Weekly Menu 5-18-2014
Monday: Tortellini Greek Salad*** & Quick Italian Bread (my go-to dinner bread recipe)
***note: The Tortellini Greek Salad link says to use 8oz tortellini...I'm going to use 19oz. I'd go light on the dressing if you are only using 8oz.***
Tuesday: Stuffed Turkey Cutlets with Roasted Asparagus, fruit, & left-over Bread (recipe from Redbook Magazine)
Wednesday: Linguine with Bacon, Baby Spinach and Sage, fruit, & left-over bread or if no left-over bread, I'll have to make some garlic toast. ;)
Thursday: Orzo with Cherry Tomatoes and Artichokes & Salad & fruit
Friday: 5 Ingredient Slow Cooker Pulled Pork (Southern Living, May 2014), broccoli & cornbread
Saturday: Pork Noodle Bowls (Southern Living, May 2014) & left-over cornbread & salad
Sunday: Pulled Pork Nachos (Southern Living, May 2014) & salad
Bonus: Sometime this week I'm going to try TOFU JERKY!
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