Menu Plan Monday has arrived again. Marching band competition season has started here (oldest daughter plays flute), and Saturday was our annual kick-off potluck. It features more delicious food than you can imagine (there are 311 in the band and guard, and all the families pitch in). I brought Homemade Hawaiian Rolls and they disappeared quickly. If you want a good bread recipe, I recommend trying them. Do you know what makes them “Hawaiian”? (I didn’t) — pineapple juice in the recipe!
Here is this week’s menu plan:
Monday: Baked Chicken Chimichangas — I have made these before and they’re good.
Tuesday: — Vegetarian Bean and Barley Vegetable Soup with the rest of the Hawaiian rolls I didn’t bring Saturday
Wednesday: Cheesy Tater Tot Casserole — a favorite around here, and I like it because it’s a crockpot recipe too so it’s great for busy days.
Thursday: Crispy Black Bean Fritters with Creamy Cilantro Dipping Sauce — another new-to-me recipe that looks tasty. Added plus: I have cilantro in the garden. I wish I could keep it going inside during the winter. Has anyone tried that successfully?
Friday: Chicken Meatball Soup — new recipe; looks good. I like soups on the menu because it’s something I can usually put together early in the afternoon. Keeps the house smelling good as it cooks, too …
What are you cooking and eating this week?