Monday, May 2, 2011

Menu Plan Monday 05/02/2011

Last week I failed to mention that fruit is served with every meal and vegetables (in some form, usually steamed or roasted) are served with lunch and dinner.  Even my son asks for veggies in his lunch box for school.  I'm VERY pleased with that.  My daughter, on the other hand has always loved carrots but is just now loving broccoli only because I pretended to be a giant eating trees with my hands.  Whatever works, right?

Here is this weeks menu:

Slow Cooker Meal:  Chicken Chile Verde courtesy of Healthy Meals for Less: Great-Tasting Simple Recipes Under $1 a Serving

Special event.  I don't have to cook!

Slow Cooker Meal:  BBQ Tri-tip with steamed veggies and brown rice. 

This is one of my favorites because tri-tip goes on sale frequently and is pretty lean. (after you trim the fat layer off, which I do)  Plus, this dish is easy.  Tri-tip (trimmed), your favorite BBQ sauce (or make your own). 

Place meat in slow cooker, season with a little salt and pepper (I don't always salt depending on the BBQ sauce I'm using).  Pour 1/2 cup to 1 cup of BBQ sauce over the meat evenly, cover and set on low for 6-8 hours.  Our slow cooker conducts heat very well and I can always shave a couple of hours off the cooking time, so make sure to check your manual and adjust the time accordingly.  I've done this with frozen and thawed tri-tip and they've both come out tender and juicy.  The kids love this meal.  I love it because it's easy AND tasty.

Fish Tacos with mango salsa and as a special Cinco De Mayo treat I'm making Flan!

Basil Pesto Tilapia with Corn Souffle.

Breakfast:  I get my Mother's Day breakfast today and will be having Cinnamon Baked French Toast and a Brie Omelet (with some sort of vegetable.  I haven't decided yet  Gotta have a veggie so I feel like I'm eating good).

Dinner:  Turkey Meatball Soup

Don't forget to check out other bloggers and their meals at!

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