Menu Plan Monday – March 7

The pressure cooking is going well so far. Last week I made great northern beans in the pressure cooker as well as the smashed potatoes. I need to work a little on the timing, particularly with the beans, but all in all it was a success. We ended up eating out the night I had planned to do the carrots, so that menu got moved forward to this week. I’m also moving forward with the next lessons in the Hip Pressure Cooking Beginner Basics from Hip Pressure Cooking with the ragu on this week’s menu. I’m excited to try it out! So here is my plan for this week:

Monday: Shepherd’s pie (using my leftover smashed potatoes with rotisserie chicken and vegetables) with salad

Tuesday: Chili (leftovers from the freezer) and salad

Wednesday: Salmon cakes, Broccoli and Pressure-Cooked Carrots (from last week’s menu)

Thursday: Pressure Cooker Ragu over Pasta and Mediterranean Vegetables

Friday: Sunflower Zucchini Pie from The Mom’s Guide to Meal Makeovers and Chili-Crusted Sweet Potato Fries from No Whine with Dinner

Saturday: Evening out

Sunday: Jambalaya with Roasted Okra