Weekly Menu - Week of 7/25

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

BREAKFAST:

• Whole Grain Pancakes (use applesauce instead of sugar) from freezer x2
• Dry cereal and fruit x2
• Smoothies
• Steel-cut oatmeal sweetened w/ applesauce
• Eggs and date/walnut oatmeal

SNACKS & SIDES:

• Veggies: Cucumbers, Carrots, Red Peppers, Broccoli, Spinach, Asparagus, Cauliflower, Kale, Cabbage, Mushrooms
• Fruits: Bananas, Grapes, Avocados, Apples, Cherries, Tomatoes, Watermelon
• Cheese - Tillamook, Feta, Babybel, and Cottage
• Greek Yogurt (plain, fat-free)
• Pumpkin Seed, Cashew, Almond Nut clusters (from Costco)
• Dried Apple Chips
• Flattened Bananas w/ organic peanut butter

LUNCH: 

• Madras Lentils (Tasty Bite), salad and cornbread
• Grilled Cheese and Tomato Sandwiches and salad
• Homemade Black Bean burritos w/ avocado
• Hummus and Veggie Wraps
• Lunch date w/ friend
• Leftovers x2

DINNER:

• Spinach and Potato Pancakes and Eggs
• Spicy Korean Vegetables w/ brown rice at Pei Wei (2 for $10 night)
• Homemade Spinach and Mushroom Pizzas
• Eggplant Parmesan and angel hair
• Grilled Veggies and Roasted Garlic Quinoa Pilaf
• Stuffed Mushrooms and Roasted Veggies
• Lentil soup and salad