As happened the week before, I had to rearrange last week’s menu a bit.  The Honey Teriyaki Chicken Fingers got moved to this week since we had suprise inspectors at work which is the way of the world when you work in a long-term care facility. 

The new recipe I tried last week, the Upside Down Sausage and Mushroom Pizza, was good the night I made it, but leftovers the next day were even better.  It seems that this is one of those dishes that is better after the flavors have the chance to meld a bit.  When I made it, I used regular ground breakfast sausage since that’s what I had on hand.  I also left out the olives since we don’t care for them at our house.  I pureed the onion and will likely cut down on the amount I use next time since T said the onion flavor was a little strong for him.  I also used a whole jar of pizza sauce and dumped in some oregano and basil instead of using some pizza sauce and some pasta sauce.  Next time, I’ll probably try it with ground turkey or beef browned with garlic and throw in some sun-dried tomatos and perhaps a few roasted red or yellow peppers along with some fresh herbs.  Hmmm…I wonder if some artichoke hearts or some spinach would be good in this too.  We’ll see.  While it was definitely good, it is a recipe that I’ll continue to tweak to adapt it to our personal tastes. 

The only new recipe for me this week is the Honey Teriyaki Chicken Fingers.  I’ll give you my feedback on that one when I post next week’s menu.

Without further ado, here’s this week’s menu plan.

Sunday: Honey Teriyaki Chicken Fingers with Sesame Seeds

Monday: Leftovers

Tuesday: Spaghetti and Meatballs

Wednesday: Stromboli 

Thursday: Leftovers

Friday: Bacon Cheeseburger Roll-Up (requested by my sweet husband)

Saturday: Crock Pot Chicken

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