Tuesday, June 3, 2014

Menu Plan Monday


Monday: Chickpea Cutlets from the Veganomicon (pictured above), with Mustard Caper Sauce from the same book, Roasted Balsamic Asparagus

Tuesday: Mushroom and Pea Risotto (subbing peas for asparagus)

Wednesday: One Pan Mexican Quinoa

Thursday: BLTs, Roasted Broccoli and Cauliflower

Friday: Deviled Eggs, Salad, Fresh Cut Veggies

Saturday: Making Alton Brown's Mac n Cheese, Scratch Brownies, and Strawberry Spinach Salad for a friend who had surgery

Feeding my family Capanata Panzanella with Fresh Rosemary Bread

Sunday: hunt and peck


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