Hello, my friends. It’s time for that weekly feature – Menu Monday. I see we have a rather chilly week ahead of us here in Oklahoma with high temperatures mostly in the 40s. But we have some hearty meals on the menu to warm us up.
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DEE’S MENU
Monday:
Meatless Monday!
- roasted vegetables (potatoes, bell pepper, onion, asparagus)
- spinach salad
- deviled eggs
Tuesday:
Taco Tuesday!
- black bean tacos
- homemade coleslaw
- tortilla chips and salsa
Wednesday:
Many, many years ago my grandfather who was an incredible cook gave me his 16-volume set of Family Circle cookbooks. In my quest to cook something from each of my cookbooks this year I decided to try something from this 1972 collection. If it turns out well I’ll share the recipe soon.
- Macaroni-Tuna Mornay (from Family Circle Illustrated Library of Cooking)
- candied carrots
- salad
Thursday:
I bought a fresh pineapple at Aldi a few days ago which inspired this meal idea. I’ll make the egg rolls and fried rice vegetarian.
- egg rolls
- fried rice
- fresh pineapple
- coleslaw
Friday:
I put a couple of extra bags of cranberries in the freezer during the holidays and have a turkey tenderloin in there, as well. I also bought a couple of extra boxes of Stove Top Stuffing, something my son loves. Since we are doing a “no buy January” this seems like the perfect time to use up these items.
- turkey tenderloin
- mashed potatoes
- stuffing
- homemade cranberry sauce
- corn on cob
Saturday:
The best part about cooking a big meal on Friday? Leftovers on Saturday!
- leftovers
Sunday:
We”ll eat out after church and either save some for dinner or eat something light.
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This post is linked up at I’m an Organizing Junkie. Check it out for more menu ideas.
You’ve probably noticed, but I often take advantage of the option of leftovers. It’s not the case all the time (and actually isn’t happening much this week) but I like cooking for one day, and not needing to the next, especially since hubby and I eating different things nine times out of ten means two meals get cooked most nights otherwise.
Hey, I have a meal involving pineapple and rice on my menu for this week too!
Here’s my menu:
Monday: baked potato with fried mushrooms and onions, served with kale.
Tuesday: sweet & sour bean curd and vegetables, served with chips (fries).
Wednesday: herby “cheese” and potato pie with sprouts.
Thursday: leftovers from Wednesday.
Friday: crispy tofu with pineapple fried rice and peas.
Saturday: vegan vegetable spring rolls with dipping sauce.
Sunday: vegetable soup.
I love having leftovers! Sometimes I send leftovers with David and Chris to work for lunch but I’m always happy to have a night or two when I can just reheat leftovers and maybe make a salad.