It was a long week, but I got meals on the table to feed my people!
The Menu
Monday – Mexican Lettuce Wraps
Tuesday – Savory Baked Chicken, Yellow Squash, Salad
Wednesday – Pesto Chicken Stuffed Shells, Tomatoes and Zucchini, Salad
Thursday – Shrimp Parmesan, Spaghetti Squash, Salad, Green Beans
Friday – Leftovers
Saturday – Stuffed Peppers with Tomato Basil Cream Sauce,
Sunday – Chili
Breakfast – Egg in a Hole, Mexican Eggs
Lunch – Tomato Soup and Italian Grilled Cheese, Leftovers
Snack – Cucumbers with Jalapeno Popper Dip
Thawing
Shredded Chicken – Pesto Chicken Stuffed Shells
Chicken Breast Cutlets – Savory Baked Chicken
Ground Beef – Stuffed Peppers with Tomato Basil Cream Sauce
Shrimp – Parmesan Shrimp
Ground Chicken – Mexican Lettuce Wraps
Chopping
Onion – Mexican Lettuce Wraps
Red Pepper – Mexican Lettuce Wraps
Slicing
Zucchini – Side Dish
Brussels Sprouts – Side Dish
Yellow Squash – Side Dish
Preparing
Roast Spaghetti Squash – Side Dish
Marinate Chicken – Savory Baked Chicken
Boil Pasta – Pesto Chicken Stuffed Shells
Soak Shrimp in Milk – Shrimp Parmesan
Food Preservation and Kitchen Tasks
Refilled Napkins on the Table
Refilled Limes in Refrigerator
Cleaned Kitchen Fridge
Refilled Salt and Pepper Wells
Dehydrated Apples and Pears
Deep cleaned Kitchen
