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!
I’m doing salmon tonight, too. We have basketball practice tonight and won’t be done until after 6:00 so I’m putting the salmon in foil packets in the crockpot this afternoon and my hubby on Risotto duty when he gets home from work. Then everything should be ready by the time the kids and I are home.
Annie- that sounds like a yummy dinner. Is the crockpot not just the best invention?