I didn't get around to posting my menu for the week but so far have made eggplant parmesan (with an eggplant that a friend gave me that I didn't know what else to do with), French toast, and Spanish Rice. I'll post that recipe below. For the eggplant parmesan, I used a recipe in my BH&G cookbook.

I have a question...what is your favorite way of preparing/cooking a whole chicken? What kind of marinade and/or spices to you use? I'd love some suggestions! Thanks!

Spanish Rice
1 lb. hamburger
1/4 c. chopped onion (approximate amount-add more or less to liking)
1 c. rice
2 c. water
1 (8 oz.) can tomato sauce
1 tsp. salt
1 tsp. prepared mustard
dash pepper
1 (15 oz.) can kidney beans
1 (15 oz.) can whole kernel corn

Saute onions and add hamburger. Brown and drain fat. Add rice, water, tomato sauce, salt, pepper, and mustard. Cover and simmer until rice is fully cooked, about 20 minutes. Add kidney beans and corn. Cook until heated through.

This recipe is also good meatless and additionally is a great use for leftover cooked rice. I've only tried this with white rice and don't know how it would turn out with brown.