Menu Plan Monday

Well, this menu planning is really helping me! And even though none of you were really going to come by my house to check and see if I was really cooking what I said I was going to cook, I still felt accountable somehow to really follow thru. Maybe that's the trick in posting my menus:)....I did pretty well, although I really didn't like the slow cooker chicken & rice. The rice was too mushy (maybe I used the wrong kind) and the whole thing was waaaaaaay too salty. However, the pot roast from The Pioneer Woman was truly yummy!! We all loved it. I'll be making that again. Thursday night we had a change in plans and I ended up making some pretty good sloppy joes ( I don't think I've had those in a hundred years! I was inspired by The Sparrow's Nest.) Her "home fries" were really good, too.

So, here's this week's line-up:

Monday: French Dip Sandwiches and Sesame Almond Salad (recipe below)

Tuesday: Beef Vegetable Soup with Buttermilk Cornbread

Wednesday: (meal at church)

Thursday: (meal at our college ministry)

Friday: Tacos (since I never got around to those last week)

And now I'd like to share the recipe to one of our very fave salads:

Sesame Almond Salad

1 head lettuce, torn (or a bag of Spring greens)

2 Tbls. bacon bits or 2 slices, cooked & crumbled

1/2 cup chow mein noodles

1/4 cup green onion, chopped

3 oz. sliced almonds (I usually don't add these)

3 Tbls. sesame seeds

1 cup red seedless grapes, halved

~Mix above together and then toss with the following dressing:

Dressing:

4 Tbls. sugar

1/3 cup oil

1 tsp. salt

2 Tbls. white vinegar

1/4 tsp. pepper

~Mix dressing well; refrigerate before serving, if desired. Shake well before adding to salad.

To check out more delicious menus go to I'm an organizing junkie! Enjoy!