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Menu Planning, Week 3

Wow.  I ran out of planned menus last week, plus we were out of town overnight.  Once the planned meals were used up, my creativity went downhill, and the food choices were basic, quick, not-as-healthy selections.  I've got a few dinners planned for this week, but I haven't come up with an entire week's worth yet.  Here's what I have so far:

*Chunky Sweet Potato Stew, Green Salad

*Pasta with Shrimp and Artichokes, *Crazy-About-Carrot Salad

*Greens and Berries Salad with Cashew Currant Dressing, *Black Forest Cream of Mushroom Soup

*recipe from Eat for Health, by Dr. Joel Fuhrman

Monday:  sushi and chicken chow mein from Trader Joe's

Tuesday: Chunky Sweet Potato Stew, made by youngest daughter

Wednesday:  breakfast for dinner-- waffles and eggs

Thursday:  Pasta with Shrimp and Artichokes--I didn't follow the recipe exactly, but how could one go wrong with shrimp and artichokes as ingredients? 

Friday: Ham and cheese sandwich on English muffin

Saturday:  Leftover Pasta with Shrimp and Artichokes, Smoked Ribs

Sunday:  Pizza, 7-layer dip, etc.  (John's Superbowl game meal)

Thankful thought:  Thanks for the abundant variety of recipes that are so easily accessible.  I know this week's recipes came from only one book so far, but it is nice to know that there are many other resources out there. 


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