This week's menu will include:
Top sirloin with baked potatoes, brussel sprouts, peas, and sliced tomatoes.
Meatloaf with mashed potatoes and steamed broccoli.
Beef Barley Mushroom Soup* with Buttery Bread Machine Rolls.
Pinto Beans and Pork.
Broccoli Beef over Rice with edamame.
Chicken and Dumplings.
Swedish Meatballs with gravy sauce over egg noodles with green beans.
*Beef Barley Mushroom Soup
I picked this recipe card up next to the bulk pearl barley at WinCo. It sounded good, so we'll be trying it out this week.
Ingredients:
1 pound cubed beef stew meat (I'm using london broil)
1 TBS vegetable oil
2 cups water
2 TBS margarine
2 large carrots, diced
3 cloves garlic, minced
1 onion, chopped
2 stalks celery, chopped
1 pound fresh mushrooms, sliced
6 cups water
3 cubes beef bouillon cube
1/4 cup pearl barley
1/4 cup sour cream
Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing vegetables. In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery and mushrooms. Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.
Lunches this week will be bologna sandwiches with jonagold apples or tangelos, and a strawberry cereal bar or a granola bar with a juice.
Breakfast this week is their choice of: bulk granola over vanilla yogurt, bulk "Lucky Charms" or "Mini wheats" cereal, Maple and brown sugar oatmeal, or Scottish oatmeal. The Scottish Oatmeal is a new thing for us to try this week; I picked it up in the bulk section.
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