Menu Plan for Week of Nov 29, 2009

Last week, we really enjoyed the Thanksgiving ham, and leftovers prepared in a ham and cabbage skillet.  In fact, I liked it so much, it’s on the menu this week, using turkey sausage since we’ve eaten all of the Thanksgiving ham. Today, I have guests coming over, so I’m making Mexican rice bowls where each person can assemble whatever they like and satisfy vegetarians, gluten-free eaters, and omnivores at the same time.   Cabbage, sweet potatoes, and apples are featured heavily in this menu, taking advantage of the seasonal produce.

Breakfasts: Healthy baked oatmeal w/ cranberries, boiled eggs
Lunches: Leftovers, apples and pears

Sunday: Mexican rice bowls w/Aztec vegetables, guacamole, tomato salad

Monday: Korean rice bowls (using leftovers from day before), sauteed bok choy, orange coleslaw

Tuesday: Breakfast for dinner — Eggless Joe (scrambled tofu), roasted spicy sweet potato wedges, winter fruit salad

Wednesday: Speedy red beans and rice, collard greens, sliced apples

Thursday: out

Friday: Salmon potato cakes, steamed broccoli, chipotle sweet potatoes

Saturday: Ham and cabbage skillet (w/ turkey sausage), baked sweet potatoes, pear and arugula salad

shared at Menu Plan Monday