We are still dealing with surplus veggies at our house. This menu will include a couple of premeditated leftovers, but will primarily consist of dishes that will use a lot of vegetables.
Monday – Broil chicken to use in Pasta Salad
Tuesday – Homemade Spaghetti Sauce over gluten-free pasta, and Swiss Chard Garden Salad
Wednesday – Roast Beef, Basmati Rice, and use fresh peas (I will steam them for ~ 7 minutes first) to make Green Peas with Onion and Basil
Thursday – Use leftover chicken and Basmati Rice to make Chicken and Rice Soup and Garden Salad
Friday – Use left over Roast to make BBQ Beef, Baked Beans, and Garlic Green Beans
Saturday – Spicy Lentil Soup and Swiss Chard Garden Salad.
Sunday – Grilled Steak, Baked Potatoes, and Easy Sautéed Squash (I have been cooking sautéed squash almost every week because it is my husband’s favorite).
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