Menu Plan Monday

It has gotten very hot here over 100* this week so we use a lot of cooler preparation tips and eat lighter and fresh as apposed to cooked veggies.

I try to cook all things before 1 P.M. it is the time of use plan that saves a lot on utilities and keeps the house cooler in the heat of the day. Rice and such will be cooked and them heated on plate in micro wave at time of service.

Monday: Chicken Tenders Cooked in rice pilaf of basmati rice and wild rice using chicken broth and herbs de' province, fresh cucumber slices

Tuesday: Organic (frozen) Blueberry Pancakes, bacon and scrambled eggs with apple slices, and grape tomatoes for the eggs.

Wednesday: Salmon (pan seared), fresh orange slices , rice (sushi) and melon slices.

Thursday: Roasted beef rib roast studded with garlic, carrots celery , onion and potatoes (sweets).

Friday: Popcorn Chicken, Carrot sticks and bell peppers of red orange and yellow raw.

Saturday: Mexican day of Turkey Enchiladas in tomatillo sauce, Tacos and burritos...tomatoes, lettuces, cheese re-fried pintos and cheddar cheese.

Sunday: Guest will be served a fresh Tarragon Elbow Pasta (imitation) crab salad with bell peppers and celery hard boiled egg and such. With a fresh fruit.