Breakfast: French Toast, bananas
Lunch: Bologna and Cheese sandwhich, potato salad, sliced pears
Snack: applesauce, grahm crackers
Dinner: Chili (kids with hot dogs), cornbread muffins
Eva's Lunch: Bunny cheese sandwhich, ruffled carrot coins, shredded lettuce, apple crinkle "fries", Girl Scout PB Sandwhich Cookies
Eva's Snack: Pretzels, string cheese

Started off the morning running. Just as I was walking out the door to take Eva to school, Joey came down the stairs. When I returned home, Eddie was downstairs too and they were "STARVING!!", so I made french toast right away, using the recipe I always use. After breakfast, I made the chili in my big soup pot and let it simmer on the stove. I had Parent/Teacher conferences from 3:30-5:30, then had to leave the house at 6 in order to make it to church on time for me to teach and Eva to take CCD. Chili seemed the perfect meal.
At lunch, I decided to make sandwhiches since I had a lot of potato salad leftover. I picked up Eva from school, we came home, had our snack, then left for the triplets school. After the conferences, I got home at 5:30 and made the cornbread muffins right away. I used the Jiffy corn muffin mix I got from Angel Food in January, but I added 1/2 cup sour cream to the two boxes and they were YUMM-O!! Eva and I ended up eating dinner in the car, but it was good!
Dad served the chili to the triplets with a hot dog. Well, they ate the hot dog, lol!

Well it's Monday, and a cold rainy Monday at that. Also, Eva stayed home from school sick, so I didn't have a lot of time to make dinner. Chili seemed to be the perfect meal for today.  For the kids, I put cut up hot dogs on top of their chili, then shredded cheddar cheese. They LOVE it that way. I got the recipe idea from Campbell's Soup, but I merged several recipes together.

2-Bean Chili

Idea From: Campbell's Kitchen

Prep: 10 minutes Cook: 15 minutes  Serves: 6

Ingredients:

1 pound ground beef

1 large onion, chopped (about 1 cup)

4 tablespoons chili powder

2 tablespoons cumin

1 tablespoon garlic powder

1/4 teaspoon ground black pepper

3 cans Campbell's® Tomato Soup

2 cups beef broth

1 can (about 15 ounces) kidney beans, rinsed and drained

1 can (about 15 ounces) pinto beans, rinsed and drained

2 cups elbow or shell macaroni

Toppings: 

Sour cream

Sliced green onion

Shredded Cheddar cheese

Chopped tomato

Directions:

1.  Cook the beef, green pepper, onion, chili powder and black pepper in a 10-inch skillet until the beef is well browned, stirring often to separate meat.  Pour off any fat.

2. Stir the tomato juice, broth and beans in the skillet and cook until the mixture is hot and bubbling.

3. Top the beef mixture with the sour cream, green onions, cheese and tomato before serving.

Breakfast:  Well, I slept in late this morning, so the triplets didn't sit down for breakfast until 10am, so I made them eggs with burritos.  They were pretty happy and I've never seen them eat so fast!

Afternoon Snack:  I did animal crackers with orange juice. There are a lot of people sick out there, so I figured orange juice would be a good idea! And they really haven't been eating a lot lately, so I'm afraid the "cold cooties" might be lurking in their little bodies!!