Posted in meal planning, menus

Menu: April 10 – 16

Barbecue Ribs, Brown Rice, and Steamed Brussels  Sprouts


Leftovers


Tacos and Cumin-Lime Rice


Herbed Pollock, Baby Greens, and Baked Potatoes


Caprese Pizza with Sweet Italian Turkey Sausage


Bistro Bacon Salad


Easter Leftovers / Snacks

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