Well, the highlight of last week was the Barley Mac n' Cheese- easy and creamy and a fun change from the normal.
I bought a ton of barley for a salad I made for the graduation party we had a few weeks ago and now I'm stuck with all this barley to use up. What was I thinking? I think barley expands, like, three times it's original amount. And I seriously bought almost 5 pounds of the stuff when all I needed was a couple cups. Anyone have any great recipes that use barley?
This week I've got a chicken and half a ham in the freezer that I'm planning to get two meals each from (plus a batch of chicken broth). It shouldn't be too hard as our teenage son is away counseling at camp. It will be interesting to see how this counseling gig of his affects our food budget this summer...
Monday- Slow-cooked chicken with basic spice rub, Parmesan rice cakes, steamed broccoli (from the garden!), Caesar slaw (garden cabbage!)
Tuesday- Chicken in homemade pitas with dried tomato vinaigrette, carrot, olive, & feta salad, hummus
Wednesday- Grilled ham n' cheese on artisan bread, vegetable plate with homemade ranch dip
Thursday- Ham & rice skillet (new recipe), garden lettuce salad with oranges
Friday- Beef n' broccoli (garden), brown rice, Asian slaw
Saturday- Pigs n' blankets (use quick breadstick dough to cover), oven fries, broccoli & carrots
Sunday- church July 4th picnic
-Jami
grilled cheese--MMM. you have a great menu plan this week!
ReplyDeleteYour beef and broccoli sounds yummy. Another great menu plan. :)
ReplyDeleteThere's a yummy, filling vegetable soup on Allrecipes.com called Beaker's Vegetable Barley soup. I think that also only uses a cup of barley, but you can make the whole thing in the slow cooker and tweak it however you like!
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