Tuesday, November 8, 2011
Menu Plan Monday 11/7/11-11/13/11
Review of last week:
Meaty Monday: Slow Cooker French Dip with fresh fruit and veggies
Delicious as always! I forgot to mention we butter and toast the rolls and then add caramelized onions and provolone cheese for those who want it...I prefer no cheese.
Tasty Tuesday: Simple Slow Cooker Picante Chicken (I always add extra veggies to the slow cooker) over rice with fresh fruit
Hit with the big one and hubby as always. I didn't feel like chopping veggies, so I cooked up garlic green beans as a side.
Wild Card Wednesday: Mommy and Daddy are eating out before Bradley class with theBowmans; kiddos are eating organic chicken nuggets, green beans and fruit
Ended up sharing the nuggets. They were good! I love Earth's Best Organic.
Spaghetti Night: Penne with Roasted Asparagus and Balsamic Butter only with green beans, since hubby doesn't like asparagus, and without Parmesan, since the big one (Ellie) and I aren't supposed to have dairy
Pretty good. I added a splash of balsamic vinegar at the end because it wasn't strong enough for me. Hubby ate the huge plate I served him and said we could keep it on the menu. I decided to add browned, cubed chicken breast, and I'm glad I did because that's all the big one ate. The wee one loved the green beans.
Free-for-all Friday: Leftovers if we have any, freezer raid if we don't
The neighbor kids were touting their tacos, and Ellie and I thought that sounded good, so I made some.
Now for this week:
Wild Card Monday: Organic Chicken Nuggets and fresh fruit for the kiddos while Daddy and I eat out before our Bradley class
Tasty Tuesday: Eating out after Ellie's swim class
Meaty Wednesday: Sprite roast (beef roast, packet of onion soup mix, can of cream of mushroom soup, can of Sprite, slow cooker low all day), mashed potatoes and cauliflower
Spaghetti Thursday: Chicken Cordon Bleu Pasta (recommended by Jessie), honey butter green beans (saute beans in butter until just browning, remove from heat and stir in honey) and fresh fruit
Free-for-all Friday: Yummy leftovers!