Weekly Menu and Prep: 4/24/2017

(can’t go wrong with these recipes from the 60’s)

Monday:  Meatloaf (based on a recipe from the pictured cookbook), Roasted Butternut Squash, Sautéed Chard and Spinach

Tuesday:  Indian-Spiced Chicken and Cauliflower, Salad

Wednesday:  BBQ Pork Sliders, Roasted Cabbage, Carrots

Thursday:  Spaghetti Pie (based on this), Sautéed Brussels Sprouts

Friday:  Leftovers or Out


Onions:  dice 1-2

Carrots:  chop into sticks (lunches and snacks), grate (meatloaf)

Broccoli and Cauliflower:  chop into florets (snacks and dinner)

Romaine:  chop for salad

Cabbage:  slice for roasting

Brussels Sprouts:  trim and quarter for roasting

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