Sunday
bbq baby back ribs
ramen salad
corn on the cob
Monday
chicken taquitos
black beans
brown rice
ramen salad
Tuesday
chicken gouda sausage
salad
quinoa
smashed potatoes
Wednesday
crock pot chicken thighs w/ teriyaki marinade
pineapple rice
salad
Thursday
sole w/ breadcrumbs and lemon
cole slaw
reheat leftover smashed potatoes
Twins-elbow mac 'n red sauce
The black bean recipe is on here. Now we're just taking canned beans and throwing in onion and cilantro to make it super easy. The big recipe really is the best though.
We make the pineapple rice with 1/2 water and 1/2 pineapple juice, then throw in the cut up pineapple when it's done.
The quinoa tastes really good made with chicken stock instead of water. Try the chicken stock packets from Trader Joes. They make 1 cup of stock. We add feta, basil, kalamata olives and tomato w/ some olive oil to brighten it up on Day 2 for lunch or a side.
That was too much cabbage in one week!
Coleslaw Crunch Salad
Serves 12
1- 1lb bag coleslaw mix
2- 2.8oz. pkgs. Ramen Soup
1 cup toasted sunflower seeds
1 cup toasted slivered almonds
1 bunch green onions, chopped
3/4 cup vegetable oil
½ cup sugar
1/3 cup white vinegar (you can use part rice vinegar if you like the flavor)
In large bowl combine coleslaw, noodles from ramen (preserve the seasoning packets), sunflower seeds, almonds and green onions.
In small bowl combine oil, sugar, vinegar and seasoning packets. Stir until sugar is dissolved.
Pour dressing over salad and toss.
You can also add golden raisins, mandarin oranges and chopped up raw broccoli.
Alternative to the seasoning packet:
(can't find the recipe, but there is one out there in cyber space somewhere!)
