Sunday, April 11, 2010

Menu for the Week

Grilled dry- rubbed pork tenderloin (it is not blackened, though it gets a deep crust, it's just a dark picture!) served with double-baked potato, alongside is strawberry spinach salad with goat cheese and almonds topped in poppyseed dressing. We make a dry rub of chili powder, paprika, brown sugar, garlic powder, salt, and pepper.
M: Meatloaf with buttered noodles and green peas
T: Pesto spaghetti with fresh tomato, garlic bread, green salad
W: Barbeque pork sandwiches, coleslaw, fresh fruit
T: Leftovers (or homemade pizza)
F: Grilled cheeseburgers, homemade fries, garden salad
S: Seasoned chicken breasts, pan-fried zucchini cakes, spinach salad
Su: Dry-rubbed pork tenderloin, couscous, fresh green beans
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