I was a mad woman last week – frying up bacon, cutting up ham, grinding up black pepper. Instead of making the taco salad from the previous Menu Plan Monday, I kept making house salads. They were so good, I couldn’t stop myself.
After the Taco Pasta Toss flopped, I wanted something quick, easy, and delicious. That’s where all the salads came in. I normally don’t do this, but I have to tell you the ingredients.
- Romaine Lettuce
- Deli Ham
- Extra Sharp Cheddar Cheese
- Croutons (Rothbury Farms, Garlic Flavored)
- Freshly Ground Black Pepper
- Blue Cheese Dressing (Harris Teeter, Full Fat Version)
And no, I don’t have any measurements. The beauty of salads is adding as much or as little of each ingredient as you like.
Since I planned on putting carrots in my salad and failed to do so, I’m going to use them in a stew this week. As a matter of fact, I didn’t go grocery shopping today. As such, it seems like a good week to use what I already have in my pantry and refrigerator in my menu plan.
Monday/Tuesday – Bacon and Potato Chowder
Wednesday/Thursday – Slow Cooker Beef Stew
Friday/Saturday – Indian Chicken Curry and Mashed Potatoes
Sunday – House Salad
Rookie Cook Tip – Don’t use 93% lean ground beef for anything. Even after 6 or 7 hours in the slow cooker, it was still tough. It’s too, well, lean and too dry to be of any use.
Of course I’m not completely serious, but 93% lean ground beef won’t have to worry about me again.
Please let me know if you’ve ever cooked lean ground beef with any level of tender, moist success.