Menu Plan Monday

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

Monday:
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

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

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

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

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

Saturday:
Scrambled eggs, re-fried beans, corn tortillas
Sandwiches
Leftovers

Sunday:
Sweet cereal, milk, grapes, bananas

King Ranch chicken, 3 bean salad, greens

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

INGREDIENTS

• 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
• 
  
• METHOD

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..