This is easy to make. Tastes better the second day. I use about 1/8 of a head of cabbage per serving. My dressing is very similar to the horseradish sauce. The flavor of the whole grain mustard along with horseradish makes this a great side salad or as a topping for a sandwich like a Ruben or a burger.

Coleslaw
Prep Time 10-15 min
Ingredients

1/2 head cabbage red or green sliced thin
2 whole carrots shredded
1/2 cup mayonnaise
2 tbs whole grain mustard
1-2 tsp prepared horseradish

Mix together in a bowl and toss until well coated. Salt and pepper to taste. Add more mayonnaise if you want a creamier sauce. I don’t add vinegar because the whole grain mustard has vinegar in it. If you want a stronger vinegar flavor add more whole grain mustard.

This is a quick and easy meal when you have leftover potatoes, carrots and corned beef. If you’re familiar with breakfast hash #2 then you already know how to cook this.

Corned Beef Hash
Prep Time 5 min
Cook Time 20-25 min
Ingredients
1-2 leftover potatoes per person
1-2 leftover carrots per person
1/2 cup cubed leftover corned beef per person
1 small onion diced
1-2 eggs per person

Cut the leftover vegetables and corned beef into bite sized pieces. Put in roasting pan and toss in 1-2 tablespoons of olive oil. Roast in the oven at 425 degrees Fahrenheit for ten minutes. Stir the vegetables and corned beef to get the cooking even on all sides. Set the timer for another ten minutes. Stir the vegetables and corned beef. Crack 1-2 eggs per person over the top and continue to cook for another 3-5 minutes until egg is cooked to your liking. Remove and serve. ( if you do not have leftover potatoes and carrots you can use fresh ones. I would recommend not using fresh carrots as they might not cook well enough for this recipe)

Last week we ended the week with corned beef and cabbage. This week we have two meals from the leftovers. Rubens and corned beef hash. Every once in a while I like breakfast for dinner and corned beef hash is one of those meals. I purposely cook extra potatoes and carrots to put in the hash. Simply cut them up into bite size pieces and toss them in olive oil and roast in the oven like breakfast hash #2. Lasagna plays big this week. It’s a healthy recipe with turkey sausage and lots of spinach in it. It makes a big pan. Great for a dinner party. I put the leftover lasagna in ramekins for portions to reheat. Also when I buy a package of turkey italian sausage I use half of it per batch of lasagna and freeze the rest for future use. Because I love roasted vegetables and I got a great buy on a whole chicken I decided to have it again. Warmer weather is coming and soon I won’t be turning on the oven so I’m eating lots of roasted food now. The week ends with coleslaw from the cabbage I had left. I also used it in the Ruben instead of sour kraut.

SUNDAY
Brunch breakfast hash, toast w/ jam, orange
Dinner lasagna, salad

MONDAY
Breakfast Granola, orange or clementine
Lunch salami sandwich, carrot sticks
Dinner Ruben sandwich, fruit

TUESDAY
Breakfast Granola, orange
Lunch lasagna, fresh or canned fruit
Dinner roasted vegetables with chicken, fresh or canned fruit

WEDNESDAY
Breakfast granola, orange
Lunch peanut butter sandwich, fruit
Dinner corned beef hash, fresh fruit

THURSDAY
Breakfast sandwich, orange
Lunch chicken salad,carrots
Dinner lasagna, salad, fresh or canned fruit

FRIDAY
Breakfast granola hot or cold, orange or clementine
Lunch cheese and salami sandwich fruit
Dinner baked cod with roasted potatoes and tomatoes (make a big bowl of popcorn and watch a movie)

SATURDAY
Brunch Breakfast hash or poached eggs and toast, orange
Dinner chicken soup, cole slaw, fruit

SHOPPING LIST
Turkey italian sausage, spinach, sour cream, mozzarella cheese, chicken, mushrooms, can of diced tomatoes with basil and garlic, fresh vegetables for roasting. I get a head of cauliflower Roma tomatoes and a green vegetable like Brussels sprouts.