Monday: Baked Fish, Parmesan Buttered Noodles & Broccoli
It’s a busy week-so I better get that fish meal in early. I have leftover pasta, so I’ll reheat that and add butter & parmesean cheese to dress it up a bit. And the broccoli is from our garden-one of my broccoli plants FINALLY produced a head!
Tuesday: Eggplant Parmesan, Salad & Breadsticks.
Another thing the garden FINALLY decided to produce was eggplant. We picked three of them yesterday. I’ll use the weight watchers recipe-which includes breading the eggplant and then baking it in a very hot oven rather than frying them before layering them into casserole. A green salad and some homemade garlic breadsticks will round this vegetarian (aka meatless) meal off.
Wednesday: Ham, Baked Potatoes & Beets
The ham slices are (still) from that ham I bought on sale this summer. The potatoes are from the meager garden harvest. The beets are from the much more prolific garden harvest of beets!
Thursday: Blue Cheese Hamburgers, Green Beans & Corn
Blue cheese burgers are so yummy! You basically just make two really skinny burgers & then you sandwich some blue cheese in between them, pinching ar0und the edges to make sure it doesn’t leak out. Then grill as usual. My kids LOVE these-then again, my kids love anything with a lot of flavor.
I’m adding the corn because you can still buy fresh, sweet delicious corn on the cob at the farm stands right now. Eat it while you can!
Using the Pizza Hut Crust Clone recipe of course!
Saturday: Leftover Buffet
You always have to plan in that day to use up everything else 😉
Sunday: Chicken Fried Rice & Stirfried Vegetables
Quick, easy & yummy. I love making Fried Rice as a way to use up odds and ends of meat and veggies.
For more great menu plans head on over to Menu Plan Monday at the Organizing Junkie.