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\n \n \u00c2\u00a0<\/p>\n Monday: Cube Steak with Balsamic Glazed Onions (method below), Corn, Garlic Toast (whole wheat bread)<\/span><\/p>\n Tuesday:\u00c2\u00a0 Shrimp & Grits<\/a>,\u00c2\u00a0Whatever dark leafy green looks the best when I’m shopping cooked\u00c2\u00a0via Alton Browns Recipe<\/a> for the Food Network Chef Cooking Challenge.<\/a><\/span><\/p>\n Wednesday: Crockpot Roast Chicken<\/a>, Onions and Fennel, Pea Salad (Sydney at Food for Foodies<\/a> reminded me how much I love it!), Mashed Potato<\/span><\/p>\n \n Thursday: Shredded Chicken Paprikash<\/a>, Noodles, Broccoli<\/span><\/p>\n Friday: Steak Tacos<\/span><\/p>\n Saturday: Honey-Jalapeno Chicken and Sesame Soba Noodles<\/a>, Snowpeas and Mushrooms<\/span><\/p>\n Sunday: 5 Spice Roast Salmon, Wild Rice Blend, Green Beans<\/span><\/p>\n \u00c2\u00a0<\/p>\n \n \n For the balsamic glazed onions, I cook up the beef in a large saute pan, then remove it from the pan and cover with foil to keep warm.\u00c2\u00a0 I dump diced onions in the pan, adding a little evoo if necessary, and saute them until they are a little soft.\u00c2\u00a0 Deglaze the pan with 1\/2 cup stock (beef for this, but I do these onions on chicken cutlets too, and I’d use chicken stock then), and bring to a boil\u00c2\u00a0 Add maybe a quarter cup of balsamic vinegar (not the aged thick expensive stuff, just a decent grocery quality is fine) and a good dollop of honey.\u00c2\u00a0 The vinegar fumes up really bad, but it tastes so good in the end, you won’t mind.\u00c2\u00a0 Stirring occasionally, adjusting heat to keep it at a low boil, cook until liquids reduce by half.\u00c2\u00a0 Return meat to pan, turn to coat, sprinkle with fresh chopped herb if you have some on hand,\u00c2\u00a0and serve.<\/p>\n For breakfasts\u00c2\u00a0we\u00c2\u00a0always\u00c2\u00a0have oatmeal,\u00c2\u00a0cold cereal, scrambled eggs, toast, freezer muffins, yogurt, cottage cheese and fruits to choose from.\u00c2\u00a0\u00c2\u00a0 This week we also have waffles from the freezer and apple topping<\/a>. \u00c2\u00a0I also\u00c2\u00a0keep us stocked with lunch meats, cheeses, etc for bentos. \u00c2\u00a0My lunches this week are\u00c2\u00a0clam soup<\/a> (4x), shredded chicken wraps with cilantro mayo <\/a>and veggies (2x) and leftover shrimp and grits (1x), Even when not specifically listed, I usually have\u00c2\u00a0a mixed greens salad and fruit available for dinner.<\/p>\n![\"\"](\"https:\/\/pcgirl.net\/blog\/wp-content\/uploads\/2009\/09\/bbqmpmbutton.jpg\" "\\"Menu")
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