Richards Family Four Recipe

I have had some requests with the grocery game for some recipes. So, here is a one-week menu with a couple of recipes.
S-Turkey Chili (serve with fritos and cheese to make go farther)
M-leftover chili for Taco Salads (lettuce, tomato, avocado, cheese, fritos, black beans, fat free catalina dressing)
T- Lemon Garlic Shrimp and garlic mashed potatoes
W-Garlic Roast and Roasted Veggies
T- Pork Tenderloin with leftover roasted veggies
F-Eat Out - watch for Wednesday fliers with restaraunt specials, even Chuy's is running a Happy Hour these days
S- Ribs, Corn on the Cob and Salad

Recipe -
Garlic - Place your garlic bulb on a piece of foil, slice the top off your garlic bulb, and drizzle EVOO over the top. Wrap up your foil, roast 30 minutes in a 400 degree oven.
Begin boiling water for your new potatoes (buy in bulk for 3 dinners). Add potatoes to water and cook for 10 - 15 minutes or until soft. Drain. Add, half of your roasted garlic (just squeeze into the potatoes). Add 2 T. Smart Start Butter, and enough 1% milk to soften up potatoes. You can add more or less for your liking.
In a large skillet add small amount of EVOO and heat. Squeeze the remainder of your garlic bulb into your pan, then add shrimp. Stir constantly, squeeze lemon juice over your shrimp (I also buy lemon juice in the bottle, b/c we use a lot of lemons and it is cheaper.) When shrimp is pink add 2 T. Capers. Serve shrimp with garlic potatoes and spoon lemon garlic mixture from pan over your mashed potatoes.