Weekly Menu

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!






  1. Look at you with all those breads! Sounds yummy!


Speak Your Mind


Design By  Honeycomb Design Studio

© 2009–2014 An Oregon Cottage, LLC.All rights reserved.
No content on this site, including text and photos, may be reused in any fashion without written permission.