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 30
DAY 1: 
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Grilled Lemon Barbecued Chicken*
Brown Rice and Broccoli Pilaf
DAY 2: 
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Easy Savory Pizza Meatloaf
CrockPot Baked potatoes
Tossed Salad
DAY 3: 
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Easy Skillet Penne Pasta
Easy Caesar salad
DAY 4: 
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Apricot Glazed Salmon
Brown Rice Noodles
Sliced Cucumber with Feta Cheese
DAY 5: 
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Creamy Baked Chicken with Rice
Steamed Asparagus
DESSERT: 
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Ho Ho Cake Cake*
Day 3’s Easy Skillet Penne Pasta was our favorite meal this week, but we expected as much. Everyone loves pasta and this one is simple and delicious.
This Week’s Recipes –
Day 4’s Apricot Glazed Salmon is so simple to prepare that dinner is on the table in 30 minutes flat! Slice some cucumbers and mix with feta cheese for a delicious cucumber salad.
Day 1’s lemon marinade can be used on other meats as well. It’s good with pork and fish, too. This marinade is so easy to prepare- the hardest part is remembering to prepare everything in advance!
This week’s Ho Ho cake is nothing short of divine. If you’ve never made a Ho Ho cake, then you must give this a try! Good luck and let us know how it goes.
Eat More Fresh Asparagus! Spring is peak time for healthy asparagus. Just one half cup of chopped asparagus contains a mere 20 calories and is full of fiber. Asparagus is an excellent source of vitamin K and C. It’s also a good source of vitamin A, riboflavin, folate, thiamin, and iron. Snip about 1 inch off of the ends of the asparagus before cooking.
