Menu Plan Monday: January 24-January 30

Monday:

Cooking with the Kids” Pumpkin and Black Bean SoupPumpkin Drop Biscuits w/ Citrus Honey Butter

My daughter, who I was supposed to cook with yesterday, wasn’t feeling well. So, we postponed “Cooking with the Kids” until today. This recipe is from “The Essential New York Times Cookbook.” Pictures and review to follow.

Tuesday:

Pan-Roasted Salmon w/ Soy Ginger Glaze,  Asian Couscous Salad*, Sauteed Broccoli

Excited to try this recipe, as my family LOVES salmon. Creating a couscous salad recipe to go with it. Will share soon.

Wednesday:

Leftovers

Thursday:

Crock pot Cream Cheese Chicken served over Pasta and Green Salad

Friday:

Appetizers for Dinner

The book club, which I attend, read  “Eat. Pray. Love.” This Fall. We are  meeting at my house to watch the movie.

Saturday:

Potato Soup and Crackers

Jadon chose this recipe. It is from the “Simply in Season” cookbook, which we received as a  Christmas gift from some friends at church.  Jadon and I are looking forward to cooking together, too!

Sunday:

Chicken Roasted with Sour Cream, Lemon Juice and Mango Chutney; Rice Pilaf and Sauteed Green Beans

The chicken recipe is taken from “The Essential New York Times Cookbook.” One of the ingredients is Major Grey’s Chutney. Ironically, a friend from church made homemade Major Grey’s Chutney and shared a jar with me. Really looking forward to Sunday night’s dinner!

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One response to “Menu Plan Monday: January 24-January 30

  1. Looking forward to Friday!

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