Menu Plan for Week of Nov 15, 2009

From last week’s menu, our favorite was the collard green and lentil stew, which is based off of this recipe for Swiss chard and white bean stew.  The combination of beans and greens (and a bit of smoked meat) is not only tasty, but makes you feel virtuous for serving beans and greens.  For this week, I am trying a couple of new recipes, particularly the spinach pie, which I used to devour at Greek and Middle Eastern restaurants.  We also have a few tried and true items.

Breakfasts: Baked oatmeal with blueberries, boiled eggs
Lunches: Leftovers, soup, sliced pears

Sunday: Shepherd’s pie, peas, apple ginger coleslaw

Monday: Turkey meatballs w/ yogurt sauce, spinach pie, Greek salad

Tuesday: Black eyed peas, collard greens, cornbread, winter fruit salad

Wednesday: Sweet potato and black bean chili (w/ leftover black eyed peas), green salad, winter fruit salad

Thursday: out

Friday: Salmon and potato cakes, steamed broccoli, brown rice pilaf, honeycrisp apples

Saturday: Mexican rice bowls w/ Aztec vegetables, tomato and avocado salad

shared at Menu Plan Monday