Here is what we’re eating this week (Menu Plan:Oct 20-25):
Sunday: Creamy Mushroom Parmesan Chicken (3 SP), Lightened-Up Mashed Potatoes (4 SP), green beans
Monday: Lemon Garlic Shrimp Pasta (7 SP)
Tuesday: Black Bean and Avocado Tostadas (4 SP each)
Wednesday: Asian Chicken Salad with Peanut Dressing (4 SP)
Thursday: Leftovers Buffet
Friday: Turkey Meatballs in Dijon Gravy (3 SP), Carb Nada Noodles (4 SP)
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