The weather has finally cooled off and I am turning my creative juices to baking. I will continue putting up vegetables since I was able to protect my garden from the nights of freezing temperatures last week. This week’s dinner menu is simple so I don’t have to work too hard to prepare dinner after baking and canning this week.
Monday – Rapidly Roasted Herb Crusted Chicken with Vegetables
Tuesday – Use the chicken bones to make broth in a slow cooker. Use some of the leftovers chicken to make Chicken Noodle Casserole. Serve it with a garden salad.
Wednesday – Use leftover chicken to make Orange Spinach Salad with Orange Mustard Vinaigrette
Thursday – Tacos, Black Beans, and Mexican Rice
Friday – Attending a dinner party
Saturday – Grilled Steak, Green Beans with Garlic, and Herb Roasted New Potatoes
Sunday – Use leftover taco meat and black beans to make Taco Salad
What are you planning this week?
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Amanda Larson says
We just harvested more green beans and I was looking for a good recipe. Thanks for linking to your green beans with garlic recipe. I will be making that 🙂
Kitchen Belleicious says
YUMM! It all sounds fantastic.I am interested to see the recipe for the rapidly roasted chicken. Anything that starts off with rapidly I am all game!