Menu for the Week of April 28, 2019

Sunday:
Chicken and bean burritos 

Monday:
Eggs

Tuesday:
Senate bean soup 

Wednesday:
Pizza

Thursday:
Beef and barley soup
Italian bread 

Friday:
Scrounge
Leftovers

Saturday:

Derby pie

Peanut butter pie 

Ribs
French fries (forgot)
Corn
Biscuits
Green bean casserole


Southern green beans

Yield:

8 servings (serving size: 1/2 cup beans and 1 1/2 teaspoons bacon)

September 2012

RECIPE BY Oxmoor House

Infused with deep bacon and onion flavor, these tender beans are just like your grandmother used to make. Serve with pepper sauce for an extra kick, if desired.

Ingredients 

• 3 center-cut bacon slices
• 1 cup chopped onion
• 1 cup fat-free, lower-sodium chicken broth
• 1/4 teaspoon salt
• 1 1/2 pounds green beans, trimmed
• Hot pepper sauce (optional)

• Calories 38
• Caloriesfromfat 0.0%
• Fat 0.8g
• Satfat 0.4g
• Monofat 0.6g
• Polyfat 0.1g
• Protein 2.1g
• Carbohydrate 7g
• Fiber 3.4g
• Cholesterol 3mg
• Iron 0.4mg
• Sodium 181mg
• Calcium 46mg

Step 1

Cook bacon in a large nonstick skillet over medium heat 6 minutes or until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon. Add onion to drippings in pan; sauté 5 minutes or until tender.

Step 2

Combine onion, broth, salt, and green beans in a 4-quart electric slow cooker. Cover and cook on LOW for 8 hours or until beans are very tender. Transfer beans from slow cooker to a serving bowl, using a slotted spoon. Sprinkle with crumbled bacon. Serve with hot pepper sauce, if desired.

Cooking Light Slow Cooker Tonight

Menu for the Week of April 21, 2019

Sunday: Easter
Egg dying
Deviled eggs
Strawberry fluff (L)
Ham
Hot cross buns (T)
Lamb butter
Mashed potatoes
Green bean casserole
Corn
Fruit tart 2 needed one
Easter egg cake
Ice cream
Spritz forgot

Ideas:
Scalloped potatoes
Green salad
White jello salad
Carrot cake
Lamb cake
Buche De Noel with chocolate bunny


Monday:
Leftovers

Tuesday:
Ham, peas and carrots with
Balsamic glaze 

Wednesday:
Cereal
Leftovers

Thursday:
Shepard's pie
Ham, peas and carrots with
Balsamic glaze 


Friday:
Pasta
Tomato zucchini sauce
Hot dogs
Fruit
Fruit tart
Ice cream

Saturday:
Scrounge
Leftovers

Menu for the Week of April 14, 2019

Sunday: Elders
Garlic bread
Fish fry
Mashed potatoes
Cole slaw
Pickles
Applesauce
Cherry cobbler
Ice cream

Monday:
Jambalaya
Carrots

Tuesday:
Chicken fries
Roasted potatoes
Broccoli
Salad

Wednesday:
Shepard's pie

Thursday:
Shepard's pie 

Friday:
Shepard's pie  

Saturday: Easter egg hunt
Lentil soup
Serves 6

• 1 onion, chopped
• 1/4 cup olive oil
• 2 carrots, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon dried basil

• 1 (14.5 ounce) can crushed tomatoes
• 2 cups dry lentils
• 8 cups water
• 1/2 cup spinach, rinsed and thinly sliced (optional)
• 2 tablespoons vinegar or 3/4 t. lemon juice
• salt to taste
• ground black pepper to taste

1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Rice
Hummus
Pita chip
Naan
Tomatoes
Avocados
Cucumbers
Olives
Grapes
Oranges
 

Menu for the Week of April 7, 2019

Sunday:
Scrounge
Leftovers
PBJ
Derby pie

Monday:
Salmon
Rice
Peas

Tuesday:
Eggs
Protein shake

Wednesday:
Salmon
Peas

Thursday:
Salmon sandwich
Orange 

Friday:
Eggs
Scrounge

Saturday:
Hamburgers
Roasted potatoes
Grapes

Menu for the Week of March 31, 2019

Sunday:
Shepard's pie

Monday:
PBJ
Eggs

Tuesday:
PBJ
Eggs

Wednesday:
Chicken noodle soup with
Dumplings 

Thursday:
Chicken noodle soup with
Dumplings
PBJ

Friday:
Pizza
Salad

Saturday:
Scrounge

Menu for the Week of March 24, 2019

Sunday:
Lunch:
Hamburgers
Chips
Fruit
Dinner:
Sandwiches
Chips
Fruit 

Monday:
Sandwiches
Chips
Fruit 
Tuesday:
The Grand Marlin
Lobster fingers
Wedge salad
Grouper Piccata
Key lime pie

Wednesday:
Shrimp cocktail
Chicken nuggets
Mashed potatoes
Peas
Corn
Broccoli
Carrots 

Thursday:
Leftovers

Friday:
Lunch:
Pizza
Dinner:
Wendy's

Saturday:
Taco Bell