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I’m pretty happy with how well we stuck to the menu plan for last week! Sticking to a plan is not exactly my forte. This week we’ll be eating almost exclusively from the freezer. Looking forward to a light cooking week.
Sunday: Ravioli Lasagna, salad
Monday: Flank Steak Pinwheels, Baked Potatoes, Fresh Peach Crisp
Tuesday: Leftovers (Mommy taking dinner to Bible Study)
Wednesday: Grilled Chicken Pesto Wraps, cut veggies, Tex-Mex Rice Cakes
Thursday: Pasta with Turkey Meatballs (see recipe below)
Friday: Stuffed Buffalo Chicken, Cream Cheese Noodles, veggies
Saturday: playing by ear–we have company and I’m going to the Tennessee Distinguished Young Woman program (formerly Junior Miss)
During my gall bladder issue that wasn’t my gall bladder at all, I found myself trying to cook with as little fat as humanly possible. I was happy to make up this recipe using super lowfat ground turkey breast. The parsley and turkey come together to make really scrumptious meatballs!
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