Only 4 days of work this week and then I am off for a little over two weeks.   I tried to get some things done around the house this weekend to make my being laid up from surgery easier on hubby and kids.  Luckily the weekend of the surgery, Erik will be at his mom’s and Josh is still on the mission trip.  So we only have Tommy at home and my parents are going to be there to help with him.  They are a life saver!   I can’t be left alone for 24 hours following the surgery so hubby will be busy. 

Hubby is home today and is helping on running a few errands and laundry for me.  He is a good guy! 

I was hoping to take the kids to the movie on Sunday, but we didnt’ make it.  We took our puppy to Pet Smart and the Vet.  Erik LOVES taking Teddy to Petsmart.  Erik gets alot of attention and people oooh and aaaah over Teddy.   Teddy got his first shots and we scheduled him for his first puppy grooming for Wednesday.   Luckily Erik’s mom rescheduled and is taking him out on Tuesday evening so Erik will be happy to take Teddy to Pet Smart and get him groomed.  And we actually found a training treat that Teddy likes. 

After taking care of Teddy I went and got groceries for the week. 

I actually cooked supper last night.  We have been so crazy busy lately or I am working late that we haven’t had a meal cooked by Mom!  So I tried a new casserole that both Erik and Tommy really liked.  The salad I have made before hubby and Tommy like it alot.  But Erik ate it, but was so-so on it! 

Chicken Divan

• 4 cups cooked chicken, cut up (from freezer)
  
• 2 cans cream of chicken soup
  
• 1 cup mayonnaise
  
• 1/2 cup shredded cheddar cheese
  
• 1 Tbsp. lemon juice
  
• 1/2 tsp. curry powder
  
• 1 16 oz. pkg. frozen chopped broccoli, cooked
  
• 1 small bag Pepperidge Farm stuffing mix

Heat soup and cheese until melted. Remove from heat. Add mayonnaise, lemon juice, and curry. Mix well. In a 9×12 casserole dish layer all of broccoli, then all of chicken, then all of soup and cheese mixture. Cover with stuffing mix. Bake at 350° for 30 minutes or until bubbly.

   Chinese Cabbage Salad

• 1 head napa cabbage
  
• 1 bunch minced green onions
  
• 1/3 cup butter
  
• 2 (3 ounce) packages ramen noodles, broken
  
• 2 tablespoons sesame seeds
  
• 1/2 cup slivered almonds
  
• 1/4 cup cider vinegar
  
• 3/4 cup vegetable oil
  
• 1/2 cup white sugar
  
• 2 tablespoons soy sauce
  

Shred or chop the head of cabbage. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve. Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a pan. Mix the ramen noodles (discard the seasoning packets), sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in a 350° F oven, turning often to make sure they do not burn. When they are browned remove them from the oven. In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool. Combine dressing, crunchies, and cabbage immediately before serving. I usually only combine what I think we will eat that meal and repeat the procedure each time we are going to eat the leftovers. Serve immediately.

 Menu for the Week:

SUNDAY – Chicken Divan and Chineese Salad

MONDAY – Taco Chilli

TUESDAY – French Dip Sandwiches – Corn on Cob

WEDNESDAY – Chicken Parmesan – Italian Green Breans – Salad

THURSDAY –  Black Bean and Beef Burritos (left over meat from Tuesday)
Broccoli with Cheese Sauce
Salad

FRIDAY – Chicken Pita Pockets and Cole Slaw (left over meat from Wednesday)

SATURDAY – Hubby Ordering Pizza