This week's menu is a good one! I got some great deals at the grocery store and spent my weekend off resting and preparing dinners and lunches for this week. Other than the California Grilled Chicken Salad, there isn't much I can eat where I work so I do try to take lunches. However, sometimes I'm lazy about it or just forget to grab my lunch and if the salad isn't available or I'm not in the mood for it I end up eating chicken nuggets or chicken strips, both things I really don't need. I'm really trying to be more careful about what I eat and taking meals to work is a big part of that.
Last night I had oven baked beef ribs and salad for dinner. The ribs were incredibly delicious and much more tender than I expected. I'd found a large rack of beef ribs for a great price so I divided the rack into two sections. The first I seasoned with pepper, garlic powder, and a little celery salt, wrapped tightly in foil, and baked at 250 for about four hours. The second I pan cooked on very low heat for about three hours with plenty (15) of fresh whole garlic cloves. Both cooking methods produced meat that fell off the bones and there's enough for at least two more meals.
The rest of the week isn't nearly as exciting but is still good and healthy. Here's my menu, in no particular order:
Vegetable and chicken soup with salad and green beans
Chicken Parmesan with sauteed parmesan spinach
Salad with several kinds of greens, tomato, baby carrots, cucumber, bell pepper, and cheese
Chicken and vegetable stir fry with a bit of wild rice and mushrooms
Beef ribs with salad and 1/2 a small baked sweet potato
Vegetable fajitas made with a slew of fresh veggies and low carb tortillas
And that's it for this week! It's all made at home, thrifty, and good for me.
What's on the menu at your house this week? If you're stumped for ideas, join Laura and her followers at Menu Plan Monday. I'm sure you'll get some nice ideas.