Menu Week Ten

Thin slices of pork tossed with perfect spices and quickly cooked with peppers and onions, all adds up to the best tex-mex Pork and Peppers Fajitas! Make a bowl of Pico De Gallo to spoon on top. The next night it's Asian food, and a delicious Asian Chicken Salad with chicken, lettuce, cabbage, oranges and more, plus a terrific dressing. Slow-Cooker Beef Pot Roast brings back all those good memories of dinner cooking and the delicious flavors we enjoyed while sitting around the family table. Pioneer Woman makes these Sausage & Cheese Casseroles in a large muffin pan and they're perfect when you want breakfast for dinner! Eat them with a toasted and buttered SCD English Muffin. Leftovers can be frozen and put in lunches or zapped for 30 seconds as a tasty snack. Middle Eastern meatballs and meat patties are called Koftas and our Chicken Koftas taste wonderful with their Cucumbers & Yogurt salad. Cauliflower & Cheddar Soup... doesn't it just sound cozy and warm? Use the broth you made on Prep Day, then make a pot and see what happens. Melt cheese on an English Muffin to go with it! You can use the recipe from Day 4 for your muffin. Make a batch of lovely Lemon Poppy Seed Muffins on Prep Day - they will be a sweet pop of flavor or a perfect little snack, any time, all week.

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