Sunday food for thought

...just  a few hours late...

Wow, only the first of the four weekends before Christmas, and already I am feeling waaayyyyyy behind!  Last week's menu was bumped into this week (as you may notice!). And that is not a good start, given how busy the next four weeks will be.  So, I am going to try and bit somewhat proactive going into this week...

• Sunday: Lasagna, salad and bread (we had chowder on Saturday night!)
• Monday: Baked pork chops, mashed potatoes and broccoli!  (I can hear my 10 year old cheering now!)
• Tuesday: out for dinner...There is a birthday in our house, and the request was the Chinese buffet, so healthy eating begone!  Let them eat Sweet and sour pork and white rice (oh and chow mein noodles!), and all the chicken wings they want.
• Wednesday: Baked Salmon with rice and Greek Salad (off season, but Rob brought a whole box of tomatos home from Costco...at least they are BC grown!)
• Thursday: Shepherd's pie and salad
• Friday: Dad's night to cook: Pancakes!
• Saturday: I am leaving this one open.  

When I look at the calendar, I just shake my head.  There are two meetings this week (School and skating); an extra soccer practice (why?), Christmas show practices for dance and for skating, Showcase for skating down South Island, volley ball practices (and Provincials), and Friday night is card night (no, not poker...Christmas cards!).
Everyone's house gets crazy around the holidays, what are your tricks to keeping a balance and making sure everyone is on track?  Love to hear your tips!

And lunches...well, there just might be quite a bit of peanut butter on the menu!

Happy packing!

Kim

What I ate Wednesday

Summertime means BBQ...And here on the West Coast, it also means, BBQ Salmon!  Thought I would share it over at What I ate Wednesday over at Peas and Crayons

This recipe is so easy...Get your whole salmon (head on or head off...my kids prefer head on, I prefer head off...If you like fish stock, you want head on)...Your aluminum foil (the heavy duty kind is great)...One or two onions (plus a nice big sweet one for the grill), a good sized lemon, some sea salt and fresh ground pepper and in the case, I used some dried oregano.  Some fresh herbs (chives, parsley...) to sprinkle on before serving).
Slice the lemon and the onions...Set aside the sweet onion slices, 'cause those go on the grill on their own for 5 minutes a side AFTER the fish is done.  Stuff the lemon and onion slices into the fish's belly (er, where the belly used to be, now it is just a perfect onion slice sized slit from head to tail), sprinkle with your salt and pepper and oregano.  Wrap well in the foil, put on preheated grill (medium) and cook for about 35-45 minutes, depending on the size of your fish.  DON'T OPEN THE BBQ!  As long as the lid stays closed, your BBQ will work like an oven.  If the fish was dead when you put it in there, then it is still there, you don't need to check on it!
Serve with new potatoes and Santa Fe salad.  (and make wraps with the leftover salmon and Santa Fe Salad!)
Enjoy!

What the fish looks like after your family has been at it!

Notice what the plate looks like? that fish was GOOD!