Heather says:
Yesterday, while poking around Friendfeed, I came across an entry where Trish announced her intentions to eat dinner at home every night for the month of September. Last month I wasn’t as good as I could have been and I’ve decided to join in Trish in her challenge. I do have two dinner/ happy hour meetings and a conference that will force me to break my rule, but like Trish, I’m making exceptions for those nights, since they were planned before the end of August. Are you interested in the challenge?
This week’s menu:
- Monday – Lentil casserole, steamed broccoli, baked sweet potatoes
- Tuesday – Black bean and Spanish rice stuffed bell peppers, refried beans, (holy) guacamole
- Wednesday – Chicken bog, green beans, broccoli salad
- Thursday – C.O.R.N.*
- Friday – Peel and eat shrimp, cheese grits, fried okra
- Saturday – Calzones, raw vegetables for dipping
- Sunday – Fried chicken, macaroni and cheese, collard greens, and corn on the cob
Bold titles indicate recipes I hope to add.
*Clean Out Refrigerator Night
If you need a preplanned month of meals and a shopping list to participate in the challenge, I have that available in a printable PDF. Will you join the challenge? Regardless, I’d love to hear what’s on your menu this week.
Random Posts
Loading…
{ 6 comments… read them below or add one }
Would you post the recipe for the bean & rice stuffed peppers, please? Sounds really good!
I will definitely get on board with this.
I really must make chicken bog.. How about just a bite?
Our menu is all taco-related, to see if I can get to other needed things, this week: http://bit.ly/UXBTn
It’s not really a recipe. I make black beans, like I do for black bean burritos (the recipe is in the alphabetical index under Cook It). I’ll be adding that, liquid and all to the Spanish rice. I’ll add whatever cheese I have on hand, probably cheddar and Monterey jack. If it’s not wet enough, I’ll make or open a can of enchilada sauce to the rice and a little in the dish. To stuff the peppers, just cut off the tops and scoop out the seeds. Fill then place in a baking dish and bake at 350 until the cheese is bubbly. I’m generous with the cheese, it’s one of my faults.
Excellent, check back next Monday and share how’ve you done.
Sounds good…going to try this! I’m a vegetarian so it’s perfect…think hubby would enjoy it too! Thanks!