This week (and last)...

What we ate....
Meatloaf (which my picky eater even ate!) with mashed sweet potatoes and peas
Curry chicken strips with apricot mustard sauce along with whole wheat mac and cheese*
Turkey and spinach lasagna
Burgers with onion and mushrooms and goat cheese with cummin potato wedges
Pasta with veggies and cheese
Potluck at school...yummy!!
White and Black beans with couscous and salsa veggies
Tofu stir-fry with rice noodles and peanut sauce
Barbeque tofu
Pizza with apples and carrots and peanut yogurt dip
Pasta with white bean and tomato sauce

What we read...
the toddler...Make Van Gogh's Bed, What do you say?, Let's Count (with Bob Builder)
the preschooler...a set of Mickey Mouse and friends books, Pirates Don't Change Diapers (sequel to How I Became a Pirate by David Shannon)
the 10 yo...So Be It, again, and she gave a book report about 2 books about Brazil
the mom...Seeing by Jose Saramago (sequel to Blindess that I read last summer)

What we watched....
Movies....Over the Hedge (at the theater), Cinderella, Inside Man, Borat
TV...Curious George, Backyardigans, Phil of the Future, Kids' Choice Awards, House, Ace of Cakes (my new favorite show!), the finale of Grease, the one that you want, Dancing with the Stars

What we listened to....
Scissor Sisters (my favorite band, right now....great music to dance and work out to, and the kids love it...as long as they don't listen to the words too closely....www.scissorsisters.com)
Dan Beahm and the Invisible Three (a friend of ours...it rocks...www.danbeahm.com)
Tally Hall
Our kids mix on iTunes



*Recipe of the Week
Curry Chicken Strips with Apricot Mustard Sauce

Chicken tenders (about 16) or chicken breast (4) cut into strips
2 tablespoons yogurt
1 tablespoon apricot jam
2 tablespoons orange juice
1-3 tsp curry powder
salt and pepper

Mix all ingredients except chicken in large bowl. Add chicken and mix to coat. Set aside for 10 mins to overnight. Bread in your favorite breading (I like a mix of 2 parts bread crumbs, 1 part cornmeal, 1 part flour, salt and pepper). Pan fry 3 mins per side or bake in oven for 15-20 mins.

Sauce
Mix 3 tablespoons yogurt, 2 tablespoons apricot jam, 2 tablespoons mustard (any kind you like), 1 tsp honey, salt and pepper. Allow to set for 10 minutes. Keeps for 1 week.

Whole Wheat Mac and Cheese

the recipe of 2's

2 cups whole wheat mac or noodless

2 tablespoons butter or olive oil

2 tablespoons flour

2 cups skim milk

2 cups cheese, whatever blend you like (cheddar is traditional)

pinch of dried mustard

salt and pepper

Boil a large pot of water with a lid. In a medium sauce pan, melt butter. Once melted, add flour and whisk until smooth (may be a big lump, that's ok). Cook and stir mixture for 3 minutes. Add milk and whisk until smooth. On medium heat and stirring often, bring to boil. Once to boil, reduce heat and simmer 5-10 mins, stirring often. Add mustard and salt and pepper. Add cheese and stir until combined. Turn off the heat. Meanwhile, when water comes to boil, add noodles, and drain when cooked. Return noodles to pot or large bowl. Add cheese sauce and stir until combined. Allow to set a couple minutes.

(You can put in casserole dish and top with extra cheese and buttered bread crumbs. Bake at 350 F until golden.)

Homemade mac and cheese takes just as long as the box!