Friday, March 20, 2009

Diane's Menu March 22-28, 2009

Diane's Menu March 22-28, 2009

Sunday - Roast Chicken parts, Baked Potato, Broccoli (chicken and broccoli leftovers for Tuesday Casserole)
Monday - weekly Take-IN Pizza
Tuesday - Chicken and Broccoli Casserole
Wednesday - Tilapia Francais, Brown Rice, Asparagus
Thursday - Macaroni and Cheese (fat free, yes it's possible!)
Friday - Chalupa **
Saturday - Dinner Out for a night of Rock and Roll!

** Recipes below

1 lb Dry pink beans
3 lb Pork roast
1/2 c Chopped onion
2 Cloves garlic, minced
1 Tbsp Salt
2 Tbsp Chili powder
1 Tbsp Cumin
1 tsp Oregano
1 can (4-oz.) chopped green chilies
Corn chips

(I use much more of all the seasonings except salt.)

Sort and rinse beans. Put all ingredients except corn chips in Dutch oven,an electric crockery cooker or heavy kettle. Add 7 cups water. Cover and simmer about 5 hours, or until roast falls apart and beans are done. Uncover and cook about 1/2 hours to desired thickness. Serve with cornchips and pass condiments for choice of toppings: (chopped tomato,avocado, onion, shredded lettuce, grated cheddar cheese, taco sauce orother hot sauce).

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