Menu for the Week of May 3rd

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One-Pan Lemon Chicken with Parmesan Roasted Broccoli and Potatoes

Swiss Cheeseburgers with Rosemary-Mushroom Pan Sauce and Roasted Potatoes

Asian White Fish with Coconut Rice and Mango Salsa

Broccoli Cheesesteak Sandwiches with Tuscan Herb Balsamic Dresssing

Southwestern Orzo Salad w ith Spicy Buttermilk Dressing

Coconut Cauliflower Tacos with Mango and Lime

Sheet Pan Veggie and Tofu Bake with Tamari-Maple Dresssing (Vegan)

Spiced Chickpea Salad with Garlicky Baked Tortilla Chips (Vegan)