Wednesday
Breakfast: Cheerios with bananas
Lunch: mac & cheese with hot dogs
Dinner: Tuna Rice Casserole, peas, dinner rolls
Eva's Snack: American Cheese, Baby Gouda, Mulitgrain Bagel Bites with butter, tootsie rolls, and popcorn (with buttered flavored Pam and salt)

Sorry, light day for cooking. But that was a good thing as I REALLY needed to catch up on dishes and cleaning out the fridge. Tomorrow is garbage day and it's been over a month since I purged and cleaned the fridge. And since the triplets didn't have school today, I knew I was going to need all day just to complete those simple tasks!
Dinner was just a tuna casserole, but I wanted the kids to eat it, so I didn't use the cream of mushroom soup and used the broccoli cheese soup. Added ranch dressing, because everything tastes better with ranch dressing! And it worked! The triplets ate the casserole, but Miss Picky didn't. I figured she wouldn't!

TUNA RICE CASSEROLE


1 cup milk
1 (10 1/2 oz.) can cream of broccoli cheese soup
1 (2-7 oz.) can tuna
1/2 cups grated cheddar cheese
1 pkg dry ranch dressing
2 cups cooked brown rice
1 (16 oz.) can peas or green beans or frozen, precooked (did not add)
1/4 c. crushed potato chips


Blend milk into the soup in a greased 1 1/2 quart casserole. Stir in tuna, cheese, ranch dressing, rice, and vegetables. Crush potato chips. Sprinkle over top of casserole.
Bake at 400 degrees for 25 minutes. 6 servings.