Monday: Roast chicken with veggies 
Tuesday: Leftovers or homemade chicken soup made with leftovers (if I'm feeling adventurous)
Wednesday: Spaghetti Chicken Pie, salad
Thursday: Baked Chicken and ziti with veggie (we didn't have it on Sunday, so we're having it today!)
Friday: Leftovers
Saturday: St. Patrick's Day! Noodles with turkey sausage and cabbage. Guinness. Whiskey cake (recipe below)
Sunday: We're supporting a cub pack fundraiser after church: spaghetti dinner

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Irish Whiskey Cake

• 2 cups golden raisins
• 3 tablespoons grated lemon zest
• 1/4 cup whiskey
• 3/4 cup butter, softened
• 1 cup light brown sugar
• 3 egg yolks
• 3 egg whites
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1 teaspoon baking powder
• 2 cups sifted confectioners' sugar
• 1 lemon, juiced

1. Place the raisins, lemon rind, and whiskey in a small bowl and let them soak overnight. Line bottom of an eight-inch square cake pan with parchment paper that is buttered and dusted with flour. Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, salt, cloves and baking powder into a bowl and set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Add the egg yolks and beat well. Quickly beat in the flour mixture. Stir in the soaked raisins.
3. In a separate clean bowl, whip the egg whites until stiff and fold them into the mixture. Pour this into your prepared pan and bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake thoroughly on a wire rack.
4. To make the glaze: Mix the lemon juice with the sifted powdered sugar and just enough whiskey and warm water so that you can drizzle icing over the cake.

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