Vegetables for each day of the week

I hope everyone is doing well! We have had a great week so far! Nothing exciting, a visit at the library, then a day in the pool. But we have enjoyed it. Summer is exciting. We have more fun plans for the rest of the summer. What about you, what are your plans for this summer?

For this week I planned to make dinner simpler. So, I wanted to have vegetables and some sort of carbs or protein for every meal. So here is what I planned for this week (I am including only dinner for Monday, Tuesday and Wednesday).

Oriental broccoli, with rice and roasted garlic mashed potato

        

Beets and pineapple with quinoa and grilled chicken

 



                       

Deluxe peas with mushrooms and baked potatoes (this is actually my husbands lunch :-))

 

Broccoli oriental

 

 2 10-oz packages frozen broccoli spears

1 tbsp. butter or margarine

1 tbsp. sugar

1 tbsp. soy sauce

2 tsp sesame seed, toasted

 

Cook broccoli according to package directions. Drain; keep warm. Combine butter, sugar, soy and 1 tbsp water, heat till butter melts. Pour over broccoli, top with seeds. Serves 6.

 

Beets with Pineapple

 

2 c sliced beets or one 16-oz can sliced beets

1 tbsp brown sugar

2 tsps. cornstarch

1 81/4oz can crushed pineapple

1 tbsp butter or margarine

1 tbsp lemon juice

 

Prepare and cook fresh beets, or drain canned beets. In a saucepan combine brown sugar, cornstarch, and dash salt. Stir in undrained pineapple. Cook and stir until mixture is thickened and bubbly. Cook and stir 1 to 2 minutes more Add butter, lemon juice, and cooked or canned beets. Cook ands stir over medium heat about 5 min or till heated through. Serves 4

 

Deluxe Peas and Mushrooms

 

2 cups shelled peas or one 10-oz package frozen peas

1 c sliced fresh mushrooms

1/4 c chopped onion

2 tbsp butter or margarine

1 tsp sugar

1 tbsp chopped pimiento (I didn't have this ingredient)

 

Coo fresh peas or cook frozen peas according to package directions. Drain well. Cook mushrooms and onion in butter till tender. Stir in sugar, 1/2 tsp salt and ash pepper. Add cooked peas and pimiento. Cover, heat through. Serves 4

 

 These recipes are taken from the Better Homes and Gardens cookbook.

Enjoy!

Warmly,
Juliana