Here is my March Menu Plan
March Menu Plan
I will be adding links to the recipes from this plan during the weekly Menu Plans. You will notice on the bottom of each monthly menu plan I have a list of sides for meals:
Sides for Meals:
Salad
(Lettuce, Cabbage, Potato, Pasta)Veggies (Corn, Peas, Carrots, Broccoli, Cauliflower, Zucchini, Squash)
Rice (White, Brown, Rice-a-roni, Basmati, Mexican Rice)
Potatoes (Mashed, Baked, Wedges, Fried)
Bread (French, Rolls, Bread sticks, Cornbread,
Bread & Butter, Biscuits, Muffins, Garlic Cheese Bread)
These are items to round off the meal. I will add one, two or three of these to a meal depending on time and resources.
I make my own Rice-a-Roni from the following recipe. I will make this in bulk and store in a container until ready to use.
Homemade Rice-A-Roni Recipe
from The Complete Tightwad Gazette by Amy DacyczyIngredients:
2 c. rice
1 c. angel hair, vermicelli or spaghettini pasta, broken into very small pieces
¼ c. parsley
6 Tbsp. chicken bullion powder
2 tsp. onion powder
½ tsp. garlic powder
¼ tsp. thyme
Directions:
Combine all ingredients and mix well. To prepare: Melt 2 Tbsp. butter in a skillet. Add 1 c. of the mix and stir. Add 2 ¼ c. water. Bring to a boil. Reduce to low, cover and simmer for 15 minutes.
Mexican Rice
Ingredients:- Heat up oil over medium heat in a large saucepan. Put in the rice and onion and stirring constantly, cook until the rice is golden,
- While the rice is cooking, spread with seasoning.
- Stir in the diced tomatos and the water; bring to a boil. Reduce heat to low. Cover and simmer for 20 to 25 minutes. Fluff with a fork before serving.
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