Monday, March 21, 2011

Meal Plan #10...still simple...

Still taking it easy and making sure we have no leftovers carrying us into the weekend, when we'll be away again.

Oven-fried chicken
Sweet potato and yam oven fries
Steamed asparagus

Beef roast (aiming for sandwich meat for lunches)
Mashed potatoes
Carrots and green beans
Creamy coleslaw

Orzo primavera (from The Occasional Vegetarian). The recipe is very similar to the one posted here.
Green salad

Pork stirfry with bok choy and broccoli—the stir-fry sauce will be the thickened rib-braising liquid from a previous post, Busy Mom Tip #6.
Rice (with enough leftovers to go into our bean burritos the next day)

Bean burritos, based on the recipe titled "Guilt-free refritos" in The Rustic Table. Basically just pinto beans mashed with bottled salsa, onions and garlic. It'll be good with some rice, cheese, chopped tomatoes, cucumber, avocado, and extra salsa. Plus any leftover beans can be frozen.


  1. Re: bean burritos. I've discovered that it's so handy to have refried beans in the freezer. I make this recipe almost every month and freeze in two cup portions for burritos, etc. It's incredibly easy...toss everything in the slow cooker overnight and you're almost done. I use less salt than the recipe calls for.

    Refried Beans Without the Refry

    Recipe By: can't remember which website
    Serving Size: 12


    1 onion, peeled and halved
    3 cups dry pinto beans, rinsed
    1/2 fresh jalapeno pepper, seeded and
    2 tablespoons minced garlic
    3 teaspoons salt
    1 3/4 teaspoons fresh ground black
    1/8 teaspoon ground cumin, optional
    7 cups water


    1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
    2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

  2. Thanks for the recipe. I will have to give it a try. I've been resisting buying dry pinto beans because I'm in mourning; my dad used to grow them, and I would get them straight from the field. But he's retired now, and there will be no more homegrown pinto beans. I just used the last of them a few weeks ago. Once I'm over that, I will aim for the slow cooker version.