Sunday-
Baja Fish served over a chopped Salad tossed in a Cilantro-Lime Vinaigrette
Spicy Black Beans
Salsa Fresco
Monday-
Barbecue Pulled Chicken
Garden Salad with a Creamy Honey Mustard Dressing
Tuesday-
Thai Style Red Curry and Coconut Vegetables
Brown Rice Pasta with Ginger and Cilantro
Wednesday-
Indian Red Lentil Stew with Vegetables
Roasted Potatoes with Bell Peppers and Onions
Thursday-
Oven Roasted Salmon Topped with a Five Onion Jam
Quinoa with Spring Onions
Asparagus with Red Pepper and Shallots
Friday-
Texas Style Beef Chili
Vegetable Hash with Apple Smoked Bacon
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