Guest Menu Plan by Bethany Weathersby
Bethany lives in Woodburn with the other 5 Ws. She’s involved in her local church and homeschool group, enjoys reading and running, avoids crafts, and has a tendency to get crabby when things don’t go as planned. The recipes linked in this post are from her blog, For the Love of Grub, which is basically an online file for great recipes she gets from other people.
I love asparagus. A lot. A whole lot! That delicious veggie is in season right now, so I worked it into two dinners in one week. I also set out to use up a stash of coconut milk that I’d bought several cans of when it was on sale.
Here’s what’s for dinner at my house this week:
Monday — Cuban Black Beans & Coconut Rice (You can’t go wrong with anything that has lime juice, cilantro, and toasted coconut.), Simple Roasted Broccoli (I may or may not fight over the crispy bits with one of the little Ws.)
Tuesday — We have Taco Tuesday on the menu each week. Occasionally it gets bumped to another day, but it’s one mindless dinner to add to my weekly menu and everyone loves it. We use meat with Homemade Taco Seasoning and the best Refried Beans in the world, other standard toppings. The meat gets pulled from the freezer because I make enough for a month at a time and the beans, which are made in the crockpot, are either fresh or pulled from the freezer.
Wednesday — Death by Garlic with kielbasa, Roasted Asparagus (Your breath may be less than stellar after this meal, but your taste buds will be so happy that you won’t care.)
Thursday — Lentils and Rice (We eat this on its own on a regular basis, as I like the simplicity of it and think it’s good to remember that most of the world eats like this every day. We’ve also used it as a taco filler instead of crockpot beans.)
Friday — Slow-cooked Coconut Chicken, rice, Sesame Asparagus, Banana Spice Cookies (These are like bite-sized pillows of banana bread. Delicious!)
Saturday — Kale and Feta Casserole (We’ll be making this crustless quiche-ish dish with kale that was harvested, chopped, and frozen raw last summer), rice
Sunday — Leftovers (I make a deliberate effort to take Sundays off to just rest, so cooking is never on the menu.)
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