You can print all of the recipes with the shopping list by using the green button below – or you can print individual recipes.
DINNERPLANNER WEEKLY MENU 17
DAY 1: 
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Mexicali Stack-Up
DAY 2: 
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Sicilian Pasta
Easy Caesar Salad
DAY 3: 
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Baked Crispy Fish Sticks
Rice Pilaf
Fresh Asparagus
DAY 4: 
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Pad Thai
Tossed Garden Salad
DAY 5: 
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Max’s Famous Reubens
Sunny Cole Slaw
DAY 6: 
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Baked Pork Chops with Creamy Potatoes
French Style Green Beans
DAY 7: 
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Chicken and Pasta in a Bowl
Dinner Rolls
Tossed Garden Salad
DESSERT: 
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Chocolate Caramel Nut Pie
DAY 1’s Mexicali Stack-Up is always a hit with the kids. We secretly think they just enjoy eating chips as part of their dinner! If you’d like, after you have placed the cheese on the meat, stick the plate in the microwave. Then top the melted cheese with the remaining ingredients. Either way, this meal is a tasty change of pace!
This Week….
DAY 4’s Pad Thai is probably our favorite Thai recipe. You may want to add another half recipe of sauce if you think you won’t have enough sauce for all of the noodles. The sauce makes the recipe, so make sure you have enough.
DAY 5’s entree, Max’s Favorite Reubens, brings a delicious “change of taste” to a standard reuben. Using the cream cheese instead of the usual Thousand Island dressing makes all the difference! Don’t forget to have a slice of dill pickle and some chips on the side if you wish. We also recommend leaving the raisins out of the cole slaw for this particular meal.
DAY 6 ‘S Baked Pork Chops with Creamy Potatoes is an excellent and easy family meal. We like to use “Simply Potatoes” brand hash browns because they are not frozen and so much easier to prepare. The sauce is excellent and really bakes up creamy and delicious!
DAY 7’s Chicken and Pasta in a Bowl was well favored because it wasn’t a thin-broth soup. While we wouldn’t exactly call this “chicken noodle soup”, it is very similar, but much tastier!
This week’s dessert, Chocolate Caramel Nut Pie. Three words: simple and delicious! Let us know what everyone thinks of this one.
