Last week's meal planning didn't go as, well, planned ... nor did last night's supper for that matter. Regardless, of the glitches I continue to press forward. Here's what I have on the supper menu this week.
Since I forgot to turn the oven on last night, Mr.B and the littles had toasted scrambled egg and fried bologna sandwiches w/ a garden salad. They LOVE this sort of food. Me? not so much, I chose a bowl of raisin bran cereal.
Tuesday - I'm going to try to get yesterday's supper on the table this evening: meatloaf, garlic mashed potatoes, buttered corn
Wednesday - lentil & spinach soup, garlic bread sticks
Thursday - crunchy shrimp scampi, rice pilaf and a spinach, apple & walnut salad
Friday - pepperoni, green pepper & onion calzones
Saturday - black bean burritos, Mexican rice
Sunday - roast w/ gravy, roasted root vegetables and a garden salad
What are you planning to cook this week?
Spinach, Apple & Walnut Salad
(adapted from Keeping It Simple web-site)
2 apples, cubed
4 tbsp. lemon juice
8 c. fresh spinach
3 tbsp. olive oil
1 tbsp. cider vinegar
2 tbsp. honey
1/2 c. walnuts OR pecan halves, toasted
crumbled goat cheese OR shaved Parmesan cheese
Toss the apple cubes in 2 tbsp. lemon juice. In a small bowl whisk together remaining lemon juice, olive oil, cider vinegar and honey. In a large bowl toss apples, spinach and dressing. Top with toasted nuts & cheese.
NOTE: the original recipe calls for walnuts and crumbled goat cheese; however, since goat cheese is not a readily available ingredient in my region & I often do not have walnuts, I substitute pecan halves and shaved Parmesan cheese.