This week's healthy menu

Monday: Something frozen. My freezer is filled to the brim, so I need to make some room. Plus, I have loads of laundry from our trip, and don't see how I will make it to the store today, so frozen leftovers it is.

Tuesday: Chicken Fajitas. Thinly slice boneless skinless chicken breast into pieces. Do several breasts, a few extras for later in the week. Season part of the chicken with fajita seasoning and lime juice. Slice up an onion and a couple of peppers. Toss it all in a skillet in some oil and cook until golden brown and chicken is cooked through. Serve with beans, rice, salsa, avocado, and corn tortillas. In another pan, cook up the rest of the chicken seasoned with just a little s&p. Cooking it all at the same time will save time later in the week.

Wednesday: Pork chops with apples and onions. In the crock pot, place pork chops, thinly sliced apples and onions, cover with water and season with s&p. Shake up a little cornstarch and add that for thickener. Cook until tender. Serve over brown rice and with a green veggie, maybe green beans with mushrooms.

Thursday: Strawberry spinach salad. Thinly slice strawberries, toast up some walnuts, and heat up the reserved chicken from earlier in the week. Serve over fresh baby spinach. I will make a balsamic vinaigrette to top it.

Friday: Fajita Soup. Add the leftover fajita meat and veggies to some gf chicken broth. Add the leftover rice and beans(likely black beans). Add a can of corn and what ever else sounds good. Simmer, then top with avocado and toasted corn tortillas.

Saturday: Steak. I have some frozen steaks, so I will grill those. Asparagus is on sale this week, so we will have that and oven roasted potatoes to go with it. For the potatoes, cut red potatoes into wedges and toss with olive oil, garlic, dill and s&p. Roast in the oven until tender and golden.

Sunday: Grilled pork chops and stir fry veggies. It will be a quick lunch after church. It's pretty straight forward.