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Week 13 of my 13 Week Rotating Menu Plan
. I have to say that I have very much enjoyed this menu plan. It did take some time to get it set up in the beginning and we did discover a few recipes that need a bit of work but overall it has been great. And the real beauty of it is I can just start over at Week 1 and most of the ‘work’ of menu planning is done for me.
This week our Stretchy Bean
is Kidney Beans or Red Beans. Making meals with kidney beans is a new concept for me. This is the second time that Kidney Beans are on my Rotating Menu (the other time is Week 7
) but each of these are different recipes than from week 7. Two of the three recipes are brand new to me. Rajma is a recipe that I found on a bean recipe website put out by Bush beans. But since the time I found it the website has changed and I can’t seem to find the recipe on it (I’m glad that I had printed it off). But I did find another recipe almost the same here
, with a picture that looks delicious! We’ll also be trying Southwestern Haystacks (also from the Bush bean site) and finishing up our kidney beans will be chili. We do like chili!
Sunday D- Leftovers
Monday D- Red Kidney Beans (Rajma) and Jeera Rice, sauteed Napa cabbage
Tuesday D- Southwestern Haystacks, coleslaw
Wednesday D- Vegetable and Venison Chili plus Cornbread
Thursday D- Salmon Casserole, Stir fry vegetables
Saturday D- Leftovers