Monday: butternut squash ravioli (bumped over from last week)
Tuesday: Moroccan-Spiced Tomato Chicken, steamed asparagus
Wednesday: Pizza Roll-Ups
Thursday: butternut squash soup (using leftovers)
Friday: Chicken Bombay, asparagus
Saturday: lentil chili (night shift - frozen leftovers)
Sunday: Mandarin Orange Chicken (night shift - frozen leftovers)

In the past few days I have tried three new recipes, two comprising supper tonight and the other being a fruit dip.

Supper tonight was bumped to this week as I didn’t get to it last week. Tonight we had butternut squash ravioli using wonton wrappers; it was topped with a delicious marinara sauce that, although incredible on its own, overpowered the flavour of the squash rendering it rather unnoticeable. I filled all the wrappers in the package and have put some ravioli in the freezer for another night. I have a fair bit of the squash mixture left over, which will become soup later this week.

The fruit dip appears to be far healthier than one I’ve made a few times in the past (consisting of cream cheese, white sugar, brown sugar, and vanilla) and has been given a thumbs up by B. This recipe contains cream cheese, pumpkin, a bit of sugar, and some spices, and, as written, makes a large amount. The next time I make it, I’ll cut the recipe in half. We’ve been eating it with Granny Smith apples and nice tart Macs.

Now I’m on the hunt for the best hummus recipe in the world. B loves the President’s Choice hummus and I’ve never found anything that compares. The PC brand was our first exposure to hummus so that may have something to do with our pickiness.

Take a few moments to skip over to Organizing Junkie for a huge list of other weekly menu plans.