Monday: Peanut butter chicken with coconut rice
As part of my ongoing effort to get Poppy to eat what we’re eating, we’ll be having peanut butter for dinner. I hope it’s delicious.

Tuesday: Fish sticks & macaroni and cheese
Of course, then it’s back to eating off the kids’ menu.

Wednesday: Veggie noodle bowls
I’m not sure how this one’s going to come out yet, so I don’t really know what to call it. I’m planning to use ramen noodles and stir-fry veggies with a Pad Thai-ish sauce. We’ll see.

Thursday: Breakfast for dinner!
I’m still not sure why the kids get such a kick out of having pancakes for dinner.

Friday: Pizza
I haven’t been making my own pizza dough lately, because I’ve been too busy I’ve been lazy. I’m going to try to do it again this week.

Update!
Friends, you need to try the peanut butter chicken. Poppy did, and she said, “Ooo, this is scrumptious!” Really. And she’s right. It’s yummy. I modified the original recipe quite a bit. Here’s my version:

Scrumptious Peanut Butter Chicken
Enough olive oil to coat the bottom of your skillet
1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes
1 medium onion, diced
1 (14.5 ounce) can diced tomatoes with juice
1/2 cup chicken broth
1/2 cup smooth peanut butter
1/4 cup chunky peanut butter
1 tablespoon fish sauce
2 teaspoons red curry paste (or to taste)
salt and pepper to taste

Heat oil in a large skillet over medium heat. Add the chicken pieces, and cook until chicken starts to turn white. Add the onion and season with salt and pepper. Cook until onions are translucent, about 5 minutes. Pour the tomatoes into the skillet and simmer for about 10 minutes, or until chicken is cooked through.

Combine peanut butter, fish sauce, curry paste and chicken broth in a small bowl. Add peanut butter mixture to chicken and cook, stirring frequently, until the sauce thickens. (It doesn’t take long.)

We had this with coconut rice, which is really easy to make. Just sub in a can of coconut milk for part of the water and cook as usual.