Menu for March 22nd – March 28th

I’m still thinking about last week’s Potato Soup.  Sooooooo good.  I cannot find a single thing wrong with anything potato related.

But onto other stuff.  This week I have for your masticating pleasure … some other stuff.

March 22nd - March 28th

MONDAY –   Frikadeller, Mashed Potatoes, Green Beans  /  Strawberry shortcake for dessert


Frikadeller is a pan fried Danish meatball.  It’s a big delicious blob of meat basically.  You can, or cannot smother it with gravy.  Your choice.  If you choose not to, you’re making the wrong choice.

TUESDAY –  Blackened Cajun Chicken, Brown Rice, Broccoli, Beets

On Wednesday – don’t worry – you’re not dieing … you just had beets for dinner last night.

WEDNESDAY –  Tenderloin Steaks with a red wine pan sauce, Mashed Potatoes, White Asparagus with shaved Parmesan cheese, Grilled Red Peppers

I’m kind of freaked out by albino Asparagus.

THURSDAY –  Grilled Chicken on a bed of Red Leaf Lettuce topped with Roasted Red Peppers, Goats Cheese and a Honey Balsamic dressing

Organic chicken has yellow skin like in the olden days.  Non-organic chicken has colourless skin.  Albino you might say. Something to be freaked out by.

FRIDAY –  Tofu Macaroni & Cheese, Red Leaf Lettuce salad with Cucumbers, Alfalfa Sprouts, Red Onion and Feta Cheese

This is a Dr. Oz recipe I adapted.  Silken tofu added to macaroni and cheese makes it really gooey.  Gooey = good.

SATURDAY –  Bagels with Swiss Cheese and Alfalfa Sprouts, Broccoli Soup

Growin’ my own sprouts.  They taste way fresher than storebought.  Honestly!  I mean, it’s partly because of my self-diagnosed O.C.D. that I do it, but they really do taste better.  They don’t have that slight musty, wool sock taste.

SUNDAY –  Leftover Tofu Macaroni & Cheese with Salad

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