Dinner Menu for the week of November 17th

Last week’s recap.

We are STILL eating chili from earlier in the week.  We made a huge batch, so it fed us for several lunches, and also stocked the freezer.

The honey mustard chicken was amazing!  I doubled the recipe and brought it to a mama that welcomed a new tiny at the end of October.  She sent me an email raving about it, so it will be a keeper.

The pulled pork tacos turned into roasted pork tenderloin with blueberry sauce.  I did not have any limes, and I needed to improvise. It was really tasty, and the kids gobbled it up.

Tonight for desert I pulled together a yummy cobbler with strawberries, blueberries, blackberries and apple.  I squeezed a meyer lemon over the top of the fruit with a little zest, then drizzled honey on the top.  I used this recipe for the crumble, using 2tbs honey mixed with whole plain yogurt instead of cane sugar.  Yummo!

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Here is what is in the plan for this week:

Sunday:  Grilled scallop and avocado salad

Monday: Brinner…  Avocado, Bacon and egg wrap

Tuesday:  Whole chicken in the crock pot and bacon glazed carrots

Wednesday:  Chicken tostadas using the left over chicken

Thursday:  Cobb salad with egg, avocado, cheese, cucumbers and shredded carrots

Friday:  Parmigiana Meatballs with steamed broccoli

Saturday: Minestrone soup in the crock pot

Eat well friends!

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