Tasty Tuesday!

Monday
Asian Chicken Salad with Whole wheat rolls
Canned or rotisserie chicken
package coleslaw
Annie's Brand sesame dressing
Slivered almonds
1 can mandarin oranges
1 can water chestnuts
Package whole wheat rolls

Drain cans, Mix ingredients and serve.

Tuesday
Baked southwestern eggrolls and fresh Watermelon
10 Whole Wheat tortillas
1 cup reduced fat mexican cheese blend
1/3 cup frozen spinach defrosted and squeezed out
1 can mexicorn
1 can black beans rinsed and drained
Cumin to taste
Low fat ranch and salsa

Mix ingredients in a bowl and spoon into the middle of tortilla. Roll like a burrito and place on baking sheet sprayed with pam. Spray both sides of the Eggroll and place seam down. Bake at 375 for 15 minutes or until golden turning once. While the eggrolls cook, mix 1/2 cup ranch with 1 cup salsa for dipping sauce. Serve with watermelon.

Wednesday

Honey Mustard Baked Chicken Tenders with Sweet Potato Fries

1 C. honey mustard

3 C. Panko bread crumbs
15 chicken tenders
sweet potato fries

Pour honey mustard into shallow bowl and Panko crumbs onto a paper plate.

Use tongs to dip each chicken tender in honey mustard then crumbs. Place on baking sheet and Bake at 375 for 25-30 mins. Serve with sweet potato fries.

Thursday

Pineapple and Green Chile Pork Burritos and green salad.

1 lb. boneless pork chops

1 can crushed pineapple

1 cup salsa verde 

1 can green chiles

1/3 cup brown sugar

Whole wheat tortillas

Optional: lettuce, cheese, sour cream, salsa, cilantro, Guacamole.

Combine all ingredients in the crockpot. Cook on low for 8-10. I definitely recommend cooking it on Low. Shred and serve.

Friday

Veggie Bagel Sandwiches with Chips and Fruit

Sesame bagels

Veggie Cream Cheese

Cucumber slices

Tomato slices

Roasted Red Peppers (found by the pickles in a jar.) 

Purple onion slices

Fresh sprouts

Baked Chips

Fruit of choice

Assemble sandwiches, serve with sides.