Can you believe it’s Friday again?

And I still am pregnant.

Anyways, here are our meals from last week. Happy Eating:)

Monday: (Memorial Day) Cheeseburgers, watermelon, and salt & pepper potato chips.

Tuesday: Homemade Cheesy Pasta with steamed broccoli. (For the pasta, I just use the roux recipe from step 1. here, substitute cheddar for the parmesan, and pour it over penne.)

Wednesday: Hawaiian Haystacks without a can, topped with celery, pineapple, peppers, tomato, olives and mushrooms.

Thursday: Catfish grilled with butter and lemon pepper, roasted rosemary potatoes and steamed asparagus.

Friday: Olive, Artichoke Heart, and Mushroom Pizza (dough recipe here, and I always add a bunch of garlic and oregano to it) with a baby arugula, blueberry, goat cheese salad (tossed with olive oil and lemon juice. mmmm).

Saturday: BLT’s on sourdough with leftover cheesy pasta. A perfect, easy, Saturday meal.

Sunday: Market Street Clam Chowder in sourdough bread bowls (from Panera). If you like clam chowder and have never tried this recipe, I tell you, it’s amazing. I always double it and then freeze it in three parts before adding the half-and half (with the fourth part being eaten same day.) It’s a perfect make-ahead meal. When we got home from church at 6:15 p.m., I just poured the half-and-half into a pot, added one-fourth of the chowder base, and in less-time than it would have taken to make three PB&J’s we were eating delicious, hot soup from crusty, picked-up-on-Satuday rolls.