fast, frugal, and soup-er easy!!! 

 I just had to share it.

Picture credit

I used about 1 & 1/4 C  left over top round from a previous meal I had cooked in a crock pot cooker with cream of beefy mushroom  soup and beef stock along with caramelized onions and smothered mushrooms to make this soup. I also had about 3 C of sauce left over "gravy".

Easy Beefy Mushroom & Barley Soup

Barley:
1 C Pearl Barley
2 1/2 C Beef Stock
Kosher Salt to taste
2 T ButterHeat stock to boiling over med heat. Once boiling add butter,  kosher salt, and pearl barley- stir to combine and turn to low. Cook on low for about 45 min or until al' dente but not mushy.

 Soup:
1 -Lb cooked Top Round Roast, cut into 1" chunks
3 C Beef Stock/Soup combo gravy
3 T Butter
6 oz mushrooms, sliced
1/2 onion, finely chopped
3 cloves of garlic, minced
Cooked Barley from above
kosher salt and fresh cracked pepper
1-2 t of beef bullion (optional)
Saute mushrooms and onions until soft and fragrant about 3-5 minutes. Add garlic and cook until fragrant about 1 minute. Salt and pepper to taste and add the rest of the ingredients up to bullion. Simmer on low about 20-45 minutes depending on time constraints and preference.

Tips & Hints:

• I personally like to reduce the the soup to a stew'ish, somewhere between a stew and a soup consistency plus, I enjoy the way the flavor develops after 45 minutes. 
• I will taste the soup at the end of cooking and add beef bullion if I feel it's needed, this is my preference feel free to omit this if desired.
• This soup freezes wonderfully.

If you wanted to make this didn't have any cooked beef or left over gravy I would:

1. Cook the barley as stated above
2. Brown 1-1 & 1/2 Lbs uncooked seasoned beef with salt and pepper in 1-3 T butter and remove from pan but, keep warm
3. Then saute` mushroom and aromatics as stated above
4. Deglaze the pan with 3 C beef stock and add beef back into pan
5. Cook on low & simmer for 45 minutes or more until beef cooks through and is tender- may take up to 60 minutes.
6. Taste again and season if needed
7. To achieve the same richness & decadent consistency as cream of whatever soup I would add 1/4C  heavy cream at end of cooking.

Pantry Challenge Menu Continues: November 12-18, 2012

Ahhhhh!!! ... only 4 appointments this week so we can catch up on much needed homeschooling!! 

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With a lighter week and a little less stress I can make more involved meals plus I get to enjoy the kids without the clock ticking away...

One dish I REALLY LOVE is 

Greek Stuffed Chicken,

I bet you have all ready guessed that one right?? I have included it in my menu plan many times yet, unfortunately, I don't think I have been able to make more than twice. 

This week I AM MAKING it!!This dish is healthy, delicious and nutritious!

I am using my freezer storage for all the main dishes, sides & some are pre-made freezer meals, so super easy and FAASSST!!!!

I found European cheese on sale this week, I am excited to try these gourmet, aged, organic & grass-fed cheeses. One type is an Irish Butter cheese, it is supposed to be a smooth cheese with a sweet nutty undertone, another is a creamy sharp and the the third a Swedish with a waxy paper, with a really interesting smell nutty and sweet...it will interesting. I have different apples from the orchard, sweet, spicy, crunchy, crisp, crunchy... all kinds of tastes to describe in our taste buds journal. 

 

Breakfast Options:

Choose Your Own Toppings Omelets:
(Shredded cheddar, Ham, Bacon, Sausage, roasted red/yellow peppers, Caramelized Onions, sauteed  Mushrooms, asparagus, spinach, summer squash, or zucchini)  
Peanut Butter & Jelly Breakfast Bars, Hot Cereal, Cold Cereal, Sausage Gravy & Biscuits, Waffles, Fruit, Juices, Water Essences, Smoothies, Keifer

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Lunch Choices:                     Side Selections:
Hot Ham & Cheese Triangles               Veggie Chips             Carrots/Celery & Dippings
Octodogs {Octopus} Hot Dogs             Tator Tots                  Buttered Steamed New Peas
Peanut Butter & Jelly Rice Cakes         Dried Fruit Medley   Woven Wheat Crackers         
Chicken Nuggets                                   Nuts                           Fruit (Grapes, Bananas, Oranges)
Fish Sticks                                             Cheese Plate              Pretzels
DIY Honey Mustard Chicken               Applesauce                Cottage Cheese
Smoked Turkey Wrap                           Mac'N'Cheese            Yogurt
      

Supper Offerings:

Monday:
Chicken Piccata w/Capellini Pasta,  Mixed Greens w/Feta Cheese, Toasted Almonds and Balsamic & EVOO Vinaigrette.

