Weekly Menu: 4/2/2018

Monday:  Slow-Cooker Chicken Pot Pie Soup, Salad

Tuesday:  Burgers, Roasted Brussels Sprouts

Wednesday:  BBQ Pork Sliders, Salad, Carrots

Thursday:  Enchiladas (ground beef and spinach), Street Corn Salad (similar to this, I skip the mayo and serve it hot)

Friday:  Leftovers



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