It's February and you know what that means, right? It means we're that much closer to spring! The last few days have been in the upper thirties and much of the driveway is finally clear of ice, so maybe there is something to that groundhog nonsense.On the other hand, The Husband spent much of the weekend shovelling snow off our roof:
So who knows what the week may bring?
All I know is, I've put asparagus on the menu plan and I'm keeping my fingers crossed.
Monday
- Barbecue-baked chicken breasts with Heinz baked beans ("The British Bean") and cucumber salad. Ingredients: Boneless skinless organic chicken breasts (from freezer), Lamothe's Maple Farmhouse Barbeque Sauce, cucumbers, garlic vinegar, olive oil, black pepper, dill, parsley.
- Veggie-packed tossed salad topped with diced leftover chicken, black beans, and chipotle ranch.
- "Veal with Asparagus" from Betty Crocker's Low-Carb Lifestyle Cookbook and tossed salad. Ingredients: veal scallopini, mushrooms, asparagus, white wine, thyme, garlic, shallot.
- Taste of Home's "Cottage Cheese Crab Salad" (omitting sour cream and replacing imitation crab with tiny shrimp). Ingredients: salad greens, grape tomatoes, tiny shrimp, 2% cottage cheese, green onions, celery, Dijon mustard, garlic powder, pepper.
- "Garlicky Pork with Basil" and "Harvest Roasted Vegetables" from Betty Crocker's Low-Carb Lifestyle Cookbook. Ingredients: organic pork tenderloin, basil, low-sodium chicken broth, pepper, garlic, bell pepper, onion, grape tomatoes, zucchini.
- "Easy Salsa Chicken" from Betty Crocker's Low-Carb Lifestyle Cookbook with "Best Black Beans." Ingredients: boneless skinless organic chicken breasts (from freezer), butter, zucchini, mushrooms, salsa, black beans, onion, garlic, cilantro, cayenne.
We're shoveling snow ourselves this week. The weather report says we may hit 70 next week! Good grief:) Come join me for Crock Pot Wednesdays whenever you can.
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