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6 Day Menu Plan: Week 10 Spring II

This week on the Menu we have:

Brined and Grilled Pork Tenderloin

Warm Pasta Salad, Peppers and Sausage

Salad with Turkey, Beans and Feta

We're using fresh lemon juice on Friday and Saturday. Squeeze it all at once or as you use it. The pork for Saturday needs to be brined earlier.
Bon Appétit!

Day 1: Pasta with Shrimp, Avocado and Olives
Sautéed Spinach

Day 2: Brined and Grilled Pork Tenderloin
Roasted New Potatoes
Asparagus with Lemon and Olive Oil

Day 3: Warm Pasta Salad with Peppers and Sausage

Day 4: Grilled Marinated Chicken
Brown Rice Pilaf
Lettuce Tomato Salad with Creamy Herb Dressing

Day 5: Salad with Turkey, Beans and Feta

Day 6: Orange Glazed Pork Chops
Potato and Carrot Packets

6 Day Menu Plan: Week 10 Spring II

Brined and Grilled Pork Tenderloin

Warm Pasta Salad, Peppers and Sausage

Salad with Turkey, Beans and Feta

Need help planning dinner? Do you have a garden? A CSA for fresh veggies?

Try our Weekly Menu Plans: Healthy Gourmet Dinners; Quick, Easy Recipes.
Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies.

6 Day Menu Plan: Week 10 Spring II

Brined and Grilled Pork Tenderloin

Warm Pasta Salad, Peppers and Sausage

Salad with Turkey, Beans and Feta

Need help planning dinner? Do you have a garden? A CSA for fresh veggies?

Try our Weekly Menu Plans: Healthy Gourmet Dinners; Quick, Easy Recipes. Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies.

Try our Weekly Menu Plans: Healthy Gourmet Dinners; Quick, Easy Recipes.
Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies.