What’s Cookin’ Week of November 10

By : | 0 Comments | On : November 9, 2014 | Category : Menu Of The Week

Last week’s menu turned out to be a winner.  There was not one thing on the menu that I would change so if you are not excited about something on this week’s menu, check out last weeks.

We got our garden planted this weekend.  We planted melons, pole beans, red leaf lettuce, and carrots.  I am praying that they all survive.  The only survivor of last year’s garden was the carrots because they grow underground (root vegetable) so they survived the frost.  Did you know that carrots come in four colors:  white, yellow, purple, and red?  Last season we planted purple and orange so that was awesome.  This year we did not find the seeds for any color other than orange so we are Wearing Orange…the New Black this year!   Hee hee!

It may seem strange but one of my favorite parts of planting a garden is how clean and fresh it looks just after you have planted it and watered it like in this picture.  Things can get messy looking once it all starts growing in….hope that does not say too much about my personality!photo

What’s Cookin’ Week of November 10th

Meatless Meal 1:  Pumpkin Pistachio Tofu Bowl served with Effortless Spinach Salad

**DOUBLE THE RECIPE ON THE TOFU BOWL!!**

Meal 2:  Walnut Crusted Salmon served with Garlicky Potatoes, Green Beans, and Cauliflower

Meal 3:  Spiced Pork Tenderloin with Apple Slaw w/Honey Mustard Vinaigrette

Meal 4:  Roasted Chicken Bowtie Pasta Salad wiht Mixed Green Salad Feta Vinaigrette

Slow Cooker Bonus:  Slow Cooker Chili with Sweet Potatoes served with Whole Wheat Cornbread Muffins

Feel free to make recipe substitutions on the cornbread.  You can use regular milk instead of almond milk and can most likely use regular whole wheat flour instead of pastry flour.  I will do this instead of using the pastry flour and see how it goes.

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