Menu Plan – Week of 2/19

SundayTeriyaki Chicken, Basmati Rice, and Asparagus with Garlic

Monday – Spaghetti with Easy Homemade Spaghetti Sauce, Gluten-Free Herbed Bread Sticks, and Garden Salad.

Tuesday – Use some of the leftover teriyaki chicken and leftover rice to make Asian Chicken and Rice Soup

Wednesday – Use leftover Spaghetti Sauce to make Slow Cooker Lasagna. Serve with a garden salad.

Thursday – Use the last of teriyaki chicken and rice  to make and Asian Vegetable and Rice Frittata

FridayHerb Crusted Cod, Garlic and Rosemary Red Potatoes, Peas with Green Onions and Basil

Saturday – YOYO Dinner (YOYO = You are On Your Own cause mama’s not cooking!)

Breakfasts:

Chai Spiced French Toast

Scrambled Eggs

Pumpkin Spice Egg Puffs

fresh fruit

Lunch:

Lentil and Cauliflower Chili

Pasta Bake

Corndog Muffins

Salads

fresh fruit

Snacks:

Homemade Cliff Bars

Fruit

Spicy Kale Chips and Dip

Veggies and Roasted Garlic Hummus

Cookies (recipe to be determined)

What are you cooking this week?

Yum

Comments

  1. says

    Let me know what you think about the Slow Cooker Lasagna, we sure loved it. I made your Asian Chicken and Rice soup again this week and just love it. It is so comforting! Thinking I might have to try the herb crusted cod this week (though I have either trout or tilapia in the freezer).

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