Weekly Menu - Week of 2/13

New to menu planning?

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

BREAKFAST:

• Whole Wheat English Muffins w/ Almond Butter and Sliced Bananas x2
• Blueberry Heart-Shaped Pancakes (make extra for freezer) and scrambled eggs
• Homemade Instant Oatmeal Packets (w/ cinnamon, Sucanat and dehydrated apples) x2
• Super Healthy Smoothies (Greek yogurt, fresh oj, frozen fruit, kale)
• Spinach & Mushroom Omelettes and Potato Pancakes

SNACKS/SIDES:

• Veggies: Cucumbers, Broccoli, Cauliflower, Green Onions, Yellow Onions, Zucchini, Red Peppers, Potatoes,  Asparagus, Mushrooms, Cabbage, Green Beans (frozen), Peas (frozen), Carrots, Salad
• Fruits: Bananas, Grapes, Avocados, Apples, Kiwis, Tomatoes, Oranges, Strawberries (frozen), Blueberries (frozen)
• Cheese - Tillamook Cheddar, Cream Cheese, Cottage Cheese
• Greek Yogurt (plain, fat-free)
• Whole wheat crackers and Nut Butters

 LUNCH: 

• Chinese Cabbage Salad
• Madras Lentils and salad
• Lunch Date
• On the go - Sandwiches and fresh veggies x2
• Leftovers x2

DINNER:

• Valentine's Day Dinner out using Restaurant.com gc
• Vegetarian Quesadilla Pie
• Chipolte Salad and Black Bean Tortilla Soup
• Baked Tilapia and Veggies
• Turkey Pot Pie
• Quinoa-Stuffed Red Peppers
• Family Dinner Bible Study at Church