Menu Plan Monday

Monday
Taco Soup

1 large Onion
1 package dry Taco Seasoning
1 package dry Ranch Dressing
1 Cans Pinto Beans
1 Can Black Beans
1 Can Corn
2 Cans diced Tomatoes
1 Can Water
1 sm Can Green Chilies Chopped
1 sm Can tomato Sauce

Saute onion. Add remaining ingredients, cook for 30 minutes or in Crock Pot for several hours. Top with Avocado and fresh cilantro and a squirt of lime juice! YUM!


Tuesday
Mushroom Stroganoff and Salad
recipe from allrecipes

Ingredients

3 tablespoons butter

1 large onion, chopped

3/4 pound portobello mushrooms, sliced

1 1/2 cups vegetable broth

1 1/2 cups sour cream

3 tablespoons all-purpose flour

1/4 cup chopped fresh parsley

8 ounces dried egg noodles

Directions

1. Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
2. At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
3. In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
4. Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.

Wednesday
Recipe from totallyhealthyrecipes.com
Honey Almond Citrus Crepes with strawberries and bananas

Ingredients

1 cup almond flour (see below)
1 cup brown rice flour
2 3/4 cups almond milk
4 eggs
2 teaspoon pure vanilla extract
1-2 tablespoons orange zest (to taste)
juice from 1 orange
1/2 cup raw honey

Directions

Put flours, milk, eggs, vanilla and orange zest in blender and let 'er rip until smooth. The consistency should be very thin. (After your first crepe, you may choose to thin it out with a little more almond milk.) Slowly pour about 1/2 cup of batter into a lightly greased (I use coconut oil) large skillet over medium heat. The batter should thin out to the edges of the skillet on its own. Cook until crepe is 80% cooked, then carefully flip crepe over to cook remaining side. Transfer to a plate and repeat until all batter is used.


30-Second Citrus Syrup
In a small sauce pan, heat honey over low-medium heat. Add the orange juice, and allow to heat until honey is just melted. Whisk together and serve over top a folded stack of crepe deliciousness. Top the crepes with mixed berries for antioxidant power.


ALMOND FLOUR: can be found at a health food store for way too much money, or made in about 30 seconds with a power blender or coffee grinder. Just put raw almonds in and pulverize until you've got almond flour.

Thursday
Black Bean Mango Salsa Wraps with brown rice

Whole wheat tortillas
Black beans rinsed and drained
Mango salsa (from Costco)
avocados
cooked brown rice

heat beans and assemble.

Friday
Caprese Salad Sandwiches and tomato soup
Mozerella, tomato, and basil topped with balsamic vineagar on bread made like grilled cheese.
Serve with friut and soup