Sunday, July 1, 2007

Menu Plan Monday, July 2nd

Happy Monday!
Here's this week's menu:
Monday: Marinated Grilled Pork Chops, Italian Antipasto Tortellini Salad, Fresh Fruit
Tuesday: BBQ Italian Chicken Breasts, Potato Salad, Baked Beans
Wednesday: Beef Kabobs, Roasted Vegetables and Tossed Salad (Lunch--dinner is at MIL's)
Thursday: Spaghetti, Meatballs, Garlic Bread, Salad
Friday: Pizza and Wings
Saturday: Out to dinner for our Anniversary!! 12 years together!
Have a good one!


Grace said...

Your menu looks good! I'm impressed with your side dishes... I'm horrible at them!! :)

Is there any special way you make the italian antipasto salad?

Annie said...

Your menu looks delicious!
My Life as Annie!

Anonymous said...

Yum!! What a great week ahead for food :)

teachermomof2 said...

Hi Grace,

This is the recipe for the Antipasto Salad from Kraft~
Tortellini Antipasto Salad
1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix, prepared using less-oil directions

1/2 cup FILIPPO BERIO Olive Oil

1/4 cup white vinegar

3 Tbsp. water

2 pkg. (9 oz. each) refrigerated cheese tortellini, cooked, drained and rinsed

1 small red onion, finely chopped

1 pkg. (8 oz.) KRAFT Mozzarella Cheese, cubed

1 large green pepper, chopped

2 cups cherry tomatoes, halved

1 can (2.25 oz.) sliced pitted ripe olives, drained

PREPARE salad dressing mix with oil, vinegar and water as directed on package; set aside.

COMBINE remaining ingredients in large bowl. Add dressing; toss to coat. Cover.

REFRIGERATE several hours or until chilled.