Monday's Menu

Sorry that the menu is a day late :)  With ArtQuest yesterday, the blogging and grocery shopping were pushed to today.  We had so much fun yesterday, but now I'm out of my 'weekly' routine...today sure does feel like Monday!

Monday:  Rolled chicken and bacon w/ rice, hashbrown casserole, almond green beans

Tuesday:  Broccoli and ham quiche

Wednesday:  Dinner w/ small group from church

Thursday:  BBQ Grilled chicken, grilled veggies, garden salad

Friday:  Mexican night with the Jared family!  Fiesta chicken, seven layer dip, and black bean salad...yum!

Weekly recipes...

Black Bean Salad:

1 (15 oz.) can black beans; drained and rinsed

1 (16 oz.) can whole kernal corn; drained

1 green bell pepper; chopped

1 fresh tomato; chopped

1/2 c. chopped red onion

1/3 c. chopped fresh cilantro

3/4 tsp. Tabasco sauce (or any hot sauce you prefer)

1/2 tsp. garlic salt

1/2 tsp. pepper

1/2 tsp. chili powder

1/2 c. Italian salad dressing

Combine all ingredients except the salad dressing and mix gently.  Add the salad dressing and toss to coat.  Chill, covered, until serving time.  Use as a lite side salad or as a chunky salsa for dipping with tortilla chips.

Broccoli and Ham Quiche:

1 pie crust

2 c. broccoli florets (steam in microwave for a few minutes to tenderize)

1 c. chopped ham (or 1 can; drained)

1 1/2 c. shredded cheese of your choice (I use cheddar or swiss)

4 eggs

1 c. milk

1/2 tsp. dry mustard

1/2 tsp. each of salt and pepper

Preheat oven to 425 degrees.  Mix eggs and milk and add seasonings. Set aside.  Layer the rest of the ingredients in the order above into the pie crust (bottom-broccoli, middle-ham, top-cheese).  Pour the egg mixture over the top.  Bake 10 minutes.  Reduce temperature to 375 degrees.  Bake 45 minutes.