b-granola, toast with jam, eggs
l-white beans with ham bits, whole grain cornbread and raw veggies
d-pork roast with cabbage, potatoes, carrots, onions, creamed corn and English peas
b-applesauce muffins, grits
l-chicken sandwiches, popcorn, apples, grapes, broccoli soup
d-grilled chicken, onions and zucchini, cheese rotel grits and butter beans
l-cheese cubes, crackers, olives, Sunbutter, fruit
d-baked potatoes and chili
b-biscuits, bacon, eggs, grits
l-chicken sandwiches, popcorn, apples, grapes
b-blueberry muffins and eggs
l-refried bean dip, tortilla chips, olives and carrot sticks
d-homemade pizzas and dessert
b-pancakes and sausage
d-baked spaghetti, salad and garlic bread
d-bbq sandwiches, cole slaw and country fries
A few weeks ago I came across a mock cheesecake recipe and knew my newly turned 15 year old son would love it. He is extremely allergic to eggs, so desserts for him can sometimes be a challenge. He liked the cheesecake, but some of the others thought it was a little more Jello-y than we cared for. I made some adaptations when I made it again for his birthday dessert and we all loved it. In fact, the kids loved it so much that I only got one piece out of a 9 x 13 pan. I do not normally use Jello or Cool Whip, but on occasion I make concessions.
Lemon Jello Cheesecake
Take one sleeve of graham crackers. Crush in the blender and add 1/4 cup melted butter. Press into a 9 x 13 casserole dish.
Mix one large tub of Cool Whip, one softened 8 ounce bar of cream cheese, 1/3 cup lemon juice, 1 can condensed milk and two small boxes of lemon jello. Beat until smooth. Pour over graham cracker crust and chill until firm, about 2-3 hours.