Weekly Menu: 5/9/2016

Here’s the plan for this week:

Monday:  Enchilada Stuffed Peppers (I use green salsa instead of making the tomatillo sauce)

Tuesday:  Quick Garlic-Lime Pork Chops, Cilantro-Lime Cauliflower Rice, Sautéed Corn (using frozen corn)

Wednesday:  Burgers, Big Salad (served salad-bar style)

Thursday:  Greek Chicken Kabobs, Sautéed Green Beans (similar to this)

Friday:  Breakfast for Dinner (eggs, bacon, sausage, hash browns)

Weekend Prep:

  1. Steak Tacos……I’ll add this to a frittata for breakfast, as well as have it on salads for lunch all week.
  2. Grate sweet potatoes and carrots for Monday’s Stuffed Peppers, chop a few onions, and slice carrots for kids’ lunches.

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