Monday
Taco Ring
Green Beans
Tuesday
Crispy Parmesan Chicken Strips
Sugar-Snap Peas with Mushrooms
Wednesday
Grilled BBQ Pork Chops
Mushroom Bread
Thursday
Roast Beef Roll Ups
Ranch Potato Crisps
Friday
Nachos Supreme
Fresh Orange Slices
Saturday
Grilled BBQ Pork Potato Skins
Steamed Broccoli & Cauliflower
6 garlic cloves, peeled & minced
2t. reduced-sodium soy sauce
2t. fresh squeezed lemon juice
1/4t. pepper
2 C. cauliflower
2 C. broccoli
2t. Spike seasoning
Low-fat Cheddar Cheese
1t. parmesan cheese, freshly grated
Put first set of ingredients in a small bowl, whisk; set aside.
Bring water to a boil. Put vegetables in steamer. Cover and cook 5 minutes. Transfer vegetables to warm platter. Dust with Spike. Drizzle dressing over vegetables and top with cheeses. Briefly cover with foil to melt cheeses before serving.
Sunday
Chicken Fried Rice
Crab Rangoon
Pound Cake with Fresh Strawberries
*Also found in the May 2009 issue of Better Homes & Gardens
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