Weekly Menu - Week of 2/20

New to menu planning?

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

BREAKFAST:

• Flax Toast w/ Almond Butter and Sliced Bananas x2
• Blueberry Heart-Shaped Pancakes (from freezer) and Smoothies
• Homemade Instant Oatmeal Packets (w/ cinnamon, Sucanat and dehydrated apples)
• Greek Yogurt,  Fruit & Granola Cups
• Dry cereal and fruit 
• Breakfast Date w/ my dear, dear friend

SNACKS/SIDES:

• Veggies: Cucumbers, Broccoli, Green Onions, Yellow Onions, Zucchini, Red Peppers,  Mushrooms, Asparagus, Green Beans (frozen), Peas (frozen), Carrots, Corn (canned it when it was in season) Salad
• Fruits: Bananas, Grapes, Avocados, Apples, Kiwis, Tomatoes, Oranges, Strawberries (frozen), Blueberries (frozen)
• Cheese - Tillamook Cheddar, Cream Cheese
• Greek Yogurt (plain, fat-free)
• Whole wheat crackers and Nut Butters 
• Pistachios and Almonds
• Unsweetened dried blueberries

 LUNCH: 

• Lunch our with our best friends using Groupon
• PB & J with veggies
• Minestrone soup, salad and cornbread
• Lunch Date w/ Restaurant.com gc (then off to horse show!)
• On the go - Sandwiches and fresh veggies
• Leftovers x2

DINNER:

• Pesto Pine Nut Pasta and salad
• Pineapple Black Bean Enchiladas
• Turkey Rachel Sandwich (turkey, coleslaw, swiss, 1000 island melted on rye)
• Roasted Tomato Soup and Grilled Cheese
• Sundried Tomato, Garlic and Mozzarella Flat bread Pizza w/ salad
• Chicken Marsala w/ Garlic-Roasted Veggies
• Leftovers