Monday Lunch
(Leftover) Savory Carrot-Cashew Soup
Monday Dinner
Pasta in creamy tuna sauce with arugula (page 208)
Tuesday Lunch
Whole-grain baguette
Creamy asparagus soup (page 62)
Tuesday Dinner
Orange-balsamic green beans with basil (page 244)
Pistachio-crusted Tilapia (page 209)
Wednesday Lunch
Ancho chicken salad with jicama, orange and avocado (page 56)
Wednesday Dinner
Celery, radish, and herb salad (page 34)
Meatballs with simple marinara (page 107)
Thursday Lunch
Penne with grape tomatoes, spinach, and toasted garlic (page 224)
Thursday Dinner
Individual tri-color salad pizzas (page 216)
Friday Lunch
Whole-grain bread
Mozzarella, tHomato and peach salad (page 42)
Friday Dinner
Chipotle beef-stuffed portobello mushrooms (page 105)
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