I'm excited for this weekend. Phil comes home and should be home for quite a while, barring any crazy pandemic of h1n1 or some other parasitic/water-born disease.
That being said, I still have to make it through one more week.
This weeks menu:
Sun--roast chicken and butternut squash
Mon--chicken noodle soup
Tues--chicken rice salad in warm pitas
Wed--red beans and rice (I keep saying I'll make this and forget to soak the beans...I'm really trying to use dried vs canned now)
Thur--pot stickers
Fri--pizza
Sat--something yummy and new
1 comment:
Hey Sally,
I use a pressure cooker to cook my beans. At our high altitude I would have to cook my beans for two days. With a pressure cooker my beans are done in about an hour. The cookers can be kind of pricey but I think they're totally worth it, especially when adding dried beans (so so cheap) to your diet becomes so easy. (They also freeze well once they're cooked.)
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