Sunday: Sausage and pepper hoagies, with steamed sugar snap peas, coleslaw, baked beans, and crispy potato skins.
Monday: Tuscan Red Bean Soup. I love soup. This will go in the slow cooker today while I am at work. It’s a lovely, rich soup with the creaminess of beans and the fresh flavors of carrots, onions, celery, and Italian parsley, all topped off with a bit of grape seed oil and Parmesan cheese.
Tuesday: Chicken fajitas. Another slow-cooker meal. It’s Thadd’s day to cook, and since it’s a busy week, he wanted something easy and quick. The chicken will be put on in the morning, then it’s just a matter of chopping lettuce, sauteing up some peppers and onions, and shredding some cheese, really. The salsa is made.
Wednesday: Shepherd’s pie. This will give Thadd leftovers for his lunches for the rest of the week. It has the added bonus of baking for a long time, so I’ll prep it before I leave to teach and just put it in the oven until I get home.
Thursday: Spaghetti with garlic bread. I know, this isn’t something you usually see here. Sometimes, we do just eat regular stuff.
Friday. Leftovers, as always.
Saturday. Quinoa cakes with sesame noodles. We’re eating less meat these days. Summer is often a more vegetarian-style menu for us.
What are you eating this week?
- On the Menu: February 12-18th (eclecticedibles.wordpress.com)
- On the Menu, Feb. 4th-11th (eclecticedibles.wordpress.com)
- Slow Cooker Carnitas, Slow Cooker Butternut Squash Soup (williams-sonoma.com)