~*~MENU PLAN MONDAY & 5 Night Dinner Challenge~*~

Last week’s menu went really well and we stuck to it except for a couple of baked goods that got snuck in for comfort with all the cold weather.

MONDAY ~ Oven Brisket, glazed carrots and garlic roasted red potatoes
TUESDAY ~ Tostadas made from the leftover brisket using a recipe from A Pioneer Woman Cooks
WEDNESDAY ~ Spicy Roasted Chicken & Salad
THURSDAY ~ RESERVATIONS at MAXSELLS on FISHER LAKE with a View
FRIDAY ~ Pot Roast Sandwiches and Cole Slaw

SATURDAY ~ Maple Glazed BBQ Chicken & Salad

SUNDAY ~ Pork & Noodles with Cucumber Tomato vinegar salad

Done in conjunction with Favorite Ingredient Friday hosted by Overwhelmed with Joy and 5 night dinner challenge hosted by Sommer designs.

Jill Monroe

Okay, this is the coolest thing.

Cooking is one of the hardest things for me to do for some reason. I never plan ahead. I actually go to the grocery store almost every day and purchase what I need for that day’s meals. (Although this helps with food never going bad.)