I had to mix up last week’s menu a bit as some schedule changes required some quicker meals (translation: I forgot to put the soup in the slow cooker :-), so I’m putting the black bean soup back on the menu this week. I also had some leftovers that had to be used and the asparagus started coming in, so we got to have our first roasted asparagus of the season – yum!
One benefit of the changes is that I finally was able to make Parmesan Rice Cakes with leftover rice and get some pictures, so I’ll get that recipe up later today. They are so good and we all love them – I purposely make extra rice so we’ll have leftovers to make these!
Here’s what I’m planning this week:
Monday: Ham and Cheese Sandwiches on home made bread, chips, veggies
Tuesday: Italian Pork Ribs, roasted potatoes, roasted asparagus, cranberry-walnut salad
Wednesday: Slow Cooker Brazilian Black Bean Soup, Artisan Bread, salad
Thursday: Ham, Asparagus, and Fontina Frittata, bread with a white bean dip, Vegetable Bisque Soup
Friday: Chicken Ravioli with Creamy Pesto Sauce, salad
Saturday: Home made Pizza
Sunday: Popcorn Shrimp, rice, salad
Check out I’m an Organizing Junkie for more menu ideas!