I’ve linked up to Menu Plan Monday over on OrgJunkie.com – check it out for more great menu plan ideas!
Monday Nov. 4th: Soup and grilled cheese sandwich, carrots and celery
Tuesday Nov. 5th: BBQ Chicken Bacon Pasta Bake (a new recipe that we’re trying out), tossed salad
Wednesday Nov. 6th: Slow cooker meatloaf (using a variation of Pioneer Woman’s meatloaf recipe and this one), oven roasted bacon Parmesan potatoes (we tried this recipe last week and it was such a hit that we’ve already had it a second time since then!), carrots
Thursday Nov. 7th: Our delivery from EcoPlace Organics arrives on Wed. evenings so I’m going to try to incorporate some of the new items we’re getting into the rest of the week – hence this recipe using mizuna which is new to us! Sauteed Mizuna with Chicken served over polenta
Friday Nov. 8th: Korean marinated beef (using this recipe and substituting beef for pork) served with kimchi, rice paper and sauteed pickled radishes, sticky rice, roasted cauliflower salad
Saturday Nov. 9th: Bistro salad with poached egg on top (using salad greens from EcoPlace Organics)/breakfast for dinner (for my non-salad fans), fruit cup
Sunday Nov. 10th: Neapolitan Layered Pasta Bake, garlic toast, sauteed mustard greens (from EcoPlace Organics), corn