breakfast-bacon, eggs, grits
lunch-leftovers
dinner-baked chicken with potatoes, carrots, onions, garlic, cabbage and peas
Tuesday-
breakfast-pancakes
lunch-artichoke rice salad (see recipe below), raw veggies, popcorn, cheese and crackers
dinner-beef enchiladas, Army Man rice, refried beans, chips and salsa (using my chicken enchilada recipe but substituting ground beef) This is Devin's requested birthday dinner.
Wednesday-
breakfast-strawberry yogurt smoothies, eggs, granola
lunch-leftovers
dinner-potato soup, cheese, crackers, salad
Thursday-
breakfast-baked oatmeal
lunch-beef and cheese nachos
dinner-lasagna and salad
Friday-
breakfast-pancakes and eggs
lunch-leftovers
dinner-sauteed squash and onions, corn on the cob, green beans, stewed potatoes
Saturday-
breakfast-beef sausage, eggs, grits
lunch-popcorn, raw veggies, fruit, yogurt or smoothies
dinner-grilled pork loin, onions and garlic, grilled peaches, roasted potatoes and green beans
Sunday-
breakfast-baked oatmeal
lunch-leftovers
dinner-potluck at church...we'll be taking buttermilk pies (Kaelan made a bunch last week and they are ready-to-go in the freezer) and turkey pot pie using my starter from the freezer and this pie crust http://www.cooks.com/rec/view/0,1937,148167-226200,00.html
Artichoke Rice Salad
14 1/2 oz. can chicken broth
1 cup uncooked rice
12 ounce drained, quartered artichoke hearts
2 chopped green onions
1/2 cup mayo
1/2 t. curry powder
8 oz. drained, chopped water chestnuts
Cook rice in broth. Cover, reduce heat, simmer 20 minutes. Cool. Stir rice, adding all other ingredients. Chill for two hours.
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| http://homesteadrevival.blogspot.com/2012/06/barn-hop-66.html |
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