Posted in meal planning, menus

Menu: May 8 – 14

This Week:

Herb Crusted Chicken and Steamed Carrots over Quinoa


Spanish Inspired Chickpea and Spinach Stew


Leftovers


Turkey Taco Skillet


Cilantro-Lime Salmon and White Bean Salad


Red Beans and (brown) Rice with Roasted Vegetables

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