Monday: Gluten Free Shell Pasta with Peas & Bacon in a Creamy Sauce
Tuesday: Chicken Cacciatore on Rice with Swiss Chard
Wednesday: Roasted Butternut Squash Soup and Mixed Green Salad
Thursday: Baked Potatoes Topped with Turkey Chili
Friday: Scrambled Egg Tacos with Sausage and Roasted Red Peppers and Salsa Verde
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