Posted in meal planning, menus

Menu: March 13 – 19

Kitchen Sink Stuffed Peppers & Buffalo Cauliflower


Boneless Barbecue Ribs, Quinoa with Feta, & Steamed Carrots

Panko Breaded Salmon & Sweet Potato Fries

Lemon Pepper Chicken & Pesto Pasta with Green Beans

Spaghetti Linguine with Meat Sauce & Whole Wheat French Homemade Sourdough Bread

Well, that’s only 6 days isn’t it? I usually leave a day open for leftovers or wine and cheese. This week we have a lot of leftovers from the weekend so I’m pretty sure we’ll have two leftover days.



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