Here is my menu for the week. There were several meals that I did not get made up last week because we had the opportunity to fellowship and eat with another family in our church on one day. Another evening we had a sandwich out because of errands that kept us running longer that we had anticipated. So I carried over a few of last week's meals to this week.
You can find many more menu plans by clicking on the Menu Plan Monday graphic above. Also, you will need to go to my recipe blog, Franziska's Pantry, for recipes for this week's menu.
Sunday: Crustless Vegetable Quiche, Greek Salad (as follows: romaine hearts with sun-dried tomatoes in olive oil [drained], shredded mozzarella cheese, sliced red onion, Greek Kalamata olives, sprinkle of dried basil, real salt and freshly ground pepper with balsamic vinegar and expeller-expressed, extra-virgin olive oil), Fruit
Monday: Chicken Divan Soup, Red Butter Lettuce Vegetable Salad with Thousand Island Dressing, Brown Rice Pudding (for dessert)
Tuesday: Buffalo Chicken Wraps, Carrot and Pineapple Coleslaw, Hot Buttered Broccoli with Parmesan Cheese
Wednesday: Roast Beef, Mashed Potatoes and Gravy, Buttered Red Beets, Beet and Chard Greens
Thursday: Eggplant and Peppers with Brown Rice, Beet, Walnut and Blue Cheese Salad
Saturday: Pork Tenderloin, Asparagus with Cheese Sauce, Buttered Golden Beets, Twice Baked Potatoes (This is what I've planned for Robert's and my 32nd Valentine's Day evening together.)