Monday: (Leftover) Black bean tacos w/ Mexican rice, fruit, chips & homemade salsa

Tuesday: same

Wednesday: Pot roast with carrots & potatoes, rolls (see recipe below)

Thursday: same

Friday: same

Saturday: Stir-fried veggies over brown rice, rolls

Sunday: Wheat-oat pancakes, scrambled eggs, sautéed apples

Check out Organizing Junkie’s Menu Plan Monday for more menus from all over the country.

Recipe: Oat Dinner Rolls (Taste of Home)

• 2 1/3 cups water, divided
• 1 cup oats
• 2/3 cup brown sugar
• 3 Tbsp. butter or margarine
• 1 1/2 tsp. salt
• 2 pkg. active dry yeast
• 5 to 5 3/4 cups all-purpose flour*

In a saucepan, bring 2 cups water to a boil. Stir in oats; reduce heat. Simmer, uncovered, for 1 minute. Stir in brown sugar, butter, salt and remaining water. Transfer to a mixing bowl; let stand until mixture reaches 110°-115°. Stir in yeast. Add 3 cups flour; beat well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (or knead in a standing mixer fitted with dough hook). Place in greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; shape into 24 rolls. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan and cool on wire racks.

*Note: I use 3 cups whole-wheat flour and 2 cups unbleached all-purpose flour.

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