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Sunday: Roast leg of lamb (cube 2 cups cooked lamb for Tuesday), Roasted potatoes*, and Fresh asparagus
Monday: Spaghetti with clam sauce (can or jar)*, Italian bread, and Tossed green salad
Tuesday: Lamb stroganoff*, Rice, and Green peas with pearl onions
Wednesday: Grilled ham Reuben sandwiches* and health salad (deli)
Thursday: Turkey chili (can)* over corn toaster cakes and Cucumber beet salad**
Friday: Grilled beef blade steaks, Succotash (frozen), and Lettuce-tomato salad
Saturday: Grilled jerk chicken with vegetables (recipe in general recipe file forum) and Yellow rice (mix)
*Add quartered potatoes to pan with lamb 1 hour before lamb will be done.Stir to coat with lamb drippings.
*Give the clam sauce a lift by stirring chopped fresh parsley into the sauce right before serving.
*Mix cubed lamb (from Sunday), a 12-oz jar mushroom gravy and a drained 4-oz jar sliced mushrooms. Cook until hot. Off heat, stir in 1/2 cup reduced-fat sour cream. Serve over rice.
*For each sandwich top 1 slice rye bread with ham, drained sauerkraut, Swiss cheese and another slice bread.Butter bread, cook on both sides in a skillet or on a griddle until nicely browned.
*Top chili with reduced-fat sour cream and chopped scallions. **Thinly slice cucumber. Toss with drained pickled beets (jar or deli) and lowfat yogurt to coat.
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