It’s is time for Menu Planning Monday! We are still running crazy around here with practices and meetings so our menu is simple and sweet.
Sunday: Fish Sandwiches and sautéed asparagus (I used grouper. They were breaded and pan fried.
Monday: Crust-less Quiche, Oven roasted broccoli. This I made this quiche last weekend and froze it. It really comes together more like a breakfast casserole – cubed bread, 6 eggs or so, a little milk, cheese and ham or sausage, cooked. The key to it tasting “not-frozen” is to freeze it unbaked. Thaw, then top with cheese and bake. You would never know it was prepared ahead of time.
Tuesday: French Dip Sandwiches and Green beans. These sandwiches are made from baked sirloin that was then sliced. Top with sautéed onions. Then I make brown gravy from a packet and add in Liptons, French onion soup mix. The sandwiches are supposed to be dipped into the sauce. My kids LOVE that, but my husband pours his on top.
Wednesday: Spaghetti and spinach salad
Thursday: Chicken and Dumplings and spinach salad. YUM! To make this quick, I roll out refrigerated biscuits for the dumplings.
Have a fabulous week!