Mainly I wanted to share these pictures with you. Over the weekend I finally broke down and made the PB&J Turnover recipe that has been on my menu for a few weeks. I don't know what took me so long, but they were way easier than expected and so VERY NUMMY!
Anyway, on to the rest of the week's meal plan.
Breakfasts: Cereal/Oatmeal/Grits, Juice, Leftover turnovers (yes, there were leftovers), Eggs w/toast, Waffles
Lunches: Juice, Soup w/grilled cheese, Bean burritoes, PB&J sandwiches, Tuna Noodles, Cheese Quesidillas, Chicken Salad Pitas (these are just options, we won't be eating all of them I don't think)
Black bean soup w/salad
Tilapia with almond butter w/pink eyed peas and corn on the cob
Mushroom pasta w/salad
BBQ chicken sandwiches (chicken in freezer) w/fresh corn salad (recipe below)
Here's the Corn Salad recipe. I think I got this recipe from a menu planning mom (or something like that) group I used to follow.
Fresh Corn Salad
Adapted from The Barefoot Contessa Cookbook by Ina Garten.
4 ears of corn, shucked
1/2 cup small-diced red onion
1 1/2 tablespoons cider vinegar
1 1/2 tablespoons good olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves
1. In a large pot of boiling salted water, cook the corn for 3 to 5 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
2. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
There's more Menu Plan Monday (Tuesday) at I'm an Organizing Junkie.
And this necklace is new in the shop.
|Walk Gently Necklace|
After a bout of lack-of-inspiration yesterday, I'm itching to get at the craft desk right now. Hopefully I'll have lots to share for Bead Table Wednesday tomorrow.