Weekly Menu - Week of 4/4

New to menu planning?

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

BREAKFAST:

• Gluten-free blueberry pancakes from freezer x2
• Blueberry bread and Greek yogurt x2
• Dry cereal x2
• Peanut Butter Banana Smoothie 

SNACKS:

• Veggies:  Broccoli, Cauliflower, Cabbage, Peppers, Potatoes, Zucchini, Cucumbers, Carrots
• Fruits:  Pineapple, Blueberries, Strawberries, Kiwi, Tomatoes, Bananas, Avocados
• Cottage Cheese
• Greek yogurt
• Walnuts and Pistachios
• Kashi crackers and hummus or cucumber dill dip

LUNCH:

• Tuna Salad Lettuce Wraps
• Annie's Mac and Cheese & veggies
• Black Bean burritos w/ avocado and tomatoes
• Stuffed Baked Potatoes and salad
• Cabbage and Veggie Soup
• Leftovers x2

DINNER:

• Easter dinner
• Salmon w/ brown sugar mustard glaze
• Turkey Tacos
• Baked Penne w/ Cottage Cheese and Basil
• Hummus and Grilled Vegetable Wraps
• Vegetable Stir fry
• Vegetable Frittata