Eating this week, 2

My first try at a weekly menu was only somewhat successful.  We didn't eat the chicken or the pork chops, ended up having a little dinner party last night, Friday decided to go on a date, and I bought my lunch more than once.  The squash and leek lasagna was delish, but was more labor intensive than I thought - it took 2 hours to make!  We stretched out the spaghetti and meatballs to six servings, instead of four, which bumped the pork chops to this week.  


Ok, let's try this again:


Monday - Lunch: leftover stir-fry.  Dinner: chicken cutlets and salad


Tuesday - Lunch: Veggie Delight from subway with leftover cutlet.  Dinner: pork shops with sweet potatoes and cauliflower


Wednesday - Lunch: sweet potato with salad.  Dinner: butternut squash soup with grilled ham&cheese.


Thursday - Lunch: work party.  Dinner: Ham and Macaroni-Stuffed Bell Peppers (recipe below).


Friday - Lunch: ham&cheese with leftover squash soup.  Dinner: Veggie burgers with salad.


Saturday and Sunday are yet to be determined.  




Ham and Macaroni-Stuffed Bell Peppers
serves 2


1/2 cup elbow macaroni
1/4 cup fat free mayo
1 tbls apple cider vinegar
1/8 tsp black pepper
1/4 lb lean ham diced
half a jar roasted red pepper
1/8 cup sweet pickle relish
2 scallions, thinly sliced
2 red bell peppers, halved lengthwise and seeded


Cook the macaroni, drain.  Toss the macaroni, mayo, vinegar, and black pepper in a large bowl.  Add the turkey ham, roasted red pepper, relish, and scallions; toss to combine.  Spoon the salad evenly into the bell pepper halves.