Sunday, June 27, 2010
Menu plan for week of June 28th
Breakfasts will consist of oatmeal, yogurt, cereal, whole wheat toast and peanut butter, etc.
Lunches this week will include chicken salad and leftovers.
Sausage Quiche, Fruit Salad, Biscuits
Spaghetti and Marinara, Salad, Garlic Toast
Turkey Hot Dawgs, Chili Sauce, Chips
Favorite Beans and Rice (new recipe-recipe below), Fried Okra
Hamburger Helper (I use ground chicken), Salad
Fourth of July festivities at the Lake House!!!
Favorite Beans and Rice
1 cup chopped onion
2 cups cooked red beans (or 1 can)
2 cups black beans (or 1 can)
1 can diced tomatoes with garlic and onion
1 tsp fresh minced garlic
1 cup frozen corn
1/2 tsp chili powder (use up to 1 tsp if using a mild chili powder)
1/2 tsp ground cumin
Heat oil in a large skillet over medium heat. Cook onion to soften and add garlic, being careful not to let garlic burn. Add beans (drained) to skillet. Add tomatoes, corn, chili powder and cumin to skillet. Heat through, lower heat to simmer. Serve over hot rice. Sprinkle with shredded cheese if you wish.
If you have the time to let this this simmer a while the better the flavors will blend.
This amount will feed a family of 4 for two meals, so I cook once, and eat twice.