Menu Plan Monday – April 23

This past week was the first in a very long time that went off almost exactly as planned. We ended up having some dinner guests over on Saturday night so I changed the menu. I ended up making this Slow Cooker Pork Tenderloin with Carrots and Potatoes with a Blood Orange, Strawberry and Avocado Salad. The pork is such an easy dish to make for dinner guests – I love that I’m not rushing around the kitchen as company is here finishing up dinner. And it was kid-approved by all 5 of the children sitting around the table!

This past week’s menu was really good overall – probably one of our better ones in a while. All of the food was delicious. But I must say that the Braised Coconut Spinach and Chickpeas with Lemon over Sweet Potatoes turned out even better than I imagined, and not just in taste but also in acceptance. The only problem was that I should have doubled the recipe because there was not enough for anyone to have seconds. This will definitely be showing up more often on our table. The leftover Slow Cooker Carribean Jerk Chicken made a great addition to the Spring Chicken and Barley Soup and added a unique flavor angle with the allspice and cinnamon.

Here is this week’s menu:

Monday: Black Bean & Salmon Tostadas (bumped from this past week) with Sliced Pineapple

Tuesday: Falafel with Whole Grain Tortillas, Lettuce and Tomatoes served with Cara Cara Oranges

Wednesday: Walnut and Rosemary Oven-Fried Chicken [recipe altered to be dairy-free] with Mashed Potatoes and Green Beans

Thursday: Meatloaf with Roasted Sweet Potatoes and Steamed Broccoli

Friday: Evening Out

Saturday: Homemade Pizza with a Spinach and Strawberry Salad

Sunday: Simple Supper (i.e., clean out the refrigerator)

What is your favorite entertaining dinner menu?