Now on to this week’s menu. . .
Wednesday: Roasted Red Pepper-Tomato Soup w/ garlic-cheese toast
Thursday: Sloppy Joes w/ kidney beans on whole-wheat buns & sweet potato fries
For the Sloppy Joes, I make a basic sauce of bell peppers, onions, garlic, ketchup, mustard, Worcestershire, and brown sugar. I’ve decided to add kidney beans to the meat for an extra kick of protein.
Friday: Salad Bar w/ garlic-cheese toast
I’m going to set up a bunch of chopped up vegs including carrots, cucumber, green onions, radishes, broccoli, and bell pepper along with Romaine, nuts, garbanzo beans, boiled eggs, and low-fat cottage cheese and let everyone make their own salad.
Saturday: Crab Legs w/ twice-baked potatoes
I’m not sure if we’re going to grill or steam the crab, I just know Laddie really wants crab this weekend. I’m going to make the twice-baked potatoes with green onions, broccoli, shredded carrots, and a little cheddar cheese.
Sunday: Red Beans & Rice w/ cornbread muffins
This is my first time making red beans & rice, so I’ll post the outcome if it’s a good one.
Monday: Curry Yogurt Chicken w/ apples & carrots over brown rice served with garlic naan
For the last week’s PC menu, I made a Curry Chicken Salad with a yogurt-based dressing and added apples, celery, shredded carrots, and red onions. It turned out super tasty and he asked if I could somehow transform that chicken salad to a warm dish. . .this Curry Yogurt Chicken w/ apples & carrots is my attempt at that. I’ll post a step-by-step if it turns out! J