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!
Your menu looks good! I'm impressed with your side dishes... I'm horrible at them!! :)
ReplyDeleteIs there any special way you make the italian antipasto salad?
Yum!! What a great week ahead for food :)
ReplyDeleteHi Grace,
ReplyDeleteThis 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.