A Work in Progress

Menu Plan for the week

{ 04:16, Monday, January 29, 2007 } { 0 comments } { Link }

Here is our menu plan for the week.

Monday: Sweet and spicy pinto beans, Broccoli Salad

Tuesday: Zesty Mexican Soup, Cornbread

Wednesday: Leftovers

Thursday: Chicken, Coleslaw, Chard

Friday: Breakfast for Dinner

Review of last week's menu: On Thursday I made a Mexican lasagna. Yum! I layered corn tortillas, beans, salsa, green peppers, cilantro and cheddar cheese like you would Italian lasagna. It was a hit! Friday night I made a spinach quiche. Now neither DH nor I like cooked spinach, so I was a bit leary. Well I am not much of one for using a recipe so I set out on my own. Here is what I came up with.

Crustless Spinach Quiche

1 package of raw spinach, roughly chopped
1 medium onion, diced
4 cloves of garlic, minced
8 eggs
1/2 c. milk
1/8 t. nutmeg
salt and pepper to taste
6 oz. cheddar cheese

Saute onion and garlic together in olive oil. Add spinach. Cook until just wilted. Let cool. Mix together eggs, milk, nutmeg, salt and pepper. Butter a 9" glass pie pan. Mix spinach mixture into egg mixture. Pour carefully into pie pan which has been placed on a baking sheet. Top with cheddar cheese. Bake at 350 degrees for 30-45 minutes, until puffed and golden brown on top.

Verdict: Delicious! Great way to get cooked spinach into our diets. We love raw spinach, but the stuff is so good for you that now we can eat it for breakfast!

So that is my menu for the week. Enjoy!

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