Tuesday:
Chicken Scampi, Twice Baked loaded potatoes {w/sour cream, bacon crumbles, cheddar cheese, & cream cheese}, Tomatoes & Cucumber Salad {Italian Herb-ed balsamic & EVOO vinegrette w/Sharp Cheddar Cheese Cubes}

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Wednesday:
Beef & Barley Soup, w/ Homemade Artisan Bread, Spinach Salad w/Feta Cheese, Toasted Almonds w/ Balsamic & EVOO Vinaigrette.

Thursday:
Greek Stuffed Chicken, Roasted Rosemary Seasoned Potatoes, Lemon Grilled Asparagus




Friday:
Chicken Swarmas, Homemade Pitas W/Roasted Red Pepper Humus & Tahini Sauces, Roasted Broccoli & Cauliflower Medley & Spinach Salad w/Feta Cheese, Toasted Almonds and Balsamic & EVOO Vinaigrette.

Saturday:
MICI (Romanian Meat Log), fried potatoes w/mushrooms & Onions, & Caramelized Brussels sprouts

Sunday:
Spinach Stuffed Rigatoni {some ready made freezer item I got on sale} w/Marinara Sauce & roasted Veg Medley: {Zucchini, Summer Squash, Onion, Mushrooms, & Red Pepper}, Mixed Greens Salad w/Balsamic & EVOO Vinaigrette


Snack Time Fancies:

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Celery Peanut Butter Logs w/Raisin Ants,  
European Cheese Tasting Plate, Laughing Cow & woven wheat Crackers, Pickles, Apples, Grapes, Oranges, Bananas, Carrots, Cheesey Crackers, Pretzels, Pop tart Crisp, Coconut Protein Bars, Kiefer, Smoothies, Nuts & Dried Fruit, Cottage Cheese, Humus, Peanut Butter & Jelly Bars, Pizza (Pepperoni & Smoked Mozzarella/Provolone Cheese) Stacked Club Crackers,


Linked to Menu Mondays,

The PERFECT {American Styled} Gyro!

I LOVE gyros!!!

 I know "the Perfect Gryo" is a BOLD title, 

but honestly 

IMO is MOST CERTAINLY is!!! 

I could eat them every day, I just can't afford the cost or the calories, but since I found this recipe online I make it more often. 

Photo Credit

I have adjusted it to meet my budget and family tastes- it is very flavorful & worth the extra steps to get that perfect texture and taste!!

I will make the pitas and the tzatziki sauce from scratch too I love that I know what the exact ingredients that is in my food. Though making it all from scratch does take time I will double or triple my efforts and place the extras in the freezer making it easier for me later in the month.

The Best part of this, though time consuming, is you can make it ahead of time and slice it broiling each slice as you desire a sandwich....

Ingredients

For the meat:

• 1 pound  ground 85% lean ground beef
• 2 teaspoons kosher salt (or 1 teaspoon table salt)
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons picked fresh oregano leaves (or 1/2 teaspoon dried)
• 1/2 onion, cut into 1-inch chunks
• 3 cloves garlic, sliced
• 5 slices sliced bacon, cut into 1-inch pieces

For the yogurt sauce:

• 3/4 cup plain, unsweetened yogurt
• 1/4 cup mayonnaise
• 1 clove garlic, minced on microplane
• 2 teaspoons juice from 1 lemon
• 2 tablespoons chopped parsley 
• 1/4 C Grated English Cucumber

To serve:

• 4 pieces soft, hand-pulled-style pita (not pocket pita or better yet homemade try my tips and recipe here)
• Chopped fresh tomato
• Finely sliced onion
• Shredded Lettuce 

Directions: {D

1. Combine ground beef, salt, pepper, and oregano in medium bowl. Mix with hands until homogeneous. Cover and refrigerate at least 1 hour or up to over night. 
   
   Meanwhile, place yogurt in fine-mesh strainer set over small bowl. Allow to drain in refrigerator for 1 hour. Adjust oven rack to middle position and preheat oven to 300°F. 
   
   Place cold meat mixture in bowl of food processor with onion, garlic, and bacon. Process until smooth puree is formed, about 1 minute total, scraping down sides with rubber spatula as necessary.
   
   
2. Line rimmed baking sheet with aluminum foil. With moist hands, form meat mixture into rectangle about 1 1/2 inches high, 8-inches long, and 5-inches wide. Bake until center of loaf reads 155°F on an instant read thermometer, about 30 minutes. Allow loaf to rest at room temperature for fifteen minutes (or refrigerate for up to a week or freeze loaf at this point)
   
   
3. Meanwhile, make sauce. Combine strained yogurt, mayonnaise, garlic, lemon juice, cucumber and parsley and stir to combine. Season to taste with salt. Refrigerate, covered, until ready to use.
   
