A June Menu

by hillaryshort

Monday:
Lunch: Split pea soup and crab salad and beets
Dinner: Baby back ribs with mash potatoes and coleslaw

Tuesday:
Lunch: Cobb Salad
Dinner: Garlic chicken from freezer with couscous & spinach

Wednesday:
Lunch: Leftovers
Dinner: Almond Crusted sole with Tartar Sauce and fries

Thursday:
Lunch: Lobster salad
Dinner: Lamb kebabs with cucumber-feta relish, polenta and peas

Friday:
Lunch: Vegetable soup and chicken salad
Dinner: Double-Fennel Pork Chops with greens and grits

Deserts as needed:
Cornmeal cake with roasted apricots and corn
Vegan Chocolate pudding tart

Advertisements