menu planning 4/24-4/30

sunday - tender pork loin over black beans
baked brie with garlic and rosemary crackers
greek salad with orange peppers, cucumbers, tomatoes, olives and feta
asparagus with dill
summer squash casserole
quinoa with pesto and mushrooms
raspberry jello with fresh raspberries
sliced oranges
peach cobbler with whipped cream

monday - sloppy joe's
salad with mango, mushrooms, cucumbers, red onion and blue cheese
green beans
canteloupe, bananas and pound cake dipped in a dark chocolate fondue
*linking to www.orgjunkie.com for meal planning monday*

tuesday - breakfast 'hot pockets'
yogurt
sweet potato and pecan casserole
grapes
*linking to www.askmsrecipe.com for marvelous meals tuesday*
*linking to time-warp wife for titus 2sday*

wednesday - eat out at 'vita'

thursday - french dip sandwiches with green peppers and provolone
red, white and blue potato salad
cabbage, sunflower seeds and feta salad
nectarine

friday - leftovers

saturday - ham carbonara with peas and baby swiss
pinto beans with yellow peppers and carrots
apple slaw with balsamic vinegar

sunday - parmesan crusted chicken
spaghetti squash with alfredo sauce, leeks and broccoli
cherries
microwave peanut butter fudge