   
4. Adjust broiler rack to highest position (about 1 1/2 to 2 inches from broiler element) and preheat broiler. Slice loaf crosswise into 1/8th to 1/4-inch thick strips (each strip should be about 5-inches long and 1 & 1/2 inches wide). Lay strips on rimmed baking sheet lined with aluminum foil and broil until edges are brown and crispy, about 2 minutes. Tent with aluminum foil. 
   
   Warm bread by placing on rimmed baking sheet and broiling until soft and pliant, about 45 seconds per side.
   
   
5. Spread 1/4 cup of sauce over each piece of bread. Divide meat evenly between sandwiches. Top as desired, wrap with foil, and serve.
   
   

   
   

   
   

   
   

Pantry & Freezer Storage Menu Nov. 5-11, 2012

This is a another tight week with appointments nearly every day & one I didn't even expect but if I want my insurance to continue paying for my 3 x's/week visiting nurses and the wound vac to continue I have to add in another visit to the Cleveland Clinic on top of a visit to the neurology clinic @ Akron Children's for my son plus his 2 therapy sessions later this week on top of my nurses appointments. I had hopes of stopping off in Medina on my way home from Akron to pick up a small school desk one of my online homeschooler co-op members offering- we will see....

So each meal has to be fast, easy and bc of the extra gas, co-pays, and parking fees needed this week nearly FREE. To achieve this I am trying to live out of the pantry and freezer storage I have built up & I am utilizing my crock pot to make each meal stress free!

Photo Credit

Sorry this won't be very adventurous, just basic stuff, but nutritious and tasty, we have to find ways to save money to make this happen. 

It was so embarrassing last week when we met with my atty and we had to borrow money for the parking, all the parking garages and lots in down town Cleveland apparently are CASH only, and with hurricane Sandy causing all kinds of power outages it was crazy downtown last week. WE have to keep a tight reign this week!

You can tell just from a few paragraphs from this post alone

I have A LOT going on in my life, 

• my son's health issues,
• applying for programs regarding my son's health situations
• my health issues, 
• legal issues we are dealing with, 
• stupid insurance, 
• homeschooling a precocious preschooler,

... Menu planning gives me 
ONE LESS thing 
I have to worry about...

On to the Menu:

Breakfast Options:
Scrambled Eggs, Toast Points, Hot Cereal, Waffles, Pancakes, Bacon, Sausage Gravy & Biscuits, Cold Cereal, Fruit, Smoothies, Kiefer, Veggie & Fruit Juices

Lunch Choices:                                 Side Selections:
Tomato Soup & Grilled Cheese Sandwiches,  Cottage Cheese       Crackers
Chicken Nuggets,                                                  Fruit                        Cheese cubes
Peanut butter & Jelly Sandwiches,                    Veggie Chips           Carrot sticks & Dippings 
Pizzawiches,                                                            Rice Pudding          Raisins
Cheese, Cracker & Veggie Plate                           Nuts                        Applesauce
Crab Cakes                                                              Buttered Noodles    Steamed Broccoli 
Black Bean Burgers                                               Grilled Asparagus & Humus

Supper Offerings:

MONDAY:
Crock Pot Chicken Paprikash w/Egg Noodles, & Fried Cabbage

TUESDAY:
Chicken Enchiladas, Salsa Rice, & Refried Black Beans

WEDNESDAY: 
Crock Pot Barb-B-Q Pork , Boiled Buttered Potatoes, Super Sweet Corn Nibblets, & Home made Coleslaw  

THURSDAY:  
Crock Pot Brown Sugar Chicken, Penne Aglio Et Olio,  & Grilled Asparagus

FRIDAY:
Stromboli, bread sticks, Pepperoni & Smoked Provolone Rolls, & Roasted Zucchini, Mushrooms, Red Pepper, and Yellow Squash

SATURDAY:
Creamy Mushroom Pot Roast, Smashed Potaotes, Roasted Summer Sweet Corn On the Cob   

SUNDAY:
Baked Pasta, Spinach Salad, Garlic Crescent Rolls, &  Steamed Buttered Cauliflower

SNACK TIME FANCIES: 
Fruit, Keifer, Smoothies, Veggie & Fruit Juice Mocktails, Citrus Water Essences, Milk, Cheese & Veggie Plates, Cracker Munchie Plate, Rice Pudding, Raisins, Nuts, Granola, Pop Tarts, Cold Cereal, Cheesey Crackers, Cottage Cheese, Yogurt, Applesauce, Hummus and Carrots, & Laughing Cow and Triscuits Woven Wheat Crackers. 

Link to Organized Junkie