Weekly Meal Plan 119

We are so ready for spring here in Texas we can taste it. Mother Nature is teasing us with beautiful 70-80 degree days and then reminding us that winter is still here with a 40 degree surprise.

But, we are going to grill.

We are going to have salads.

Spring, we are waiting.

Here is what I am feeding my family this week.

Baked Mustard Salmon- I have managed to stockpile frozen salmon. Served with couscous and a veggie.

Grilled Mediterranean Salad- I will be sharing this recipe soon. Very tasty, healthy and simple. Includes grilled chicken, feta cheese, black loves and a red wine vinegar and olive oil dressing.

Tenderloin Cranberry Pear Salad- this is a Texas Beef Council recipe that I will be sharing this week. Can you tell I am in the mood for spring?

Salmon with Orange Hoison Glaze- super easy, fast cooking and very tasty. Served with steamed rice and a dinner salad with Asian dressing.

Crockpot Ravioli- family favorite. Served with fresh fruit and bread.

Leftover Buffet- use ‘em up!

 

Need more easy recipes? Check out my recipe index which is full of meals that include short ingredients lists!

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