Monday, March 04, 2013
Menu Plan: Third Week of Lent
We tried the falafel loaf last week. It was a little faster to make, didn't require standing at the stove over a hot pan of oil, and it tasted fine, but there was something missing. We all agreed that we preferred having them fried.
I still have plans to post more knitting and recipes. You'll just have to wait a little longer, it seems. I have already finished six knit items this year, and am beginning a crochet project and in the middle of a sewing project.
- Sunday
Breakfast: Leftover Pizza, Oranges, Milk & Coffee
Dinner: Herb Roasted Pork Loin, Pan Roasted Brussels Sprouts, Red Potato Salad - Monday
Breakfast: Blueberry Pancakes with Maple Syrup, Milk & Coffee
Dinner: Creamy Vegetable Soup, Whole Wheat Rolls - Tuesday
Breakfast: Rice Pudding with Cranberries and Coconut, Milk & Coffee
Dinner: Pasta with Garlic, Roasted Broccoli and Cauliflower, Sliced Oranges - Wednesday
Breakfast: Oatmeal with Cinnamon Sugar, Oranges, Tea and Honey
Dinner: Make Ahead Dal, Rice, Sauteed Broccoli and Kale with Garlic, Salad - Thursday
Breakfast: Yogurt and Granola with Honey, Sliced Oranges, Milk and Coffee, Milk & Coffee
Dinner: Macaroni and Cheese, Roasted Cauliflower and Broccoli - Friday
Breakfast: Almond Butter Toast, Fruit Plate, Tea with Honey
Dinner: Black Bean and Chile Rice Burritos and Salsa, Sliced Oranges - Saturday
Breakfast: Ful, Green Hot Sauce, Toast, Fruit Plate, Tea with Honey
Dinner: Shrimp Tempura, Coconut Rice, Stir Fried Broccoli and Garlic with Sesame Oil
Labels: Church Year, Homemaking, Lent, Menu Plans, Tales from the Kitchen
