We returned late last night from a great Spring Break Adventure!  Our little family went to Ixtapa Mexico where we experienced the joys of Club Med!  All you can eat, drink and play to your hearts desire.  The kids loved their G.O.s (counselors) and the other kids in their groups.  They played from sun up to sun down; sailing, trapezing, kayaking, archery, swimming, body surfing, tennis, and so much more.  We're all a little browner and little exhausted, but it was a great week!

As crazy as I know it sounds, I'm glad to be cooking again.  Here's my menu for the week:
Monday:  Spinach Chicken Pasta Salad (see recipe below) with Fresh Fruit
Tuesday:  Parmesan Risotto with Broiled Salmon and Asparagus
Wednesday:  French Dip Sandwiches, Cottage Fries and Vegetable Platter
Thursday:  French Toast Bake, Bacon and OJ
Friday:  Taco Soup
Saturday:  Mom's Night Off!
Sunday:  Dinner with Friends

Spinach Chicken Pasta Salad

Combine for dressing:
1/4 cup sesame seeds
1/4 cup chopped parsley
1/3 cup red wine vinegar
1/3 cup soy sauce
3/4 cup oil
3 tsp sugar
1/4 tsp salt
1/4 tsp pepper
1/2 cup green onion chopped (I don't add these)

Toss dressing with:
1 bundle fresh baby spinach
1 - 12 ounce package egg noodles cooked and chilled
4 breasts of chicken cooked and cubed

Top with candied almonds