Weekly Menu - Week of 5/2

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BREAKFAST:

• Carrot-Apple Smoothie
• Freezer French Toast w/ peanut butter x2
• Quinoa Banana Muffins and fresh juice x2
• Eggs and spinach w/ feta x2

SNACKS/SIDES:

• Veggies: Broccoli, Cabbage, Carrots, Onions, Potatoes, Cucumber, Zucchini, Kale, Peppers, Spaghetti Squash, Lettuce & Peas (from garden)
• Fruits: Bananas, Blackberries, Apples, Oranges, Avocados, Tomatoes, Mangos, Grapes, Melon
• Cucumber Yogurt Salad 
• Plain Greek yogurt
• Air-popped Popcorn
• Toasted Walnuts w/ Cinnamon
• Cheese and Kashi Crackers

LUNCH:

• Zucchini Fritters and salad
• Black Bean Burritos with avocado and tomatoes
• Annie's Mac n' Cheese and steamed veggies
• Veggie wraps x2
• Leftovers x2 

DINNER:

• Turkey Burgers, Sweet Potato "Fries" and slaw
• Zucchini Stuffed with Mediterranean Quinoa w/ salad
• Spaghetti Squash and marinara w/salad
• Sweet Corn Tamale Cakes and Lentil Vegetable Soup
• Baked Ziti with salad
• Vegetable Curry and quinoa (use leftover veggies on hand) 
• Dinner-on-the-go