Week 4

Shopping List:

Tube of refrigerate crescent rolls

Dijon mustard

Hot Salsa

4 oz mozzarella cheese

Fresh cilantro

8 oz pkg of tube or spiral pasta

1 lb of ground beef

6 strips of bacon

Can of tomato soup

4 oz Cheddar cheese

BBQ sauce


5 avocados

5 kiwis



Breakfast: Whole oats with maple syrup or honey, almond milk, flax, chia, Greek yogurt, cinnamon

Lunch: Salsa fingers and a kiwi

Dinner: Pasta and an avocado (I sprinkle a little bit of olive oil and sprinkle with salt and pepper)


Salsa Strips

Set oven for 350 degrees. Unroll crescent roll dough and separate into 4 rectangles. Place on greased baking sheets. Spread about 2 Tbsp of mustard and 3/4 cup of salsa distributed between all the rectangles.

Bake for 10 minutes. Sprinkle with 1/4 cup of mozzarella cheese. Bake 8-10 minutes longer. Cool for 10 minutes. Cut each into four strips. Sprinkle with minced cilantro (and parsley if you still have some).


Bacon Cheeseburger Pasta

Cook pasta according to pasta directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink. Drain and set aside. In the same skillet, cook bacon until crisp. Remove with a slotted spoon onto paper towels. Discard the drippings.

Drain pasta. Add to the skillet. Add the can of condensed tomato soup, beef, and bacon. Heat through. Sprinkle with 1 cup of shredded cheddar cheese. Cover and cook until the cheese in melted. Serve with BBQ sauce and mustard, if you want.

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