Last week’s menu plan had a few glitches: I forgot to get the food in the slow cooker on Tuesday, so I just made meatballs and sauce the regular way, and the slow cooker beans on Wednesday were overcooked (I didn’t believe the recipe that it would only take 2-1/2 hours because in the past beans have taken a long time to cook for me…). We ended up with a soupy refried-type of bean that we put the corn and tomatoes on.
Then I got a head cold and wanted some chicken soup on Friday and barely cooked the rest of the weekend. My daughter helped me make a quick pizza one night and some pigs-in-a-blanket the next, though, so we never resorted to going out (well, that was mainly because I didn’t feel like going anywhere either!).
This week I’m trying two new recipes, both from blogs that I visited and they looked so yummy I put them on the menu right away. Since Friday’s fish bake is repeating after getting bumped from last week, and my daughter requested burritos one night, the menu planning only took a few minutes this week. Whew.
Monday- Szechuan Chicken & Noodle Wraps, vegetable soup, zucchini-nut muffins
Tuesday- Baked burritos, refried beans, chips and homecanned salsa
Wednesday- French Country Chicken & Pork Stew (slow-cooker)*, herbed noodles, spinach salad
Thursday- Caesar salad, slow cooker baked beans, oven ribs, green beans and tomatoes
Saturday- Turkey Burgers (I used the breadstick recipe to make quick buns a couple weeks ago- they were so easy and soft, it’s my go-to recipe now), oven fries, vegetable plate
Sunday- Spaghetti with Artichoke Hearts & Tomatoes, salad
*recipe to come