Weekly Menu - Week of 4/25

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

BREAKFAST:

• Freezer Pancakes and Waffles x2
• Grits with honey
• Steel-cut oats
• Scrambled Eggs w/ spinach and tomatoes
• Dry cereal and fruit x2

SNACKS:

• Veggies:  Broccoli, Cauliflower, Kale, Cabbage, Peppers, Zucchini, Cucumbers, Carrots, Eggplant
• Fruits:  Grapes, Kiwi, Tomatoes, Bananas, Avocados, Oranges, Apples
• Greek yogurt
• Walnuts and Pistachios
• Cheese Sticks
• Kale Chips
• Cucumber Dill Yogurt Salad

LUNCH:

• Picnic:  Chicken, beans, fruit, salad
• Tuna Pasta Salad
• Peanut Butter Banana Wrap
  
• Warm Spinach Salad w/ garlic flax toast
• Oriental Cabbage Salad
• Leftovers x2

DINNER:

• Baked Eggplant Parm and angel hair
• Quesadilla Pie
• Out to dinner with in-town family
• Mini Turkey Loaves
• Spaghetti Squash with marinara and salad
• Cabbage and Veggie Soup w/ salad
• Veggie Fried Rice