Menu Plan for Week of Jan 3, 2010

Happy New Year to everyone.  We really enjoyed the black eyed peas and collard greens on New Year’s Day; and I’m repurposing leftovers in a blackeyed pea and collard stew where I add canned tomatoes and sliced sweet potatoes (yum, recipe soon).  I also have some recipes to use up some of the pantry and freezer stock, including Everything Soup and Indian spiced chickpeas.

Breakfasts: Oat and banana bars (w/ dried cranberries), boiled eggs, orange slices
Lunches: Leftovers, vegetable sticks, eggplant dip

Dinners:
Sunday: Blackeyed pea and collard green stew, pear and arugula salad

Monday: Indian spiced chickpeas, sauteed spinach and cabbage, roasted butternut squash

Tuesday: Everything soup, green salad, sliced pears w/ yogurt sauce

Wednesday: Salmon fried rice, stir fried vegetables, winter fruit salad

Thursday: Thai red curry w/ salmon, brown rice, steamed broccoli

Friday: out

Saturday: Quick black bean soup,  cornbread, healthy blueberry crisp

shared at Menu Plan Monday and Pantry Challenge