Menu Plan for Week of Mar 7, 2010
Last week’s favorite was the Mexican rice bowls, a healthier version of the delicious bowls served at Chipotle or Qdoba. I like that I can control the quality of the ingredients as well as increase the portion of vegetables. For this week, I’m making chicken legs tonight, one of my favorites since childhood.
Breakfasts: Migas, refried beans, citrus salad
Lunches: Leftovers, sliced oranges
Dinners:
Sunday: Roast chicken legs, chipotle sweet potatoes, roasted brussels sprouts
Monday: Indonesian spicy rice (leftover chicken), stir fried vegetables, sliced pears
Tuesday: Mexican chicken soup, brown rice, tomato-avocado salsa, agua fresca
Wednesday: Indian spiced chickpeas, brown rice, spicy zucchini, winter fruit salad
Thursday: out
Friday: Ham and cabbage skillet, crash hot potatoes, fruit salad
Saturday: Cheater’s seafood gumbo, brown rice, green salad
shared at Menu Plan Monday
I’ve never seen a recipe for winter fruit salad before. It looks really yummy. I’m so glad you posted it. I’ve got all the ingredients and it will be perfect for when we have overnight guests next week. Thanks!
Hi Sharon, I concocted it to make use of affordable fruits that are available in the fall and winter months. I make a big bowl at least twice a week until spring. Hope you like it.