Menu #8

A bunch of delicious dishes this week.

Deviled Salmon served with braised kale and roasted sweet potatos

Beef Tenderloin with Herb Sauce served with Mashed Potatoes and Roasted Asparagus

Hungarian Mushroom Soup served with Crusty Bread

Beef Stir Fry served with Rice

Fettuccine with Tomato Cream Sauce served with salad

Side Dish-Citrus Roast Beet Salad

Citrus Roasted Beet Salad

This is an instant favorite dish.  Vibrant in color and flavor.   Originally found on The Roasted Root.

Print Recipe
Citrus Roasted Beet Salad
Wonderful dish.
Course salad, Side Dish
Prep Time 15 minutes
Course salad, Side Dish
Prep Time 15 minutes
  1. Heat oven to 350. Cut stems of beets. Usually when I buy beets they come in a bunch of two or three so I cooked all of them. Wash the beet and place individually in a tinfoil bowl you create around the beet. I put some olive oil on each one. Cook 30-50 minutes. Should be tender when you put a knife through it. Once cooked use a knife to take skin off and then slice into wedges.
  2. Place Arugula, spinach, beet, clementine, orange, avocado and pistachios in bowl. Mix the salad dressing together. Pour over the salad and mix well. Ready to serve.

Menu #6

Some wonderful choices this week

Salmon Cuban Tacos with a Mango Slaw and Chipolte Crema serve with Spanish Rice

Fried Chicken and Biscuit Sandwich serve with chips

Pork Chili with Polenta serve with salad

Enchiladas Verdes Casserole serve with salad

Roasted Chicken with Maple Caraway Roasted Brussel Sprouts


Side Dish –  Carrot Salad

Menu #4

A variety of menu choices this week.

Hawaiian Pizza    serve with salad

Ranch Chicken serve with mashed potatoes and vegi

Curried Red Lentil Soup serve with salad or bread

Chicken and Bacon Rollups serve with salad or chips

Roasted Brussel Sprouts and Mushrooms with Honey Sesame Glaze serve with Rice

Side Dish-  Slaw with Mango Avocado and Cumin Dressing