Menu Plan Monday
June 9, 2008

Here's my proposed menu for the upcoming week:

Monday: No cooking (supper with my parents)
Tuesday: Spanish rice (from the freezer), spinach salad with pears and almonds
Wednesday: Soft tacos (meat from the freezer), veggie fixings, baked beans (from the freezer)
Thursday: Leftovers
Friday: Whole wheat spaghetti with meat sauce, steamed broccoli, cupcakes (for a special birthday girl!)
Saturday: Homemade soup (from the freezer), whole wheat rolls
Sunday: Leftovers

This week I made my mom's white bean dip for the first time. It's low-fat, nutritious and tastes yummy with raw veggies. The recipe is much like hummus.

1 onion, chopped
6-8 cloves garlic, minced
1-2 lemons, juiced
1-2 tbsp. olive oil
2, 15 oz. cans white kidney beans
salt and pepper to taste

Heat oil in a small skillet. Cook onion and garlic over low heat until very soft, brown and caramelized (about 15-20 minutes). Combine onions, garlic, kidney beans and lemon juice in food processor. Blend until smooth. Add extra olive oil if needed. Season with salt and pepper. Serve with raw veggies, pita crisps, etc. This dip freezes very well.

Special thanks to Laura at Org Junkie for hosting Menu Plan Monday each week.