![\"\"](\"http:\/\/bp1.blogger.com\/_l_2egv7zcAE\/RiwfLtSlmQI\/AAAAAAAAAOw\/oCyxDibfDuI\/s320\/menuplan.jpg\")
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(Dishes in italics have recipes provided below)<\/strong><\/em><\/p>\n Monday:<\/strong> Kid’s Choice-<\/font> Chicken Teriyaki, Rice, broccoli<\/p>\n Tuesday: Citrus Scented Mahi Mahi<\/em>,<\/strong> couscous, asparagus<\/p>\n Wednesday:<\/strong> Crock Pot Wednesday- <\/font>Hamburger Casserole<\/em>,<\/strong> noodles, fruit salad<\/p>\n Thursday:<\/strong> Soup N’ Sandwich (or Salad)Thursday-<\/font>Butternut Squash Soup, peasant bread, Red Cabbage Salad with blue cheese, walnuts, and oranges<\/strong><\/em><\/p>\n Friday:<\/strong> Fried Rice Friday-Chicken Fried Rice<\/font><\/font><\/p>\n Bakery:<\/strong> Oatmeal Raisin Cookies<\/p>\n <\/p>\n Citrus Scented Mahi Mahi 1. Preheat broiler. Coat broiler pan with nonstick spray. Serves 4<\/p>\n Crock Pot Hamburger Casserole 1. Brown beef. Season with salt and pepper. Red Cabbage Salad with Blue Cheese, Walnuts, and Oranges Dressing: Heat orange juice . Add vinegar. Remove from heat and poir into mixing bowl. Season to taste. Add olive oil and whisk. Mix remaining ingredients, minus the blue cheese. Top with blue cheese.<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" (Dishes in italics have recipes provided below) Monday: Kid’s Choice- Chicken Teriyaki, Rice, broccoli Tuesday: Citrus Scented Mahi Mahi, couscous, asparagus Wednesday: Crock Pot Wednesday- Hamburger Casserole, noodles, fruit salad Thursday: Soup N’ Sandwich (or Salad)Thursday-Butternut Squash Soup, peasant bread, Red Cabbage Salad with blue cheese, walnuts, and oranges Friday: Fried Rice Friday-Chicken Fried […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[9],"tags":[],"class_list":["post-318506","post","type-post","status-publish","format-standard","hentry","category-in-the-kitchen"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.centerdeep2.com\/riverbendprep\/wp-json\/wp\/v2\/posts\/318506","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.centerdeep2.com\/riverbendprep\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.centerdeep2.com\/riverbendprep\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.centerdeep2.com\/riverbendprep\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.centerdeep2.com\/riverbendprep\/wp-json\/wp\/v2\/comments?post=318506"}],"version-history":[{"count":0,"href":"https:\/\/www.centerdeep2.com\/riverbendprep\/wp-json\/wp\/v2\/posts\/318506\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.centerdeep2.com\/riverbendprep\/wp-json\/wp\/v2\/media?parent=318506"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.centerdeep2.com\/riverbendprep\/wp-json\/wp\/v2\/categories?post=318506"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.centerdeep2.com\/riverbendprep\/wp-json\/wp\/v2\/tags?post=318506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/strong>3T. Orange Juice
\n2T. fresh lemon juice
\n1T. soy sauce
\n1t. grated orange zest
\n1t. grated lemon zest
\n1\/2t. salt
\n1\/4t. pepper
\n2 (12oz.) mahi mahi steaks (or halibut, etc.)
\n2 navel oranges, peeled and separated into segments, save juice<\/p>\n
\n2. Combine all ingredients before the fish into a bowl. Add the fish and marinate 7 minutes.
\n3. Pleace fish on brouler pan and broil 3-4 minutes each side. Top with orange sements and drizzle with reserved juice.<\/p>\n
\n<\/strong>Serves 6
\n1.5 lb. ground beef
\n1\/2t. salt
\n1\/4t. pepper
\n2 large potatoes, sliced
\n2-3 carrots, sliced
\n2c. frozen peas
\n2 onions, sliced
\n2 ribs celery, sliced
\n10 3\/4oz. tomato soup
\nSoup can of water<\/p>\n
\n2. Layer veggies in slow cooker in order given.
\n3. Place beef on top of celery
\n4. Mix soup with water. Pour over beef.
\n5. Cover. Cook 6-8 hours.<\/p>\n
\n<\/strong>Serves 4
\n1\/3c. Orange Juice
\n1\/4c. basalmic vinegar
\nSalt and Pepper
\n1\/4c. Olive Oil
\n4c. finely shredded red cabbage
\n3 navel oranges, peeled and sectioned
\n3\/4c. walnuts, toasted in 400 degree oven, about 6 minutes
\n1\/2c. crumbled blue cheese<\/p>\n