Monday, October 22, 2012

Menu Plan Monday

It's Monday, and I'm joining in her Menu Plan Monday link-up.  Enjoy!

Scrambled eggs, raisin toast, milk
 "Snack Plate":  cheese, pretzels, broccoli florets (raw), grapes, strawberries

Pork loin (marinated in soy sauce, mustard, honey and splash of wine), noodles with bok choy, carrots and bell peppers and a "quick sauce" using pan drippings, peanut butter and a splash of soy sauce

Dr. Bircher's Museli
Egg salad on lettuce, crackers, refrigerator pickles (any kind), homemade granola
Homemade Mac-n-Cheese, brussels sprouts, homemade applesauce

Cereal and milk
Meat cubes, cheese cubes, pasta with pesto, grape tomatoes
(Family fends for itself tonight!)

Yogurt and banana
Lunch out
Too Easy Fettuccine Alfredo, green salad, cookies

Bacon and egg cups, juice
School cookout
Potato Soup with cheese and egg dumplings, 3-bean salad

Scrambled eggs, re-fried beans, corn tortillas

Sweet cereal, milk, grapes, bananas
King Ranch chicken, 3 bean salad, greens

Peg Bracken's Bean Salad 
from the I Hate to Cook Cookbook

  • 1 15-oz can green beans, rinsed and drained
  • 1 15-oz can kidney beans, rinsed and drained
  • 1 15-oz can wax beans, rinsed and drained
  • 1/3 cup apple cider vinegar
  • 1/3 cup granulated sugar
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper

1 In a large bowl, mix the beans
2 In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
3 Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing..

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