This week's healthy menu

Cooper has his appointment with the GI this week, so we will be out of town and eating out a couple of days. This week is going to be very simple as I have so much going on.

Monday: Mom's goulash. It isn't really goulash at all, but that is what we always called it. This was one of my absolute favorites growing up, so I thought I'd make it for my gang. (well, actually just for Curtis and I because Coop can't have it.) It is so easy. Brown up some ground meat, I'll probably use turkey, but use what ever you prefer. Add a can of ranch style beans, a can of corn drained, a can of tomatoes drained and a small can of tomato sauce, Mix together and let it get all bubbly. That's it. I told you it was easy.

Tuesday: I'm having a Valentine's party for my MOMS club friends, so no dinner tonight, just snacks. I'll be making chocolate covered strawberries, hummus with veggies and corn crisps, and probably something else, but I'm not sure what. To make the strawberries dairy free, use Enjoy Life semi sweet morsels and melt in the microwave with a little canola oil. Stir in 30sec intervals until melted. Dip dry strawberries and set on wax paper until the chocolate sets. I may sprinkle a few with slivered almonds and coconut. For the hummus, I mix one can of drained and rinsed garbanzo beans, a clove of garlic, a squeeze of lemon juice, salt and pepper in the food processor. Stream in olive oil until well blended. Sever with carrots, celery, pepper strips and corn crisps. For the crisps, cut corn tortillas into triangles. Place on a oiled cookie sheet and then spay with cooking spray and sprinkle with sea salt. Toast in a 400* oven. Don't take your eyes off them, or they will burn. I'm going to make some sort of punch too. Probably a cranberry juice blend with san pellegrino and frozen berries floating in it.

Wednesday: Crockpot chicken. Place several pieces of chicken in the crockpot with onions, celery, carrots, and potatoes. Season to your liking and add water to cover. Let cook all day, until falling apart.

Thursday: Chicken salad. Take the leftover chiken and shread it (or you can mix everything in the food processor). Add mayo and one spoonful of cool whip. Mix all together. Add in celery, grapes, pecans, s&p to taste. Serve wraped in a big piece of Romaine.

Friday: Off to the doctor. We will probably have pei wei for one meal because they have some gluten free options, and I love it!

Saturday: Still out of town. Not sure what we'll be eating.

Sunday: I will probably cook some sort of nice dinner for us for a late Valentine's Day. Either pork tenderloin roasted in the oven or steaks.