Weekly Menu: March 14th
Saturday: Black bean quesadillas
Sunday: Bacon provolone burgers with tomato and avocado and grilled asparagus
Monday: Beer can chicken –the best way to cook an entire chicken on the grill– with grilled portabella mushrooms, red and orange bell peppers
Tuesday: Bacon chicken tomato wraps — this is leftovers in disguise. It will probably just be me and the kids eating tonight.
Wednesday: Mushroom, prosciutto and fontina pizza
Thursday: Leftovers (and maybe some grilled red and sweet potatoes w/ onions)
Friday: Roast–because I’m sure we have a cut in the freezer
