Tuesday, January 5, 2010

Weekly Menu~ January 4

Lunch~ Macaroni and cheese, orange & apple slices
Dinner~Chicken Noodle Soup, veggie sticks, Hamburgers

Lunch~Ravioli, Toasted Cheese, Fruit
Dinner~ Spaghetti, Garlic Knots, broccoli

Lunch~Tomato Soup, toasted cheese, fruit
Dinner~ Lentil Rice Tacos*, rice, pineapple, corn

Lunch~Peanutbutter & Jelly, Chicken noodle soup, fruit or veggies
Dinner~Fish, Shrimp poppers, broccoli normandy, pears

Lunch~Soup, bread, fruit
Dinner~ Pizza or Strombolis, veggie sticks, fruit

Lunch~ Leftovers
Dinner~Steak Stir Fry/out to chinese if the kids are good

Sunday (Crock Pot Day)
Lunch~ Ramen noodles, leftovers
Diinner~ Bar-b-que pork roast, mashed potatoes, coleslaw, fruit

Taco Style Lentils & Rice

3/4 cup dry lentils
3/4 cup brown rice**
4 cups tap water
4 beef bouillon cubes
2 teaspoons chili powder
1/2 teaspoon cumin
1 teaspoon onion powder
1/4 teaspoon garlic powder

In a 2-quart saucepan bring the water to a boil. As the water is heating, add the lentils, rice, bouillon, chili powder, cumin, onion powder, and garlic powder. Bring the whole thing to a nice fat boil. Reduce the heat to low. Place a lid on the lentils and allow the mixture to simmer for about 45 to 50 minutes. The water should be mostly absorbed. You may serve this as it, topped with a little cheddar cheese if desired. Or you can use it to fill burritos or tacos instead. Both ways are very tasty.

**if you want to get the most nutrients out of your brown rice (or have super tender tummies like my house) Put the rice in the pan with 1 C of cold water and 1 TBSP of cider vinegar. Drain before cooking and follow the recipe as directed.

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