Weekly plan, 4/20

Tuesday: Dinner out to celebrate some good news on the work front!

Wednesday: Grilled chili lime shrimp, bulgur salad, pear slices

Thursday: Stuffed portobellos, spinach salad, kiwi (vegetarian)

Friday: Leftover shrimp and bulgur salad, peaches

Saturday: Cheese and nut stuffed shells, spinach salad with cranberries and toasted almonds, pudding and berries for dessert (vegetarian)

Sunday: Leftover portobellos, wilted kale, limed apple slices

Monday: Zucchini and cheese frittata, orange slices