Weekly Menu - Week of 1/17

New to menu planning?

Check out my step-by-step guide to Meal planning!

BREAKFAST:

• Dry cereal and bananas & fresh-squeezed orange juice x2
  
• Steel-cut oats w/ applesauce and cinnamon x2
  
• Flax Toast with peanut butter and apple slices
  
• Blueberry Flax pancakes (make extra and freeze)
• Carrot Apple Smoothie and plain yogurt w/ agave

SNACKS and SIDES:

• Veggies: Cucumbers, Carrots, Peppers, Cabbage, Broccoli, Zucchini, Brussel Sprouts, Eggplant, Spinach, Mushrooms
  
• Fruits: Apples, Oranges, Strawberries, Bananas, Avocado, Tomatoes
• Cottage Cheese
• Cheese Sticks
• Pretzel Sticks and Peanut Butter Dip
• Hardboiled Eggs
• Applesauce
• Broccoli Salad
• Spinach Salad
• Oven-fried Zucchini Sticks
• Roasted Garlic Cabbage
  

LUNCH:

• Flat-out Spinach and Mushroom Quesadillas
• Creamy Pasta with Chickpeas (use asparagus from freezer)
• Stuffed Baked Potatoes and spinach salad
• Roasted Tomato Basil Soup and flax toast with minced garlic
• Tuna Melts w/ tomato
• Leftovers x2

DINNER:

• Sloppy Janes (with ground turkey) and spinach salad
• BBQ black bean salad - Omit the chicken
• Roasted Tomato Basil Soup and flax toast with minced garlic & salad
• Eggplant Parmesan and angel hair
• Spinach, Cottage Cheese & Mozzarella Stuffed Shells
• Veggie Burgers (Morning Star) w/ avocado and tomatoes
• Vegetable Fajitas w/ black beans

DESSERTS:

• Yogurt
• Fruit