Monday- Turkey Gyros with (leftover) cucumber yogurt sauce (pitas from Farmer’s), steamed broccoli, fruit salad

Tuesday- Pork Chops (from our pigs) with Sage Rub, Steamed Carrots, Brown Rice

Wednesday- Shepherds Pie with Cheddar Crust, Salad

Thursday- Spaghetti with Turkey Meatballs, Caesar Salad, sauteed greens

Friday- Garlic Herb Oven Roasted Salmon, Brown Rice, Green Beans, Salad

Saturday- Italian Sausage Stuffed Pork Chops, Salad, Sliced fruit