For the past few days, both E and I have been under the weather. It is tough to plan out the week’s menu when the thought of food is just no appealing right now! So I’m scouring around for inspiration more than usual. My friend and colleague, Lesley Baradel, over at Balanced Nutrition Atlanta always has fun, creative menus.
From this past week’s menu, the Pinto Beans were a big hit. I wish I had made them in my pressure cooker though as it would have gone much faster. The recipe says it only takes 8-10 minutes to cook the beans until tender, which if you have any experience cooking beans from scratch you know that is far from the truth! I knew that going in, but it still took my beans over an hour to get tender enough for us to eat. I did start dinner early, thank goodness. It has been so long since I’ve cooked beans on the stovetop – I generally always use my slow cooker or pressure cooker, and it just so much more convenient to do it that way.
Here is what is planned for this week:
Monday: Shepherd’s Pie (my grandmother’s recipe which is ultimate comfort food to me!)
Tuesday: Black Bean Quesadillas with Fresh Peaches
Wednesday: Grilled Cheese & Chicken Sausage Waffles with a Berry Salad (bumped from last week)
Thursday: Slow Cooker Chicken Parmesan with a Green Salad
Friday: Evening Out
Saturday: Healthy Breaded Shrimp with Roasted Potatoes and Green Beans
Sunday: Simple Supper
Have a wonderful week. For more menu planning ideas, go to Menu Plan Monday on I’m an Organizing Junkie!
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