Weekly Menu - Week of 10/4

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Breakfast:

• Healthy French Toast (make extra and freeze) x2
  
• Fruit Smoothies
• Grits with agave nectar
  
• Dry cereal and sliced bananas x2
• Scrambled Eggs w/ spinach and cottage cheese
  

Snacks:

• Veggies - broc., cauliflower, asparagus, zucchini, red peppers
  
• Fruits - Pineapple, grapes, raspberries, bananas, applesauce
  
• Whole Grain crackers and cheese
• String Cheese w/ fruits or veggies
• Yogurt
• Dried fruit and walnuts
• Zucchini, Tomato and Edamame Salad
  

Lunch:

• Egg Salad Sandwiches
• Sandwiches and veggies
  
• Leftovers x2
  
• Fish Fingers (fish sticks)
• Roasted Veggie Quesadilla
• Tuna Melts

Dinner:

• 3 bean chili and salad
  
• Spinach Frittata and potatoes
• Salad and Vegetable Barley Soup
  
• Vegetable risotto and salad
• Spinach, Cottage Cheese & Mozzarella Stuffed Shells
• Homemade Vegetable Pizza
• Black Bean Toastadas with Corn Relish
  

Desserts:

• Baked Apples
• Berries and Cottage Cheese
• Frozen Yogurt
• Graham Crackers with Nut Butter