Sunday: fresh salmon, wild rice, fruit salad (fresh berrries) and crusty bread
Monday: spaghetti, salad and garlic bread
Tuesday: pork loin, baked potatoes, and broccoli
Wednesday: out? or popcorn shrimp :)
Thursday: dripping roast beef sandwiches with provolone (see below)
Friday: a meeting for tb--find your own dinner night :)
Saturday: A DATE for Lynda's birthday
Sunday: Hockey game to celebrate Lynda's birthday--with our entire family :)
Monday: Chicken Patties over Salad
Tuesday: Grilled Mardinaded Pork loin chops (with Tuscan Sundried Tomato), Roasted Potatoes/Sweet Potatoes, and Fruit Salad or frozen brocoli
Wednesday: Garlic Shrimp Linguine (YUMMY) (see below)
Dripping Roast Beef Sandwiches with Melted Provolone (new recipe for me)
Prep: 5 minutes
Cook: 5 minutes
Bake: 3 minutes
Serves: 4
Ingredients:
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1 tablespoon reduced sodium Worcestershire sauce
3/4 pound thinly sliced deli roast beef
4 Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds
4 slices deli provolone cheese cut in half
1/4 cup drained hot or mild pickled banana pepper rings
Recipe Tips:
Easy Substitution: You may substitute 1/2 of a 11.25-ounce package Pepperidge Farm® Texas Toast (4 slices), prepared according to package directions, for the rolls in this recipe. Serve the sandwiches open-faced.
Garlic Shrimp LInguine
8 oz. (1/2 of 16-oz. pkg.) linguine, uncooked
1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
3 cloves garlic, minced
1 jar (26 oz.) spaghetti sauce
3/4 cup matchlike carrot sticks
3/4 lb. cooked cleaned large shrimp
2 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh basil
COOK pasta as directed on package. MEANWHILE, heat dressing in large saucepan on medium-high heat. Add garlic; cook 1 min. Add spaghetti sauce and carrots; cover. Reduce heat to medium-low; simmer 5 min. Stir in shrimp; simmer, uncovered, 5 min. or until carrots are tender.
DRAIN pasta; place on serving plate. Top with the shrimp mixture, cheese and basil.
