Monday – Flat Iron Steak Fajitas, Cole Slaw, Roasted Sweet and Red-skinned Potatoes
Tuesday – Tortellini with Marinara Sauce, Green Beans (We ate at 9:30 pm. No joke. Must be summer.)
Wednesday – Grilled Pork Tenderloin, Spinach Salad, Sweet Spicy Brussels Sprouts with Almonds
Thursday – Chicken Sausage, Baked Beans, Salad
Friday – Pimiento Cheese (“pate of the South”, or “peanut butter of my childhood”), Triscuits, leftover 5-way Cincinnati Chili from lunch
Saturday – Baked Grouper with Olive and Capers, Sauteed Garlic Kale, Green Peas
Sunday – Grilled Chicken Breasts, Bowtie Pasta with Spicy Tomato Basil Sauce, Green Beans (again), Mixed Greens Salad
