Weekly Menu: March 19, 2018

Monday:  Stuffed Potatoes (filling is the shepherd’s pie filling from this book)

Tuesday:  Chicken Bites, Shredded Brussels Sprouts

Wednesday:  Spaghetti Casserole (similar to this, using a mix of pasta and squash), Caesar Salad

Thursday:  Stuffed Cabbage Soup (with extra veggies added)

Friday:  Leftovers or Breakfast for Dinner

 



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