Weekly Menu - Week of 1/30

New to menu planning?

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

BREAKFAST:

• Peanut Butter Banana Smoothie and Hardboiled Eggs
• Quinoa Pancakes and Fruit Kabobs
• Grapefruit and almond butter toast x2
• Egg Muffins and fruit salad x2
• Veggie Omelettes

SNACKS/SIDES:

• Veggies: Cucumbers, Broccoli, Onions, Zucchini, Peppers, Potatoes, Brussel Sprouts, Green Beans, Peas, Carrots, Salad Mix
• Fruits: Bananas, Grapes, Avocados, Apples, Kiwis, Mangos, Tomatoes, Grapefruit
• Cheese - Tillamook Cheddar, Cream Cheese, Cottage Cheese, String Cheese
• Greek Yogurt (plain, fat-free)
• Plain Organic Kefir (can't live without this!!!)
• Air-Popped Popcorn
• Hummus

 LUNCH: 

• PB & J w/ Veggie Kabobs
• Madras Lentils, Cornbread and Salad
• Taco Salad (no meat, sub cumin black beans)
• Tuna pasta salad
• On the go:  Sandwiches and fresh cut veggies and fruits x2 
• Leftovers

DINNER:

• Dinner w/ Family for Nephew Sam's birthday (Happy Birthday, Sam! We love you!)
• Orange Chicken (Costco quickie), Kashi Pilaf and Veggies
• Potato Pancakes, Eggs, and Crockpot Applesauce 
• Zucchini Stuffed with Mediterranean Quinoa w/ salad 
• Chicken Marsala and salad
•  Flat-out Pizzas w/ Spinach, Garlic, Mushrooms and Mozzarella (& Salad)
• Family Dinner Bible Study at Church