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
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
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..
