Menu Plan Monday

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Doing the chef's work ahead of time will save your energies. Some things do not do well pre-cut but other do!

Monday:
The basmati rice is left over. I made two nights back with the turkey/vegitable broth I rendered. I use it in place of the water great flavor. Diced red/yellow and orange peppers cadent' added color and a crunchy texture to the rice. I'll bake the turkey breast in the convection Microwave.( great utility saver) Use sage it is a great spice with turkey.
Tuesday:
I will steam a spaghetti squash as a vegetable With some left over tomato sauce; to go along side a London broil, adding garlic and onion salts or powders as I broil it. Sliced at the diagonal to the grain and very thin this is a great meat for kids. I'll sauté' a bok choy diced with a little onion that will be caramelized in olive oil. Perhaps toss in some of the fine diced peppers.
Wednesday:
Baked chicken whole( Lean ,salt cavity and add an onion studded with clove very savory) will occur with the oven being multi purposed with Butternut Squash( sliced in half ,face down with a little allspice and brown sugar. Steamed French green beens.
Thursday:
This is an easy one for the oven . Prep... for individual foil 10x10 squares or just make a large one... then have a base of diced potatoes ,cabbage red and green corn peas and carrots, top with pats of butter and salt spices of desired. Then add burger patties. Bake 350 for an hour.
Friday:
Mom and daughter night out.
Boys will have hot dogs.
Saturday:
Sunday: