This year on the menu is:

Monday

snack, carrots w/ranch, cheese crackers

dinner, hot dogs with Chili, fruit cocktail, chips, lemonade

dessert, brownies, milk

Tuesday

breakfast, scrambled eggs and sausage, fruit, juice, hot cocoa

lunch, Grilled ham and cheese, tomato soup, fresh fruit

snack, pretzels, fruit

dinner, spaghetti, meatballs, garlic bread, salad

dessert, oreo pudding parfaits

Wednesday

breakfast, cereal, pastries, fresh fruit, juice, hot cocoa

lunch, mashed potatoes w/turkey gravy, green beans, roll

snack, broccoli, carrots w/ ranch, crackers

dinner, tacos

dessert, smores

Thursday

breakfast, cereal, fruit, krispy kreme donuts.

I will try to take some photos.

Filling:
2 boneless, skinless chicken breasts
15 oz ricotta cheese
2 large eggs
1 c. shredded cheese trio (parmesan, asiago, romano)
10-15 basil leaves chopped
2 tsp salt
2 Tbsp pepper
2 tsp minced garlic
1 pkg. square egg roll wrappers (found near the produce section) 

Sauce:
1-26 oz jar spaghetti sauce (I use traditional prego)
1 c. heavy cream
1 c. shredded cheese trio (as above) 

Directions:
Boil chicken breasts in water until cooked, approximately 10 minutes.  Remove from water and let cool. 
Chop chicken into large chunks and put in food processor.  Puree until pea sized chunks, add ricotta cheese, eggs, cheese trio, basil, salt, pepper, and garlic. Pulse until blended.  Remove from processor and put in a bowl.

Spray a 9×13 casserole dish with cooking spray.

Open pkg of egg roll wrappers, but leave them in the pkg and remove one at a time for use.  Place one wrapper on cutting board, spoon 1/4c filling onto edge closest to you, spreading filling evenly all the way across.  With a pastry brush, brush a small amount of water on edge farthest from you, roll wrapper over the filling. Continue to roll to the other edge, gently pressing and rolling to seal seam.  Place seam side down in pan.  Continue with remaining filling, making 12 total.

Mix together spaghetti sauce and cream.  Pour over cannelloni, top with more cheese trio.

Cover with foil and bake at 375^ for 30 minutes.  Uncover and cook an additional 15 minutes until cheese is melted and bubbly.

Substitution:
Substituting the chicken with 8oz shredded crab meat, and 1 lb cooked shrimp, chopped small.

8 very ripe roma tomatoes (2 per person)
1 c olive oil
1 shallot
6 cloves garlic
2 c chopped broccoli (frozen works well)
1 c good white wine (I use a Pinot Gris or Pinot Grigio) 
1-1/2 lbs medium shrimp (about 10 per person)
1-2 tsp red pepper flakes (depending on how spicy you like it)
1 pkg thin spaghetti 
2 c good parmesan cheese for topping 

Score the tops of the tomatoes in an X 
Place in a medium saucepan and cover with water
bring water to a boil
when tomatoes begin to split remove them from the water with a slotted spoon and put in a bowl of ice water to stop the cooking and to cool.
Finely chop shallot and garlic
When cool peel skin off tomatoes
Finely chop tomatoes, reserving the liquid with them in a bowl
Heat oil in a large nonstick skillet
Saute shallots and garlic until golden, add tomatoes and juice, stir well
Add broccoli, cook over medium heat 5 minutes, stirring occasionally
Add white wine, shrimp, and red pepper flakes
Cook over low heat, stirring occasionally until shrimp is cooked through and broccoli is tender, about 10 minutes.

Meanwhile boil 4 qts water for pasta, cook pasta until al dente @ 9-11 minutes.  
Drain pasta and put in large serving dish, spoon shrimp and sauce over top, top with Parmesan cheese

This will serve 4 generous adult sized portions with some leftovers.  It’s a favorite here at our house.