Last week was rather hectic and dinner plans changed quite a bit. That means you may see some apparent repeats this week. For instance, I didn’t get around to cooking the broccoli or making coleslaw. Nor did I make refried bean tacos. I just checked the refrigerator and pantry to see what needs to be used up. I’ve got a few organic red potatoes, the aforementioned broccoli and cabbage, half a package of corn tortillas and some fruit which I need to plan into my menus this week. I will be picking up my monthly co-op order tomorrow and hope to make it to the Farmers Market Wednesday morning. I hope to find some good tomatoes, as well as some squash. And I really, really want to bake bread and hamburger buns this week. As far as I can tell, the only outside commitment I’ve got this week is choir rehearsal on Wednesday night. Oh, and I should attend the lunch at United Campus Ministry on Thursday (I’m the board chair so I try to be as involved as possible). We’ll see what else pops up!
Monday:
- French toast
- omelets with green onions and red bell peppers
- fruit smoothies
Tuesday:
- roasted vegetables (carrots, potatoes, bell peppers and onions) with Manchego cheese
- tossed green salad with grape tomatoes and hard boiled egg wedges
- cheesy biscuits
Wednesday:
- baked potatoes topped with broccoli and cheese
- green salad
- fresh fruit salad
Thursday:
- grilled vegetarian patties on homemade hamburger buns
- homemade coleslaw
- vegetarian baked beans
Friday:
- refried bean tacos
- Mexican rice
- nachos
Saturday:
- date night
Note to readers: If you’d like to do a Friday guest post for me sometime, please leave a comment to that effect. You don’t need to be a gourmet cook. I’m just looking for tried-and-true family favorites!
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