It’s Halloween week and I’ve added a few ghoulish delights to the menu plan!
Monday: Mummy dogs, pickles, raw veggies and dip
Tuesday: Slowcooker Mojito Lime Chicken (put a cube of butter in the bottom of the slow cooker. Place pieces of chicken on top of the butter. Sprinkle on McCormick’s Mojito Lime Seasoning/Rub, squeeze some lime juice over, and then cook on high 4 hours or low 6-8 hours.), oven roasted bacon-Parmesan potatoes, peas
Wednesday – (From the freezer: Leftover ham from Thanksgiving) Ham, cheese, and pineapple quesadillas (adapted from Pioneer Woman), tossed salad
Friday – Roast chicken (cook extra for leftovers on Sunday) with pumpkin seed pesto (save the seeds from your Jack O’Lanterns!), garlic mashed potatoes, glazed carrots
Saturday – Pork tenderloin (make extra for Cuban sandwiches on Monday), noodles, corn
Sunday – Healthy Chicken Shawarma (takeout at home – make use of leftover roast chicken), raw veggies and dip