Menu Plan for Week of August 15, 2010

The crockpot shredded beef was a favorite last week.  I’ve made it twice in the past two weeks and expect that this will be a regular for the fall rotation.  I like the way the crockpot tenderizes a relatively inexpensive cut of meat and creates a shredded beef like sauce that’s good for 2-3 dinners.  For this week, I have some organic chicken to make chicken broth.  I’ve been reading about the health benefits of bone broths.  I’m also trying a new recipe for coconut shrimp.

Breakfast: Guacamole deviled eggs, Greek yogurt, white peaches
Lunches: Leftovers, deconstructed tuna salad

Dinners:
Sunday: Marinated London broil, collard greens, marinated carrots

Monday: Thai coconut shrimp, sauteed cabbage, green salad

Tuesday: Salmon chowder, green salad, summer fruit salad

Wednesday: Clean the fridge frittata, sweet potato fries, apple ginger coleslaw

Thursday: out

Friday: Poached chicken and ginger scallion sauce, broccoli & tomato salad

Saturday: Healthy Mexcian chicken soup, salad, strawberry coconut ice cream

shared at Menu Plan Monday