Meal Plan Week 35
Monday:
Pasta with Cremini Mushrooms, Shrimp and Asparagus
Tuesday:
served with green salad with Sweet Honey Mustard Vinaigrette (prep enough for two salads and store half in the fridge for another day).
Wednesday:
Thursday:
Served with Southwest Potato Salad (this will be enough as a side for two meals)…
And the remaining green salad with Sweet Honey Mustard Vinaigrette (from Tuesday’s dinner).
Friday:
Served with the leftover Southwest Potato Salad…
And Grilled Corn…
with a Tomato Salad
