Menu Plan for Week of Feb 27, 2011
Last week, our favorite dinner was the Mexican rice bowls that were made with leftover pork chops. I purchased a double batch of pork chops last week, so they are on the menu again this week. Since we are experiencing an unusual cold weather, I’m simmering beef bones for a big vat of beefy vegetable soup. If it turns out well, I’ll post the recipe later.
Breakfasts: Spinach and artichoke frittata, sliced oranges
Lunches: Leftovers, loaded miso soup
Dinners:
Sunday: Spicy beef shank and veggie soup, pear and arugula salad
Monday: Leftover soup, mint roasted potatoes, marinated carrots
Tuesday: Thai red curry shrimp, brown rice, steamed broccoli
Wed: Crockpot pork chops, collard greens, brown rice
Thurs: out
Friday: Ham and cabbage skillet, sliced cucumbers
Saturday: Salmon chowder, green salad, garlic and cheese biscuits
shared at Menu Plan Monday
