Dinner this week – 3/18/24

Chopped Italian Salad - salami and pepperoni, mozzarella, pepperoncini, red onion, chopped romaine lettuce, chickpeas, bell pepper, black olives, cherry tomatoes, vinaigrette.

Paleo Fish Tacos – I’ll make the slaw but will serve on Carbonaught tortillas. GF for me, regular for Josh.

Chicken Salad wraps – cold rotisserie chicken, apples, celery, red onion, bell pepper, and pecans. Mix half regular mayo, and half Truff mayo to taste. Add lots of pepper.

Eggroll in a bowl

Brisket! With Franklin BBQ beans, coleslaw and southern-style green beans. Best! (Brisket and beans from the Franklin BBQ book.) Coleslaw dressing – half mayo, half sour cream or dairy-free plain yogurt (I use Culina), apple cider vinegar, celery seeds, a little bit of sugar, salt and pepper.

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