Menu Day & Recipe

Since our family will be celebrating Christmas a little late this year, my weekly menu plan is pretty standard. 

Monday - fried eggs, bacon, toast / leftover spaghetti / garlic sauteed shrimp in a vegetable medley, spinach salad

Tuesday - yogurt w/ granola, bananas / garlic butter & Parmesan spaghetti, apple wedges / Pioneer Woman's tomato soup, grilled cheese sandwiches

Wednesday - apple cinnamon oatmeal, toast / pb&j sandwiches, cucumber slices / sweet & sour chicken over rice, egg rolls

Thursday - bagels w/ cream cheese, orange slices / crockpot Swiss steak, garlic mashed potatoes, steamed broccoli

Friday - spinach & cream cheese omelets, English muffins / hot dogs, salad / taco salads

Saturday - biscuits & gravy, scrambled eggs, hash browns  / vegetable soup, crackers / beans & rice, cornbread, cold vegetable plate (sliced tomatoes, onions, bread & butter pickles)

Sunday - blackberry muffins, fruit salad /  jalapeno & bacon wrapped roasted pork tenderloin, black bean & corn salad, zucchini & mushrooms, coconut cake

Here's a recipe from this week's meal plan:

Zucchini & Mushrooms

3 Tbsp. olive oil
4 med. zucchini, cut crosswise
1/2 lb. small white mushrooms, quartered
2 med. garlic cloves, minced
1 small fresh jalapeno, seeded, veins removed and finely chopped
salt & pepper to taste

In a large skillet heat 2 tsp. olive oil over medium-high heat.  add zucchini and cook, stirring, until crisp-tender.  Season with salt & pepper; set aside in a bowl.  In the same skillet add the remaining oil, mushrooms and garlic.  Cover and cook stirring frequently, until the mushrooms release their juices, 3-4 min.  Return the zucchini to the pan.  Add the jalapeno.  Cook, stirring until heated through, 1-2 min.
Serves 4