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Weekly Menu: March 4 – 10, 2018


YOU GUYS. I finally made the Homemade Blueberry RXBars! FINALLY! And they are tasty!

We’re continuing cleaning out our fridge and freezer in preparation for the move, and we’re making progress. The london broil for tonight’s dinner was the remnants of a much larger piece of meat. The chicken, bacon and barbecue sauce for the Monterey chicken are all taking up space. We always buy carrots in 5 lbs bags so roasted carrots seemed perfect. The remainder of my homemade sauerkraut, combined with a lb of hot dogs and a couple of small pork chops taking up freezer space will make Wednesday’s dinner. And leftover phyllo dough inspired the mushroom strudel.

Lastly I’ve been told I need to up my protein before I can go back to donating plasma, so I’m beefing up breakfast with high protein banana muffins! (I also have leftover overripe bananas, of course!)

What does your menu look like this week? Let me know in the comments!

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