Sorry folks! It’s been a few weeks since I’ve posted a menu plan monday! We had a house guest most of the last two weeks and as I tend to blog in the wee morning hours, I would have felt like a horrid host creeping downstairs to blog! (Hence the lack of other posts these last few weeks!)
Anyway.
The Bear’s Lunch Menu:
Monday: Chicken Fennel and White Bean Soup (leftovers from last night), Crusty Bread, Grapes
Tuesday: Apple, Peanut Butter and Raisin Wrap, Orange Slices
Wednesday: Sausage and Barley Salad, Pear Slices
Thursday: Mini-Pancakes, Hard cooked Egg
Friday: Peanut Butter and Jelly, Raisins
CCM Dinner Menu:
Monday: Orange Chicken Lo Mein (Pampered Chef Recipe)
Tuesday: Spaghetti and Garlic Bread
Wednesday: Tuna Casserole
Thursday: Leftovers
Friday: Crockpot Chili
Saturday: BLTs and Tomato Soup
Sunday: Having Dinner with Friends
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Bon Appetit!!
How do you make sausage and barley salad? That sounds good!
Here you go!
Ingredients:
heaped 1/2 cup pearl barley
6 sausages or alternatives
2T Olive Oil
2 cloves garlic, finely chopped
1t dried oregano
4T chopped tomatoes
salt
black pepper
1. Soak the barley for 6 hours or O/N. Drain and Rinse.
2. Broil sausages until cooked through (maybe 20 min)– I actually use sausage crumbles.
3. Heat oil in skillet, saute garlic for 1 min, stirring.
AssAdd oregano, tomatoes and barley, cook 10 mins, stirring occasionally. Remove from heat, cool.4. Slice sausages and stir into barley mixture.
Also, LOL, I assume you mean “add oregano.” oops!
OK, my first reply, the one where I said “Thank you,” disappeared.
OMG.