Week 53 Summary |
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Notes for this week |
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Day 1 |
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| Freezer Zucchini Lasagna | Green Salad | |
Day 2 |
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| Baked Chicken Parmesan | Slow Simmered Green Beans | |
Day 3 |
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| Three Cheese Penne Florentine | Baby Corn Salad with Broccoli | |
Day 4 |
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| Baked Potato Soup | Apple Raisin Salad | |
Day 5 |
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| Southwestern Stuffed Peppers | Tex-Mex Cole Slaw | |
Day 1
- Freezer Zucchini Lasagna
- Green Salad
Freezer Zucchini Lasagna
This freezer-friendly zucchini lasagna layers tender zucchini, creamy ricotta, a hearty vegetable and meat sauce, and melted cheese for a satisfying weeknight or make-ahead meal. It’s a great way to use a zucchini bounty, freezes well, and reheats beautifully.
Day 2
- Baked Chicken Parmesan
- Slow Simmered Green Beans
Baked Chicken Parmesan
Crispy, breaded chicken baked with savory garlic and topped with cheese makes an easy family favorite. Serve with slow-simmered green beans for a balanced meal.
Day 3
- Three Cheese Penne Florentine
- Baby Corn Salad with Broccoli
Three Cheese Chicken Penne Pasta
Tender penne tossed with spinach, vegetables, and a creamy three-cheese sauce transforms leftover cooked chicken into a rich, comforting pasta. Pair with a fresh baby corn and broccoli salad for contrast.
Day 4
- Baked Potato Soup
- Apple Raisin Salad
Baked Potato Soup
This creamy baked potato soup is rich and comforting with a balanced blend of flavors. It’s versatile for planned leftovers—bake potatoes during the week and simmer the soup for an easy weekend meal.
Day 5
- Southwestern Stuffed Peppers
- Tex-Mex Cole Slaw
Easy Southwestern Stuffed Peppers with Cheese (Slow Cooker)
These slow-cooker vegetarian stuffed peppers bring Tex‑Mex flavors to a classic dish. Prepare the filling the night before to save time, or double it to freeze for later.
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