Well, as you can see it isn't Sunday anymore so I will just tell you that yesterday menu was delicious, poppy seed chicken and a chicken and bacon salad that I hope Britt will post next week even if they don't have it on their menu. I finally figured this thing out with a second invite (thanks Shelly) and here is the rest of the week menu for our house. Steve will be so excited to think that we will have a real meal every night. I used to do a monthly menu and just write it on the top of each day on the calendar. I always used the Sunday meat in one or two other dishes throughout the month.
Monday
Baked porkchops dipped in egg and graham cracker crumbs
Banana Squash
Tosssed Salad
Green Beans

Tuesday
Potato Soup
Toast

Wednesday
Veri Veri Teriyaki Chicken over rice
Tossed Salad

Thursday
Bacon and Tomato Sandwiches

Friday
left overs

Saturday
Three Bean Crock Pot Chili This is a first, it is from the WW handout this week

1 large onion
1 medium clove garlic, minced
30 oz canned black beans, rinsed and drained
30 oz canned pinto beans, rinsed and drained
30 oz canned kidney beans, rinsed and drained
30 oz canned diced tomatoes with chilies
15 oz caned tomato sauce
1 1/4 oz chili seasoning mix
14 oz frozen corn
1 Tbsp fresh lime juice, or to taste

1/2 cup fresh minced cilantro

Combine onion, garlic, beans, tomatoes, tomato sauce, and seasoning mix in a slow cooker. Cover and cook on high heat for 2 to 3 hours (or low heat for 4 to 6 hours). Add frozen corn during last hour of cooking. Stir in lime juice and cilantro just before serving. Yields about 1 1/3 cups per serving.

Serves 10.
6 points per serving.