May 14, 2013

Menu Plan Monday



Monday - burgers, roasted beets, salad*
Tuesday - Philly Cheesesteak Stuffed Peppers
Wednesday - Pasta con Broccoli
Thursday - Chicken and veggies in crockpot
Friday - BLT on homemade bread, corn on the cob, pineapple pops
Saturday - Veggie Lasagna (made ahead)
Sunday - Cauliflower, Bacon, and Cheese Soup

*Roasted Beets and Salad
Peel and quarter beets.  Toss in olive oil and kosher salt.  Roast at 450F until fork tender (about 30 minutes, depending on size of beets).  Prepare salad bed of baby lettuces.  Top with roasted beets.   Sprinkle with balsamic vinegar, olive oil, salt, and pepper.  Enjoy - now my new favorite salad!!

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