My new year's resolution is to cook more from my cookbooks...I've got a TON and they need to be used! I'm also going back to the no-knead method for bread. This week, I made a batch of light whole wheat, and I'll turn it into a few different thing - olive tapenade, caramelized onion, and just free form artisan loaves. Joel requested ham this week, so we're having one mid week and then I'll use up the leftovers over the next month or so.
January 4- January 10
MONDAY
Breakfast: oatmeal
Lunch: burritos using leftover lentils and chicken
Dinner: sausages, apple compote, custard filled cornbread, vanilla scented oranges
TUESDAY
Breakfast: eggs and toast
Lunch: leftovers
Dinner: vegetable and bean soup, homemade bread
WEDNESDAY:
Breakfast: cream of wheat
Lunch: soup, salad
Dinner: ham, roasted green beans, sweet potatoes
THURSDAY:
Breakfast: oatmeal
Lunch: ham sandwiches, veggies
Dinner: frisee with poached eggs and ham, French bread
FRIDAY:
Breakfast: ham and cheese omelets
Lunch: leftovers
Dinner: split pea soup, red cabbage salad with lemon and pepper
SATURDAY:
Breakfast: yeast raised waffles, fruit salad
Lunch: leftovers
Dinner: pork and rice dumplings with yogurt sauce, curried chickpeas, salad
SUNDAY:
Breakfast: eggs on toast
Lunch: leftovers
Dinner: monte cristo sandwiches, salad
Extras:
Light whole wheat bread, cranberry crisp, apple oat muffins
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