Menu Plan for week of 3/28

Last week was insane. We had a visit from my mom, grandma and aunt. Plus we had Biscuit's 4th birthday! Lots of fun, lots of activities, lots of eating out. Our stomachs are ready for a return to healthy home cooking. Biscuit started soccer last week, so now I am entering the world of planning meals around practices and games.

Monday: Cracker Chicken
Tuesday: Chicken burritos
Wednesday:  Beef Daube Provencal in the crockpot (fancy schmancy, eh?)
Thursday: undecided
Friday: Buffalo Chicken Bites


I'll be making some curried cauliflower soup for lunches as well. I'll likely be the only one eating that though. Recipe from Mothering magazine.

Beef Daube Provencal

ingredients

2 tsp. olive oil

12 garlic cloves

1 (2 lb.) boneless chuck roast, trimmed and cut into 2” cubes

1 ½ tsp. salt, divided

½ tsp. freshly ground pepper, divided

1 cup red wine

2 cups chopped carrot

1 ½ cups chopped onion

½ cup less-sodium beef broth

1 Tbsp. tomato paste  

1 tsp. chopped fresh thyme

dash of ground cloves

1 (14 ½ oz.) can diced tomatoes

1 bay leaf

3 cups cooked medium egg noodles

directions

Cook on high for 5 hours.

Discard bay leaf. Serve over noodles. Yield 6 servings.