Menu Week #2

Fall Arrived!

 

Sunday: Pork Loin, roasted potatoes, mixed green salad with Pears, Pecans, and a Gorgonzola vinaigrette.

Monday:  Butter Chicken Indian with Basmati Rice
Tuesday: Leftovers for grown-ups and Mac and Cheese for kiddos.
Wednesday: Apple Pie no joke we had apple pie. 
Thursday: Apricot Chicken with Pistachio Couscous.
Friday:  Went out to dinner Chipolte
Saturday:  Chicken Pot  Pie!

Coming up next week!  Wilted Spinach with Bacon Salad

 

Ingredients: 2 bags or 5 ounces of baby spinach
10 ounces of cooked bacon chopped
2 tablespoons of extra-virgin olive oil
1/2 red onion minced
1 apple chopped in bite size pieces
2 garlic cloves minced
1 teaspoon of sugar
1/2 teaspoon of salt.
1/2 teaspoon pepper
6 tablespoons of cider vinegar
3 hard boiled eggs peeled and chopped or quartered
Fry up bacon in a skillet over medium heat. Once bacon is cooked remove from pan and pour off all but 4 Tablespoons of the fat. Then add the olive oil and return to heat until it comes to a simmer. Add onion, garlic, sugar, salt and pepper. Cook until onion is cooked. The remove from heat and add vinegar. Pour over spinach and then add egg, apple, and bacon and toss. Bon Appetite!