Sunday: LEMON GARLIC PRE-MARINATED CHICKEN with a SUMMER PASTA SALAD.
Monday: POT ROAST in pressure cooker with CARROTS, POTATOES, and ONIONS. A side of BROCCOLI.
Tuesday: MARINATED GRILLED SALMON with MANGO SALSA (Everyday Food, Issue 13, pg. 65) & ARTICHOKE SALAD (Natural Lunchbox, pg. 42)
Wednesday: THAI STYLE CHICKEN CURRY WITH LONG BEANS AND COCONUT MILK & LEMONGRASS COCONUT RICE WITH TOASTED COCONUT TOPPING AND DRESSED CILANTRO (The Pressure Cooker Gourmet, pgs. 161 and 217). Side of sautéed BOK CHOY.
Thursday: STUFFED RED BELL PEPPERS (The Pressure Cooker Gourmet, pg. 206) and sautéed SPINACH
Friday: MEXICAN TAMALE PIE (Natural Lunchbox, pg. 107)
Saturday: TERIYAKI PRE-MARINATED GRILLED CHICKEN with BEET AND APPLE SALAD & GRILLED PINEAPPLE
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